Diploma in Hospitality Management

Purpose

This qualification is primarily vocational or industry specific. The knowledge emphasises general principles and application. The purpose of the Diploma is to develop learners who can demonstrate focused knowledge and skills in a particular field. Typically they will gain experience in applying such knowledge and skills in a workplace context.

Upon qualifying the learner will be able to

• Evaluate, select and apply appropriate hospitality operations techniques and skills according to particular industry accepted methods, policies and procedures within the context of guest relations.
• Identify and evaluate defined challenges in an unfamiliar industrial related field such as hotel, spa, casino and theatre fields.
• Apply given criteria pertaining to food service systems to accurately identify and address own task-specific learning needs in a given context.
• Evaluate appropriateness of different sources of information such as the quality and legitimacy of open source information pertaining to hospitality management, such as the evaluation of internet versus accredited, published research papers and textbooks.

Rationale

The need for suitably qualified practitioners in the field of hospitality management has become evident as measures need to be taken to address the challenges of increased wealth leading to an expansion in the hospitality related industries in South Africa. The prevalence and increased establishment of hospitality associated facilities and related activities and the emphasis placed by tourists on the acceptable management of such facilities and activities, brings with it an increased need for incumbents with hospitality associated management skills, both in large group and small group activities and their associated needs. The value of information and its appropriate application to meet the needs of a diverse tourist population expect hospitality related employment with its associated economic impact as well as the economic value of managing tourist activities, to bring new career opportunities in the respective fields.

The Diploma in Hospitality Management aims to provide learners with a broad understanding of the operational aspects of the national and international hospitality industry, together with knowledge of the basic principles which underpin the industry. After perusing various sources it is apparent that there is a need for skilled practitioners of tourist related activities as well as existing hospitality training institutions need to contribute to the current programmes offered. In addition, the results clearly indicate that the qualification appears to be aligned with similar qualifications offered by public and private institutions, both nationally and internationally.

An in-depth and specialisation of knowledge, together with practical skills and experience in the workplace, enable successful learners to enter a number of career paths and to apply their learning to particular employment contexts from the outset.

Recognition of Prior Learning (RPL)

Learning that has been acquired through informal and non-formal means is recognised for the fulfilment of the requirements of this qualification or part of the qualification. It is required that through assessment practices, the learner should demonstrate competence in the knowledge, skills, values and attitudes implicit in this qualification. Recognition of Prior Learning is performed by means of an Integrated Assessment as mentioned in the previous paragraph.

This Recognition of Prior Learning may allow for accelerated access to further learning. All recognition of Prior Learning is subject to quality assurance by the relevant accredited Education and Training Quality Assurance Body and is conducted by a registered workplace assessor.

Entry Requirements

The minimum admission requirement is

• National Senior Certificate granting access to Diploma studies.

Or

• Senior Certificate without endorsement.

Or

• National Certificate Vocational (NCV) or a Higher Certificate.

Or

• An Advanced Certificate in a cognate field.

This qualification consists of compulsory modules at NQF Levels 5, 6 and 7, totalling 360 Credits.

Compulsory Modules, at NQF Level 5, 120 Credits

• Hospitality Operations 105, 20 Credits.
• Culinary Studies 105, 20 Credits.
• Business Management 105, 20 Credits.
• Safety and Nutritional Planning 105, 20 Credits.
• Food and Beverage Management 105, 20 Credits.
• Events Management 105, 20 Credits.

Compulsory Modules, at NQF Level 6, 150 Credits

• Hospitality Operations 206, 30 Credits.
• Culinary Studies 206, 20 Credits.
• Business Management 206, 20 Credits.
• Food and Beverage Management 206, 30 Credits.
• Hospitality Legislation 206, 20 Credits.
• Human resources and Financial Management 306, 30 Credits.

Compulsory Modules, at NQF Level 7, 90 Credits

• Hospitality Operations 307, 30 Credits.
• Culinary Studies 307, 30 Credits.
• Food and Beverage Management 307, 30 Credits.

1. Evaluate, select and apply appropriate hospitality operations techniques and skills according to particular industry accepted methods, policies and procedures within the context of guest relations.
2. Identify and evaluate defined challenges in an unfamiliar industrial related field such as hotel, spa, casino and theatre fields.
3. Apply given criteria pertaining to food service systems to accurately identify and address own task-specific learning needs in a given context.
4. Evaluate appropriateness of different sources of information such as the quality and legitimacy of open source information pertaining to hospitality management, such as the evaluation of internet versus accredited, published research papers and textbooks.

Associated Assessment Criteria for Exit Level Outcome 1

• Knowledge is acquired of the main areas of Hospitality operations and Food and Beverage Management.
• Key terms, concepts, laws, principles, rules and theories of the Hospitality industry are understood and selected including the knowledge and application of appropriate culinary and hospitality concepts.
• The principles and practice of guest relations and serving standards and how it relates to the hospitality industry and demands are understood and applied.
• The operation, functions and applications of both the practical and academic aspects of the industry is demonstrated.
• The application of the key terms, concepts, facts, principles, rules and theories of hospitality related issues in the interaction with selected appropriate groups is shown.
• An understanding of the interrelatedness of the different areas of Hospitality is shown.
• How actions, ideas or developments impact on applications of theory and practice; are understood and applied.

Associated Assessment Criteria for Exit Level Outcome 2

• Known theory and skills to solve such new and unfamiliar problems within the context are applied.
• The appropriate applications and techniques are evaluated, selected and applied to solve problems in familiar and unfamiliar contexts.
• When a problem falls outside of the scope of competence and who to refer it to is recognised.
• Similar and different systems operating within the same context are compared and evaluated indicating clearly the existing or non-existing relationships that characterise different food service systems and their potential impact on each other.
• Appropriate actions are suggested to address significant differences in solving identified problems.

Associated Assessment Criteria for Exit Level Outcome 3

• Group tasks identified by a team or industry are effectively completed.
• Responsibility for own decisions and actions and of others in the group are taken.
• The ability to work independently and as part of a team is shown.

Associated Assessment Criteria for Exit Level Outcome 4

• The most appropriate information related to the task are selected and well-developed processes of analysis, synthesis and evaluation are applied based on acquired appropriate information.
• An acceptable project or task proposal with effective designs and an acceptable product report as well operational instructions to communicate the design and application of complex management systems to a colleague and/or client is written.
• The effective communication of information is used reliably and coherently in the design of hospitality related programmes using appropriate and professional formats.
• Decisions are taken and ethical implications are understood such as intellectual property issues, privacy, copyright and confidentiality within the context of the hospitality profession, including the optimum and correct application and use of appropriate computer software, proprietary processes and data management and security.

Integrated Assessment

Assessment practices will be open, transparent, fair, valid, and reliable and will ensure that no learner is disadvantaged. Learning, teaching and assessment are in line with each other.

The term 'Integrated assessment' implies that theoretical and practical components should be assessed together. During integrated assessments the assessor should make use of formative and summative assessment methods and assess combinations of practical, applied, foundational and reflective competencies.

A variety of methods must therefore be used in assessment. Tools and activities must be appropriate to the context in which the learner is working. Where it is not possible to assess the learner in the workplace or on-the-job, simulations, case studies and other similar techniques should be used to provide a context appropriate to the assessment.

Assessment methods that will be used may include

• Self-assessment activities.
• Knowledge tests.
• Case studies.
• Report writing.
• Research and project based assignments.
• Written examinations.
• Oral assessment.