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:

Certificate: Hotel Management

SAQA QUAL ID	QUALIFICATION TITLE
35970	Certificate: Hotel Management
ORIGINATOR
Rosebank Business College
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 Certificate	Field 11 - Services		Hospitality, Tourism, Travel, Gaming and Leisure
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	120	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 0347/03	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

The Certificate in Hotel Management provides an entry level operational and supervisory skills foundation. The programme provides both theoretical and practical competencies. The aim of the qualification is to:

Provide learners with an entry level foundational exposure to functions and activities linked to the relevant operational areas in the hospitality industry including the front office and reception, general housekeeping, and issues concerning food and beverage services.

Provide learners with the necessary competence required for accessing the industry in a hotel, motel or guesthouse.

Rationale

The development of the tourism and hospitality industry, including the potential growth in previously underutilized opportunities for the smaller guesthouse and bed and breakfast concern in South Africa avails employment opportunities to individuals wishing to enter the hospitality industry as part of this growth sector.

The qualification provides industry related skills with specific emphasis on front office procedures, housekeeping and supervisory skills for the individual wishing to access employment at entry level.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The qualification assumes that the learner is competent in the language of instruction of the provider and that the learner has passed either grade 12 in the secondary school phase or the Certificate in Hotel Management.

Recognition of Prior Learning

It is the policy of Rosebank College to recognize prior learning. In the evaluation of qualifications obtained Syllabus content and currency of the qualification is taken into consideration. Credits for subjects to a maximum of on third of the qualification offered can be provided after the evaluation of the qualification by the following the procedure as indicated:

The registration of the qualification will be scrutinized. In the event of the qualification being registered,

Syllabus overlap will be investigated in conjunction with the subject lecturer. In the event of a positive comparison in content,

The matter will be referred to the quality assurance committee who will,

Decide on a final recommendation and decision

A copy of the decision will be kept on record with the learner`s academic and administrative record.

PLEASE NOTE A National policy on the Recognition of Prior Learning is in a developmental phase. Rosebank College will finalize an internal policy to meet the requirements of RPL as soon as the necessary information is made available in the training end education sector.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

N/A

EXIT LEVEL OUTCOMES

Learning Outcomes

Practical Competencies

The learner will be able to:

Demonstrate understanding of the processes involved in communication through the integration of knowledge gained in the correct and effective use of oral and written communication in the applicable format.

Demonstrate effective use of computer skills with specific emphasis on word processing excel, access and powerpoint for the creation, record-keeping and the retrieval of different types of information on basic to intermediate level.

Demonstrate knowledge of the need and importance of customer relationship in the service industry environment.

Demonstrate knowledge of the requirements of the execution of an effective and unobtrusive housekeeping function in the hospitality industry.

Demonstrate knowledge of safety, security and preventative and breakdown maintenance requirements in the hospitality industry.

Apply generic management principles including planning, organizing, implementation, time management and control as part of the development of a work ethic of self -management.

Demonstrate knowledge in the identification of infrastructure and layout, preparation of service and operational requirements for the maintaining of service standards in a kitchen.

Demonstrate knowledge in the identification of infrastructure and layout, preparation of service and operational requirements for the maintaining of service standards in a restaurant

Demonstrate knowledge in the identification of infrastructure and layout, preparation of service and operational requirements for the maintaining of service standards in a bar.

Demonstrate knowledge of legislative requirements linked to the serving of food and beverages and tobacco.

Foundational Competencies

The learner will be able to:

Demonstrate understanding of the importance of Communication as a tool in order to utilize effective communication skills with different role players in an appropriate manner.

Demonstrate knowledge and skill in the following of accepted procedures for step-by-step front office activities.

Demonstrate understanding of the materials, equipment, processes, procedures and supervision involved in general housekeeping in the hotel and hospitality industry for specific and general pubic areas.

Demonstrate understanding of the role and function of customer relationship in the successful hospitality environment.

Demonstrate understanding of the planning and design linked to effective service delivery in the refreshment section of a hospitality venue.

Demonstrating a basic knowledge and understanding of safety and security issues and hygiene requirements.

Demonstrate understanding of the responsibilities and function of various staff associated with the serving of food and beverages in the hospitality industry.

Reflexive Competencies

The learner will be able to:

Identify and explain the role, purpose and application of communication in the business environment and will be able to utilize communication skills within the specific industry.

Apply relevant computer knowledge in the setting up, the maintaining and retrieval of different types of communication, business records and databases.

Apply generic management principles in the maintaining of own output in the areas of housekeeping, front office procedures and basic food and beverage services in the hospitality environment.

Critical Cross-field Outcomes

The qualification contributes to the development of competencies linked to critical cross-field outcomes including:

Communication:

A strong emphasis is placed on business communication skills in the programme through the lecturing of Business Communication theory and the application of skills.

The use of Science and Technology:

Learners are provided with a sound foundation in terms of computer literacy to enable application of knowledge in the area of operation in the hospitality industry.

Problem solving:

Problem solving skills are developed through the completion of various assignments and programme related activities where learners are expected to address practical problem scenarios relevant to the content of the programme.

Working with others:

In addition to individual input learners are also expected to develop group interaction skills through the completion of assignments in group context. The practical exposure to group dynamics will be utilized effectively in the promotion of a culture of teamwork often expected in employment situations.

Organizing and managing oneself:

Organizational and planning skills are developed in the execution of progamme related activities.

Critical thinking skills:

Learners are required to apply knowledge gained in practical scenarios linked to programme content in order to promote initiative and problem solving skills in the workplace.

Understanding the world as a set of related systems:

The programme contributes to the enhancement of employability of the individual in the employment market as the necessary theoretical and practical skills foundation is developed for career path development in the employment sector.

ASSOCIATED ASSESSMENT CRITERIA

Formative and summative assessment is used to gauge the learner`s performance. Learners are continuously assessed via practical, group and class assignments, essays, presentations, and tests. Integrated assessment is done by means of a 3 hour written examination and practical assignments at the end of each semester.

Learners are expected to demonstrate knowledge and skill through:

The correct and effective use and application of verbal and non-verbal communication and communication formats accepted in the business environment by incorporating theoretical understanding of the principles and models of communication.

Show a good understanding of the requirements, use and application of computer literacy skills in terms of the creation, recording, storing and accessing of information with specific emphasis on word, excel, access and powerpoint.

Demonstration understanding of the needs and requirements of an effective front office / reception area and of familiarity with the correct procedures and conduct associated with a professional front office environment, with specific emphasis on the handling of reservations, check in and check out procedures and related services.

Demonstrate understanding of the role, planning, training, risks, procedures and related maintenance and safety factors impacting on a venture in the service industry.

Demonstrate knowledge related to the equipment and apparatus and operations of areas of responsibility in the restaurant.

Demonstrate knowledge related to the equipment and apparatus and operations the role of areas of responsibility in the kitchen.

Demonstrate knowledge related to the equipment and apparatus and operations the role of areas of responsibility in the alcoholic beverages section.

Demonstrate knowledge of basic menu items, wine and alcoholic beverages and tobacco within the framework of current legislative requirements.

Demonstrate theoretical and practical skills and knowledge of the tools and equipment utilized in the areas of the front office and housekeeping functions.

Integrated Assessment

Learners are assessed on a continuous basis throughout the academic period and can only gain access to the examination if they meet the requirements stipulated for each section of the programme. Theoretical knowledge and the application of knowledge are measured against the identified outcomes by means of content driven projects, assignments, class presentations and practical work. This is supplemented by assessment through theoretical and practical class tests and examinations.

The assessment of the programme is governed by the Rosebank College Rules and Regulations. In the programme and study units offered at the College, no learner is provided with access to the examination unless he/she, in the specific academic period:

Received tuition for the subject as a registered learner at the College;

Has achieved, at a specified date, the completion of a specified amount of work, assignments and continuous assessment marks as demanded in the prescribed syllabus of the programme or study unit as a calculated mark for the academic period.

Met a minimum of 80% class attendance as required by the College and verified by formal class attendance registers as kept by the College for the academic period.

To enable learners to track their performance against the set criteria, a weighting document is provided to each learner at the onset of the academic period for the programme. The advantage of the system is that learners are fully aware of their responsibilities at the onset of the programme and are fully informed of the performance requirements for each subject and the programme in a transparent manner. The "weight" or value of each assessment for a specific section of the programme is provided and all marks towards the attaining of the qualification is calculated as per the indicated procedure as depicted on the weighting document for the programme.

The following additional regulations govern the standard, quality assurance, integrity, operational conduct and quality assurance maintenance of learner assessment:

1. Setting of class tests

The language of the papers set for class tests and assessment will be in the same language as the instruction/training was given.

Class tests for individual subjects is set by an identified lecturer at the College in accordance with the syllabus content and requirements of the programme. In the event of more than one class being offered for the specific subject, input from all the lecturers are obtained to ensure that the standard of assessment is maintained. The programme coordinator will ensure that input is received from all relevant lecturers at the sites of delivery.

A test bank is available as a frame of reference and can be utilized by all lecturing staff at the College.

2. Setting of assignments

It will be expected of learners to complete assignments in the same language as the instruction/training was given. Assignments are set at the discretion of the lecturer with the agreement that it must focus on the outcomes and where possible the practical application of knowledge gained. Guidelines are provided in the syllabus. Lecturers are encouraged to ensure that practical application of skills across the programme is incorporated for example, a Business Communication assignment could be prepared on Computer, utilizing the practical application of both the subject`s content and the content of the computer literacy module in the programme.

In the event of more than one class being offered for a specific subject, input is obtained from all the lecturers by the Programme Coordinator to ensure that the group completes the same standard of assignment ensuring the maintenance of the overall standard of assignments at the sites of delivery.

3. Marking of class tests and assignments

Lecturers mark the class tests and assignments according to the Master Memorandum set for the assignment or test. The procedures linked to appeals and the availing of final results and qualifications are followed explicitly.

INTERNATIONAL COMPARABILITY

The components of the Certificate in Hotel Management was benchmarked against similar programmes offered through the University of Nevada in Las Vegas and compares well with industry standards and requirements on a national and international level.

ARTICULATION OPTIONS

The programme articulates vertically with the Diploma in Travel and Tourism (NQF Level 5) as offered through various providers in the AdVtech group of PHEI`s and the Certificate in Tourism Reception (FET NQF Level 4).

Horizontally articulation with programmes such as the National Diploma in Travel and Tourism (TSA) or the Diploma in Hotel Management is possible. The qualification could also avail entry opportunities for further studies in culinary services, conference and banqueting coordination and business related studies.

MODERATION OPTIONS

External examiners and moderators are appointed to validate Learner assessments. The appointment of individuals in this capacity is governed by specific regulations and individuals are selected for appointment against the set of criteria. (Please refer to point 15)

Curriculum Vitaes of the potential candidates are scrutinized and qualifications as well as industry and academic experience in the subject field are evaluated. Individuals are contacted for a personal interview and are contracted for their services linked to their area of expertise.

Recommendation of a Moderating Body

The qualifications and experience required from external examiners and moderators with regard to this programme:

The selected individual will meet the following minimum requirements to be appointed as an external examiner/moderator:

The individual should not be an active lecturer at Rosebank College.

The individual should have lecturing and assessment experience in the field of tertiary education.

The individual must have at minimum a NQF level 6 qualification, but preferably a NQF level 7 qualification in the subject for which the paper is set.

The individual should be familiarized with the syllabus content and required outcomes of the syllabus

The individual must have relevant practical working experience in the field of study.

In the validation of the assessment it is the responsibility of the individual to:

Scrutinize the standard of the paper in accordance to the syllabus of the subject.

Ensure that the outcomes requirements are assessed adequately and in a fair manner.

Ensure that all questions included in the paper meet the requirements of clarity and that no ambiguous interpretations will occur

Ensure that academic and the application of academic knowledge are adequately tested.

Scrutinize the memorandum to be used for the marking for accuracy of all papers written for the specific subject.

Evaluation context of external examiners and moderators.

External examiners and moderators contribute predominantly to the quality assurance process through input delivered on the standard of examinations utilized at the end of the academic period which depends on whether the subject is offered is assessed as a year course or semester course.

Rosebank College has included the training of assessors in accordance with the National Unit Standards for Assessors in the 2002-2003 Workplace Skills Plan in order to move towards the development of registered assessors as part of our continuous Quality Assurance Management planning.

CRITERIA FOR THE REGISTRATION OF ASSESSORS

The required qualifications of assessors

The selection and appointment of assessors are governed by the Rosebank College rules and regulations. Assessors for specific subjects included in the programme are required to meet the criteria:

The individual must have at least a NQF level 6 qualification in the subject for which the paper is set.

The individual must be au fait with the syllabus content and required outcomes of the syllabus.

The individual must have relevant lecturing experience in the subject.

The individual must preferably have practical working experience in the field of Study.

It is the responsibility of the individual to:

Draft the paper in accordance to the syllabus of the subject.

Ensure that the outcomes requirements are assessed in the paper.

Ensure that the paper is constructed in a fair manner to test the appropriate syllabus content.

Draft the Master memorandum to be used for the marking of all papers written for the specific subject.

NOTES

Language of the Qualification

The language primarily used for instruction at Rosebank College is English. However, due to the Linguistic profile of the majority of our learner population multi-lingual academic staff may address concepts in a Learner`s mother tongue should the need for clarification arises.

The Language policy of the institution makes provision for the acknowledgement of the diversity of the official languages of the Republic of South Africa. It encourages a culture of language upgrade and inclusivity within the framework of the reality that a good command of the English language, regardless of the individual`s language of cultural preference, is an advantage.

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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