SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION:

Advanced Diploma in Hospitality Management

SAQA QUAL ID	QUALIFICATION TITLE
111144	Advanced Diploma in Hospitality Management
ORIGINATOR
University of Johannesburg
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	2019-08-16	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 Hospitality Management is to provide graduates with an academic learning opportunity to develop academic knowledge and the skills to operate and manage within an inter-disciplinary hospitality environment while demonstrating independent cognitive and applied research skills. Qualifying learners will be prepared to enter the hospitality industry at a middle management level and to utilise and apply critical thinking skills and problem solving techniques.

The qualification has been designed to meet the growing managerial needs of the Southern African hospitality market place. Learners will get the opportunity to develop practical and operational expertise in the industry, the qualification will provide learners with a general formative, comprehensive education in aspects of business management, revenue management in hospitality, contemporary marketing, and human resources management, nutrition, sociology of food and beverage, and hospitality logistics and supply chain management with particular reference to the hospitality industry.

Rationale:
The Hospitality and Tourism Industry has been earmarked as one of the main drivers of the future economy of Southern Africa, which has become a world class tourism destination. The hospitality and associated industries have experienced exceptional growth. Thus, there is great demand for appropriately trained managers in the Hospitality and Tourism Industry.
The qualification meets the specific needs of the hospitality services sector, which is engaged with providing food, beverages and accommodation to a paying guest. The hotel/accommodation, catering, restaurant, hospital and lodge industries, and events management industries are part of this sector.

Consultations were held to determine the changing needs of these sectors by means of a Hospitality Industry advisory board, lecturer experiences and knowledge of the working environment and of the literature reporting changes in the educational requirements of graduates.

Successful completion of this qualification will allow learners to apply for careers such as Food and Beverage Manager, Accommodation Manager or a position in any of the departments within a hospitality business.

The range of typical learners who graduate from this qualification will satisfy the growing need for hospitality operational managers and professionals with an added interest in research with a practical grounding. This is fast becoming the established trend internationally. Learners who complete the qualification can successfully pursue a career in management within sustainable operations in the hospitality industry.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Recognition of Prior Learning (RPL):
The Faculty of Management accepts Recognition of Prior Learning (RPL) as an integral part of education and academic practice. It is acknowledged that all learning has value and the Faculty of Management will endeavour to assess prior learning and award credit where relevant.

The Faculty of Management manages RPL according to the institution's RPL policy, which will be applied as follows for purposes of this qualification as set out in the Faculty of Management policy:

Through RPL a learner may gain access, or advanced placement, or recognition of status, on condition that he/she continues his/her studies at the institution.

Recognition takes place in terms of requirements and procedures applied by the Faculty of Management.

RPL in the case of a learner not complying with the formal entry requirements.
> Is based on other forms of formal, informal and non-formal learning and experience.
> Is considered only where prior learning corresponds to the required National Qualifications Framework (NQF) Level.
> Takes place where prior learning in terms of applied competencies is relevant to the content and outcomes of the qualification.
> Is considered in terms of an assessment procedure that includes a motivated recommendation by an assessment panel to the Dean's Committee of the Faculty of Management.
> Is finally decided upon by the Faculty of Management Dean's Committee.

The purpose of the institution's RPL, which directs the Faculty's RPL procedure, is to recognise prior learning in order to provide access into qualifications, grant advance placement in qualifications and grant credits for modules on the principles and processes that serve as a basis for departmental RPL practices.

Entry Requirements:
The minimum entry requirement for this qualification is:

Diploma in Food and Beverage Operations, NQF Level 6.
Or

National Diploma in Hospitality Management, NQF Level 6.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

This qualification consists of the following compulsory modules at National Qualifications Framework (NQF) Level 7 totalling 124 Credits.

Compulsory Modules at Level 7,108 Credits:

Management IV, 20 Credits.

Revenue Management in Hospitality, 20 Credits.

Contemporary Hospitality Marketing, 16 Credits.

Human Resources Management, 16 Credits.

Research Methodology, 20 Credits.

Hospitality Logistics and Supply Chain Management, 16 Credits.

Elective Modules at Level 7, 16 Credits (Choose one):

Nutrition, 16 Credits.

Sociology of Food and Beverage, 16 Credits.

EXIT LEVEL OUTCOMES

1. Strategically plan, manage and maintain various operational practices, structures and facilities in the Hospitality Industry.
2. Manage the practical aspects of hospitality facilities, including operations and supply chain management, food and beverage service management, nutrition, front office, housekeeping and accommodation, events management and legislation that deals with issues like health and safety requirements, licensing, smoke free environments and gaming (gambling).
3. Formulate, appraise and independently perform functions associated with sustainable management and develop and apply appropriate advanced marketing strategies and fundamental techniques to the hospitality industry.
4. Implement revenue management principles as a sustainable business practice.
5. Manage resources and processes contributing to process improvement through assessment and evaluation of the hospitality industry.
6. Develop a research proposal by identifying a topic related to the field of hospitality and to address issues and propose solutions to the issues by identifying appropriate research methodologies.

ASSOCIATED ASSESSMENT CRITERIA

Associated Assessment Criteria for Exit Level Outcome 1:

Correctly identify and apply the terms and concepts associated with the general and strategic management of particular situations in the hospitality establishment.

Prepare a plan for optimal and sustainable operations in which various management techniques are selected and applied to the respective hospitality operations.

Maintain the operational practices and the various structures in the Hospitality Industry is evident through identification, explanation and allocation of tasks and responsibilities of the various staff members in the organisation.

Associated Assessment Criteria for Exit Level Outcome 2:

Accurately define and discuss operations, procedures, principles and supply chain management of the various areas in a hospitality facility are accurately identified and discussed.

Explain the management of the food and beverage service.

Correctly explain the procedures and practices of the front office, including employee-guest relations.

Demonstrate housekeeping and accommodation management and procedures.

Accurately describe all the requirements of managing, organising and staging events.

Outline and give details of all legislation, but in particular that related to nutrition, health and safety requirements, and any necessary licences.

Associated Assessment Criteria for Exit Level Outcome 3:

Describe the functions associated with sustainable hospitality management.

Appraise applicable functions to improve sustainable management.

Demonstrate critical and analytical thinking relating to sustainable management in the Hospitality Industry.

Demonstrate innovative marketing skills and knowledge in a hospitality organisation.

Associated Assessment Criteria for Exit Level Outcome 4:

Describe sustainable revenue sources correctly.

Apply revenue management principles to ensure a sustainable business practice.

Demonstrate critical, analytical and innovative knowledge and skills regarding to rooms division and revenue management.

Identify and describe, by means of a case study, the relevant principles of revenue management.

Explain the importance of room availability forecasts and identify data, ratios and formulas used by Front Office managers.

Associated Assessment Criteria for Exit Level Outcome 5:

Identify relevant human resources and processes to improve the hospitality industry.

Manage identified resources and processes adequately.

Demonstrate critical thinking and leadership skills in a hospitality organisation regarding to assessments and evaluation.

Associated Assessment Criteria for Exit Level Outcome 6:

Correctly apply relevant criteria to identify a suitable research topic.

Demonstrate critical, analytical and innovative knowledge relating to research and research methodologies in the Hospitality Industry.

Make appropriate recommendations relating to the research problem.

Integrated Assessment:
Assessment takes place in accordance with the institution's Assessment Policy. The qualification implements three summative assessments during the course of a module, and one final summative assessment at the end of the module as the means of learning evaluation. The lecturer for each of the above-mentioned modules determines the assessment method to be used in each instance.

Specific assessment regulations are determined by the Faculty Board which approves the qualification's Associated Assessment Criteria, rules and regulations, are communicated to learners in all learning guides. The development and implementation of assessment methods is based on the institution's principles of assessment. A variety of 'fit for purpose' methods of assessment are used by the assessor/s within a module to assess the learners as defined by the learning outcomes.

Assessments include the following outcomes-based activities:

Observation of real or simulated tasks, e.g. practical exercises/demonstrations, role-plays, presentations.

Evaluation of a product after a task has been completed, e.g. projects, assignments, case studies, portfolios, artefacts, logbooks, reflective journals.

Questions, oral or written, used either separately or in combination, e.g. tests examinations, including short or long questions, essays, multiple choice questions, etc.

All assessment activities are accompanied by a memorandum/assessment marking guide.

The number and range of assessment methods used are included in the Learning Guides. Every assessment opportunity carries a predetermined weight that takes the integration of the Exit Level Outcomes into account.

INTERNATIONAL COMPARABILITY

This qualification has been benchmarked against qualifications offered by four international universities. Although the modules of these qualifications differ from the modules offered by the institution, the purpose and outcomes of these qualifications provide learners with a broad coverage of hospitality management thus comparing favourably with the Advanced Diploma in Hospitality Management offered by the institution.

Country: United States of America.
Institution: New York University.
Qualification Title: Bachelor of Science (Hotel and Tourism Management).
This qualification is similar to the qualification offered by the New York University in terms of where both are undergraduate level qualifications. The modules in the two qualifications are mostly the same in terms of the focus areas. In both qualifications electives are offered.

Country: United States of America.
Institution: Cornell University.
Qualification Title: Bachelor of Science (Hotel Management).
This qualification is similar to the qualification offered by the Cornell University in terms of where the modules offered are very similar as well as the focus areas. Like the institution's qualification, this qualification is only for Hospitality Management.
Differences are as follows: module names differ and Accounting and Finance modules are separated in this qualification. Estate Management are not offered in this qualification but the qualification compares well with that of Cornell University.

Country: United States of America.
Institution: Pennsylvania State University.
Qualification Title: Hotel Restaurant and Institutional Management.
This qualification is similar to the qualification offered by the Pennsylvania State University in terms of where the modules including the focus areas are similar. In addition, qualification is only for Hospitality Management.
Differences are as follows: The qualifications compare well with each other even though module names differ. Real Estate Management is also not offered in this qualification. Also Accounting and Finance are handled separately in this qualification. Furthermore, in this qualification Human Resources Leadership has been added to the institution's Hospitality Management qualification.

Country: Australia.
Institution: Holmesglen.
Qualification Title: Bachelor of Hospitality Management.
The outcomes of this qualification compare favourably with the Bachelors of Hospitality Management. The modules are not all the same as there is a Law component which this qualification does not have.

ARTICULATION OPTIONS

This qualification allows possibilities for both vertical and horizontal articulation.

Horizontal Articulation:

Bachelor of Hospitality Management, NQF Level 7.

Vertical Articulation:

Postgraduate Diploma in Hospitality Management, NQF 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.

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