Diploma in Hospitality Management

Purpose

The purpose of this qualification is to meet the specific competency requirements of people in the Hospitality Management environment through the provision of theoretical and practical education, as well as Work Based Training and Work Integrated Learning to learners. This qualification prepares learners for work in the Hospitality industry regionally, nationally and internationally. Learners who successfully complete this qualification will contribute to the social and economical development of and transformation in the hospitality industry.

The purpose of the qualification is to

• Produce a graduate who will demonstrate a sound foundation for using basic supervisory and managerial skills in the hospitality industry in order to contribute to the social and economical growth in the area.
• Train a Hospitality Services professional who has the knowledge, skills and attitudes necessary to practice independently in any of the areas within the hospitality industry (food and beverage or accommodation management).
• Produce a professional who is focused on self development through life-long learning, and who will uphold professional and ethical standards of practice.

Career Opportunities

• Hotel Management.
• Banqueting Management.
• Food and Beverage Management.
• Rooms division Management.
• Food Services Management.
• Restaurant Management.
• Accommodation Management.
• Concierge Services.
• Own Hospitality Business Management.
• Accommodation Management.

Rationale

The requirement for a Diploma: Hospitality Management can be found in the exponential growth of the hospitality industry. There is a demand for well qualified staff, competent in the specialty field of Hospitality Management. According to the GCP Skills Review Interview 2004, over 30% of senior management in the hospitality industry does not have a tertiary qualification. The demand for staff with management skills was substantiated by interviewing key business people in the hospitality industry.

The qualification will offer training to students who are currently in, or wishing to enter, the hospitality industry and who wish to advance into management positions. This qualification will equip students with the skills to find employment in the field of Hospitality Management and also to provide employment opportunities in surrounding communities. This will help towards alleviating the shortage in human resource skills in the hospitality industry and equip the hospitality industry to deliver a better service to their respective stakeholders. The curriculum is suited to its purpose, internally coherent, and mindful of the needs of the learners.

On successful completion of the qualification, the graduate will demonstrate a sound foundation in the application of managerial skills when employed, or in providing employment in the hospitality industry. This qualification has been compiled in order to ensure that learners being developed as managers in the hospitality industry have a combination of both supervisory and management skills in areas such as accommodation management, food and beverage management and front office management. The qualification facilitates progression of learning, allowing learners to build on day-to-day requirements as well as generic management competencies.

Learners who register for this qualification should have the following skills, knowledge and understanding in order to gather and interact meaningfully with the relevant information:

• Communication in the language of learning and teaching of the provider (written and spoken) at NQF Level 4.
• Mathematical Literacy at NQF Level 4.
• Business Economics or Accounting at NQF Level 4 is not a requirement but would advantage the learning in the qualification.

Recognition of Prior Learning

Learners who do not meet the entry requirements, e.g. mature age applicants and/or applicants with non-South African school leaving qualifications and/or with previous tertiary experience will be considered for entry into the Hospitality Diploma. This will be done on an individual basis by the HOD Consumer Sciences in consultation with the Executive Dean in accordance with the University of Zululand (UZ) policy on the Recognition of Prior Learning (RPL).

Learners may also get credit towards the qualification through Recognition of Prior Learning.

Access to the Qualification

A National Senior Certificate (NSC) certified by Umalusi, with an achievement rating of 50-59% in at least two subjects. A pass at National Senior Certificate NQF Level 4 in the language of learning and teaching of the provider and Mathematical Literacy is required.

For applicants who matriculated prior to 2008, the basic entry requirement for this qualification is a matriculation certificate issued by the Joint Matriculation Board or a Senior Certificate issued by any of the authorised examining authorities. On the new National Senior Certificate a score of 22 with overall NQF Level 4 subjects is required with the language of learning and teaching of the provider as a compulsory NQF Level 4 subject. The applicants will be invited for an oral interview before final acceptance to the programme.

All instructional offerings are compulsory.

A total of 376 credits is required to complete the Qualification

NQF Level 5 modules (96 credits)

• Hospitality Communications, 8 credits.
• Hotel and Food Safety, 16 credits.
• Hospitality Information Systems I, 8 credits.
• Hospitality Management 1, 8 credits.
• Accounting for Hospitality I, 16 credits.
• Service Excellence, 8 credits.
• Culinary Studies I, 16 credits.
• Nutrition, 8 credits.
• Hospitality Behavioural Studies, 8 credits.

NQF Level 6 modules (152 credits)

• Food and Beverage Studies 1, 16 credits.
• Hospitality Information Systems II, 8 credits.
• Hospitality Operations I, 8 credits.
• Financial Management for Hospitality, 8 credits.
• Culinary Studies II, 16 credits.
• Food and Beverage Studies II, 16 credits.
• Hospitality Marketing, 8 credits.
• German for Hospitality I, 8 credits.
• Hospitality Management II, 16 credits.
• Culinary Studies III, 16 credits.
• Hospitality Industry Law I, 8 credits.
• German for Hospitality II, 8 credits.
• Hospitality Operations II, 16 credits.

NQF Level 7 modules (128 credits)

• Hospitality Financial Management, 16 credits.
• Hospitality Information Systems III, 16 credits.
• Hospitality Industry Law II, 8 credits.
• Hospitality Management III, 8 credits.
• Hospitality Operations III, 16 credits.
• Work Integrated Learning, 64 credits.

1. Perform food and beverage preparation to meet and exceed the expectations of the target market.
2. Manage and maintain the operational practices and structures in the Hospitality Industry required to meet and exceed the expectations of the target market.
3. Use various modes of accessing and communicating information, including information technology effectively in order to promote the Hospitality Industry in a changing business environment.
4. Use a range of financial management and business management skills to contribute to effective decision making and sustainable growth of the enterprise in the hospitality enterprise.
5. Provide information and make recommendations about hospitality related entrepreneurial legal issues.
6. Apply a range of sociological and psychological knowledge to maintain effective working relationships in a changing business and multi cultural environment.
7. Manage the provision of accommodation in such a manner that the expectations of the target market are exceeded.

Critical Cross-Field Outcomes

• Identifying and solving problems is demonstrated in all the modules, especially when required to do projects and analyse case studies.
• Working effectively with others is demonstrated in the Work Integrated Learning (WIL) component of the qualification as students will be placed in the work place for a specified period of time. In this way, it is expected that they will acquire the skill of working effectively with others. Besides, during their normal course of study some of the assessments they will do will be collaborative assessments (e.g. group assignments).
• Organising of self is demonstrated throughout the course of study as the qualification needs and compels students to be organised. For instance, one of the areas is accommodation management and that will require students to organise themselves in order to master this area.
• Collating information is indicated in the area where students collect data for research and for their projects, particularly during workplace learning.
• Communicating effectively is demonstrated through the provision of a module titled 'Hospitality Communications', which students do at Year one of the qualification.
• Utilising science and technology effectively is done through the module that deals with hospitality information systems. In this module, students will need to be au fait with information systems in the industry. Moreover in the Hospitality Communications module, they will be expected to use ICT for communication purposes.
• Understanding the world as a set of related systems is indicated in the fact that students will do an array of modules on management, finances, law, operations, information systems and marketing. This will make them appreciate that the hospitality studies are related to other disciplines and are not on their own.

Associated Assessment Criteria for Exit Level Outcome 1

• Range of menu plans and items requiring intermediate skills will be prepared and presented.
• Recipes are modified to cater for nutritional, dietary and cultural demands of various customer groups.
• Advanced food and beverage service and production are supervised and maintained in a variety of restaurants and food service outlets in terms of legislative requirements, operations, costing and control measures.
• A safe and hygienic hospitality working environment in food and beverage preparation areas will be employed.
• Sound nutritional principles for customer dietary, ethnic and special requirements will be explained.
• Similarities and differences between South African and international wines and beverages will be distinguished and described.
• Knowledge about advanced methods and control systems applicable to food and beverage service will be demonstrated and applied.

Associated Assessment Criteria for Exit Level Outcome 2

• The concept of yield management and how it applies to the Hospitality Industry will be discussed.
• The importance of room availability forecasts will be explained and data, ratios and formulas used by Front Office managers will be identified.
• Functions or events related to Hospitality Industry will be planned, coordinated, implemented and evaluated according to sound business principles.

Associated Assessment Criteria for Exit Level Outcome 3

• Appropriate verbal communication skills with all stakeholders in the Hospitality Industry will be used.
• Written communication will be appropriate for the target audience/reader.
• The nature and functions of integrated accounting software packages will be described and most important features of an accounting package for the Hospitality Industry will be discussed and applied.
• Accounting transactions using modern accounting information systems will be employed.
• Appropriate hospitality industry software systems will be selected and evaluated.

Associated Assessment Criteria for Exit Level Outcome 4

• Differences between the general formats used to prepare financial statements for revenue and support centres will be distinguished and used.
• The principles of hospitality payroll accounting and gross pay and overtime pay calculations will be applied.
• The following sets of terms: wages and salaries, gross pay and net pay, and regular pay and overtime pay, will be differentiated.
• The primary role of a payroll system and some of the forms, records and procedures required to perform this function will be demonstrated.
• The consequences to the employee of the hospitality enterprise not complying with the requirements of the South African Revenue Services will be evaluated.
• Budgeting will be defined and its purposes and the kinds of budgets most commonly used in the Hospitality Industry will be described and compiled.

Associated Assessment Criteria for Exit Level Outcome 5

• How food and liquor laws affect hospitality enterprises will be explained and interpreted.
• Impact of the Tobacco Control Act on the food and beverage departments and back of house operations in hospitality enterprises will be assessed and explained.
• Impact of the South African Food legislation on hospitality enterprises and its impact on operational levels will be discussed.
• Different licenses that should be applied for in the Hospitality Industry will be identified.
• Various legal requirements of the Receiver of Revenue will be identified.
• Legal requirements pertaining to entrepreneurial enterprises such as labour relations, employment equity and business registration will be applied.
• Basic research data gathering and analysis of data will be conducted.
• An integrated project in the workplace will be conducted.
• Marketing plans for entrepreneurial enterprises will be developed.

Associated Assessment Criteria for Exit Level Outcome 6

• The capability to understand multiculturalism and the service within the hospitality Industry will be illustrated.
• The interaction, co-operation and relationship between management and staff, and any conflict arising from the work situation and the management thereof, will be dealt with.
• Social issues affecting Hospitality Industry employees will be identified and possible solutions investigated.
• Cultural differences will be acknowledged and managed.
• Ethical issues in the service sector will be identified and addressed.

Associated Assessment Criteria for Exit Level Outcome 7

• Operations within the rooms division will be planned, executed, supervised and evaluated.
• Yield management in hospitality operations will be applied.
• Maintenance functions of a lodging facility will be supervised.
• Inter-relationship between different departments of a lodging unit will be determined.
• Marketing principles and practices in lodging operations will be applied.

Integrated Assessment

Formative and Summative assessment practices will be implemented. Formative assessment will be mainly by group discussions, practical exercises and feedback/presentation of assignments, written reports.

Summative assessment practices will be implemented to assess the achievement of outcomes. These will take the form of semester tests, theoretical and practical examinations.

Integrated Assessment, focusing on the achievement of the Exit-Level Outcomes, will be done where applicable by written examinations, practical examinations, portfolios, assignments and case studies. The Integrated Assessment will help to relate the theory and knowledge to the practical skills needed in the Hospitality service or industry. Integrated Assessment at the level of qualification provides an opportunity for learners to show that they are able to integrate concepts, ideas and actions in order to achieve competence that is grounded and coherent in relation to the purpose of the qualification. Integrated Assessment must judge the quality of the observable performance, but also the quality of the thinking that lies behind such performance.

Assessment tools will encourage learners to give an account of the thinking and decision-making that underpins their demonstrated performance. Some assessment practices will be of a more practical nature while others will be of a more theoretical nature. The ratio between action and interpretation is not fixed, but varies according to the type and level of module.

A broad range of task-orientated and theoretical assessment will be used as appropriate, with the distinction between practical knowledge and disciplinary knowledge maintained so that each takes its rightful place. Learners will be assessed during task orientated sessions in the integration of theoretical knowledge and practical skills.