SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
100958  Diploma in Hospitality Management 
ORIGINATOR
Tshwane University of Technology (TUT) 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Diploma (Min 360)  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2027-06-30   2029-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of the qualification is to develop learners who can demonstrate focused knowledge and skills in hospitality management. Learners will develop depth and specialisation of knowledge, together with practical skills through work integrated learning, to enable learners to apply their learning in the workplace.
The qualification aims to develop learners who can demonstrate focused knowledge and skills in the field of Hospitality Management. This qualification equips candidates with the competencies demonstrated by entry level managers in the hospitality industry i.e. candidates will be able to demonstrate competencies in using a range of basic managerial and entrepreneurial skills. They will be able to demonstrate an understanding of food and beverages services and practices, apply culinary techniques, communicate and use science and technology relevant to the hospitality industry. This qualification will enable candidates to acquire in-depth knowledge on various accommodation and food service divisions in order to make informed decisions within the hospitality industry. The qualification strives to achieve learner-centred learning through supportive teaching provided by mentoring, life skills and language proficiency programmes aimed at assisting under-prepared learners. The learner will develop depth and specialised knowledge, together with practical skills through work integrated learning, to enable them to apply their learning in the workplace.

Rationale:
The lack of adequate hospitality management and business management skills in South Africa plays an important role in the high failure rate in the hospitality industry. This qualification will provide a set of very important and essential skills to support national efforts to equip prospective hospitality managers and entrepreneurs to increase organisational success.
The qualification focuses on the financial, accommodation and business management as well as culinary aspects and skills of the industry. It includes important hospitality related modules to ensure a balanced perspective of modern corporate business to inform the environment within which the learners must operate. This, in turn, will ensure a well-rounded learner.
This qualification will help address the national skills shortage and learners will be equipped to take up positions as:
  • Restaurant managers.
  • Lodging managers (Variety of enterprises).
  • Events managers.
  • Entrepreneurs.
    In addition, it provides graduates of the qualification an opportunity to further specialise in marketing or business. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    As per institutional policy, credits towards this qualification may be obtained by means of Recognition of Prior Learning (RPL).

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • National Senior Certificate National Qualifications Framework(NQF) Level 4. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory and elective modules at National Qualifications Framework Level 5 and 6 totalling 366 Credits.
    Compulsory Modules, Level 5, 149 Credits:
  • Accommodation Management I, 8 Credits.
  • Computer Literacy, 10 Credits.
  • Information Literacy I, 2 Credits.
  • Food and Beverage Studies I, 15 Credits.
  • Culinary Studies and Nutrition I, 30 Credits.
  • Communication for Academic Purposes, 10 Credits.
  • Hospitality Health and Safety I, 8 Credits.
  • Hospitality Management I, 15 Credits.
  • Life Skills I, 2 Credits.
  • Hospitality Financial Management I, 21 Credits.
  • Hospitality Communication II, 4 Credits.
  • Service Excellence I, 8 Credits.
  • Hospitality Management Information Systems, 8 Credits.
  • Hospitality Industry Law, 8 Credits.

    Compulsory Modules, Level 6, 186 Credits:
  • Hospitality Management II, 8 Credits.
  • Culinary Studies and Nutrition II, 19 Credits.
  • Food and Beverage Studies II, 38 Credits.
  • Hospitality Financial Management II, 8 Credits.
  • WIL in Hospitality Management II, 30 Credits.
  • WIL in Hospitality III, 60 Credits.
  • Hospitality Financial Management, III, 8 Credits.
  • Hospitality Management III, 15 Credits.

    Elective Modules, Level 6, 31 Credits:
  • Accommodation Management II, 8 Credits.
  • Accommodation Management III, 8 Credits.
  • Food and Beverage Operations II, 8 Credits.
  • Food and Beverage Operations III, 8 Credits.
  • Culinary Studies and Nutrition III, 15 Credits.
  • Hospitality Banqueting Management, 15 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1.Demonstrate knowledge and understanding of the various means of accessing and communicating information, including the use of information technology effectively to function in and promote the hospitality industry in a changing business environment.
    2.Use a range of business management, entrepreneurial and other skills to identify, analyse and solve problems in the effective management of a hospitality enterprise. This includes applying the relevant legal and retail principles to make informed decisions in an ethical manner.
    3.Demonstrate an understanding of the financial management principles, key culinary concepts and principles and the operational procedures of a variety of food service outlets.
    4.Demonstrate the ability to make decisions and act appropriately in performing advanced food preparations. This include the ability to evaluate, select and apply appropriate methods in preparing a range of menus to meet the culinary expectations of the food target market in a healthy and safe environment.
    5.Demonstrate the ability to manage and maintain the principles related to the planning, presentation and executing of events in a hospitality industry environment.
    6.Demonstrate the ability to work effectively in a team when planning and managing the provision of accommodation to meet the expectations of the industry.
    7.Demonstrate a detailed knowledge and understanding of the concepts, rules and theories applicable to both community and therapeutic nutrition and other areas of hospitality and how that knowledge relates to other fields, disciplines and practices. 

    ASSOCIATED ASSESSMENT CRITERIA 
    The following Associated Assessment Criteria will be used in an integrated manner across the Exit Level Outcomes.
  • Manage analyse and maintain a range of software packages to manage and maintain processes and compile reports.
  • Describe the nature and functions of an integrated accounting software package.
  • Discuss the most important features of an accounting package for the Hospitality Industry.
  • Record accounting transactions using a modern accounting information system.
  • Compare, evaluate and select, appropriate food and beverage software systems based on specific software needs.
  • Explain purchasing- and licensing agreements.
  • Collect, organise, capture and maintain required data.
  • Explain the legislation and mechanisms governing training and education.
  • Identify and apply appropriate training methods.
  • Prepare, conduct and evaluate interviews related to selection and performance interviews.
  • Identify and apply appropriate training methods.
  • Prepare, conduct and evaluate interviews related to selection and performance interviews.
  • Prepare, conduct and evaluate presentations.
  • Describe the interaction, co-operation and relationship between management and staff.
  • Conduct disciplinary and grievance procedures.
  • Describe the entrepreneurial skills required to open and operate a hospitality enterprise(s) within South Africa.
  • Describe the components of systems theory, and identify key performance areas.
  • Discuss the variety of functions of purposes that ratio analysis serves and the ways in which different ratios are expressed in order to make sense of the information they provide.
  • Describe and evaluate the ratios most commonly used to interpret the financial statements of a hospitality enterprise.
  • Discuss and apply cost-volume-profit analysis, as a tool to determine the revenue required at a predetermined level of profit.
  • Define budgeting and describe its purposes and the kinds of budgets most commonly used in the Hospitality industry.
  • Define the concept of Yield Management and how it applies to the Hospitality Industry.
  • Identify possible Yield Management tactics to be implemented under various circumstances.
  • Recognise the advantages of using Yield Management.
  • Identify typical factors and issues that managers should consider when establishing room rates.
  • Explain the importance of room availability forecasts.
  • Identify the data, ratios and formulas Front Office Managers can use to forecast room availability.
  • Plan, implement and evaluate at least three functions or events related to the Hospitality Industry. Events could include banquets, restaurants, conferencing bed and breakfast, gaming and gambling etc.
  • Apply the principles of organolytics to evaluate and improve recipes and menus for competitive advantage.
  • Plan and illustrate a food and beverage facility layout using principles and elements of design.
  • Interpret tenders and compare different types of contracts.
  • Apply the concepts of food and beverage administration- and production procedures.
  • Plan, prepare and present complex menus using advanced techniques, and incorporating national and international food and health trends.
  • Discuss and take part in the development of a nutritional programme aimed at the improvement of the nutritional status of a community.
  • Discuss, compare and apply branding, promotions, display, franchising, Information Technology(IT), vending, packaging, pricing, loss leaders, food courts and relevant retailing issues.

    Integrated Assessment:
    The Senate appoints moderators for all non-exit and exit level subjects/modules. A moderator may be an internal or external person. External moderators (from outside the University) are appointed for all exit level subjects/modules. An appropriate qualification for the assessment and moderation of subjects will be one hierarchical level higher in the same discipline than the level of the subject to be assessed. If a moderator (internal or external) is not in possession of the required qualification, such person may only be appointed with the special permission of the dean concerned. If a moderator who is recommended does not meet this requirement, special care must be taken with the appointment of the moderator (internal or external) to ensure a quality assessment process. Under these circumstances it is also recommended that a quality control process is put in place to monitor the process. Assessment also includes observations, questioning and products and projects. 
    		•

    INTERNATIONAL COMPARABILITY 
    The Hospitality Management Diploma was compared to qualifications, outcomes and purposes for Hospitality Management in higher education institutions in: The United Kingdom (UK); Dubai; United States of America(USA) and Australia. A direct comparison of the Title, Exit Level Outcomes and Assessment Criteria was undertaken with each. It seems that the many of the international Hospitality Management qualifications are pitched at Degree and Postgraduate level and many of those that are at Diploma level are often graduate certificates that are aimed at candidates who have work experience. The qualifications that have been selected are the most closely aligned in terms of their being yearlong qualifications with comparable learning outcomes. The international qualifications with which this qualification was compared have the same themes and purposes as this qualification but seem to offer it more compartmentally. Thus, although the content is similar, the structure of the qualification differs.

    United Kingdom:
    The University of Surrey Hospitality Management programme consists of compulsory and optional modules. Although these modules titles differ from NDHM04 subject titles the content of the subjects offered includes all the subject matter in the modules. Students following the NDHM04 also benefit from less optional modules as these modules are included in the compulsory subjects of the programme.

    Dubai:
    Another qualification that compares favourably is the Hospitality Management programme offered by the Emirates Academy of Hospitality Management. The intended purpose of this certificate is similar to that of the NDHM04. The objectives of the Emirates Academy qualification are to prepare those who which to pursue an international career in Hospitality Management, it focuses on both theory and practical aspects of Hospitality Management within the structure of the qualification. This qualification is made up of nine trimesters spread over three years. The Emirates Academy programme covers the following courses that are similar to that of NDHM04; Food Preparation, Food and Beverage Service, Hospitality Business, Communication, Food and Beverage Business, Housekeeping, Front Office, Business Information System, Marketing, Hospitality Accounting, Foreign Language, Leadership, Cultural Diversity, Organisational Behaviour, Economics, Management Accounting, Service Operations Management, Human Resource Management, Business Ethics, Services Marketing, Strategic Information Technology. Law, Rooms Division Management, Entrepreneurship, Facilities Management, Gastronomy, Resort and Club Management. The Emirates Academy students do a four-month internship and the NDHM04 students six months of work integrated learning.

    Australia:
    The Murdoch University in Perth Australia offers a B Com in Hospitality Management. This course compares favourably with the NDHM04. As with all other Hospitality Management courses mentioned the following modules are prescribed by Murdoch University: Commercial Law, Management, Accounting, Organisational Development, Human Resource Management and Strategic Management. The Murdoch students do module BUS2011 that is a Work-Based Business Learning that is similar to the NDHM04 Work Integrated Learning subject. United States of America: The Cornell School of Hotel Administration offers a B.S. in Hotel Administration. The subjects and content of the course are similar to the subjects and content of the NDHM04. All B.S. Hotel Administration students are required to work for 800 hours in the Hospitality Industry (20 weeks). This is less than the six months required from students enrolled for the NDHM04 diploma. 

    ARTICULATION OPTIONS 
    This qualification allows possibilities for both vertical and horizontal articulation.
    Vertical Articulation:
  • Advanced Diploma in Hospitality Management, Level 7.

    Horizontal Articulation:
  • Diploma in Food Operations Management, Level 6. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Tshwane University of Technology (TUT) 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.