Diploma in Hospitality Management

Purpose and Rationale

The learner will be able to independently carry out required duties, make decisions and solve problems and do referrals in the context of the workplace.

At the completion of this qualification, learners will be able to

• Acquire appropriate skills, knowledge, attitudes and values that will improve the standard of living, human development, productivity and opportunities for all citizens from all walks of life.
• Provide qualifying learners with training to meet perceived needs of a specialised Hospitality Industry.
• Relate skills, knowledge and values to actual situations; ensure the balance between theory and practice and articulate with the standards of the industry and self-development.
• Equip students with good analytical and communication skills and understanding of organisational needs.
• Develop general and specific skills in entrepreneurial activities.
• Communicate effectively in a business environment.

Learning Assumed to be in Place and Recognition of Prior Learning

• The learner will have to demonstrate competence on the previous level against the standards on NQF Level 4 and that learners are competent in the language of instruction. The programme makes possibility of the Recognition of Prior Learning where learners will be able to demonstrate competence in the knowledge, skills, values and attitudes implicit in the hospitality enterprises.

All the relevant modules in the programme scheduled from year 1-3 are compulsory to achieve the qualification.

On completion of this programme learners will be able to

• To calculate costs and apply it together with various other measures in order to control costs of menu based catering in a hospitality enterprise.
• To demonstrate familiarity with and display knowledge and understanding of business management principles as they relate to the hospitality industry and the larger market of tourism, travel and leisure.
• To demonstrate applied knowledge to plan menus based on sound nutritional principles in order to prepare high quality meals that meet and exceed customer expectations in a hospitality enterprise.
• To demonstrate the necessary knowledge and skills to provide a service with the ethics required to meet and exceed the expectations of customers in the Food and Beverage Division of a hospitality enterprise.
• To demonstrate the necessary knowledge and skills to provide a service with the ethics required that meet and exceed the expectations of customers in the Rooms Division of a hospitality enterprise.
• To apply effective communication skills using the appropriate medium according to standard protocol and enterprise procedures when working with customers and colleagues in a culturally diverse hospitality enterprise.
• To demonstrate applied competence in using information technology to design and create documents, PowerPoint presentations as well as using Microsoft Outlook to send and receive electronic mail.
• To demonstrate knowledge of the Occupational Health & Safety Act and relevant regulations in order to implement health, safety and security measures in hospitality operations according to the act.
• To apply theoretical as well as practical skills in order to effectively maintain operations under supervision within a hospitality enterprise.
• To maintain accounts payable and accounts receivable records using sound accounting principles and approaches as well as when processing financial information using an appropriate computer software application.
• Apply managerial principles, techniques and skills to manage human resources as well as to establish and conduct business relationships in a hospitality enterprise.
• To analyse various factors in order to determine the marketing communications program, promotion budget and mix while applying knowledge and skills to graphically enhance advertisements using effective techniques to close a sale.
• To organise in-house functions, manage stock purchasing and control procedures to contribute towards profitable operations in a food and beverage division of a hospitality enterprise.
• To use information technology to display data and present reports using Excel and Database as required by various situations in a hospitality enterprise.
• To demonstrate applied knowledge and skills to plan, manage and conduct meetings, manage conflict and solve problems in a hospitality enterprise displaying professional skills in preparing business documents and doing presentations.
• To contemplate and apply various legal requirements to the operation and management of a hospitality enterprise while considering the rights and duties of all parties involved.
• To conceptualise, diagnose and respond appropriately to the past, current and future financial well-being of a hospitality enterprise through the application of relevant financial tools, techniques and practices in order to ensure the sustained growth and financial stability of the enterprise.
• To use a variety of business managerial as well as entrepreneurial skills to develop a business plan for a new hospitality enterprise as well as strategies to effectively manage customer service and physical assets in an existing hospitality enterprise while abiding by the necessary legal requirements.
• To do research and reformat information using various models and tools to develop a marketing strategy as part of a business plan for a new hospitality enterprise.
• To demonstrate an integrated comprehension of legal principles, concepts, theories and values of South African legislation impacting the hospitality industry in order to competently manage various workplace situations while formulating policies and procedures in the hospitality environment.
• To effectively maintain and supervise operations within a hospitality enterprise.

The following assessment criteria will apply

• Assessment will be continuous, through class activities, projects, practical assessment and tests that constitute 50% and a written examination (50%) per semester. Assessment focus on whether the students can integrate theory and practice. Learners must be able to integrate their competence to demonstrate important practical competence, understand theory and be able to reflect on and make changes to hospitality practices. Site based assessment will be conducted.
• The qualification will be awarded on successful completion of all modules in year three.