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: 

Advanced Diploma in Food Service Management 
SAQA QUAL ID QUALIFICATION TITLE
103088  Advanced Diploma in Food Service Management 
ORIGINATOR
Vaal University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   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  2018-07-26  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 replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
86767  Bachelor of Technology: Food Service Management  Level 7  Level N/A: Pre-2009 was L7  480  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of this qualification is to develop the necessary knowledge, understanding, skills and competence for the learner's further learning towards becoming capable employees in both the food and nutrition field and entrepreneurial hospitality related enterprises. A qualified learner will demonstrate competence in using advanced managerial skills and problem solving in both existing and entrepreneurial hospitality ventures and the community at large. The qualification will provide students with the necessary skills and competencies to focus on research in the field of Food Service Management.

Rationale:
The South African Hospitality and Tourism industry and especially the hospitality sector demonstrate continued growth and a clear demand for well-qualified staff within the corporate and entrepreneurial sub-sector, specifically in the field of Food Service Management. The core of the qualification revolves around the development of potential managers with sound operational backgrounds and specialised skills specifically in the industries that falls under the Food Service Management sector, such as hospitals, private hostels, government catering establishments, etc.

Through consultation with other universities offering similar qualifications and advisory board meetings, the stakeholders from the industry have suggested that a 'gap' currently exists and should be addressed by training students in this field. To close the gap, students should be exposed in doing research in the specific field. Thus, this range of typical students will be in possession of a Level 6 Diploma who can articulate from a relevant Diploma, or Bachelor's Degree including both cross border and international students.

The Bachelor of Technology qualification at the University of Technology will be phased out and replaced by new qualifications. The Advanced Diploma is imperative for progression and articulation purposes. The student can articulate from Advanced Diploma in Food Service Management to Postgraduate Diploma in Food Service Management.

The Bachelor of Technology (BTech) in Food Service Management will be phased out. The Advanced Diploma in Food Service Management is a new qualification on the Level 7. The changes aim to bring the Advanced Diploma in Food Service Management in line with the criteria of the Higher Education Qualifications Sub-Framework (HEQSF). A discipline based approach has been used and there is strong relationship between subjects in the curriculum and sequencing and progression of skills and competencies. The growing food and nutrition industry demonstrate a clear demand for well-qualified staff. Students will gain skills, knowledge and competencies that they can apply in the socio economic structure of the broader South Africa. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
Presuming prior accredited learning has taken place RPL will be implemented as follows:
  • Candidate applies for RPL against module, or part/full qualification at the relevant department (Head of Department-HOD).
  • An exemption form is completed for the RPL of modules or part/full qualification.
  • Credits are awarded for relevant, approved RPL.
  • Only then may the candidate will continue with full registration.

    Presuming no prior accredited learning has taken place RPL will be implemented as follows:
  • Candidate applies for RPL against module, or part/full qualification at the relevant department (Head of Department-HOD).
  • RPL Officer is appointed from within subject heads (Subject Experts) in the department.
  • The Subject Expert meets with the candidate to conduct pre-screening (evaluation) to ascertain viability of application based on programme requirements (Exit Level Outcomes and Assessment Criteria).
  • Candidate prepares evidence of work (portfolio of evidence) and/or any other relevant proof of evidence (practical work, assignments and or assessments). The evidence needs to be submitted to the RPL Officer for the evaluation process.
  • The candidate then completes an RPL form and submits it to RPL Officer.
  • An assessor from within the department is then appointed.
  • Evidence submitted by the candidate is assessed by the assessor. However, additional evidence may be requested.
  • A moderator from the department's advisory board and from within the candidate's industry is appointed.
  • The moderator moderates the candidate's evidence.
  • The moderator reports on the assessor's judgment.
  • RPL outcome is presented to faculty board by RPL Officer.
  • If the credit is not awarded, an appeals application to an independently appointed moderator or to the Registrar can be done. The process of moderation will then resume.
  • If the RPL is awarded, an exemption form is completed and the candidate may continue with full registration.

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • A relevant National Diploma/Diploma with at least 360 Credits, Level 6. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification comprises compulsory modules at Level 7 totalling 120 Credits.

    Compulsory Modules Level 7, 120 Credits:
  • Research Methodology, 24 Credits.
  • Advanced Food and Beverage Operations 4, 30 Credits.
  • Strategic Management 4, 20 Credits.
  • Culinary Studies 4, 26 Credits.
  • Nutrition 4, 20 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate competence in using managerial, strategic and operational planning skills and competencies, applying research principles and procedures in the Food Service Management sector.
    2. Demonstrate a critical knowledge and apply the nutrition and scientific knowledge applicable to advanced menu planning.
    3. Apply business management skills to contribute to effective decision making, management and problem solving.
    4. Effectively use the various modes of communicating, including information technology to promote the food and beverage industry in a changing environment.
    5. Effectively use the various modes of communicating, including information technology to promote the food and beverage industry in a changing environment.
    6. Apply a range of financial management principles on an advanced level to effectively ensure the sustainability of food and nutrition enterprises in the Food Service Management sector. 

    ASSOCIATED ASSESSMENT CRITERIA 
    The following Associated Assessment Criteria will be assessed in an integrated manner across the Exit Level Outcomes.
  • Formulate, implement and evaluate strategies in the food and beverage industry.
  • Apply practices and principles of strategic and operational planning, and demonstrate competencies in the planning and managing of an industry related project.
  • Apply research methodology principles in proposal writing, scientific writing skills, and article analyses.
  • Collect, analyse, organise and critically evaluate research information and report the results.
  • Formulate, implement and evaluate nutrition strategies in the Food Service industry.
  • Plan and manage a nutrition related project and apply food and nutrition content in practice.
  • Plan and apply the processes and procedures of specialised and advanced menu planning, including pricing factors.
  • Apply the practices and principles of food and beverage operations in practice.
  • Identify and solve problems in such a manner that decision making reflects originality and a critical evaluative approach.
  • Apply the components related to advanced culinary studies in the Food Service Management sector.
  • Plan, organise and manage culinary operations.
  • Handle the operational procedures in a food service unit.
  • Apply a range of financial management principles on an advanced level to effectively ensure the sustainability of food and nutrition enterprises in the Food Service Management sector.
  • Develop and communicate training material for the food and beverage industry specifically in the field of accommodation by effectively using visual, and/or language skills in the modes of oral and written presentations.

    Integrated Assessment:
    Assessment of modules in the Advanced Diploma in Food Service Management will be in accordance with the Assessment Policy of the institution. The learning guides for the modules contain the module outcomes and assessment criteria which must be satisfied in order to pass.
    Formative and Summative Assessment:
  • Formative assessment will include tests, assignments, oral presentations, case studies, debates and online activities.
  • Summative assessment will include a formal examination or in case of Continuous Assessment (CASS), a portfolio of evidence.
  • Summative assessments are done during and on completion of modules.

    Re-assessment opportunities included:
    Rewrites which shall only be accepted until modularisation and CASS Policy are fully implemented on all levels of Higher Education Qualifications Framework (HEQF). Supplementary assessments proceed after the main assessment to be scheduled soon thereafter. Re-assessment is the final opportunity of assessments (this falls in line with the CASS Policy). Additional assessment opportunity includes special circumstance, which is only granted when written permission, with all supporting documents are submitted. 
    		•

    INTERNATIONAL COMPARABILITY 
    Malaysia:
  • Universiti Teknologi MARA (UiTM) - Bachelor Science in Food Services Management (Hons).
  • Level and duration: Comparable to Level 7; 6 Semesters.
  • Minimum entry requirements: SPM+STPM+MUET or its equivalent.
  • Similarities and/or differences in practices and standards:
    Unprecedented growth in the foodservice industry has created demand for food service business leaders and managers. Thus the programme is designed to equip students with the knowledge, skill and ability to take up challenges in managing the diverse foodservice management activities. In order to produce high-performing food service business leaders and managers, the curriculum focuses on every aspect of the food service business such as operations, revenue management, human resources, training, marketing, merchandising, and customer service. The qualification ensures graduates are equipped with skills and the know-how to increase customer satisfaction, and retain and motivate employees. Graduates also understand issues such as maximising profit, forecasting the market, protecting assets besides assuring food quality and understanding nutrition and food science.

    The qualification is currently being offered at UiTM Puncak Alam, and Terengganu campuses.

    Qualification Outcomes:
    Graduates are expected to fulfil the following outcomes upon graduation:
  • Able to identify principles and apply knowledge in food service operation.
  • Able to apply technical skills necessary for operational efficiency and productivity.
  • Able to make decisions based on the knowledge of managing food service organisations.
  • Able to apply professional written and oral communication skills in management of food service.
  • Able to demonstrate ability to relate social responsibility through safety, hygiene, nutrition and related issues in food service.
  • Able to display ethical values and positive attitude in achieving organisational goals.
  • Able to utilise all resources to enhance knowledge and managerial skill for continual professional growth and lifelong learning.
  • Able to demonstrate innovative managerial and entrepreneurial characteristics and professional behaviours.
  • Able to demonstrate good leadership skills and supervision in the organisation.

    Qualification objectives:
    Graduates are expected to fulfil the following objectives after three years:
  • Professionals in food service industry who analyse and apply the knowledge, understanding, practical and laboratory experiences to provide quality products and services to the government agencies and science-related industries.
  • Professionals in food service industry who lead and engage in teams in problem and tasks across disciplines through effectives communicative abilities.
  • Professionals in food service industry who continue to advance their knowledge and abilities by utilising Information and Communication Technology (ICT) to explore business opportunities in the service related industry.
  • Professionals in food service industry who practice ethical and professional values in providing services to the recipients.

    United States of America (USA):
  • Sam Houston State University, Texas - Bachelor of Science in Food Service Management.
  • Duration: The Core Curriculum at Sam Houston State University contains 42 semester credit hours, encompassing nine component areas. Each component area has a minimum credit hour requirement and a set of specific courses that may be used to satisfy the requirement.

    Minimum entry requirements:
  • Students are required to complete a three-course business core of accounting, economics, and management. A minor in general business administration, management, or marketing is recommended for food service management.

    Similarities and/or differences in practices and standards:
  • Food service management is a demanding, fast-paced field. Any successful restaurateur or food service manager knows that there is more to running a great operation than serving delicious food. If you like the idea of blending cuisine, hospitality and management skills, consider the food service management (FSM) programme at Houston State University. Students have the option to pursue a Bachelor of Arts or a Bachelor of Science in FSM. Opportunities in food service management abound as our busy society demands food prepared outside the home. The travel industry, including tours and cruises, also contributes to the need for quality, quantity food preparation and food service managers. Well-trained in safety and sanitation, graduates of the FSM program have no difficulty finding suitable employment after graduation.

    Exit Level Outcomes:
    Food Service Management Bachelor of Science College of Health Sciences emphases offered in the Food Service Management Programme:
  • Basic Food Preparation.
  • Basic Nutrition.
  • Facility Health and Safety Codes.
  • Food Safety and Sanitation.
  • Food Service Operations.
  • Hospitality Facilities and Operations.
  • Purchasing for the Food Service Industry.
  • Quantity Food Preparation.

    Programme design:
    Complicated elective structure that includes minors and majors such as:

    Visual Storytelling:
    How visual imagery shapes perception of news; power of photography, graphics and design to communicate journalistically in print and on-line. When images convey more than words; when images mislead.

    News Media Law and Ethics:
    News media law and ethics using studies and practical application in journalism; access to public records, constitutional guarantees, ethical responsibilities in reporting, and publications of stories.

    Photojournalism IV:
    Advanced photojournalism color and lighting techniques, including operation of portable and studio strobes. Photo illustrations and food and fashion pictures.

    Online Journalism:
    Multimedia production for journalists; creation of electronic outlet of text, sound, archived video, and graphics for news.

    Multimedia Journalism:
    Employ multiple visual platforms and storytelling structures to produce online journalism. 
    		•

    ARTICULATION OPTIONS 
    This qualification allows for vertical and horizontal articulation opportunities.

    Vertical Articulation:
  • Postgraduate Diploma in Food Service Management, Level 8.
  • A relevant Honours Degree, Level 8

    Horizontal Articulation:
  • Any relevant Level 7 qualification. 
    		•

    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.
     
    NONE 


    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.