Diploma in Hospitality Management

Purpose

The purpose of the Diploma in Hospitality Management is to meet the requirements of the Hospitality Management field through the provision of conceptual and procedural knowledge, core abilities, competencies and skills supported by Work Integrated Learning. The qualification is designed to provide entry-level vocational preparation and applied specialisation in the hospitality field. Learners will be competent in using a variety of technical, management and practical skills in the daily operations of a hospitality establishment.

The qualification prepares learners to work in the Hospitality industry regionally, nationally and internationally and emphasizes professionalism, leadership and management to lay a foundation for future career advancement in the hospitality industry. Learners will be able to contribute to the social and economic development of and transformation in the hospitality industry.

This qualification is set to produce well-rounded learners who will be able to initially occupy entry-level positions in a wide variety of sectors within the hospitality and catering sectors:

• Hotel Management
• Banqueting Management
• Food and Beverage Management
• Rooms Division Management
• Food Services Management
• Restaurant Management
• Accommodation Management
• Concierge Services
• Own Hospitality Business Management
• Catering assistant for various food service units, i.e., hospitals, schools, factories, prisons, cruise ships, hotel chains, and canteens; and to assist event planners.

Upon completion of the qualification, a qualifying learner will be able to

• Apply a comprehensive knowledge of hospitality management in the various facets of a hospitality establishment.
• Manage and maintain the operational practices and structures in the Hospitality Industry required to meet and exceed the expectations of the stakeholders and the target market.
• Apply appropriate and relevant knowledge and skills to identify, analyse, and solve hospitality-related problems and challenges.
• Communicate effectively, using various modes of accessing and communicating information to promote the Hospitality Industry in a changing business environment.
• Apply information technology within the hospitality industry to improve business processes and operational efficiencies.

Rationale

The Hospitality and Catering sectors are major role players in the South African economy and make a significant contribution to the success of tourism and hospitality in South Africa today. However, there is a demand for well-qualified staff, competent in Hospitality and Catering to support the needs of the industry.

This qualification was developed as academically coherent and intellectually credible, that also took into consideration the current trends and developments in the field in the hospitality and catering sectors.

The Diploma in Hospitality Management is designed to contribute to the holistic development of learners while fostering the social and economic development of the nation at large. According to Education Indicators in Focus (2003: 4), "Education has the potential to bring significant benefits to individuals and society, which go well beyond its contribution to individuals' employability or income. Skills are important channels through which the power of education is manifested in a variety of social settings."

The Department of Environmental Affairs and Tourism 2014 skills audit indicated that the hospitality and catering sectors will require thousands of additional employees. In addition, according to the GCP Skills Review Interview, over 30% of senior management in the hospitality industry do not have a tertiary qualification. Consequently, the acquisition of hospitality management skills is very important for the South African and global economy, in terms of direct and indirect employment, and contribution to GDP. Further, the acquisition of basic culinary knowledge and skills is important for both the local and global economy, in terms of employment and contribution to GDP. Additionally, the growing hospitality and catering industries have a significant escalation effect on related economic sectors.

Recognition of Prior Learning (RPL)

The institution has an approved Recognition of Prior Learning (RPL) policy applicable to equivalent qualifications for admission into the qualification. RPL will be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications, as well as advancement within qualifications.

RPL for access

• Learners who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
• To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations.

RPL for exemption of modules

• Learners may apply for RPL to be exempted from modules that form part of the qualification. For a learner to be exempted from a module, the learner needs to provide sufficient evidence in the form of a portfolio that demonstrates that competency was achieved for the learning outcomes that are equivalent to the learning outcomes of the module.

RPL for credit

• Learners may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio that demonstrates prior learning through formal, non-formal and/or informal learning to obtain credits towards the qualification.
• Credit shall be appropriate to the context in which it is awarded and accepted.

Entry Requirements

The minimum entry requirement for this qualification is

• National Senior Certificate, NQF, Level 4, granting access to Diploma studies.

Or

• National Certificate (Vocational), NQF Level 4, granting access to Diploma studies.

Or

• Senior Certificate, NQF Level 4.

This qualification consists of the following compulsory and elective modules at National Qualifications Framework Levels 5 and 6 totalling 368 Credits.

Compulsory Modules, NQF Level 5, 144 Credits

• Professional Communication, 12 Credits.
• Marketing for Tourism and Hospitality, 8 Credits.
• Fundamentals of Entrepreneurship, 8 Credits.
• Hospitality Management 1, 12 Credits.
• Culinary Studies and Nutrition, 12 Credits.
• Financial Management for Hospitality 1, 12 Credits.
• Industry Law for Hospitality, 8 Credits.
• Information Systems for Hospitality, 16 Credits.
• Service Excellence and Customer Satisfaction, 8 Credits.
• Introduction to Tourism and Hospitality, 12 Credits.
• Office Management and Operations, 8 Credits.
• Catering 1, 8 Credits.
• Accommodation Management 1, 12 Credits.
• Food and Beverage Management 1, 8 Credits

Elective Modules (Choose two modules), NQF Level 5, 16 Credits

• Tourism and Hospitality Languages 1A: French, 8 Credits.
• Tourism and Hospitality Languages 1B: German, 8 Credits.
• Tourism and Hospitality Languages 1C: Mandarin, 8 Credits.
• Tourism and Hospitality Languages 1D: isiZulu, 8 Credits.

Compulsory Modules, NQF Level 6, 208 Credits

• Business Management, 12 Credits.
• Catering 2, 8 Credits.
• Accommodation Management 2, 12 Credits.
• Accommodation Management 3, 16 Credits.
• Culinary Studies and Menu Planning, 12 Credits.
• Events Planning 2, 12 Credits.
• Events Planning 3, 16 Credits.
• Food and Beverage Management 2, 12 Credits.
• Food and Beverage Management 3, 16 Credits.
• Financial Management for Hospitality 2, 12 Credits.
• Hospitality Management 2, 12 Credits.
• Hospitality Management 3, 16 Credits.
• Preparation for Workplace Training, 8 Credits
• Workplace Practice, 44 Credits.

1. Apply a comprehensive knowledge of hospitality management in the various facets of a hospitality establishment to manage and maintain the operational practices and structures in the Hospitality Industry required to meet and exceed the expectations of the stakeholders and the target market.
2. Discuss and apply a detailed understanding of the hospitality industry's requirements for ethical and professional practice and conduct.
3. Apply appropriate and relevant knowledge and skills to identify, analyse, and solve hospitality-related problems and challenges.
4. Communicate effectively, using various modes of accessing and communicating information to promote the Hospitality Industry in a changing business environment.
5. Discuss and apply information technology within the hospitality industry to improve business processes and operational efficiencies.

Associated Assessment Criteria for Exit Level Outcomes 1.

• Illustrate knowledge of the main areas within the hospitality industry, including an understanding of the key terms, concepts, facts, principles, and theories applicable to the industry.
• Effectively apply hospitality management knowledge and skills to maintain operations, under supervision, in a hospitality establishment.
• Apply hospitality management knowledge and skills to meet or exceed the expectations of customers in the food and beverage division and the rooms division of a hospitality establishment.

Associated Assessment Criteria for Exit Level Outcomes 2.

• Illustrate hospitality business etiquette to create and maintain a professional image of oneself and the hospitality establishment.
• Apply the legislation knowledge pertaining to the hospitality industry to comply with practice and conduct.
• Apply knowledge of financial management policies, systems, and procedures in compliance with the hospitality industry's requirements.

Associated Assessment Criteria for Exit Level Outcomes 3.

• Apply knowledge of catering services and facilities to solve hospitality-related problems and challenges.
• Illustrate the ability to reason critically and logically and make independent judgments to solve problems and challenges within a hospitality establishment.
• Utilise hospitality knowledge and skills to solve hospitality-related problems in an ethical and socially responsible manner.

Associated Assessment Criteria for Exit Level Outcomes 4.

• Use communication technologies to communicate effectively with hospitality stakeholders.
• Communicate coherently and concisely with stakeholders in the hospitality environment by applying an appropriate style and language.
• Illustrate Interpersonal skills to work effectively as part of a team to achieve a common outcome.
• Apply appropriate communication skills to interact with culturally diverse colleagues and customers.
• Illustrate knowledge of marketing and social media to communicate with a wide range of customers.

Associated Assessment Criteria for Exit Level Outcomes 5.

• Apply software programmes to communicate effectively with hospitality stakeholders.
• Illustrate the ability to use appropriate software programmes pertaining to guest bookings and generating invoices.
• Appropriately use software programmes to store customer/supplier information.