SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION:

Advanced Certificate in Hospitality Management

SAQA QUAL ID	QUALIFICATION TITLE
117950	Advanced 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
Advanced 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 06	Regular-Provider-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Reregistered		EXCO 0821/24	2020-12-04	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 Certificate in Hospitality Management is to equip learners with the knowledge, skills, values and attitudes necessary to manage and lead hospitality departments and small establishments effectively within the complex and highly competitive hospitality environment.

This qualification is aimed at developing applied managerial and supervisory competencies in core hospitality areas ensuring that qualifying learners can translate their learning into practice in a professional context as it also includes an appropriate work-integrated-learning component. It further provides an industry-accepted qualification to those learners who want to specialise in selected knowledge areas within hospitality.

Qualifying learners will be equipped with theoretical knowledge and practical skills to demonstrate the integrated competencies of accountability, ethical behaviour and a future-focused problem-solving approach, within the context of an industry that is continuously facing internal and external challenges. Learners will develop professional and interpersonal skills and will be competent in a variety of operational and analytical abilities needed to take up supervisory level positions, or with further experience, advance to entry-level management positions in various departments of the hospitality sector. Through the Small Business Management module, learners will also be equipped to start or run small hospitality businesses as they will gain an in-depth understanding of the challenges and scope that exists in the dynamic hospitality industry.

The Exit Level Outcomes of this qualification are aligned with the South African Qualifications Authority National Qualifications Framework (SAQA NQF) Level 6 descriptors and will prepare qualifying learners for supervisory or entry-level management positions, as they reflect a deepening of knowledge from preceding higher education qualifications, such as this qualification.

Rationale:
The need for skilled managers is identified as one of the national skills development priorities by the business sector and confirmed by the Sector Education and Training Authorities (SETA's) across various sectors. The qualification addresses the need to increase and improve management and leadership competence and capacity in the hospitality industry and thereby contribute to building the South African economy and society. It addresses a critical need in the hospitality industry for a higher education qualification at NQF Level 6 and is focused on both the development of integrated generic business management competencies and core disciplinary competences.

The hospitality industry has been identified by the United Nations World Tourism Organisation as well as the PricewaterhouseCoopers Hospitality Outlook Report (2018 - 2022) as one of the key drivers of economic growth and job creation. With strong growth forecasts for the African continent over the next decade, specialised education and training for the hospitality sector are vital to address the talent gap and confirmed shortages of management competencies to provide quality hospitality services in the expanding hospitality industry.

The global hospitality industry is set to undergo major transformation (Masset & Weisskopf, 2018; Ragunanan, 2019; PwC Hospitality Outlook; 2017), with key emphasis on human wellbeing, sustainable practices, innovation and leadership development. The qualification has therefore been developed to build on the existing skills and knowledge base and provide specialisation options in various hospitality products and services for people already employed in the hospitality industry. This qualification further serves the needs of the qualifying learners who seek career advancement opportunities. The institution's curriculum development team has consulted industry partners, alumni and both local and international academic colleagues to confirm the need for and content of this qualification.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Recognition of Prior Learning (RPL):
The institution's Credit Accumulation and Transfer (CAT), Recognition of Prior Learning (RPL) and Qualification Completion Policy distinguishes between RPL for access, that provides an alternative access route into a programme of learning, and RPL for credit, which provides for the awarding of credits for, or towards a qualification or part qualification registered on the NQF.

The Institute follows an RPL process to recognise and assess prior knowledge and skills gained through informal, non-formal or experiential learning. Learners need to submit an RPL application that is evaluated against the entry requirements to the qualification. RPL assessment seeks only to establish if the learner has, through a process other than the "ordinary formal certificated educational route" acquired the knowledge, competence and skills that would normally be expected for those being granted admission. Content knowledge is often not the primary consideration if it is something that can be readily acquired and will not inhibit progression, therefore, a Portfolio of Evidence (PoE) is presented.

RPL for admission into the Advanced Certificate in Hospitality Management, as an undergraduate qualification is possible to consolidate appropriate academic skills.

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

Relevant Higher Certificate, NQF Level 5.
Or

Equivalent qualification in an appropriate field, NQF Level 5.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

This qualification consists of the following compulsory and elective modules at NQF Level 6 totalling 120 Credits.

Compulsory module, Level 6, 105 Credits:

Human Resource Management, 15 Credits.

Small Business Management, 15 Credits.

Hospitality Leadership, 15 Credits.

Accommodation and Front Office Management, 15 Credits.

Hospitality Marketing, 15 Credits.

Hospitality Business Improvement Plan, 15 Credits.

Work Integrated Learning, 15 Credits.

Elective modules, Level 6, 15 Credits (Select/choose one module):

Food and Beverage Management, 15 Credits.

Culinary Arts and Gastronomy, 15 Credits.

Hospitality Wellbeing, 15 Credits.

EXIT LEVEL OUTCOMES

1. Demonstrate knowledge and understanding of the management principles and practices and how these contribute to the effective management of various departments of the hospitality business.
2. Analyse the concepts and qualities of leadership essential for leading a hospitality organisation in a complex work environment.
3. Analyse the importance of effective human resources management practices and motivate why human capital development contributes to the achievement of organisational goals and the development of the hospitality industry.
4. Draw up a plan for implementing and executing best practices to improve operational procedures in core areas of an existing or new hospitality business.
5. Demonstrate knowledge and understanding of the long-term sustainability impact of hospitality industry products and services.

ASSOCIATED ASSESSMENT CRITERIA

Associated Assessment Criteria for Exit Level Outcome 1:

Identify and analyse management theories and locate hospitality organisations within these typologies.

Identify and apply the best principles and practices to manage the complexities of an establishment within a global hospitality environment.

Identify and apply factors that hospitality managers should consider when aligning the organisation towards customer expectations.

Identify and interpret the role and responsibilities of hospitality managers to promote organisational culture.

Associated Assessment Criteria for Exit Level Outcome 2:

Differentiate between the roles and functions of leaders and managers.

Analyse and compare current leadership theories.

Compile a personal development plan to improve leadership style.

Discuss the leadership role of building trust and respect in the organisation and creating a productive work environment.

Associated Assessment Criteria for Exit Level Outcome 3:

Demonstrate an understanding of the manager's role in the design of employee responsibilities to maximise employee performance.

Distinguish between different types of conflict in an organisation and identify appropriate methods for conflict resolution.

Demonstrate knowledge and understanding of the legislative environment in which the human resources department of a hospitality organisation operates.

Identify and interpret management challenges in a diverse workforce and demonstrate how diversity can be applied to the advantage of the organisation.

Evaluate the skills gaps and training needs that exist in the hospitality organisation and propose a staff development plan.

Associated Assessment Criteria for Exit Level Outcome 4:

Analyse and respond to the internal and external market environment that impacts on the hospitality business.

Apply an ethical decision making to business development opportunities in the hospitality industry.

Determine appropriate target markets and market segmentation in the development of a business plan for a new or improved hospitality product or service.

Analyse current and expected future trends in the global hospitality industry and predict how these might affect the business success of a hospitality organisation.

Associated Assessment Criteria for Exit Level Outcome 5:

Demonstrate an understanding of the inter-relationship of role-players in the provision of need satisfying products and services across and within the various types of hospitality establishments.

Demonstrate knowledge and understanding of sustainable practices in the management, development and delivery of specialised accommodation products and hospitality services, including food and beverage provision and customer wellbeing.

Evaluate the operational practices for the need-satisfying products and services provided in a hospitality organisation and interpret how these practices and procedures impact on both the internal and external hospitality environment.

Apply knowledge and skills to plan, organise, manage and continuously improve need-satisfying products and service operations in various types of hospitality establishments.

Integrated Assessment:
Formative Assessment:
Learning and assessment are integrated. Continual formative assessment is required so that learners are given feedback 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 material and learners are given feedback. 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 concerning the Exit Level Outcomes of the qualification. Such judgement must include integrated assessments that 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.

Integrated assessments will be designed to achieve:

Integration of the achievement of exit level outcomes in a way that demonstrates that the purpose of the qualification has been achieved.

The evaluation of learner performance which can provide evidence of applied competence.

Criterion-referenced assessment which is clearly explained to, and understood by, the learners and which can be applied in the recognition of prior learning.

INTERNATIONAL COMPARABILITY

Given the global nature of the hospitality industry, the curricula of three leading international institutions were consulted and compared.

The qualification compares suitably with international qualifications from two leading institutions namely: Australia and Switzerland. These selected qualifications are distinguished by a firm foundation in hospitality operations, hospitality management and business management.

Switzerland:
The Business and Hotel Management School (BHMS), Luzern, offers a three-year tiered qualification in which learners can complete the Diploma in Hospitality Management in the first year, the Higher Diploma in Hospitality Management in the second year and the final and third year of the Bachelor of Arts in Hospitality Management. The Higher Diploma in Hospitality Management equips learners to enter the hospitality industry in supervisory level positions in a range of sub-sectors within the industry. Learners are required to do industry placement of 6 months as part of this qualification.

The institution's qualification compares suitably with the Higher Diploma in Hospitality Management offered at The Business and Hotel Management School in Switzerland. The core modules of Front Office and Reservations Systems, Human Resource Management, Housekeeping Management (or Accommodation Management), Business Management and Advanced Food and Beverage Management repeat in both qualifications. The differences between the two qualifications are mainly in the focus being placed on events management and additional supporting modules such as Hospitality law and German as an additional language. The Business and Hotel Management School also offers a Higher Diploma in Contemporary Culinary Arts.

Australia:
The Blue Mountain International Hotel Management School (BMIHMS) has partnered with the Torrens University to offer qualifications up to a Master's in Business Administration (MBA) in Hospitality Leadership. They offer a two-year Diploma in Hospitality Management and during the second-year learners must complete compulsory modules in Rooms Divisions Management, Business Management and Hospitality Leadership, Business Law and Food and Beverage Management. The two-year diploma prepares learners to take up entry-level management positions after the completion of six-month industry placement. The second year of the BMIHMS diploma compares suitably with the institution's qualification, with the main difference in that the latter includes modules in Human Resource Management, Hospitality Marketing and an elective in Food and Beverage Management or Hospitality Wellbeing or Culinary Arts and Gastronomy.

The institution's Advanced Certificate in Hospitality Management compares favourably with the above-mentioned international qualifications offered by the Blue Mountain International Hotel Management School and the Business and Hotel Management School in terms of similar modules offered.

ARTICULATION OPTIONS

This qualification allows possibilities for both vertical and horizontal articulation.

Horizontal Articulation:

Advanced Certificate in Business Management, Level 6.

Advanced Certificate in Management, Level 6.

Advanced Certificate in Business Management and Administration, Level 6.

Diploma in Food and Beverage Operations, Level 6.

Vertical Articulation:

Diploma in Management, Level 6.

Bachelor of Hospitality Management, Level 7.

Bachelor of Hospitality, Level 7.

Bachelor of Commerce, Level 7.

Bachelor of Commerce in Tourism 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.	The Independent Institute of Education (Pty) Ltd