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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma: Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
63169  Diploma: Hospitality Management 
ORIGINATOR ORIGINATING PROVIDER
  IHT Hotel School 
QUALITY ASSURING BODY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Diploma  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Level 6  NQF Level 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 0695/12  2012-07-01  2015-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2016-06-30   2020-06-30  

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.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose and Rationale:

The learner will be able to independently carry out required duties, make decisions and solve problems and do referrals in the context of the workplace.

At the completion of this qualification, learners will be able to:
  • Acquire appropriate skills, knowledge, attitudes and values that will improve the standard of living, human development, productivity and opportunities for all citizens from all walks of life.
  • Provide qualifying learners with training to meet perceived needs of a specialised Hospitality Industry.
  • Relate skills, knowledge and values to actual situations; ensure the balance between theory and practice and articulate with the standards of the industry and self-development.
  • Equip students with good analytical and communication skills and understanding of organisational needs.
  • Develop general and specific skills in entrepreneurial activities.
  • Communicate effectively in a business environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Learning Assumed to be in Place and Recognition of Prior Learning:
  • The learner will have to demonstrate competence on the previous level against the standards on NQF Level 4 and that learners are competent in the language of instruction. The programme makes possibility of the Recognition of Prior Learning where learners will be able to demonstrate competence in the knowledge, skills, values and attitudes implicit in the hospitality enterprises. 

  • RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
    All the relevant modules in the programme scheduled from year 1-3 are compulsory to achieve the qualification. 

    EXIT LEVEL OUTCOMES 
    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. 

  • ASSOCIATED ASSESSMENT CRITERIA 
    The following assessment criteria will apply:
  • Assessment will be continuous, through class activities, projects, practical assessment and tests that constitute 50% and a written examination (50%) per semester. Assessment focus on whether the students can integrate theory and practice. Learners must be able to integrate their competence to demonstrate important practical competence, understand theory and be able to reflect on and make changes to hospitality practices. Site based assessment will be conducted.
  • The qualification will be awarded on successful completion of all modules in year three. 

  • INTERNATIONAL COMPARABILITY 
    The designed programme was compared and benchmarked with programmes designed and offered at institutions in Australia. 

    ARTICULATION OPTIONS 
  • The programme of the Institute for Hospitality Training (IHT) in the Diploma in Hospitality Management will articulate with the Advanced Diploma in Hospitality Management within the higher education band, the learner will be able to externally articulate into the Advanced Diploma in Hospitality Management and Bachelor of Technology in Hospitality Management after completion of the diploma. The learners will also be accepted in the University of Technologies to enrol for the Bachelor of Technology in Hospitality Management.
  • IHT has a plan in place to introduce the Advanced Diploma in Hospitality Management programme to enable the internal articulation possibility of the learner after the completion of the diploma. 

  • MODERATION OPTIONS 
  • Moderation measures to ensure that assessment is fair, reliable and valid. The moderator needs an appropriate qualification of at least two levels higher than the level they will be moderating. The external examiners and moderators evaluate every theory paper of the final examinations when the subject is completed. During experiential/ practical learning the learner's logbooks are completed by mentors from the industry and related organisations. Experts in the field will assess the learners during their practical learning. 

  • NOTES 
    As per the SAQA decision, after consultation with the Quality Councils, to re-register all qualifications and part qualifications on the National Qualifications Framework that meet the criteria for re-registration, this qualification has been re-registered from 1 July 2012.
    As per the SAQA decision to re-register all provider-based qualifications on the National Qualifications Framework that meet the criteria for re-registration, this qualification has been re-registered from 1 July 2009. 

    UNIT STANDARDS: 
    This qualification is not based on Unit Standards. 


    LEARNING PROGRAMMES RECORDED AGAINST THIS 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 Quality Assuring Bodies 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 Quality Assuring Body should be notified if a record appears to be missing from here.
     
    1. IHT Hotel School 



    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.