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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Advanced Diploma in Hospitality and Food and Beverage Management 
SAQA QUAL ID QUALIFICATION TITLE
101692  Advanced Diploma in Hospitality and Food and Beverage Management 
ORIGINATOR
Cape Peninsula University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Advanced Diploma  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Not Applicable  NQF Level 07  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2021-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

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:
The purpose of the Advanced Diploma in Food and Beverage Management is to deliver graduates who would be able to apply specialised food and beverage management knowledge, principles and skills. It will provide entry-level vocational, professional preparation or specialisation for other Bachelor's Degree graduates or diplomats. Stakeholder engagement indicated support for the qualification type in light of the fact that the qualification offers intensive and focused applied specialisation in the niche area of Food and Beverage Management.

The core component will be the food and beverage and management as this form the vertical spine of the qualification as it builds upon one of the key thrusts of the Diploma, namely Operations, Management and the Theory of Food and Beverage.

In the Research subject, a research orientated approach in the solving of complex theoretical and practical problems in the food and beverage industry will be followed. Learners will integrate their knowledge in engaging in research elements to facilitate a research approach for investigating issues and concerns in the disciplinary field.

The qualifying learner will be competent in consistently using a variety of technical, managerial and personal skills and strategies in the everyday operations of the food and beverage industry. The successful learner will be able to develop a sound foundation for progression into management and industry leadership positions, they will have the ability to identify and pursue entrepreneurial opportunities and will be able to demonstrate relevant knowledge of the food and beverage industry and apply the knowledge in practice by supporting, monitoring, managing the food and beverages sector to the expected level of competence and professionalism.

Furthermore, the learner will develop as a professional food and beverage manager who can demonstrate skills, competencies and knowledge and perform adequately in the workplace. The learner will be able to collect, analyse, organise and critically evaluate related information to attend to the management needs of the industry (leadership and management skills) and stay continuously updated with changing environments and niche markets in order to develop innovative marketing, management and food and beverage strategies.

Rationale:
The rationale for the Advanced Diploma in Hospitality and Food and Beverage Management qualification is that it is specifically designed to provide a broad-based education in Food and Beverage Management. This qualification of study allows the learners to embrace a broader opportunity for employment and career related goals. The Advanced Diploma will ensure that middle-level management and senior positions in the Food and Beverage Management sector has the requisite competencies and associated proficiency to succeed. This qualification will allow access into the Food and Beverage Management sector for graduates from other related fields of study in the management field through the Recognition of Prior Learning (RPL) process.

The academic rationale of the Advanced Diploma in Hospitality and Food and Beverage Management represent a blend of conceptual and contextual knowledge, skill and applied competence which is appropriate to the purpose of the qualification and the nature of the profession whether as a food and beverage managers or others related hospitality manager positions. The ratio of conceptual to contextual knowledge varies but conceptual knowledge focusing on concepts, principles and perspectives forms approximately 30% of the subject content in each subject. In all subjects, contextual knowledge comprises approximately 70% and includes work-directed, problem-based and project-based learning.

The National Skills development plan of South Africa aims to promote the development of integrated food and beverage, hospitality and tourism plans and to formulate, update and monitor related policies and procedures in collaboration with relevant stakeholders.

The Food and Beverage sector in the region and in Cape Town specifically is an imperative source of foreign investment and foreign exchange as the city is considered a major role player as the top tourism destination in South Africa.

The Advanced Diploma in Hospitality and Food and Beverage Management in Cape Town is ideally and strategically located in this major tourism hub to support this dynamic industry with its demanding food and beverage needs. There is currently a scarcity of high-level skill in the food and beverage management sector which includes middle and top management positions as the industry requires competent graduates to conduct research and assist in the continuous formulation of policies for the industry.

In addition, the food and beverage sector are considered as a labour-intensive sector with a supply chain that links to various business sectors and has been earmarked as part of the government's planning and policy framework. This qualification type relates to the nature, purpose and characteristics of the food and beverage sector and the Advanced Diploma in Hospitality and Food and Beverage Management is aligned to the Higher Education Qualifications Sub-Framework requirements specifications. The graduates will have specific knowledge that focuses on the development of graduate skills and competencies for the food and beverage management field of study. Furthermore, the learner will develop as professional food and beverage management practitioners who can demonstrate skills, competencies and knowledge and perform adequately in the workplace.

This qualification will equip learners to achieve sustainable development, promote environmental awareness, and improve the welfare of local communities by supporting the local economy. The qualification will therefore develop graduate awareness, understanding and appreciation of related hospitality management principles and an understanding and appreciation of self-employment opportunities through acquiring entrepreneurial skills.

The Advanced Diploma Hospitality and Food and Beverage Management will encourage learners to integrate theory and applied management competencies, including research skills, to contribute effectively to the food and beverage support sectors and stakeholders. Furthermore, the qualification aims to contribute to the full personal development of each learner to be a productive member of society and provide a platform to further their learning and career paths within the broader hospitality industry. This qualification is designed to prepare learners for further Postgraduate study through understanding theories, methodologies and practices, specifically that of the tourism industry, as well as the development of their ability to formulate, undertake and resolve more complex theoretical and practice-related challenges through the selection and utilisation of appropriate teaching and learning methods.

The programme design of this qualification will also accommodate articulation possibilities for learners with a variety of management backgrounds and previously obtained qualifications. There are employees in the hospitality sector with other related qualification who wants to improve their qualifications and progress to Master's and Doctoral Degree level but do not want to progress through the academic Honours qualification. The Advanced Diploma will widen their access to higher qualifications. The qualification also provides the learner with the flexibility to articulate within the hospitality industry into a wide variety of specialisations and to operate in other industries where the hospitality arena is the eventual provider of product or service to the Food and Beverage career fields.

No professional organisation exists for the hospitality industry, but the department does take cognisance of non-statutory bodies such as FEDHASA: Federated Hospitality Association of Southern Africa; CATHSETA: Cultural Arts Tourism Hospitality and Sport Sector Education and Training Authority; RASA: Restaurant Association of South Africa, TESA: Tourism Educators South Africa; HEPSAS: Hospitality Education Providers South Africa; and the institution is engaging with Professional industry bodies, members, youth and current tourism agencies such as NTRKF (National Tourism Research Knowledge Forum); SATSA (Southern Africa Tourism Services Association); TBCSA (Tourism Business Council of South Africa); WESGRO (Cape Town and Western Cape Convention Bureau) Tourism Department, City of Cape Town and the Western Cape Government. All of these bodies promote hospitality management as an integrated management discipline and profession and to pro-actively work towards improving the quality of life of the customer in the hospitality industry.

An additional career pathway for learners completing the Advanced Diploma is teaching or lecturing as this qualification is recognised by the Department of Higher Education and Training (DHET) for entrance into a Postgraduate Certificate in Education (PGCE). This will enable a graduate to teach Hospitality Studies at a secondary school, to lecture hotel, tourism or food or food related subjects at a TFET (Technical Further Education and Training) college.

The occupations and job opportunities within the food and beverage sector relate to areas such as hospitality sector, small and medium business owners, the accommodation sector, restaurant sector and the travel and tourism sector. The areas of activities within the qualification focus on the development of graduate attributes, skills and competencies for various roles within the food and beverage sector. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
In accordance with the National RPL requirements and the institutional RPL policy and practices candidates who submit a body of evidence of non-formal and formal learning will be considered for admission to this qualification. RPL applications will be dealt with on an individual basis. Recognition of Prior Learning in South Africa is critical to the development of an equitable education and training system and therefore it is intended to offer RPL for this qualification. Recognition of Prior Learning is, therefore, the comparison of the previous learning and experience of a learner howsoever obtained against the learning outcomes required for a specified qualification, and the acceptance for purposes of qualification of that which meets the requirements. Applicants with extensive experience applicable qualifications or knowledge can apply for PRL.

Firstly, the process is about identifying what the candidate knows and can do; then matching the candidate's skills, knowledge and experience to specific standards and the associated assessment criteria of a qualification; and then assessing the candidate against those standards; and then crediting the candidate for skills, knowledge and experience built up through formal, informal and non-formal learning that occurred in the past. The candidate has to submit supporting material as a portfolio. This must accompany a letter of support from a referee and the candidate will be invited for an interview. With an interview, one can get an overall view of the candidate's knowledge and will, therefore, serve as a verification measure for the portfolio submitted.

The criteria that will be considered when an RPL application is made are: skills and knowledge required for the qualification demonstrated by the applicant; the level of the subject will determine the level of evidence required; the experience gathered by the applicant will be acknowledged in relation to how the skills competencies and attributes relate to subject/s; the level of academic engagement in the workplace will be reviewed, such as research conducted for presentations, report writing and professional business communication, RPL criteria are not only limited to work experience and knowledge gained, but will incorporate aspects of non-formal learning such as knowledge, skills and experience gained from involvement in community-based organisations or of civil society; the types and levels of academic background knowledge will be reviewed as these may be acquired via various channels and events in non-formal and informal education.

The types of evidence have to conform to the same principles as required for good assessment practices, i.e. evidence should be authentic, valid, and reliable and will not be a collection of testimonials and commendations. The assessment instrument(s) that will be appropriate to measure informal and non-formal learning may include: interviews; admission test; a portfolio of evidence; interviews; written assessments; a portfolio of evidence; case studies; assignments and a presentation.

The quality and integrity of the instruments will not be brought into question as RPL is a process where clarity of purpose will be made explicit to the candidate. The candidate will be briefed as to what will be required and the instruments will be carefully developed to ensure that the information required will be contained in the output of the candidate. Should a candidate not be eligible for RPL, the explanation provided will draw on the assessment instruments with minimal subjective input.

To determine that the level of learning is commensurate with what is required the department will use curriculum maps. The RPL process in the faculty will be conducted by a faculty committee. All stages of the process, namely the selection of candidates, developing assessment instruments, assessing candidates and reviewing evidence are done by a designated committee of the faculty. Final senate approval is required.

Entry Requirements:
  • National Diploma: Hospitality Management.
    Or
  • A three-year undergraduate Degree in Hospitality/Food and Beverage Management.
    Or
  • A recognised Level 6 qualification. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory modules at Level 7 totalling 122 Credits.

    Compulsory Modules:
  • Advanced Hospitality Research, 18 Credits.
  • Hospitality Management 4, 20 Credits.
  • Hospitality Environmental Risk Management, 20 Credits.
  • Food and Beverage Operations 4, 32 Credits.
  • Food and Beverage Theory 4, 32 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate competence and apply knowledge and understanding of research skills relevant to the hospitality/food and beverage field.
    2. Develop and demonstrate the knowledge and skills of the marketing instruments and expand their practical knowledge of marketing research to enable the marketing strategy to be learned and understood to use in the hospitality/food and beverage industry.
    3. Identify and apply environmental laws and regulations to ensure sound environmental practices relating to chemical usage, supplier compliance, water, waste, and electricity.
    4. Develop and apply knowledge and skills of effective methods of controls for inventory and in-depth people management to improve the productivity and profitability of various food and beverage establishment.
    5. Design and develop a written research project culminating in an oral presentation of complex ideas and arguments in scholarly and professional contexts of food and beverage studies.
    6. Cultivate a research orientated approach in attaining information and solving theoretical and practical problems within the field of food and beverage management and act in a professional, ethical and accountable manner within in the hospitality/food and beverage industry. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit level outcome 1:
  • Contextualise and interpret integrated knowledge of the main areas of Hospitality/food and beverage Management, including an understanding of an ability to apply and evaluate the key terms, concepts, facts, principles, rules and theories of Hospitality/food and beverage through the scope of knowledge.
  • Identify, analyse, critically reflect on and address complex problems, applying evidence-based solutions and theory-driven arguments.
  • Demonstrate research skills relevant in the Hospitality/food and beverage field of practice or profession following legitimate research design.
  • Develop and communicate one's own ideas and opinions in well-formed arguments, using appropriate academic, professional or occupational discourse.
  • Take decisions and act ethically and professionally and the ability to justify these decisions and actions drawing on appropriate ethical values and approaches with a supported environment.

    Associated Assessment Criteria for Exit level outcome 2:
  • Understand and demonstrate business strategy in the context of a hospitality/food and beverage business.
  • Construct a review of literature in the form of journal articles of the five stages of a strategy to demonstrate a wider learning and value of strategy as it pertains to a hospitality/food and beverage business.
  • Demonstrate knowledge of the content of an environmental scan as it applies to the hospitality/food and beverage industry and environments and demonstrates the expertise of the analysis of the information using the Strengths, Weaknesses, Opportunities, and Threats (SWOT) or Strengths, Opportunities, Aspirations, and Results (SOAR) models.
  • Develop direction for a hospitality/food and beverage business by showing the understanding of the construction of a mission with the associated values, beliefs, and ethos of a hospitality/food and beverage business.
  • Formulate a hospitality/food and beverage business strategy and objectives with the necessary action plans to achieve the strategy and objectives set.
  • Demonstrate the implementation process using leadership and management skills to motivate teams to perform to achieve the strategy and objectives in a hospitality/food and beverage business.
  • Demonstrate a working knowledge of e-commerce and social media marketing.
  • Demonstrate how to use marketing research to improve hospitality/food and beverage marketing strategic decisions.
  • Identify and describe consumer behaviour pattern to assist with hospitality/food and beverage strategic decisions.
  • Explain the segmentation process and analyses of the segment(s) to assist with strategic decisions in a hospitality/food and beverage business.
  • Understand the use of the market instruments to develop hospitality/food and beverage marketing strategy.
  • Demonstrate how the changes in the product/service life cycle of hospitality/food and beverage products/services will impact the hospitality/food and beverage marketing strategy.

    Associated Assessment Criteria for Exit level outcome 3:
  • Understand the importance and the application of an environmental audit in a hospitality/food and beverage environment.
  • Investigate industry environmental policies and design and set up your own environmental policy in a hospitality/food and beverage industry environment.
  • Analyse in-depth the interventions hospitality/food and beverage industry environments have put in place relating to environmentally conscious technological installations; Construction methods; Procurement and Operational practices relating to chemical usage, water, waste and energy.
  • Design an eco-friendly restaurant/kitchen/hotel in conjunction with environmental specialist consultants.
  • Understand all safety and security standards, relating to greening, that must be applied in a hospitality/food and beverage industry environment which will ensure compliance with legislation.
  • Evaluate the financial implications that greening has on the bottom line.

    Associated Assessment Criteria for Exit level outcome 4:
  • Understand, analyse and implement inventory management in a food service establishment from a managerial aspect. Includes detailed purchasing and inventory controls.
  • Plan and design a food and beverage facilities and implement in-depth people management to improve productivity and profitability in a food service establishment.
  • Understand and focus on the managerial aspects of food and beverage operations.
  • Apply learning from the subject Food and Beverage Operations.
  • Acquire the relevant knowledge and skills in the service and production of food and beverage and restaurant operations.

    Associated Assessment Criteria for Exit level outcome 5:
  • Design and develop a written research project culminating in an oral presentation of complex ideas and arguments in scholarly and professional contexts of food and beverage studies.
  • Integrate the learning experiences into a coherent, focused project that effectively blends theory and practice.
  • Promote collaborative learning; build mutual understanding and a greater breadth of perspectives on the topics and issues under investigation.
  • Improve problem-solving and presentation skills within the food and beverage studies context.

    Associated Assessment Criteria for Exit level outcome 6:
  • Demonstrate a critical understanding of the research process considering the range of research methodologies applied within the discipline hospitality/food and beverage in food and beverage management.
  • Generate a research problem statement and background, research question(s), aim(s) and/or objective(s) deliberating the relevance, scope, feasibility, etc. for the provided research.
  • Critically reflect on the information gathering, data management and assimilation processes of constructed research tools in the disciplinary field.
  • Present an apt research design and methodology for an investigation to resolve a concern and/or issue in consumer science in food and nutrition considering the range of methods of inquiry applied in the disciplinary field.
  • Conceptualise gathered data/findings in the disciplinary field to present fitting conclusions and recommendations for the gathered information on the research problem.

    Integrated Assessment:
    A system of integrated, continuous assessment is used. A learner's academic progress and performance is evaluated by regular assessment opportunities, both formative and summative, with a final summative assessment.

    There is an appropriate balance between formative and summative assessments. Formative assessments e.g. class discussions, presentations, self-reflection paragraphs, take place during the process of teaching and learning.

    The purpose of formative assessment is the development of learners' abilities and enables them to monitor their own progress. Summative assessment is formalised assessment e.g. individual/group projects which are used to indicate whether the outcomes of the subject and ultimately the Exit Level Outcomes of the qualification have been reached.

    The emphasis is on integrated assessments and learners need to demonstrate by means of a project/s the integration of their food and beverage knowledge in e.g. the development of projects and assignments. The qualification will be awarded to a learner who has provided evidence to the satisfaction of the assessors that the stated Exit Level Outcomes have been achieved. All assessments integrate knowledge, skills, attitudes, abilities and applied competence that link to subject outcomes. Where possible, assignments linked to subjects will be merged to integrate subject assessments into one project. 
    		•

    INTERNATIONAL COMPARABILITY 
    International comparability of the subject and standards of the programme design, enabled the academic department to compare and evaluate the performance by monitoring teaching and learning standards of programmes, establishing good practice and identify areas for improvement.

    International comparability was conducted for the Advanced Diploma in Hospitality and Food and Beverage Management in terms of the purpose of the qualification and subject structures has been done. This allowed for close correlation, in terms of subject names and content, were found, between the listed institutions.

    The Stanley College in Australia offers an Advanced Diploma in Hospitality with a specialisation in Food and Beverage Management. The qualification is designed to equip learners with skills to operate and manage a food and beverage business. It develops from the principles of food and beverage knowledge.

    Some of the modules offered are:
  • Manage diversity in the workplace.
  • Research and comply with regulatory requirements.
  • Lead and manage people.
  • Recruit, select and induct staff.
  • Food and beverage work operations.
  • Finances within a budget, prepare and monitor budgets.
  • Manage operational plan and develop and implement a business plan.
  • Operation of a food and beverage sectors.
  • Work effectively in hospitality service.

    The HKUSPACE College in Hong Kong offers the Advanced Diploma in Food Business Management.

    Some of the modules offered are:
  • Food and nutrition.
  • Food service and food beverage operations.
  • Ethical principles for food service and food and beverage management.
  • Managing staff, monitoring staff performance, recruiting and selecting staff.
  • Strategic planning management.
  • Financial management and human resources management.

    Academy of Distance Learning (ADL) offers the Advanced Diploma in Hospitality, Food Beverage & Tourism in the United Kingdom.

    Some of the modules offered are:
  • Food & beverage management.
  • Personnel management.
  • Financial management.
  • Research project.

    International comparison was conducted through reviewing and unpacking the curricula with emphasis on the Hospitality umbrella qualifications that is offered in Europe, USA, Asia and Australian universities to find best practice in the food and beverage sector. e.g. the University of Queensland in Australia; William Angliss Institute in Australia; Ecole Hotelier de Lausanne, Switzerland; Les Roches International School of Hotel Management, Bluche - Switzerland; Cornell University, USA; Hotel School The Hague, Netherlands; Les Roches International School of Hotel Management, Ferrandi School of Culinary Arts (Paris), and Ecole Hotelier de Genève, Switzerland. The syllabi of the listed institutions were analysed referring to major subject content to gain knowledge and understanding of the academic content, theoretical background and subject matter. This included reviewing graduate attributes and skills that are embedded in the curriculum relating to food and beverage with the aim of getting a global perspective. Below are further examples of specific advance diplomas that were beneficial to the international comparability.

    Le Cordon Blue Melbourne Institute of Culinary Arts in Australia
  • Advanced Diploma in Business Management (Hospitality Management) at ERC Institute (ERCI) in Singapore.
  • Advanced Diploma in Hospitality Management in Seychelles at Seychelles Tourism Academy.
  • Advanced Diploma in Hospitality Management at William Blue College of Hospitality Management at the Torrens University of Australia.
  • Advanced Diploma of Hospitality Management in Melbourne at the Academia College.

    Johnson and Wales offer two Bachelor's degrees (2 years) that specialise in food and beverage. The one being a Food & Beverage Entrepreneurship Bachelor's Degree and the other being a Restaurant, Food & Beverage Management Bachelor's degree. The CTHS has a partnership agreement with University College Birmingham in the UK for more than twenty years. CTHS students articulate with ease into the postgraduate qualification offered by the University College Birmingham.

    The Hospitality Food and Beverage Industry support employment on a large scale in many parts of the world. As the tourism industry grows and tourism develops, there is an increasing demand from employers for quality graduates with an in-depth understanding of the Food and Beverage and hospitality related aspects with proven research skills. The Advanced Diploma in Hospitality and Food and Beverage Management measure up and link well with international qualifications identified. 
    		•

    ARTICULATION OPTIONS 
    This qualification offers articulation options with the following qualification:
    Vertical Articulation:
  • Postgraduate Diploma in Hospitality Management, Level 8.

    This qualification offers systemic articulation possibilities with qualifications offered at other institutions provided the learner meets the minimum admission requirements.

    Horizontal Articulation:
  • Postgraduate Certificate in Education (Senior Phase and Further Education and Training), Level 7.

    Vertical Articulation:
  • Postgraduate Diploma in a related field, Level 8.
  • Bachelor Honours Degree in a related field, Level 8. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    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 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. Cape Peninsula University of Technology 


    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.