Postgraduate Diploma in Food Service Management

Purpose

The purpose of this qualification is to develop the necessary knowledge, understanding, critical thinking skills and competence on an advanced level to enhance the learners' professional development towards becoming skilful employees in the Food Service Management sector. A qualified learner at this level will demonstrate competence in using advanced managerial skills and problem-solving in both existing and entrepreneurial hospitality ventures and the community at large.

This qualification will provide learners with the necessary skills and competencies enabling them to focus on research in the Food Service Management sector service and prepare learners to conduct research at a master's level. The research project will provide learners with the opportunity to conduct research in a specific food service operation and will prepare them for a master's qualification.

Furthermore, the purpose of this qualification is to develop the necessary advanced knowledge, understanding, critical thinking skills and competence on an advanced level to enhance the student's professional development towards becoming skilful Food Service Managers and the hospitality sector at large. A qualified learner at this level will demonstrate competence in using advanced managerial skills and problem-solving in mass catering establishments in the hospitality sector. This qualification will provide learners with the necessary skills and competencies enabling them to conduct research at a master's level.

The qualification also provides a critical analysis of the managerial principles and practices including strategic approaches and decision-making within the hospitality sector more specifically food service management within both national and global contexts. This qualification will develop the learner's ability to think both analytically and critically at an advanced level, producing reasoned arguments encompassing the complex and constantly changing themes and debates within the hospitality discipline.

Rationale

The continued growth of the South African Hospitality and Tourism Industry and especially the food service facilities which are widely used in institutions such as hospitals, schools and staff canteens, orphanages, old age homes, hospitals, as well as restaurant chains and a wide range of transport catering, resulted in a demand for well-qualified staff specifically at managerial levels in Food Service operations. This qualification will develop potential managers with sound operational backgrounds and specialised skills who will be able to work in both private and government food service institutions. The qualification will develop strategic thinkers with enhanced capabilities, demonstrating critical knowledge of and the ability to conduct and report on research projects within the hospitality context, specifically food service management. The qualifying learners will acquire skills, knowledge, and competencies that they can apply in the socio-economic structure of the food service management sector in broader South Africa.

The qualification is in line with the institution's mission and vision and focuses on teaching and learning, research, and community engagement. The qualification aims to provide access to postgraduate studies to learners who completed the Diploma and Advanced Diploma. The qualification also complies with the criteria as set by Higher Education Qualifications Sub-Framework. Through consultation and comparison with other universities offering similar qualifications and advisory board meetings, the stakeholders from the industry suggested that the existing gap should be addressed by exposing learners to doing research with a focus on Food Service Management. The range of typical learners will be in possession of an Advanced Diploma (minimum 120 credits on NQF level 7) or Honours Degree (NQF level 7) that can articulate from a relevant Advanced Diploma and include both cross-border and international learners.

This qualification was developed. Inputs received from the advisory committee/board, mass catering experts and other stakeholders in the hospitality discipline were incorporated into the development of the curriculum of the qualification to meet the needs of the industry. Learners will have skills, knowledge, and competencies that they can apply in food service operations and similar economic structures of broader South Africa. Learners completing this qualification will have an advantage in the discipline of food service management. They show competence in research allowing access to further research studies into a relevant master's degree (NQF level 9).

Recognition of Prior Learning (RPL)

The institution has an approved Recognition of Prior Learning (RPL) policy applicable to equivalent qualifications for admission into the qualification. RPL will be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications, as well as advancement within qualifications. RPL may be applied for access, credits from modules and credits for or towards the qualification.

RPL for access

• Learners who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
• To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations.

RPL for exemption of modules

• Learners may apply for RPL to be exempted from modules that form part of the qualification. For a learner to be exempted from a module, the learner needs to provide sufficient evidence in the form of a portfolio that demonstrates that competency was achieved for the learning outcomes that are equivalent to the learning outcomes of the module.

RPL for credit

• Learners may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio that demonstrates prior learning through formal, non-formal and/or informal learning to obtain credits towards the qualification.
• Credit shall be appropriate to the context in which it is awarded and accepted.

Entry Requirements

The minimum entry requirement for this qualification is

• Advanced Diploma in Food Service Management, NQF Level 7

Or.

• Advanced Diploma in Food Technology, NQF Level 7.

Or

• A relevant Advanced Diploma, Level 7.

Or

• Bachelor of Applied Science in Food Science and Technology, NQF Level 7.

Or

• Bachelor of Commerce in Hospitality Management, NQF Level 7.

Or

• A relevant Bachelor's degree in a cognate field, Level 7.

This qualification consists of compulsory modules at National Qualifications Framework (NQF) Levels 8 totalling 120 Credits.

Compulsory Modules, 120 Credits

• Advanced Food Service Operations Management, 30 Credits.
• Advanced Project Management in Food Service Operations, 20 Credits.
• Advanced Strategic Management in Food Service Operations, 25 Credits.
• Advanced Culinary studies and Nutrition Operations, 15 Credits
• Conducting and Reporting Research Project in Food Service Management, 30 Credits.

1. Demonstrate critical knowledge of food service operations in the field of food service management. Illustrate the ability to conduct a specific research project in a food service operation.

2Demonstrate critical knowledge and best practices in different types of food service operations.

1. Demonstrate advanced strategic and project planning skills and principles for effective decision-making management and problem-solving.
2. Develop a sound foundation for the progression into senior managerial positions in different types of food service operations.
3. Effectively use the various modes of communication, including information technology to promote the Food Service Management sector in a changing environment. Apply a range of financial management principles on an advanced level to effectively ensure the sustainability of food service organisation.

Associated Assessment Criteria 1

• Conduct a specific research project in a food service operation.

Associated Assessment Criteria 2

• Critically explore the importance of food and beverage practices and principles, food policies, nutritional guidelines, and the influence thereof in the functioning of specific food service operations.

Associated Assessment Criteria 3

• Evaluate and apply specialist knowledge of advanced project planning and management in food service operations.

Associated Assessment Criteria 4

• Apply knowledge of administration, personnel, and financial management in the food service environment.
• Formulate business objectives in the planning of projects for a specific food service operation.

Associated Assessment Criteria 5

• Display liaison skills with partners in the hospitality industry to create business networking.
• Plan, manage and market a specific food service system for a food service unit.

Integrated Assessment

Integrated assessment in this qualification is ensured by incorporating both formative and summative assessment strategies. Assessment strategies are underpinned by the Exit Level Outcomes and assessment criteria, which are designed in articulation with the level descriptors and the scope of practice.

Formative Assessment

Formative assessments will include any of the following: tests, assignments, oral presentations, colloquium, debates, online activities, and case studies. Feedback for assignments includes the assessment rubric and Turnitin (plagiarism) report. For continuous assessment modules, feedback is given to learners after every assessment.

Summative Assessment

Summative assessments are done on completion of modules. Reference and decisions are based on the assessment description indicated in the study guide. Summative assessment will include a formal examination or in the case of continuous assessment a portfolio of evidence consisting of all tests, assignments, and project reports.