Doctor of Management Sciences in Food Operations Management

This qualification relates to the competence of doing independent research. Persons achieving this qualification will be competent to conduct and guide research applicable to the Hospitality Industry.

Upon entry to the Doctor of Management Sciences in Food Operations Management, it is assumed that learners should have demonstrated the following competencies through the successful completion of a Master's Degree or Master of Technology (600 Credits) or an equivalent.

The learner has contributed, under guidance of an experienced researcher, to the improvement and development within the Tourism and Hospitality industry.

The qualification will be awarded to a learner who has provided evidence to the satisfaction of the assessors that the stated competence of the qualification, as detailed in the specific outcomes, has been achieved, either through education and training the single provider's learning programmes, or through experience that complied with the stated specified outcomes.

The programme will equip students with the following competencies.

1. The qualifying person will be able to contribute independently to the improvement and development of the tourism and hospitality and leisure.
2. The qualifying person will be able to contribute independently to the improvement and development of the Tourism and Hospitality industry.

Specified outcomes

1.1 Identify a suitable research topic in the environment of the Tourism and Hospitality Industry.

• Select an appropriate research approach, plan, design, motivate and budget for a comprehensive scientific research project.
• Conduct research using a variety of analytical techniques and information technologies.
• Contribute new information or technology, or solve a technical or industrial problem related to the Tourism, Hospitality and Leisure Industries.
• Critically evaluate, interpret and present the findings in relation to the particular field chosen for this study in the format of a thesis at an internationally acceptable level.

3. Critical outcomes

• Problems are identified and solved in such a manner that decision-making reflects originality and a critical evaluative approach.
• Working effectively with others as a member of a team, group, organisation and community.
• Organise and manage time and activities responsibly and effectively.
• Collect, analyse, organise and critically evaluate information.
• Communicate effectively using visual, mathematical and/or language skills in the modes of oral and written persuasion.
• Using technology effectively and critically.
• The intention for the hospitality management programme to sensitise learners to the following aspects of personal development, which eventually contributes to society at large and the subject field. Reflecting on and exploring a variety of strategies to learn more effectively. Participating as responsible citizens in local, national and global communities. Recognition of the inter relatedness of tourism/hospitality in social, economic, environmental and political context. Exploring education and career opportunities. Developing entrepreneurial skills and opportunities within the tourism/hospitality industry.

Develop and present a relevant and viable research topic. Develop and present a research protocol. Present evidence that the correct methodology was followed in obtaining and analysing data. Reports of external examiners must validate the contribution of the research. Submit a thesis for examination.