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
110953  Diploma in Hospitality Management 
ORIGINATOR
Durban 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
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
Reregistered  EXCO 0821/24  2019-08-19  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2033-06-30  

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 Diploma in Hospitality Management has been designed to provide entry-level vocational preparation and applied specialisation in the hospitality field. Upon completion, the qualifying learners would be competent in using a variety of technical, management and practical skills in the daily operations of a hospitality establishment. The qualification offers an appropriate balance of theoretical knowledge and practical skills, and the inclusion of a work integrated learning component ensures that qualifying learners are better prepared to enter the world of work.

The conceptual knowledge is intrinsically linked to practical, work-based knowledge to ensure efficiency and efficacy. The qualification includes contents of core modules that include an African, developmental scenario, focusing on heritage, culture, indigenous food, South African hospitality, and social development.

This qualification is set to produce well-rounded learners who will be able to initially occupy entry-level positions in a wide variety of sectors within the hospitality industry, inter alia, accommodation establishments, food service providers, events and conferencing, transport catering, and welfare catering. Typical jobs that students should be able to occupy after completing the programme include: chefs, waiters, receptionists, reservationists, guest relations officers, revenue managers, finance clerks, event managers, catering managers, bartenders, sommeliers, assistant banqueting and managers, sales and marketing assistants, events coordinators, and room division managers.

Rationale:
The qualification is designed to contribute to the full development of learners while fostering the social and economic development of the nation at large. According to Education Indicators in Focus (2003: 4), "Education has the potential to bring significant benefits to individuals and society, which go well beyond its contribution to individuals' employability or income. Skills are important channels through which the power of education is manifested in a variety of social settings." In support of the above statement, the National Development Plan (NDP) asserts that not only is education the critical enabler for economic development and growth in South Africa, but it also defines learner' identity, enables them to take control of their own lives, and raise healthy families. Hence, the qualification has been developed to enhance learner' employability by offering a curriculum that is responsive and aligned to the current and future needs of the hospitality industry.

Moreover, a skills audit by the Department of Environmental Affairs and Tourism, released in 2014, indicates that between 2015 and 2019, the hospitality sector will require thousands of additional employees. Hence, the acquisition of hospitality management skills is very important for the South African and global economy, in terms of direct and indirect employment, and contribution to Gross domestic product (GDP). Additionally, the hospitality or tourism industry has a tremendous multiplier effect over other economic sectors, especially as the sector in South Africa is forecast to grow even larger. Based on the afore-mentioned, the institution decided to offer a new qualification that will contribute to addressing the current and future demand for knowledgeable and skilled hospitality personnel. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The institution has a Recognition of Prior Learning (RPL) policy in place that allows learners access to higher education by recognising their prior learning. Learners are required to complete an RPL application document. Accompanying the RPL application must be certified copies of all previous qualifications and a comprehensive portfolio reflecting extensive work-based learning.

The learner's portfolio is thoroughly assessed against the relevant learning outcomes, and credits/exemption may be granted for some modules in the programme, and/or admission may be granted into the qualification.

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

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory modules at Level 5 and 6 totalling 360 Credits.

    Compulsory Modules Level 5, 104 Credits:
  • Business Communication and Information Literacy, 16 Credits.
  • Cornerstone 101, 12 Credits.
  • Culinary Studies and Nutrition, 12 Credits.
  • Front Office Operations, 12 Credits.
  • Hospitality Financial Management 101, 12 Credits.
  • Hospitality Industry Law, 12 Credits.
  • Hospitality Information Systems, 8 Credits.
  • Introduction to Hospitality, 12 Credits.
  • Service Excellence in Hospitality, 8 Credits.

    Compulsory Modules Level 6, 256 Credits:
  • Accommodation Management 101, 12 Credits.
  • Accommodation Management 201, 12 Credits.
  • Accommodation Management 301, 16 Credits.
  • Culinary Studies and Menu Planning, 12 Credits.
  • The Entrepreneurial Edge, 8 Credits.
  • Events Management 201, 12 Credits.
  • Events Management 301, 12 Credits.
  • Food and Beverage Studies 101, 16 Credits.
  • Food and Beverage Studies 201, 16 Credits.
  • Food and Beverage Studies 301, 12 Credits.
  • Hospitality Financial Management 201, 12 Credits.
  • Hospitality Management 201, 16 Credits.
  • Hospitality Management 301, 16 Credits.
  • Management 101, 16 Credits.
  • Hospitality Workplace Practice, 60 Credits.
  • Workplace Preparedness, 8 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Apply detailed knowledge to the various facets of a hospitality establishment.
    2. Show an understanding of the hospitality industry's requirement for ethical and professional practice and conduct.
    3. Identify, analyse, and resolve hospitality-related problems and challenges.
    4. Communicate effectively, both orally and in writing, using appropriate technology, language, structure, style and graphical support.
    5. Apply information technology within the hospitality industry to improve business processes and operational efficiencies. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Demonstrate a detailed knowledge of the main areas within the hospitality industry, including an understanding of the key terms, concepts, facts, principles and theories applicable to the industry.
  • Use hospitality management knowledge and skills to effectively maintain operations, under supervision, in a hospitality establishment.
  • Use hospitality management knowledge and skills to meet or exceed the expectations of customers in the Food and Beverage division and the Rooms division of a hospitality establishment.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Demonstrate hospitality business etiquettes to create and maintain a professional image of oneself and the hospitality establishment.
  • Compile and demonstrate knowledge of the legislation pertaining to the hospitality industry.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Present appropriate solutions to address problems and challenges within a hospitality establishment.
  • Demonstrate the ability to reason critically and logically and make independent judgments to solve problems and challenges within a hospitality establishment.
  • Utilise hospitality knowledge and skills to solve hospitality-related problems in an ethical and socially responsible manner.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Use a variety of communication technologies to communicate effectively with hospitality stakeholders.
  • Use appropriate style and language to communicate coherently and concisely with stakeholders in the hospitality environment.
  • Demonstrate interpersonal skills to work effectively as part of a team to achieve a common outcome.
  • Apply appropriate communication skills to interact with culturally diverse colleagues and customers.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Use appropriate software programmes to communicate effectively with hospitality stakeholders.
  • Demonstrate the ability to used appropriate software programmes pertaining to guest bookings; generating invoices; etc.

    Integrated Assessment:
    The assessment of the fundamental modules will be integrated into the core modules, and the assessment of a number of core modules will be integrated into the practical assessments. The integrated assessments will make use of a range of formative and summative assessment tools to assess combinations of practical, applied, foundational and reflective competencies, and may include simulations; practicals; written assignments; written tests; case studies and case presentations. The assessment of work-integrated learning will require students to apply the knowledge and skills acquired from all of the modules in the qualification. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification has been compared with the following international qualifications:

    Switzerland, Les Roches International School of Hospitality Management, Diploma in Hotel Management.

    Switzerland possesses some of the best hotel schools in the world, with the service blueprint for fine dining being developed by the Swiss. In the development of the Diploma in Hospitality Management, the curriculum structure of Diploma in Hospitality Management at Les Roches was examined, and the decision to schedule work-integrated learning in the last semester of the third year was informed by the practice at Les Roches. Moreover, the modules offered by Les Roches are structured around three main areas, viz., food and beverage services, kitchen management and food preparation, and facilities and rooms division. Modules which are similar to those offered in this qualification include the following:
  • Introduction to the World of Hospitality.
  • Organisational Behaviour, Financial Management.
  • Financial Accounting and Control.
  • Scientific Principles of Human Nutrition and Food.
  • Human Resources and Marketing.
  • Language Development.

    Singapore, Temasek Polytechnic, Diploma in Hospitality and Tourism Management.
    The qualification offered by Temasek Polytechnic in Singapore is structured around three main areas, namely, Hospitality and Lodging Management; Travel and Tourism, and Air Transportation. Similarly, this qualification is structured around three main areas, viz. accommodation management; food and beverage studies, and events management. These core focus areas of this qualification are reflected in semester five, which is a hybrid of class-based learning and project based learning (PBL).

    New Zealand, Crown Institute of Technology, National Diploma in Hospitality Management.

    The Crown Institute of Technology in New Zealand offers a National Diploma in Hospitality Management that is similar to this qualification regarding the career pathways and overarching purpose of the qualification. The qualification offered by the Crown Institute of Technology offers the following modules, which are similar to those offered at the South African institution, in terms of module contents:
  • Knowledge of the Hospitality Industry (Introduction to Hospitality).
  • Culinary Skills and Food Safety.
  • Food and Beverage Management.
  • Commercial Accommodation Management.
  • Food and Beverage Service.
  • Human Resource Management.
  • Business Communication.
  • Introduction to Commercial Law.
  • Fundamentals of Marketing.
  • Organisation and Management.

    Nigeria, Wave crest College, National Diploma in Hospitality Management.
    Wave crest College in Nigeria offers a three year National Diploma in Hospitality Management qualification, and the structure of the qualification influenced the structure of this qualification, especially in terms of scheduling work integrated learning in the last semester.

    A review of the curriculum structure and module content (where available) of the above qualifications informed the development of this qualification. 
    		•

    ARTICULATION OPTIONS 
    This qualification allows possibilities for both vertical and horizontal articulation.

    Horizontal Articulation:
  • Diploma in Catering Management, Level 6.

    Vertical Articulation:
  • Advanced Diploma in Hospitality Management, Level 7.
  • Bachelor of Technology: Hospitality Management, Level 7. 
    		•

    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. Durban 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.