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 THAT HAS PASSED THE END DATE:

National Higher Certificate: Hospitality Management

SAQA QUAL ID	QUALIFICATION TITLE
1299	National Higher Certificate: Hospitality Management
ORIGINATOR
Committee of Technikon Principals
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
CHE - Council on Higher Education			HEQSF - Higher Education Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
National Higher Certificate	Field 11 - Services		Hospitality, Tourism, Travel, Gaming and Leisure
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	240	Level 5	Level TBA: Pre-2009 was L5	Regular-Provider-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Passed the End Date - Status was "Registered"		SAQA 9900/00	2003-07-01	2006-06-30
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2007-06-30		2010-06-30

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

Professional role (s):

Learners will demonstrate the professional execution of supervisory functions in the Hospitality Industry. Learners will be competent in applying a variety of technical, personal skills and supervisory skills. The successful learner will have developed a sound foundation for the progressing into managerial positions.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Upon entry to the Diploma in Hospitality management, it is assumed that learners should have demonstrated the following competencies through the successful completion of a National Certificate in Hospitality Management or equivalent (120 credits).

Using various modes of accessing and communication information, including industry specific information technology, effectively in order to promote the Hospitality Industry in a changing business environment.

Applying the principles of occupational health, safety and security in Hospitality enterprises to maintain a healthy and safe environment for both clients and staff.

Using a range of business skills to contribute to effective decision-making and the execution of operations.

Applying basic accounting principles to contribute to effective decision-making and sustainability of the hospitality enterprise.

Understanding the nature and the service ethics required to exceed the expectations of the target market of the hospitality industry.

Effectively perform the operational practices and structures of lodging required to exceed the expectations of the target market of the hospitality industry.

Effectively perform operational practices and structures of food and beverage service required to exceed the expectations of the target market.

Alternatively, evidence of substantial experience and professional development in tourism/hospitality is required.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

This qualification will be awarded to a learner who has provided evidence to the satisfaction of the assessors that the stated competence of the qualification, as detailed in the specified outcomes, has been achieved, either through education and training in a single provider's learning programme, or through experience that complies with the stated specified outcomes.

EXIT LEVEL OUTCOMES

Communication/IT:
1. The qualifying person will be able to use various modes of accessing and communicating information, including information technology, effectively in order to promote the Hospitality Industry in a changing business environment.

2. Business Skills:
The qualifying person will be able to use a range of hospitality business skills to contribute to both effective decision-making and the execution of operations to ensure sustained growth of the enterprise, industry and local community.

3. Hospitality Accounting:
The qualifying person will be able to use a range of financial management tools to contribute to effective decision-making and sustainability of the hospitality enterprise.

4. Hospitality Accounting:
The qualifying person will be able to use a range of financial management tools to contribute to effective decision-making and sustainability of the hospitality enterprise.

5. Operations: Lodging:
The qualifying person will be able to apply and supervise principles relevant to Front Office and Housekeeping systems.

6. Operations: Food & Beverage:
The qualifying person will be able to maintain the operational practices and structures of Food and Beverage required to meet the expectations of the target market.

7. Operations: Food preparation:
The qualifying person will be able to perform intermediate food preparation in preparing menu items for a range of food outlets, to meet the expectations of the target market.

8. Operations: Food Service Systems:
The qualifying person will be familiar with the operational procedures of a variety of food service outlets.

9. Operations: Nutrition:
The qualifying person will be familiar with sound nutrition principles throughout the life cycle and related health problems.
(This is a voluntary elective for interested learners)

Specified Outcome:

1.1 Organise and present information using a computerised system. (Critical Outcome: 4, 6, 7)
Use basic sociological and psychological knowledge to advance communication within the Hospitality Industry. (Critical Outcome: 1, 2, 5, 7)

2.1 Apply the provisions and principles of labour law applicable to the employers and employees of the Hospitality Industry. (Critical Outcome: 1, 2, 4)

2.2 Understand the principles of marketing, emphasising promotions. (Critical Outcome: 1, 2, 7)

2.3 Demonstrate an understanding of the functions of Human Resource Management. (Critical Outcome: 1, 2, 3, 5, 6, 7)
2.4 Maintain effective working relationships. (Critical Outcome: 1, 2, 5, 7)

2.5 Understand and administrate components of control systems including waste and energy control. (Critical Outcome: 1, 4, 6, 7)

2.6 Identify social issues and sources of stress affecting Hospitality Industry employees. (Critical Outcome: 1, 2, 3, 5, 7)

2.7 Render all Housekeeping activities and understand its interrelationship with other departments within a lodging unit. (Critical Outcome: 1, 2, 3, 5, 6, 7)

3.1 Apply accounting principles in various types of Hospitality units. (Outcomes: 3,4,6).

4.1 Render all Housekeeping activities and understand its interrelationship with other departments within a lodging unit. (Critical Outcome: 1, 2, 3, 5, 6, 7)

4.2 Supervise and maintain advanced food and drink service in terms of legislation, operations, costing and control measures applicable to a variety of restaurants and food service outlets. (Critical Outcome: 1, 2, 3, 5, 6, 7)

4.3 Control the maintenance functions of a lodging facility.
(Critical outcomes: 1,2,3,5,6,7).

5.1 Supervise and maintain advanced food and drink service in terms of legislation, operations, costing and control measures applicable to a variety of restaurants and food service outlets.
(Critical outcome: 1,2,3,5,6,7).

6.1 Plan, prepare and present a range of menu items suited to a variety of food outlets. (Critical Outcome: 1, 2, 3, 5, 6, 7)

6.2 Modify recipes in order to cater for the nutritional, dietary and cultural demands of various customer groups. (Critical Outcome: 1, 2, 3, 5, 6, 7)

7.1 Understand the development, sectors and current issues of the food and beverage industry.

7.2 Describe various food production systems.

7.3 Understand components and applications of different food and beverage distribution and delivery systems.

7.4 Understand how to purchase food and beverage equipment according to specifications and organisational needs.

7.5 Understand and plan advanced menus.

7.6 Standardise recipes.

7.7 Understand the concepts of food and beverage administration, purchasing, storage and production procedures.

8.1 Understand and apply sound nutritional principles throughout the life cycle.

8.2 Understand and apply sound nutritional principles for common dietary and physiological health problems.

Critical Outcome:
1 Problems are identified and solved in such a manner that decision-making reflects originality and a critical evaluative approach.
2 Working effectively with others as a member of a team, group, organisation and community.
3 Organise and manage time and activities responsibly and effectively.
4 Collect, analyse, organise and critically evaluate information.
5 Communicate effectively using visual, mathematical and/or language skills in the modes of oral and written persuasion.
6 Using technology effectively and critically.
7 The intention of the hospitality management programme to sensitise learners to the following aspects of personal development which eventually contributes to society at large and the subject field. Reflecting on and exploring a variety of strategies to learn more effectively. Participating as responsible citizens in local, national and global communities. Recognition of the inter relatedness of tourism/hospitality in social, economic, environmental and political context. Exploring education and career opportunities. Developing entrepreneurial skills and opportunities within the tourism/hospitality industry.

ASSOCIATED ASSESSMENT CRITERIA

1.1 Use a computer and apply word processing, spreadsheet and presentation packages to compile reports and recommendations.

1.2 Illustrate the capability to understand multiculturalism and the service needs of various consumers of services within the Hospitality Industry.

2.1 Explain the most important principles of the South African labour law.

2.2 Describe marketing and develop and implement a sales promotion.

2.3 Explain the concepts of recruitment, selection, induction, training and development, remuneration and termination of employment. Apply basic on-the-job coaching skills.
2.4 Describe the interaction, co-operation and relationship between management and staff, the conflict arising from the work situation and the management thereof.

2.5 Understand the different components of the control systems associated with Hospitality Operations.

2.6 Describe how to cope with social issues affecting Hospitality Industry employees.

3.1 Explain the purpose and advantages of the uniform system of accounting.

Explain responsibility accounting and apply the principles of accounting to segment operating statements into separate departmental statements and schedules.

Explain the principles of hospitality payroll accounting and calculate gross pay, net pay and regular pay and overtime pay.

Describe and apply the accounting considerations involved in the purchase, depreciation, disposal and trade-in of property and equipment.

Differentiate between and apply the different accounting principles applicable to the balance sheet, equity statement and statement of income of a proprietorship, partnership, close corporation and company.

Explain the purpose, use and preparation of the statement of income, cited by examples.

4.1 Plan, prepare and present a range of menu items requiring intermediate skills.

4.2 Plan, organise and execute daily Front Office activities.

4.3 Identify the various areas in a lodging unit requiring preventative maintenance and refurbishment, appropriate standards and corrective action in case of deviations.

5.1 Describe the differences and the similarities between South African and international wines.

Demonstrate knowledge and the application of advanced methods and control systems applicable to food and beverage service.

Describe and apply the protocol and etiquette and special needs required by customers including knowledge and service skills applicable to tobacco service.

Discuss and apply the provisions of the most important liquor laws of South Africa.

Demonstrate accurate use of a point of sales system.

6.1 Plan, prepare and present a range of menu items requiring intermediate skills.

maintain a safe and hygienic working environment in food preparation areas.

6.2 Understand and apply sound nutritional principles for customer dietary, ethnic and special requirements.

7.1 Explain the scope of the food and beverage industry.

7.2 Evaluate and select a suitable food production system for a specific need.

7.3 Recommend different food and beverage service systems according to organisational needs.

7.4 Compare quotes on food and beverage equipment and select most appropriate equipment according to organisational needs.

7.5 Apply advanced menu planning to meet the needs of a variety of food service establishments.

7.6 Standardise recipes for various needs.

7.7 Explain the concepts of food and beverage administration- and production procedures.

8.1 Apply sound nutrition principles to menu planning for various groups or needs.

8.2 Plan and/or adapt menus for health related problems (overweight, diabetes, cholesterol restriction) as found in mainstream food and beverage outlets.

Integrated assessment:

The learner's ability to integrate the elements of the programme is assessed through case studies, projects, presentations and reports.

ARTICULATION OPTIONS

This qualification provides 120 credits enabling learners to exit at a Diploma level (previously known as a National Higher Certificate) and continue to NQF level 6, the First degree (Current Technikon National Diploma).

MODERATION OPTIONS

At NQF level 5, internal examiners and internal moderators are appointed by the institution.

CRITERIA FOR THE REGISTRATION OF ASSESSORS

The current SERTEC requirements for examinations apply.

NOTES

While South Africa still had Technikons, all of their qualifications were registered under the Committee of Technikon Principals. After the Technikons became Universities of Technology or merged with Universities, the qualifications were registered under each of these institutions, and the CTP qualifications fell away (hence the end date of 2006, above). Where relevant, replacement information is
shown in the table above.

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.

NONE