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: 

Higher Certificate in Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
115450  Higher Certificate in Hospitality Management 
ORIGINATOR
The Independent Institute of Education (Pty) Ltd 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Higher Certificate  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 05  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered  EXCO 0921/24  2019-12-17  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 Higher Certificate in Hospitality Management qualification is to equip learners with well-established foundational knowledge and skills for the hospitality industry. This qualification serves to provide learners with the required operational, interpersonal and analytical skills to ensure that they can fill entry-level positions in the hospitality industry, where they can advance with further experience to fill supervisory or junior management positions in hospitality operations. The demands of this dynamic industry require the development of integrated competencies across various sub-disciplines such as Service Management, Food and Beverage Management, Front Office and Accommodation Management, Basic Accounting and Legal Requirements. Therefore, this Higher Certificate will provide exposure to these sub-disciplines while enabling learners to gain practical skills through the Work Integrated Learning component. On completion of this Higher Certificate, learners will be equipped with theoretical and practical skills to serve in entry-level positions and progress into a relevant cognate qualification.

The specific skillsets of this qualification present a combination which is level appropriate and relevant to the aspirations of learners who want to secure employment in the hospitality industry and establish entry pathways to higher education studies. This qualification develops the knowledge and skills needed for entry-level positions but also prepares learners for articulation into a relevant cognate Hospitality Management qualification. The qualification design is in such a manner that it allows learners an introduction to the different operational areas in the first semester and then progress to the functional and supporting areas of hospitality management in the second semester.

The Introduction to Front Office and Rooms Division Management module:
  • Enhances the academic and professional writing conventions skills and knowledge derived from the Digital and Academic Literacies.
  • Equips learners with competencies required to manage administrative operations required in room division management. The integration of these two modules ensures that learners can apply the appropriate administrative and writing skills within the hospitality sector.

    Food and beverages are crucial components of hospitality products and services. Thus learners need to develop an appreciation of the importance and the value of providing quality services to guests. In order to achieve this milestone, learners engage with the Food and Beverage Studies module, which provide learners with fundamental knowledge that applies to food and beverages operations. This module not only covers the technicalities that are involved in food and beverages such as compiling menus and designing table and room services, but also, it enables learners to develop an insight into how to deal with customers to ensure quality services.

    The knowledge derived from these modules, Introduction to Hospitality Management, Introduction to Front Office and Rooms Division Management, and Food and Beverage Studies will allow learners an overview of the hospitality industry while providing a solid foundation for learners to expand their knowledge into the second semester.

    The second semester places a great emphasis on practical, theoretical and operational knowledge to allow learners to apply their understanding in the work context. The Food Service Management module builds on the knowledge acquired from the Introduction to Hospitality Management module, where the emphasis is on the universal management principles which apply to the hospitality industry. The primary purpose of this module is to develop a sense of work ethic, attitude and efficient management practices that are relevant to the hospitality industry. This module was strategically positioned in the second semester to allow learners to reflect and apply their knowledge into the Work Integrated Learning 1 module. In essence, these modules work together to facilitate a sense of social responsibility required in the hospitality industry.

    There are various statutory laws and regulations which governs and mediate service standards and licensing practices hospitality industry. Therefore, the Hospitality Legal Requirements module provides learners with a basic understanding of concepts, principles, and practices of the legal requirements that apply to the hospitality industry, while exposing learners to existing practices and procedures within the hospitality business that might conflict with legal requirements.

    Although management skills are essential in the hospitality sector, financial operations systematically affect the management of a hospitality establishment. Thus, record and interpret financial transactions. The ability to apply basic numeracy and calculations is not only necessary for costing and pricing, but it is crucial for monitoring the comprehensive income of the business. Therefore, studying Hospitality Management, Food and Beverage Studies, Hospitality Service Management and Food Service Management modules together with Basic Hospitality Accounting and Hospitality Legal Requirements, provides a competitive advantage to learners who complete this qualification.

    The Work Integrated Learning 1 module offered at the end of the second semester introduces the learner to the essential functions, activities and services of a fully operational hospitality establishment. During this work placement, the industry will expose learners to the practical functions and activities of the room's division department and the food and beverage department, in a fully operational hospitality establishment. The latter allows learners to apply the theoretical concepts, principles, and practices in the world of work and obtain an understanding of how the hospitality industry functions. The institution's vision of graduating learners is to produce learners employable and absorbable into the world of work due to the exposure provided by the qualification.

    On completion of this qualification, learners will develop the foundational knowledge and understanding of the hospitality business environment within the context of South Africa. The knowledge gained in this qualification will enable learners to demonstrate an informed understanding of the various activities, functions and services within the discipline of hospitality management. Learners will be equipped with the relevant problem- solving skills that allow for accessing, processing and managing information within the context of a hospitality establishment. The qualification equips learners with a broad knowledge base, in-depth theoretical knowledge and applied competencies which will enable them to proceed further with their studies and enter the world of work.

    Rationale:
    The United Nations World Tourism Organisation, as well as the PricewaterhouseCoopers Hospitality Outlook Report (2018 - 2022), identified the hospitality industry as one of the critical drivers of economic growth and job creation. The sector needs nurturing for sustained and inclusive growth. The growing number of people employed in this industry provides youngsters with the opportunity to consider the sector when exploring career opportunities. Therefore, considering the growth indicators in the hospitality industry, there is an obligation on higher education institutions to provide qualified and employable learners into the marketplace. With the above-mentioned reliable growth forecasts for the continent over the next decade, specialised education and training for the hospitality sector are vital to address the talent gap and confirmed skills shortages such as Chef's and Hotel Managers to provide quality hospitality services in the expanding African market.

    The institution designed the qualification as a responsive qualification with a focus on service excellence in the various areas of the broader hospitality industry. This qualification will serve the needs of learners who want to secure employment as hospitality professionals and with the possibility of career advancement into both entry-level management positions as well as academic articulation options. Taking into consideration the diverse needs of the industry, the American Hospitality Academy and the Business and Hospitality Management School, Switzerland endorses this qualification. The qualification provides international articulation pathways to enhance relevant employability skills, industry exposure and widen the employment opportunities for learners on completion of this qualification. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    If a learner applies for an RPL admission, the institution assesses prior knowledge for the qualification against Exit Level Outcomes equivalent to the formal learning required for admission. The RPL process would include an evaluation of the content as well as the learner's cognitive and technical competence. Learners prepare a portfolio against these stated requirements, which are then assessed by a team of experts/academics in line with the policy.

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • Senior Certificate, NQF Level 4.
    Or
  • National Senior Certificate, NQF Level 4 granting access to Higher Certificate studies.
    Or
  • National Certificate Vocational, NQF Level 4 granting access to Higher Certificate studies. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of one compulsory module at Level 5, totalling 135 Credits.
    Compulsory Module:
  • Introduction to Hospitality Management, 15 Credits.
  • Introduction to Front Office and Rooms Division Management, 15 Credits.
  • Food and Beverage Studies, 15 Credits.
  • Digital and Academic Literacies, 15 Credits.
  • Hospitality Service Management, 15 Credits.
  • Work Integrated Learning 1, 15 Credits.
  • Essential Hospitality Accounting, 15 Credits.
  • Food Service Management, 15 Credits.
  • Hospitality Legal Requirements, 15 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate a coherent and encompassing understanding of management principles and how these apply to hospitality operations.
    2. Interpret challenges in the various hospitality departments in order to deliver services efficiently and effectively, solve problems, and exploit opportunities to improve services.
    3. Demonstrate knowledge and understanding of customer segmentation and target markets in the hospitality sectors.
    4. Demonstrate an understanding of the legal requirements that have an impact on the hospitality business, including applicable legislation, health, safety and security.
    5. Demonstrate knowledge and understanding of basic accounting principles and how it applies to the hospitality business. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Identify and apply terms, concepts, and principles of the various departments in the hospitality business.
  • Explain the organisational structure of various departments in the hospitality business and differentiate between the roles and responsibilities of the employees in each department.
  • Understand and apply necessary management activities, principles and practices in the hospitality industry.
  • Conduct business communication at operational levels to promote and improve services in various hospitality departments.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Understand and apply the standardised operational procedures required for the front office and accommodation/food and beverage departments in a fully operational hospitality establishment.
  • Apply sustainable principles of environmental, energy, waste and housekeeping management.
  • Use technology to communicate information relevant to the hospitality industry.
  • Demonstrate the knowledge and effective use of computer skills to compile reports, make presentations and manage the appropriate software programmes and operating systems

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Demonstrate an integrated understanding and knowledge of customer behaviour, expectations, preferences and trends in various hospitality departments in order to ensure business success for the hospitality establishment.
  • Interpret trends/external and internal factors that influence customer choices and decision-making processes.
  • Demonstrate ethical decision-making practices and exemplary service leadership traits to exploit business development opportunities for the hospitality establishment.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Apply operational practices and principles required to conduct legal business activities in the hospitality industry.
  • Identify and contextualise legislation that regulates the hospitality industry.
  • Adhere to all practices and apply fundamental concepts and procedures relevant to the hospitality industry. Conduct Food Safety qualifications (such as HACCP) and Hotel Security systems (such as entrance controls) in a safe and wholesome environment to ensure that all food and beverage preparation and hospitality services in a safe and wholesome environment.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Demonstrate an integrated understanding of the roles and responsibilities of employees in revenue generation departments.
  • Demonstrate an understanding of levies and taxes payable by a hospitality business.
  • Interpret financial statements, budgets and pricing strategies.
  • Draft and implement inventory and purchasing controls.

    Integrated Assessment:
    Formative assessment:
    The institution views learning as an integral part of the assessment. The institution uses continual formative assessment to give feedback to the learners on their progress in the achievement of learning outcomes. The scheme of work includes assignments, real-world briefs, tests and an integrated qualification portfolio based on the learning materials. The process is continuous and focuses on smaller sections of the work and limited numbers of outcomes.

    Summative assessment:
    Summative assessment is concerned with the judgement of the learning about the Exit Level Outcomes of the qualification. Such judgement must include integrated assessments which test the learner's ability to integrate the larger body of knowledge, skills and attitudes that are represented by the Exit Level Outcomes as a whole. Examinations, projects, reports or equivalent assessments, such as a portfolio of evidence, assess a representative selection of the outcomes practised and assessed. The summative assessment also tests the learner's ability to manage and integrate a large body of knowledge to achieve the stated outcomes of a module.
    The institution designed integrated assessments to achieve:
  • Integration of the Exit Level Outcomes in a way which demonstrates the achievement of the purpose of the qualification.
  • The evaluation of learner performance which can provide evidence of applied competence.
  • Apply Criterion-Referenced Assessment in RPL clearly explained to, and understood by, the learners. 
    		•

    INTERNATIONAL COMPARABILITY 
    The institution compared the design and principles of this qualification to internationally recognised hospitality management qualifications from Ireland and Kenya.

    The Dublin Institute of Technology, Ireland, offers a Higher Certificate in Hospitality Services Management and includes modules in Service Management, Business Communication, Management Principles, Food Safety Systems, Costings and Controls for Hospitality Businesses. This qualification compares well with this Certificate, considering that the core functions of Hospitality are covered accordingly.

    The Utalii College in Kenya offers hospitality qualifications in collaboration with the University of Nairobi. The Certificate in Front Office Operations includes modules in Hospitality Information Systems, Business Communication, Front Office Operations, Food and Beverage Service, Financials and Accounting. This qualification compares well with that of Utalii College in Kenya considering that the core functions of Hospitality are covered accordingly with the exception that the focus areas being different. The Certificate in Front Office Operations focuses on one of the operational, functional areas of a hospitality establishment. In contrast, this qualification provides an overview of all functional areas within an established hospitality organisation. 

    ARTICULATION OPTIONS 
    This qualification offers both possibilities of horizontal and vertical articulation.

    Horizontal Articulation:
  • Higher Certificate in Hospitality Management, Level 5.
  • Higher Certificate in Event Management, Level 5.
  • Higher Certificate in Business Principles and Practices, Level 5.
  • Higher Certificate in Business Management, Level 5.

    Vertical Articulation:
  • Advanced Certificate in Management, Level 6.
  • Advanced Certificate in Business Management, Level 6.
  • Diploma in Hospitality Management, Level 6.
  • Diploma in Commerce in Business Management, Level 6.
  • Diploma in Commerce in Marketing Management, Level 6. 
    		•

    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. The Independent Institute of Education (Pty) Ltd 


    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.