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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
122088  Diploma in Hospitality Management 
ORIGINATOR
Berea College of Technology (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
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
Registered  EXCO 0922/24  2024-03-07  2027-03-07 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-03-07   2033-03-07  

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 Diploma in Hospitality Management is to meet the requirements of the Hospitality Management field through the provision of conceptual and procedural knowledge, core abilities, competencies and skills supported by Work Integrated Learning. The qualification is designed to provide entry-level vocational preparation and applied specialisation in the hospitality field. Learners will be competent in using a variety of technical, management and practical skills in the daily operations of a hospitality establishment.

The qualification prepares learners to work in the Hospitality industry regionally, nationally and internationally and emphasizes professionalism, leadership and management to lay a foundation for future career advancement in the hospitality industry. Learners will be able to contribute to the social and economic development of and transformation in the hospitality industry.

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 and catering sectors:
  • Hotel Management
  • Banqueting Management
  • Food and Beverage Management
  • Rooms Division Management
  • Food Services Management
  • Restaurant Management
  • Accommodation Management
  • Concierge Services
  • Own Hospitality Business Management
  • Catering assistant for various food service units, i.e., hospitals, schools, factories, prisons, cruise ships, hotel chains, and canteens; and to assist event planners.

    Upon completion of the qualification, a qualifying learner will be able to:
  • Apply a comprehensive knowledge of hospitality management in the various facets of a hospitality establishment.
  • Manage and maintain the operational practices and structures in the Hospitality Industry required to meet and exceed the expectations of the stakeholders and the target market.
  • Apply appropriate and relevant knowledge and skills to identify, analyse, and solve hospitality-related problems and challenges.
  • Communicate effectively, using various modes of accessing and communicating information to promote the Hospitality Industry in a changing business environment.
  • Apply information technology within the hospitality industry to improve business processes and operational efficiencies.

    Rationale:
    The Hospitality and Catering sectors are major role players in the South African economy and make a significant contribution to the success of tourism and hospitality in South Africa today. However, there is a demand for well-qualified staff, competent in Hospitality and Catering to support the needs of the industry.

    This qualification was developed as academically coherent and intellectually credible, that also took into consideration the current trends and developments in the field in the hospitality and catering sectors.

    The Diploma in Hospitality Management is designed to contribute to the holistic 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."

    The Department of Environmental Affairs and Tourism 2014 skills audit indicated that the hospitality and catering sectors will require thousands of additional employees. In addition, according to the GCP Skills Review Interview, over 30% of senior management in the hospitality industry do not have a tertiary qualification. Consequently, 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 GDP. Further, the acquisition of basic culinary knowledge and skills is important for both the local and global economy, in terms of employment and contribution to GDP. Additionally, the growing hospitality and catering industries have a significant escalation effect on related economic sectors. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):

    The institution has an approved Recognition of Prior Learning (RPL) policy applicable to equivalent qualifications for admission into the qualification. RPL will be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications, as well as advancement within qualifications.

    RPL for access:
  • Learners who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
  • To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations.

    RPL for exemption of modules:
  • Learners may apply for RPL to be exempted from modules that form part of the qualification. For a learner to be exempted from a module, the learner needs to provide sufficient evidence in the form of a portfolio that demonstrates that competency was achieved for the learning outcomes that are equivalent to the learning outcomes of the module.

    RPL for credit:
  • Learners may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio that demonstrates prior learning through formal, non-formal and/or informal learning to obtain credits towards the qualification.
  • Credit shall be appropriate to the context in which it is awarded and accepted.

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

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory and elective modules at National Qualifications Framework Levels 5 and 6 totalling 368 Credits.

    Compulsory Modules, NQF Level 5, 144 Credits
  • Professional Communication, 12 Credits.
  • Marketing for Tourism and Hospitality, 8 Credits.
  • Fundamentals of Entrepreneurship, 8 Credits.
  • Hospitality Management 1, 12 Credits.
  • Culinary Studies and Nutrition, 12 Credits.
  • Financial Management for Hospitality 1, 12 Credits.
  • Industry Law for Hospitality, 8 Credits.
  • Information Systems for Hospitality, 16 Credits.
  • Service Excellence and Customer Satisfaction, 8 Credits.
  • Introduction to Tourism and Hospitality, 12 Credits.
  • Office Management and Operations, 8 Credits.
  • Catering 1, 8 Credits.
  • Accommodation Management 1, 12 Credits.
  • Food and Beverage Management 1, 8 Credits

    Elective Modules (Choose two modules), NQF Level 5, 16 Credits
  • Tourism and Hospitality Languages 1A: French, 8 Credits.
  • Tourism and Hospitality Languages 1B: German, 8 Credits.
  • Tourism and Hospitality Languages 1C: Mandarin, 8 Credits.
  • Tourism and Hospitality Languages 1D: isiZulu, 8 Credits.

    Compulsory Modules, NQF Level 6, 208 Credits
  • Business Management, 12 Credits.
  • Catering 2, 8 Credits.
  • Accommodation Management 2, 12 Credits.
  • Accommodation Management 3, 16 Credits.
  • Culinary Studies and Menu Planning, 12 Credits.
  • Events Planning 2, 12 Credits.
  • Events Planning 3, 16 Credits.
  • Food and Beverage Management 2, 12 Credits.
  • Food and Beverage Management 3, 16 Credits.
  • Financial Management for Hospitality 2, 12 Credits.
  • Hospitality Management 2, 12 Credits.
  • Hospitality Management 3, 16 Credits.
  • Preparation for Workplace Training, 8 Credits
  • Workplace Practice, 44 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Apply a comprehensive knowledge of hospitality management in the various facets of a hospitality establishment to manage and maintain the operational practices and structures in the Hospitality Industry required to meet and exceed the expectations of the stakeholders and the target market.
    2. Discuss and apply a detailed understanding of the hospitality industry's requirements for ethical and professional practice and conduct.
    3. Apply appropriate and relevant knowledge and skills to identify, analyse, and solve hospitality-related problems and challenges.
    4. Communicate effectively, using various modes of accessing and communicating information to promote the Hospitality Industry in a changing business environment.
    5. Discuss and apply information technology within the hospitality industry to improve business processes and operational efficiencies. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcomes 1.
  • Illustrate 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.
  • Effectively apply hospitality management knowledge and skills to maintain operations, under supervision, in a hospitality establishment.
  • Apply 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 Outcomes 2.
  • Illustrate hospitality business etiquette to create and maintain a professional image of oneself and the hospitality establishment.
  • Apply the legislation knowledge pertaining to the hospitality industry to comply with practice and conduct.
  • Apply knowledge of financial management policies, systems, and procedures in compliance with the hospitality industry's requirements.

    Associated Assessment Criteria for Exit Level Outcomes 3.
  • Apply knowledge of catering services and facilities to solve hospitality-related problems and challenges.
  • Illustrate 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 Outcomes 4.
  • Use communication technologies to communicate effectively with hospitality stakeholders.
  • Communicate coherently and concisely with stakeholders in the hospitality environment by applying an appropriate style and language.
  • Illustrate 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.
  • Illustrate knowledge of marketing and social media to communicate with a wide range of customers.

    Associated Assessment Criteria for Exit Level Outcomes 5.
  • Apply software programmes to communicate effectively with hospitality stakeholders.
  • Illustrate the ability to use appropriate software programmes pertaining to guest bookings and generating invoices.
  • Appropriately use software programmes to store customer/supplier information. 
    		•

    INTERNATIONAL COMPARABILITY 
    Country: Singapore
    Institution: Temasek Polytechnic
    Qualification title: Diploma in Hospitality & Tourism Management
    Duration: three years
    Credits: 120

    Entry requirements:
  • O Level Graduates
    Or
  • A Level Graduates
    Or
  • ITE Graduates
    Or
  • IP/IB Graduates

    Purpose:
    The demand for hospitality and tourism talents is poised for strong growth as the world embraces the strong rebound of leisure adventures and global business travel. Exceptional people skills are critical in the hospitality sector, the qualification prepares service professionals who can build rapport, establish positive relationships, and effectively interact with people from diverse backgrounds are highly valued in an increasingly digitalised world. Through our practice-based teaching approaches, learners will learn to anticipate customer needs, overcome challenges, and ensure that every moment is remarkable.

    Articulation:
    This is a specially tailored qualification to enhance our students' global employability and industry skills. After three years at Temasek Polytechnic, learners embark on an intensive year at Jeonju University to graduate with a Bachelor of Science in International Hospitality Management.

    Course structure:
    Modules
  • Business Accounting
  • Business Psychology & Management,
  • Business Technology & Analytics
  • Business Economics
  • Statistics for Business
  • Marketing Fundamentals
  • Finance & Accounting for Decision Making compares with Financial Management for Hospitality.
  • Visual Communication
  • Global Economics
  • Introduction to Hospitality & Tourism, compares with Introduction to Tourism and Hospitality.
  • Tourism Geography
  • Business Law compares with Industry Law for Hospitality.
  • Supply Chain Management & Technology
  • Lodging Operations compares with Accommodation Management.
  • Business & Leisure Events
  • Customer Experience Innovation compares with Service Excellence and Customer Satisfaction.
  • Digital & Social Media Marketing compares with Information Systems for Hospitality.

    Similarities:
  • The Temasek Polytechnic (TP) and the South African qualification (SA) are comparable in many ways, such as entry requirements: the TP qualification accepts learners who have completed O and A Levels which are comparable to a SA National Senior Certificate.
  • The SA qualification prepares learners to work in Hospitality and emphasizes professionalism, leadership, and management to lay a foundation for future career advancement in the hospitality industry.
  • Similarly, the TP qualification prepares service professionals who can build rapport, establish positive relationships, and effectively thrive in a multifaceted tourism industry.
  • Both qualifications share similar modules such as Financial Management for Hospitality, Introduction to Tourism and Hospitality and Industry Law for Hospitality.
  • Both qualifications vertically articulate into a bachelor's degree.

    Differences:
    The TP qualification is offered over three years with 124 credits, whereas the SA qualification is offered over two years with 360 credits.

    Country: Australia
    Institution name: Box Hill Institute
    Qualification title: Diploma of Hospitality Management (Specialising in Commercial Cookery)
    Duration: Two years

    Entry requirement:
    Learners must have completed Year 12
    Or completed Certificate IV in Commercial Cookery
    Or equivalent or be a mature-age applicant.
    And
    Hospitality experience is highly regarded.

    Purpose:
    After completing this qualification learners will be ready to operate independently, take responsibility for others and make a range of operational business decisions, while being enabled to multi-skill or specialise in accommodation services, cookery, food, beverage and gaming.
    Our hospitality course provides a pathway to work as a departmental or small business manager in a diverse range of venues including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

    Course structure:
    Modules
  • Manage Operational Plan, compares with Business Management.
  • Develop And Manage Quality Customer Service Practices
  • Prepare And Monitor Budgets, compares with Financial Management for Hospitality.
  • Research And Comply With Regulatory Requirements
  • Establish And Conduct Business Relationships
  • Develop And Implement Food Safety
  • Develop And Implement Marketing Strategies, compares with Marketing for Tourism and Hospitality.
  • Manage Diversity In The Workplace
  • Enhance Customer Service Experience, compares with Service Excellence and Customer Satisfaction.

    Similarities:
  • The Box Hill Institute (BHI) and the South African (SA) qualification have similar entry requirements, ie.
  • The BHI qualification accepts learners who completed Year 12.
  • The SA qualification similarly accepts learners who have completed grade 12 and are awarded a National Senior Certificate.
  • The BHI qualification provides a pathway to work as a departmental or small business manager in a diverse range of venues including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
  • The SA qualification, similarly, 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 and catering sectors including hotel management, banqueting management, food, and beverage management and more.
  • Both qualifications share similar modules such as Financial Management for Hospitality and Business Management.

    Differences:
    The BHI qualification specialises in commercial cookery, whereas the SA qualification focuses on hospitality management and administration. 
    		•

    ARTICULATION OPTIONS 
    Horizontal Articulation:
  • Diploma in Hospitality and Food and Beverage Management, NQF Level 6
  • Diploma in Hospitality and Hotel Management, NQF Level 6
  • Diploma in Hospitality and Professional Cookery, NQF Level 6

    Vertical Articulation:
  • Advanced Diploma in Hospitality and Food and Beverage Management, NQF Level 7
  • Advanced Diploma in Hospitality and Hotel Management, NQF Level 7
  • Advanced Diploma in Hospitality and Professional Cookery, NQF Level 7
  • Advanced Diploma in Hospitality Education, NQF Level 7
  • Advanced Diploma in Hospitality Leadership, NQF Level 7
  • Bachelor of Business Administration in Hospitality Operations Management, NQF Level 7
  • Bachelor of Commerce in Hospitality Management, NQF Level 7
  • Bachelor of Commerce in Tourism and Hospitality Management, NQF Level 7

    Diagonal Articulation
  • Occupational Certificate: Cook, NQF Level 4. 
    		•

    MODERATION OPTIONS 
    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. Berea College of Technology (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.