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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

Advanced Diploma: International Hotel Management 
SAQA QUAL ID QUALIFICATION TITLE
49832  Advanced Diploma: International Hotel Management 
ORIGINATOR
Varsity 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 Diploma  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  422  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 1056/04  2004-10-13  2006-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-06-30   2011-06-30  

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 of qualification:

This qualification will equip learners with skills, knowledge and abilities to work in a wide range of areas at entry-level within the international hotel management industry.

Learners will learn about the hospitality industry, human resource management, rooms division management, general management including management information systems, organisational management, accounting and marketing and sales.Learners will also be exposed to convention and event management, interior design concepts, facilities and environment management, wine studies and the management of hospitality information.This programme also ensures that learners gain experience within an approved hotel.

Learners acquiring the qualification will demonstrate competence at NQF 5 in the area of international hotel management and will learn towards a range of fundamental and core components leading to the qualification.

Rationale for qualification:

The spectacular growth in business and leisure travel has led to parallel growth in the hospitality industry as part of a world-wide trend. This has, in turn, led to an increasing demand for professional staff to manage the dynamic hotel industry. The Advanced Diploma in International Hotel Management is designed to equip learners with a comprehensive knowledge of the hospitality industry.

The qualification meets the needs of learners who wish to pursue careers in hotel management, restaurant management, food and beverage management, banquet management and guest lodge management.The generic learning offerings in the curriculum ensure a high degree of portability and enable learners to enter multiple job roles and careers in their quest to meet individual and organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
It is assumed that learners have English and communication skills at one level below that required for the fundamental components of the qualification. Learners should have completed English and one other South African language at Matric level. It would be an advantage for learners to have numeracy skills at least at Grade 9 level or equivalent.

Recognition of Prior Learning (RPL):

The structure of the qualification makes provision for the recognition of prior learning if the learner is able to provide evidence of competence in the knowledge, skills and abilities implicit in the exit-level outcomes and associated assessment criteria. The College has developed structured means for the recognition of prior learning against exit-level outcomes and associated assessment criteria of the qualification on an individual case-by-case basis. Such procedures, and the evaluation of individual cases, are subject to moderation by independent assessors. Generally, the recognition of prior learning allows for the gaining of credits for particular modules leading towards the award of the qualification.

Recognition of prior learning will be achieved through the evaluation of a portfolio of evidence and an interview with the applicant through the RPL process as articulated by the College in the context of the relevant legislation and requirements of the Higher Education Quality Committee.

Access to Qualification:

The qualification is open to all learners with a Grade 12 (matric) school-leaving certificate or equivalent and to learners who have completed the prerequisite modules on the Certificate in International Hospitality Operations and on the Diploma in International Hotel Management. Learners will also be given access to the qualification on the basis of recognition of prior learning. 

RECOGNISE PREVIOUS LEARNING? 
Y 

QUALIFICATION RULES 
Level, credits and learning components assigned to qualification:

Components
  • Fundamental: Level 4, 20 credits
    Total: 20 credits
  • Core: Level 5, 412 credits
    Total: 412
  • Total: Level 5, 422 credits 
    		•

    EXIT LEVEL OUTCOMES 
    Exit-level outcomes related to fundamental learning:

    1. Engage in sustained oral communication and evaluate spoken texts
    2. Read, analyse and respond critically to a variety of texts produced for a range of purposes, audiences and contexts
    3. Write for a wide range of contexts
    4. Use language and communication in occupational learning programmes

    Exit-level outcomes related to core learning:

    1. Develop and implement approaches to enhance customer quality
    2. Monitor and adjust customer service
    3. Explain the components and the purpose of a business plan
    4. Forecast revenue for a department within a hospitality establishment
    5. Outline the benefits of utlising Yield Management within the operations of Rooms Division and F&B Departments
    6. Explain the operation of a franchise
    7. Analyse and compare service management to other forms of management
    8. List the different markets that have the potential to regularly host functions and conventions
    9. Explain the different ways to set up a meeting
    10.Explain the different beverage packages
    11.Explain the requirements for conducting conferences
    12. Explain the major events market and its impact and importance to the economy
    13. Develop strategies for systematic maintenance, repair and purchase of physical assets
    14. Monitor the performance of physical assets in the workplace
    15. Co-ordinate financing of physical assets
    16. Explain the principles of electrical, gas and plumbing systems
    17. Identify the need to plan and organise for the energy management of buildings, hotel organisations
    18. Plan and organise for the continued environmental
    19. Integrate energy management principles and practices into hotel management and operational procedures
    20. Develop a refurbishment brief for an area within an international hotel premises
    21. Interpret the layout and special arrangements of a building from architectural drawings
    22. Explain and justify suggestions for design choices in a hospitality environment
    23. Explain the role of human resource management in a global environment
    24. Describe comparative human resource management
    25. Analyse inter-country differences in HRM
    26. Discuss HRM in transitional situations
    27. Prepare a business plan
    28. Implement the business plan
    29. Monitor the business plan
    30. Explain the concepts of strategic management in relation within organisational management
    31. Evaluate the concept of structure and process within organisational management
    32. Evaluate the issues, which arise within organisational management
    33. Develop approaches to financial management
    34. Develop and monitor financial procedures and systems
    35. Prepare and monitor accounts
    36. Forecast financial needs of specific projects
    37. Prepare financial proposals for specific projects
    38. Prepare financial records
    39. Describe the nature and uses of the major types of information systems used in business organisations
    40. Plan and track a project using Project Management tools
    41. Describe the processes involved in the investigation, design, implementation and management of managementinformation systems
    42. Explain and apply the methods used for evaluating information systems
    43. Demonstrate an understanding of descriptive statistics
    44. Calculate and explain the limitations and applications of Measures of Central Tendency
    45. Calculate and explain the limitations and applications of Measures of Dispersion
    46. Explain the Normal Distribution
    47. Describe the concepts associated with association between two variables
    48. Use several methods to find a line of best fit, and use these methods for prediction
    49. Explain and use the concepts involved in time series data and trend analysis
    50. Understand the concepts of a marketing research problem
    51. Apply the processes, concepts and limitations of quantitative marketing research
    52. Employ data entry techniques
    53. Employ data extraction and summarisation techniques
    54. Discuss possible interpretations
    55. Discuss the basic fundamentals of economic theory
    56. Discuss the basic concepts of Demand and Supply and the affects of Elasticity on decision-making processes and producers
    57. Overview the various marketing structures and how they impact on the operations of hospitality and tourism businesses both in Australia and overseas
    58. Discuss the various measurements of economic growth
    59. Discuss the labour market and unemployment
    60. Discuss the various forms of "money" and determinants of interest rates and the resulting effect on economic growth
    61. Discuss the achievement of various macro economic objectives through Economics Policy
    62. Discuss and identify various factors influencing international trade and the impact on tourism
    63. Discuss the formation and role of the International Monetary Fun in global economies
    64. Analyse the market
    65. Prepare marketing strategies
    66.Implement and monitor marketing activities
    67. Conduct ongoing evaluation
    68. Advise customers on wine selection based on their style or varietal preference
    69. Purchase and cellar quality
    70. Describe security measures commonly applied in hotels to ensure security for guests, staff and property
    71. Describe supervisory functions in housekeeping and laundry operations
    72. Describe and explain control mechanisms within front office to prevent loss of hotel assets

    Critical cross field outcomes:

    The ability to:
  • Communicate effectively in writing or verbally, to understand and interpret specifications and instructions and ask questions to clarify any uncertainties.
  • Organise and manage oneself and one's activities to be able to collate resources and stick to deadlines.
  • Use science and technology including equipment such as measuring tools, pen, CAD systems and computers.
  • Work effectively with others to interact with all departments for successful and efficient productions and end products.
  • Collect, analyse and organise information including ideas, materials and specifications to compile basic technical drawings.
  • Identify and solve problems, comparing specifications and prototypes, and identify variances, reasons and solutions within an area of control.
  • Demonstrate an understanding of the world as a set of related systems, understanding the impact of design on the rest of the business. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated assessment criteria for fundamental learning:

    1.
  • Show a clear understanding of complex issues under discussion in one-on-one or group situations.
  • Manage discussions and/or conflicts sensitively.
  • Identify and challenge the underlying assumptions, points of view and subtexts in spoken texts when appropriate, and clarify understanding or sustain interaction.
  • Analyse and adjust one's responses to spoken texts in relation to audience, purpose and context accordingly.
  • Identify characteristics of a speaker's style, tone and mannerisms that attract or alienate an audience with reference to the particular effect of each feature in creating audience response.
  • Describe, explain and judge the impact of spoken discourse.

    2.
  • Adopt reading strategies appropriate to the purpose.
  • Draw conclusions from a synthesis of information from texts and make generalizations of patterns and trends about purpose and audience.
  • Understand surface and embedded meanings in the text and present a viewpoint.
  • Identify and explain the effect of an author's values and views on selected texts in terms of the impact on meaning and target audience.
  • Cite evidence from texts in defence of a position.
  • Explore the effects of content, language and style on readers' responses in specific texts.
  • Identify and explain the impact of different writing techniques on reader perspective in terms of the particular effect produced by each.
  • Analyse the influence of specific language structures and features.

    3.
  • Write imaginative texts that are convincing and appropriate to the topic and purpose.
  • Write expository texts that are well developed with respect to clearly articulated purposes, using fully developed paragraphs and resulting in a unified text.
  • Choose the narrative voice appropriate to context, purpose and audience.
  • Sequence points in an argument logically and deliberately to build up to a convincing conclusion.
  • Check text for coherence, logical sequence and structure; identify and adjust weaknesses and errors to improve coherence and flow.
  • Rearrange information in ways that promote interest in, and impact of, the text for a defined target audience.
  • Check layout, spelling, punctuation and syntax for accuracy and readability.
  • Check the whole, completed text against the purposes for writing to verify that these purposes have been satisfied.

    4.
  • Identify relevant learning resources.
  • Utilise and manage learning resources through appropriate selection and cross-referencing of information and acknowledgement of sources.
  • Formulate learning strategies by selection of specific tried techniques.
  • Summarise and use information in the learning process.
  • Synthesise and contextualise answers pertaining to relevant questions.
  • Read, interpret, analyse and synthesize texts for detail in a given context.
  • Communicate with others in groups or as individuals.
  • Organise and use occupational learning materials for optimum learning.
  • Understand and use layout, presentation and organisational features of learning materials effectively.
  • Engage with and, if needed, clarify technical language.
  • Conduct basic research, and analyse and present findings.
  • Identify and define appropriate topic and scope.
  • Plan and sequence research steps appropriately.
  • Apply research techniques.
  • Categorise, classify and sort information.
  • Analyse research findings in the appropriate format.
  • Make conclusions and recommendations.
  • Lead and participate actively in group learning situations.
  • Apply responsibilities in the team and group work conventions in learning situations.
  • Practise conflict management and negotiating techniques.
  • Work in a team to achieve meaningful products, outcomes and goals.
  • Describe and discuss features of the occupational environment.
  • Describe and discuss ways in which these features affect learning processes.

    Associated assessment criteria for core learning:

    1.
  • Understand how informal and formal research is used to obtain information on customer needs, expectations etc.
  • Justify how changes in the external and internal environments are considered in quality service planning.

    2.
  • Describe how customer service standards are monitored in the workplace in accordance with enterprise policies an procedures.
  • Identify and make adjustments to customer service problems.

    3.
  • Describe the major components of the business plan.
  • Outline the tike and communication process, in relation to the hotel business plan of rooms division and F&B Mngt.

    4.
  • List key factors affecting forecasting for the department.
  • Identify and analyze the departments' previous trading figures.
  • Conduct a SWOT analysis, market analysis, and determine pricing strategies.

    5.
  • Define the term yield management from an operations perspective.
  • Identify the need and requirements for the utilisation of yield management within the industry.
  • Describe the main advantages and disadvantages of using yield management.
  • Explain the possible legal implications of using yield management practices.

    6.
  • Define a franchise.
  • Identify two reasons why business operations become franchise operations.
  • Describe common characteristics of franchise operations.
  • Describe contemporary issues concerning franchise operations.

    7.
  • Discuss "service" and "product".
  • Compare and contrast service to manufacturing, retail and knowledge management.
  • Discuss a range of hospitality industry examples of service and quality.

    8.
  • Outline the different components of each maker segment.
  • Discuss the reasons and benefits of knowing the market types and components.

    9.
  • Describe the various methods of setting up meetings.
  • Explain the advantages and disadvantages of each method.
  • Discuss the reasons for selecting each setup method.

    10.
  • Describe a range of beverage charging methods.
  • Explain the advantages and disadvantages of each method.
  • Discuss the factors that affect beverage consumption.

    11.
  • Discuss the different conference market segments.
  • Discuss the size of the markets for various market segments.
  • Analyse international visitor and domestic SA data in meetings and conferences.
  • Discuss potential market trends based on the data.
  • Identify and differentiate between association, corporate and other markets.
  • Explain and discuss the process of selling conference facilities, and how to negotiate for conferences.

    12.
  • Analyse what components require consideration in planning a major event.

    13.
  • Develop strategies for managing physical assets taking into account a number of different issues.

    14.
  • Set up systems to ensure that condition and performance of physical assets is regularly reported and discussed.
  • Establish systems to identify the timely replacement of physical assets.
  • Justify why asset decisions are made on safety, operational efficiency and customer service quality.

    15.
  • Accurately prepare work or equipment specifications.
  • Financing is co-ordinated in consultation with financial management departments or external professional.
  • Base financial considerations on appropriate financial agreements.

    16.
  • State the safety features incorporated within the electrical systems of a hospitality propriety.
  • Identify different types of fuel gases used in commercial premises, and safety devised used in fuel gas supply systems.
  • Explain the various water systems commonly found in international hospitality establishments and explain how the systems link together.
  • Outline the different room requirements for ventilation or air conditioning and the factors that affect air quality and comfort in a room.

    17.
  • Discuss the reasons for energy management of an establishment in the hospitality industry.
  • Identify the areas where the concept of energy management can affect decisions related to refurbishment.
  • Explain the steps in implementing an Energy Management system.

    18.
  • Outline the history of environmental performance of hospitality organisations.
  • Discuss the business responsibilities related to a specific establishment.
  • Identify the impact of hotel operations on the environment including ozone depletion; air pollution; waste etc.
  • Discuss methods which reduce the environmental impact of hospitality practices.
  • Formulate an environmental management system (EMS).

    19.
  • Develop energy auditing and monitoring techniques.
  • Investigate cost savings in energy usage through the introduction of new technology and equipment and work practices.
  • Develop recommendations for considerations regarding introduction of energy saving procedures and equipment.
  • Identify external specialists services available as consultants for both energy and environmental advice.

    20.
  • Outline the essential relationship between the business plan, the role of the manager and the design of the area.
  • Analyse the information in the business plan, and how it will affect design of the area.
  • Identify environmental, physiological, historical and cultural factors, and incorporate these considerations into the design of the area.

    21.
  • Distinguish the relationship between drawing scales and the actual dimensions.
  • Read an architectural plan and redraw it to a different scale.
  • Design a functional floor plan considering traffic flow, ergonomics and furniture layout.

    22.
  • Discuss the various elements and properties in the design of a successful theme.
  • Discuss design principles as they relate to any area of a hospitality premise.
  • Outline the characteristics of various decorative materials, their suitability for commercial use and impact on the environment.
  • Describe the decorative and functional aspects of lighting and acoustics.
  • Apply the following principles to a design brief for an area within a hospitality establishment: colour; line; scale; harmony; pattern ; texture; proportion; focal point and function.

    23.
  • Identify the changing nature of international business operations.
  • Differentiate between global, multi-national and transnational.
  • Discuss the relationship between global business strategies and HRM practices.
  • Identify similarities and differences in HRM within domestic and international environments.
  • Analyse the HRM implications of globalisation.

    24.
  • Identify and explain the cultural, social, political and economic factors which contribute to the international differences.
  • Describe inter-country and cross-cultural models of management and the effect on HRM practices.

    25.
  • Describe differences and similarities in recruitment and selection.
  • Identify modeless of compensation.
  • Describe the concept of motivation and its application within an inter-courtly and cross-cultural framework.
  • Explain cross-cultural approaches ot performance management and career development.
  • Compare and contrast ethics and social responsibility.

    26.
  • Develop a model for cross-cultural training for international managers.
  • Identify the impact of gender differences in international management.
  • Describe the effect of takeovers, turnarounds, acquisitions and mergers on HRM practices.
  • Examine the role of HRM as a competitive advantage.

    27.
  • Prepare a business plan using recognised business planning techniques.

    28.
  • Communicate contents and objectives of the business plan to appropriate personnel.

    29.
  • Review business plan in light of changing circumstances.
  • Monitor activities using the evaluation methods detailed in the plan.
  • Promptly implement agreed changes.

    30.
  • Discuss fundamental elements of strategic management.
  • Analyse the differences between contemporary and classic strategic management approaches.
  • Explain how strategic management differs from the management of different functions or operations.
  • Analyse the concept of planning as a strategic tool.

    31.
  • Analyse the need for structure and discuss the different structural aspects within an organisations.
  • Identify and compare various process variables in hospitality establishments.

    32.
  • Analyse usefulness and limitations of theories and models to describe organisational behaviour; identify an compare various process variables in hospitality establishments.
  • Discuss the concept of leadership.
  • Discuss the concept of culture within organisations.
  • Discuss and define POLC in relation to hospitality establishments.
  • Identify and Analyse different management philosophies - compare and contrast TQM to other management approaches.

    33.
  • Assess the scope of the financial management requirements.
  • Identify the need for specialist accounting assistance.
  • Develop approaches to financial management based overall direction and goals of the enterprise.
  • Develop financial management systems and procedures in accordance with enterprise needs.

    34.
  • Explain the importance of financial objectives and management control systems.
  • Develop procedures and systems to meet all statutory requirements and internal control requirements.
  • Procedures and systems are developed for monitoring income and ensuring payment of accounts.

    35.
  • Maintain original entry systems for accuracy and currency.
  • Supervise and adjust general ledger in accordance with accepted accounting practices.
  • Generate reports on current financial position and prepare income and expenditure statements.
  • Prepare statements of cash flow.

    36.
  • Effectively forecast financial requirements and projections for special projects to include: cashflow implications; availability of short and long term sources of funds; market feasibility; cost benefit analysis; required level of profit from the project etc.

    37.
  • Financial proposals are prepared to include the purpose and amount of finance required; overview of project and objectives; projected financial performance; management experience etc.

    38.
  • Accurate and concise reports are prepared.

    39.
  • Describe the advantages and limitations of Information Systems with the business organisation.
  • Describe how a decision support system differs from other management sub-systems.
  • Describe the benefits provided by the use of Expert Systems.
  • Describe the different application areas that are involved in Office Automation technology.

    40.
  • List and sequence the tasks involved in a project.
  • Produce PERT and Gantt charts.
  • Generate lag time between tasks.
  • Produce a list of resources required to complete the project.
  • Produce a budget for the project plan.
  • Generate summary, costing, task, resource and custom reports.

    41.
  • Describe the activities involved in the preliminary investigation and requirements analysis phases of systems development.
  • Complete a payback analysis using a spreadsheet.
  • Describe the different approaches to system conversion.
  • Describe the problems associated with end - user development.
  • Discuss the major security issues of Management Information Systems.

    42.
  • List the advantages and disadvantages of packaged systems, split requests etc.
  • Produce a request fir proposal for a small system.
  • Describe the different methodologies for evaluating vendor bids.

    43.
  • Define statistics and identify and explain the difference between descriptive and inferential statistics.
  • Analyse the use of descriptive statistics in Hospitality Businesses.

    44.
  • List the measures of central tendency.
  • Calculate the mean, median, and mode for integer and decimal data tabulated in a variety of way.
  • Describe the limitations of the measures.
  • Describe the best types of applications for each measures.

    45.
  • List the measures of dispersion.
  • Calculate the range, interquartile range and standard deviation using formulae appropriate to the types of data and the form in which it is presented.
  • Interpret measures of dispersion and describe in written form the relative variability between sets of data.

    46.
  • Recognise and name a normal distribution and describe its features.
  • Explain the need for multiple samples of populations.
  • Describe why multiple samples of populations give results which show a normal distribution.
  • Use the standard deviation from sampling data to make judgements on the reliability of the sampling method used.
  • Predict the likelihood of obtaining a particular result during sampling.
  • Constrict a histogram on the variability in a population, and calculate and include the standard deviation of the samples bars on each other.

    47.
  • Describe the difference between univariate and bivariate data.
  • Describe what an association between data sets means.
  • Interpret the meaning of the correlation coefficient.
  • Describe the 3 kinds of association seen in bivariate data.

    48.
  • Plot a scatter diagram of bivariate data.
  • Calculate the regression equation for a straight line association between data.
  • Describe why the regression equation provides a more "accurate" value for predicative purposes.

    49.
  • Recognise and name time series data.
  • Plot time series data.
  • Give examples of why iti is necessary to find the secular trend in data.
  • Calculate and plot the line determined by the method of moving averages.
  • Describe why the method moving averages can not be used for prediction.
  • Explain how simplification is possible in the regression equation when applied to time series data.
  • Calculate the rend using the simplified least square regression equation.
  • Use the equation for predication.

    50.
  • Examine a scenarios and thorough discussion to determine the objectives of the project.
  • Collect primary data and secondary data for the project.
  • Understand and determine a population definition.
  • Describe the scope of the project.

    51.
  • Conduct preliminary research.
  • Design a research methodology for the research scenario.
  • Create a survey form to be used in the research process.

    52.
  • Discuss and design suitable data entry techniques.
  • Appreciate the errors that can occur during the data entry.

    53.
  • Extract totals from raw data.
  • Use cross correlation.
  • Transform appropriate data into %'s.
  • Tabulate and statistically summarise (mean, median and mode).
  • Graphically summarise the collected data in the most appropriate way using spreadsheet based tools.

    54.
  • Interpret the summarised data in relation to the objectives if the research.
  • Make conclusions about the findings.

    55.
  • Discuss the economic resources and concept of scarcity and it's impact on economic decision making.
  • Explain using industry examples the concept of Opportunity Cost.
  • Discuss different economic systems providing current international examples of each.

    56.
  • Outline the factors that determine the demand and supply for goods and services within the hospitality industry.
  • Utilize information regarding supply and demand to strategically position a business including pricing policies and barriers to entry.
  • Examines economies of scale that exist for the hospitality industry in terms of both internal and external factors.
  • Discuss the concept of price Mechanism and Price Equilibrium.

    57.
  • Define the nature of a market and their organisational mechanisms such as command or market.
  • Discuss the different forms of market systems in terms of open and closed markets.
  • Identify the extent of government intervention and the limitations of free marketing systems.
  • Discuss the impact of price wars and price fixing on the hospitality industry.

    58.
  • Define the concept of inflation, detailing how it is measured.
  • Discuss the business cycle, identifying the various points and their determinants.
  • Relate movements in the business cycle to the hospitality industry.
  • Define GDP and GNP and discuss their sources of growth.
  • Differentiate between normal and real GDP.

    59.
  • Define unemployment discussing the many forms that it can take.
  • Identify the costs on business and social implications of unemployment in the economy.
  • Identify the problems of unemployment.
  • Outline the relationship between the business cycle and unemployment.

    60.
  • Explain the nature and function of money.
  • Describe the various forms that money can take and the official measure of money.
  • Discuss how interest rates impact on the availability of cash in an economy and its impact on economic growth.
  • Distinguish between real and nominal values of money.

    61.
  • Discuss various methods used by governments to met economic objectives.
  • Identify limitations associated with these policies and their impact on the hospitality industry.
  • Discuss in detail the characteristics of each policy.

    62.
  • Discuss and identify the reasons for international trade.
  • Discuss the theory of Comparative and Absolute Advantage.
  • Identify and discuss the various forms of trade protection.
  • Identify the factors that influence domestic exchange rates.

    63.
  • Discuss the origins and history of the I.M.F.
  • Identify and discuss the membership criteria and freedom of entry and exit to the I.M.F.
  • Discuss the undertakings of members and describe the role of quotas in the calculation of financial aid and voting rights.
  • Briefly discuss the function and role of the World Bank.

    64.
  • Market and situation analysis is conducted using established techniques in accordance with:
    > Available budget.
    > The need for external assistance.
    > Existing market data.
    > The need for additional data.
    > Internal and external issues and constraints.

    65.
  • Marketing Strategies are developed at the appropriate time using standard marketing planning techniques.
  • Strategies are developed to take account of feedback from staff and colleagues, time management and scheduling issues and constraints, resource constraints, the current industry context and overall enterprise context.
  • Opportunities for colleagues to contribute to the marketing plan and communicated to the appropriate colleagues.
  • Marketing plan is submitted for approval where appropriate in accordance with enterprise policy.

    66.
  • Actions detailed in the plan are implemented and monitored in a cost effective manner and according with enterprise policy.
  • Reports are produced in accordance with enterprise policy.
  • Information on marketing activities is shared with operational staff to maintain awareness of current enterprise focus.

    67.
  • Marketing activities are evaluated using agreed methods and benchmarks.
  • Adjustments are made in accordance with evaluation.
  • Agreed changes are promptly communicated and implemented.

    68.
  • Describe the major styles produced, and grape varieties used in the following French appellations:
    > Champagne
    > Alsace
    > Burgundy
    > Chablis
    > Liore
    > Northern and Southern Rhone
    > Bordeaux
  • Explain the following German styles:
    > Kabinett
    > Spatlese
    > Beerebauslese
    > Trochenbeerenaulese
    > Icewein
    > Sekt
  • Describe the following wine styles and where they are produced:
    > Barolo
    > Barbaresco
    > Spumante Chianti
    > Riojo
  • List the major wine producing regions of New Zealand and what styles of wine are best produced there.
  • List the main wine producing regions of North America and the main styles of wine produced in each.
  • Describe the characteristics of the following fortified wines:
    > Spanish fino sherry
    > Portuguese vintage port and tawny port
    > Sercial, Bual, Verdelho and Malmsey Maderia

    69.
  • Discern the quality variation within both table and fortified wine organoleptically.
  • Explain the physical conditions required for cellaring wine.
  • Detail the requirements for wine requiring long term cellaring.
  • List international and South African wine styles commonly requiring cellaring for at least 5 and 10 years.
  • List the international and South African wine styles commonly recognized as requiring consumption within two years.

    70.
  • Describe security procedures for certain areas of a hotel.
  • Describe security measures to conduct checks in staff.
  • Describe measures to detect and prevent theft.
  • Explain the importance of communication between security and other rooms division departments.
  • Explain the function for an emergency response team.
  • Identify emergency equipment and supplies required in case of natural disasters.
  • Discuss how to deal with the media in a crisis situation.

    71.
  • Explain what is involved in the planning and organizing of housekeeping.
  • Describe inventory controls within housekeeping.
  • Discuss how laundry needs are handled.
  • Describe cost effective approaches in the housekeeping operation.

    72.
  • Describe the role and responsibilities of supervisors in front office and identify what distinguishes the supervision from the operation in front office.
  • Review the objectives of front office and identify how supervisors contribute to achieving these.
  • In reviewing the guest cycle, describe control mechanisms in reservations.
  • In reviewing the guest cycle describe control mechanisms in group reservations.
  • In reviewing the guest cycle, describe the control mechanisms at check-in.
  • In reviewing the guest cycle, describe control mechanisms during stay over and at check-out.
  • Complete an end of shift balance and explain how the correctness of the balance influences the night audit and the overall profitability of the hotel.
  • Describe how to deal with guests complaints and staff grievances.
  • Describe the concept of yield management and explain how they are commonly applied.
  • Explain what is involved in the process of setting rates.

    Integrated assessment:

    An integrated approach to assessment is adopted to ensure that the qualification is open, transparent, fair, valid and reliable. In this respect, both summative and formative assessment processes are accounted for. Integrated assessment provides the learner with an opportunity to display an ability to integrate practical performance, actions, concepts and theory across exit-level outcomes to achieve competence in relation to the purpose of this qualification.

    The qualification has a strong workplace learning component requiring learners to work and be assessed in a hospitality enterprise for a specified period.The competence that the learner is required to demonstrate is clearly articulated in the associated assessment criteria of the qualification.

    The learner must achieve all exit-level outcomes for the award of the qualification.

    Assessment methods include:
  • Role plays
  • Theory Examinations
  • Practical Examinations
  • Demonstrations
  • Assignments
  • Presentations
  • Research reports 
    		•

    INTERNATIONAL COMPARABILITY 
    The exit-level outcomes and associated assessment criteria of the qualification have been benchmarked against similar qualifications from the following countries: New Zealand, Australia and Scotland.

    The Advanced Diploma in International Hotel Management is internationally recognized. Examination standards are set in conjunction with the International College of Hotel Management (ICHM) situated in Australia and are contextualised to the needs of the South African hospitality environment. 

    ARTICULATION OPTIONS 
    The qualification articulates vertically with a three year national Diploma or first Degree in International Hotel Management in the sub-field and may grant the learner exemption from the first year of study in full or part of such qualifications, depending on learning offerings and regulations, of individual institutions.

    On completion of this qualification, learners may be able to pursue a career at entry-level in, though not limited to:
  • Hotel management
  • Front office management
  • Rooms division management
  • Restaurant management
  • Food and beverage management
  • Banquet management
  • Guest lodge management 
    		•

    MODERATION OPTIONS 
    Moderation includes both internal and external moderation of learner assessments at exit points in the qualification. Whilst the College accepts responsibility for moderation of assessments (both internal and external), it will be guided by criteria and standards outlined by the Higher Education Quality Committee in the Programme Accreditation Framework documentation. The policies and procedures for moderation of assessments are detailed in the relevant handbooks of the College.

    Anyone assessing learners must have formal qualifications one level higher than the qualification being offered.
    External moderators must have at least an Honours level qualification or related qualification in the field of study and have assessed the qualification or similar qualification for a period of at least 2 years. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    Language of instruction:
  • English 
    		•

    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 


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