Diploma in Hospitality Management

Purpose

The purpose of the Diploma in Hospitality Management is to contribute to the knowledge economy of South Africa by focusing on developing scarce skills, as identified by industry, and will be delivered in integrated modules focusing on applied processes that will develop conceptual and contextual knowledge.

The learner will be competent in a variety of operational, interpersonal and basic analytical skills used at operational level in the Hospitality Industry. In addition, the learner will be able to accept limited supervisory responsibility in the execution of hospitality operations and demonstrate competency in analysing and applying the principles of the hospitality industry in order to meet market demands.

Rationale

The Diploma in Hospitality Management forms part of a focus for the new University in Mpumalanga on the rich resources of the province in the fields of tourism and hospitality, especially international tourism. The province of Mpumalanga is a destination for local and international tourists. The establishment of the University of Mpumalanga will cater to the need for education and training by developing high level skills for the national economy as well as promoting personal advancement for the community. With many hotels, game lodges and guest establishments in the province as well as the world famous Kruger Park nearby, there is considerable demand for graduates in the field of hospitality management and tourism and ample opportunity for work experience for students on the Diploma programme. Present offerings in the province are at Further Education and Training and not higher education levels so the Diploma both fills a gap and contributes to the articulation possibilities for the holders of certificates in hospitality at NQF Level 4.

Recognition of Prior Learning (RPL)

Applicants who do not meet the admission criteria as stipulated, but who can demonstrate experiential or work-based learning at an equivalent level may be considered for RPL provided a proper assessment of the prior learning has been conducted.

Entry Requirements

The qualification is open to any learner in possession of a

• Higher Certificate: Hospitality Management.
• National Senior Certificate (NSC).
• Further Education and Training Certificate.
• National Certificate (Vocational).
• Equivalent NQF Level 4 qualification provided they are competent in Communication.

Modules at NQF Level 5 248 Credits

• Accommodation Management 1 (Theory), 16 Credits.
• End-User Computing A, 8 Credits.
• End-User Computing B, 8 Credits.
• Culinary Studies and Nutrition 1A (Theory), 10 Credits.
• Culinary Studies and Nutrition 1B (Practical), 10 Credits.
• Food and Beverage Studies 1A (Theory), 10 Credits.
• Food and Beverage Studies 1B (Practical), 10 Credits.
• Hospitality Communication 1, 6 Credits.
• Hospitality Financial Management 1, 16 Credits.
• Hospitality Health and Safety 1, 8 Credits.
• Hospitality Management 1, 16 Credits.
• Hospitality Service Excellence, 6 Credits.
• First Aid, 2 Credits.
• Accommodation Management 2 (Theory), 16 Credits.
• Culinary Studies and Nutrition 2A (Theory), 8 Credits.
• Culinary Studies and Nutrition 2B (Practical), 8 Credits.
• Food and Beverage Operations 2 (Theory), 16 Credits.
• Food and Beverage Studies 2 (Theory), 16 Credits.
• Hospitality Communication 2, 6 Credits.
• Hospitality Financial Management 2, 16 Credits.
• Hospitality Industry Law 1, 4 Credits.
• Hospitality Management 2, 16 Credits.
• Hospitality Operational Practice 1, 16 Credits.

Modules at NQF Level 6 112 Credits

• Accommodation Management 3, 16 Credits.
• Culinary Studies and Nutrition 3A (Theory), 8 Credits.
• Culinary Studies and Nutrition 3B (Practical), 8 Credits.
• Food and Beverage Studies 3 (Theory), 24 Credits.
• Hospitality Financial Management 3, 16 Credits.
• Hospitality Industry Law 2, 16 Credits.
• Hospitality Information Systems, 8 Credits.
• Hospitality Management 3, 16 Credits.

1. Apply technology to communicate information effectively in order to promote the interests of the Hospitality Industry in a changing business environment.
2. Apply a range of hospitality business skills which will contribute to effective decision-making, as well as the execution and supervision of hospitality operations.
3. Apply laws applicable to a hospitality enterprise.
4. Apply a range of financial management tools to contribute to effective decision-making and sustainability of the hospitality enterprise.
5. Supervise front office and housekeeping systems to the extent that the expectations of the target market of the Hospitality Industry are exceeded.
6. Maintain the operational practices and structures of food and beverage service in the Hospitality Industry.
7. Perform the intermediate preparation of menu items for a range of food outlets found in the Hospitality Industry.
8. Perform the operational procedures of a variety of food service outlets in a profitable manner.
9. Efficiently, effectively and economically prepare and serve a range of complex, advanced food menu items with minimal supervision within a safe, hygienic environment.

These are applicable to all or some of the Exit Level Outcomes in an integrated way

• Reports are compiled and presentations are made using word-processing, spreadsheet and presentation software according to professional standards.
• The principles of marketing are applied through the planning and presentation of a promotion based on hospitality products.
• Human Resources Management and Development functions applicable to their delegated area of responsibility according to professional Hospitality Industry standards are fulfilled.
• The principles contained in the range of laws applicable when setting up and operating a hospitality enterprise are correctly interpreted.
• The basic principles of accounting in order to contribute to the management of basic financial functions and the contribution of financial information which is required to manage a hospitality operation effectively are applied by supervisors.
• Permanent and temporary employees are effectively supervised to perform the daily functions associated with the Front Office, Housekeeping and maintenance of facilities within the Hospitality Industry.
• Advanced food and beverage service is supervised and maintained in a variety of restaurants and food service outlets in terms of legislative requirements, operations, costing and control measures.
• Recipes are modified and a range of menu items suited to a variety of food outlets is planned, prepared and presented in order to cater for the nutritional, dietary and cultural demands of various customer groups.
• Systems and operations within the Food Service units are planned, forecasted, budgeted and evaluated.
• Recipes are modified and prepared to meet target market requirements and quality standards.

Integrated Assessment

All internal and external assessment and moderation takes place in accordance with the university policy document. Candidates are required to engage in a research project and to submit an extended research report. Programme coordinators are responsible to ensure that assessment practices are explicit, valid and reliable, in line with the policy. Assessment will focus on learners' ability to identify and collect information effectively that they will analyse and present. Assessment will also look into the application of knowledge in different situations and develop strategies and approaches to addressing specific problems in the Hospitality and Tourism environment.