|On completion of this programme learners will be able to:
To calculate costs and apply it together with various other measures in order to control costs of menu based catering in a hospitality enterprise.
To demonstrate familiarity with and display knowledge and understanding of business management principles as they relate to the hospitality industry and the larger market of tourism, travel and leisure.
To demonstrate applied knowledge to plan menus based on sound nutritional principles in order to prepare high quality meals that meet and exceed customer expectations in a hospitality enterprise.
To demonstrate the necessary knowledge and skills to provide a service with the ethics required to meet and exceed the expectations of customers in the Food and Beverage Division of a hospitality enterprise.
To demonstrate the necessary knowledge and skills to provide a service with the ethics required that meet and exceed the expectations of customers in the Rooms Division of a hospitality enterprise.
To apply effective communication skills using the appropriate medium according to standard protocol and enterprise procedures when working with customers and colleagues in a culturally diverse hospitality enterprise.
To demonstrate applied competence in using information technology to design and create documents, PowerPoint presentations as well as using Microsoft Outlook to send and receive electronic mail.
To demonstrate knowledge of the Occupational Health & Safety Act and relevant regulations in order to implement health, safety and security measures in hospitality operations according to the act.
To apply theoretical as well as practical skills in order to effectively maintain operations under supervision within a hospitality enterprise.
To maintain accounts payable and accounts receivable records using sound accounting principles and approaches as well as when processing financial information using an appropriate computer software application.
Apply managerial principles, techniques and skills to manage human resources as well as to establish and conduct business relationships in a hospitality enterprise.
To analyse various factors in order to determine the marketing communications program, promotion budget and mix while applying knowledge and skills to graphically enhance advertisements using effective techniques to close a sale.
To organise in-house functions, manage stock purchasing and control procedures to contribute towards profitable operations in a food and beverage division of a hospitality enterprise.
To use information technology to display data and present reports using Excel and Database as required by various situations in a hospitality enterprise.
To demonstrate applied knowledge and skills to plan, manage and conduct meetings, manage conflict and solve problems in a hospitality enterprise displaying professional skills in preparing business documents and doing presentations.
To contemplate and apply various legal requirements to the operation and management of a hospitality enterprise while considering the rights and duties of all parties involved.
To conceptualise, diagnose and respond appropriately to the past, current and future financial well-being of a hospitality enterprise through the application of relevant financial tools, techniques and practices in order to ensure the sustained growth and financial stability of the enterprise.
To use a variety of business managerial as well as entrepreneurial skills to develop a business plan for a new hospitality enterprise as well as strategies to effectively manage customer service and physical assets in an existing hospitality enterprise while abiding by the necessary legal requirements.
To do research and reformat information using various models and tools to develop a marketing strategy as part of a business plan for a new hospitality enterprise.
To demonstrate an integrated comprehension of legal principles, concepts, theories and values of South African legislation impacting the hospitality industry in order to competently manage various workplace situations while formulating policies and procedures in the hospitality environment.
To effectively maintain and supervise operations within a hospitality enterprise.