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: 

Diploma in Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
57447  Diploma in Hospitality Management 
ORIGINATOR
International Hotel School (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
National Diploma  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Level 6  NQF Level 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2032-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

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.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

Learners who obtain this qualification will be equipped with the knowledge, skills, core abilities and the underlying theory that would be required of them in the field of modern Hospitality Management. This qualification aims to emphasize professionalism, leadership and strong management discipline, and to lay a foundation for future career advancement in the hospitality industry.

This qualification will allow students to reach their full potential, develop their knowledge and skills and enter a competitive and challenging workplace environment with confidence based on the required competence and knowledge.

Rationale:

The Hospitality Industry is a major role player in the South African economy and makes a significant contribution to the success of tourism in South Africa today. It is largely a service industry and there is a dire need for the South African Hospitality Industry to not only meet but also exceed the needs of both international as well as domestic tourists. In keeping with the White Paper on Higher Education (1997), and the Education White Paper 4 (1998), which states that educational institutions must provide the labour market with high-level competencies and expertise necessary for the growth and prosperity of a modern economy, this qualification is designed to provide the Hospitality industry with learners that have the essential knowledge and skills needed. To this end, the qualification encompasses both theoretical and experiential learning components. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
It is assumed that learners are competent in Communication, and Mathematical Literacy at NQF Level 4.

Because of the nature of the hospitality industry, most communication takes place through the medium of English and or foreign languages such as French and German, it is preferable that learners have a command of English at NQF Level 4.

Recognition of Prior Learning:

RPL may be used to grant learners access to the qualification and to grant them the qualification in whole or in part. The way in which RPL will be applied will be agreed to be the learner and the institution in question and may consist of a number of complementary assessment tools and techniques including portfolios of evidence, recognition of workplace experience, etc.

Access to the qualification:

Learners in possession of a relevant FETC, a Senior Certificate, or a foreign national equivalent qualification may access the qualification. 

RECOGNISE PREVIOUS LEARNING? 
Y 

QUALIFICATION RULES 
Level, Credits and Learning Components assigned to the Qualification:
  • The qualification consists of 431credits.
  • Fundamental Component - 16 credits:

    > Apply communication skills in the workplace.
    > Apply life skills for personal and professional development.
    > Apply health and safety measures in the workplace.
  • Core Component - 315 credits:

    > Understand and apply general business management principles and disciplines within the hospitality environment.
    > Apply food and beverage management principles and practices within a hospitality environment.
    > Understand and apply practices and management of rooms division within hospitality environments.
  • Elective Component - 100 credits:

    > Apply knowledge, skills, attitudes and values in a choice of hospitality environments.
    > Range: Hospitality environments include but are limited to: conferencing, cruise ships, guest relations, housekeeping. 
    		•

    EXIT LEVEL OUTCOMES 
    Fundamental Component:

    1. Apply communication skills in the workplace.

    2. Apply life skills for personal and professional development.

    3. Apply health and safety measures in the workplace.

    Core Component:

    4. Understand and apply general business management principles and disciplines within the hospitality environment.

    5. Apply food and beverage management principles and practices within a hospitality environment.

    6. Understand and apply practices and management of rooms division within hospitality environments.

    Elective Component:

    Learners must choose one specialized area within the hospitality industry, e.g. conferencing, cruise ships, guest relations, housekeeping, etc. in which knowledge, skills values and attitudes learned are applied and assessed. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Fundamental Component:

    1:
    Learners will be able to:
  • Describe the communication and identify and discuss possible barriers to successful communication.
  • Apply knowledge of communication to written and spoken work.
  • Explain the relationship between verbal and non-verbal communication.
  • Explain the functions of non-verbal codes and show how non-verbal symbols are used to communicate meaning.
  • Understand why cultures differ and explain where sensitivity is required, particularly in the South African context.
  • Understand how cultural barriers to communication arise.
  • Strengthen communication and build better relationships with people of all cultures.
  • Retrieve information effectively when reading.
  • Summarize the main points of written and spoken texts in own words and generate connected, grammatical prose.
  • Understand the process involved in effective listening.
  • Understand the value of oral communication in the workplace.
  • Plan and assess own as well as other presentations.
  • Write a variety of business letters, emails, memos and faxes using the appropriate format.
  • Research and document sources appropriate to the purpose and audience.
  • Use drafting and feedback to structure writing logically, coherently and cohesively.
  • Use French Culinary terms.

    2:
    Learners will be able to:
  • Understand the process involved in successful group formation.
  • Distinguish between the different styles of leadership and determine the impact that they have on a group's effectiveness.
  • Understand and implement the steps involved in group problem solving.
  • Conduct a successful negotiation process and use appropriate strategies when dealing with conflict.
  • Be aware of one's basic rights and stand up for them without violating another person's rights.
  • Recognize choice, consequence and risks as part of the decision-making process.
  • Display an awareness of the dangers of drugs and their misuse.
  • Display effective time and stress management.
  • Take charge of own finances and draw up a personal budget.
  • Draw up a Curriculum Vitae and conduct oneself confidently in an interview.

    3:
    Learners will be able to:
  • Identify emergency situations and provide skills and knowledge required to provide first aid in line with safety and security parameters.
  • Identify and respond to factors, faults or incidents which increase the safety risk for staff and guests.
  • Stress the importance of maintaining a safe working environment for all staff and guests.
  • Locate and use the appropriate fire fighting equipment for small fires.
  • Raise the alarm, and follow correct evacuation procedures in the event of a large fire.

    Core Component:

    4:
    Learners will be able to:
  • Prepare budgets and keep a historical record of business events that have taken place.
  • Complete a bank reconciliation statement.
  • Draw up and balance journals, ledgers and cash books.
  • Complete a trial balance and correct any errors that may have occurred.
  • Complete the year end accounting procedures of a business.
  • Prepare and interpret financial statements.
  • Use personal computers in a hospitality environment.
  • Identify and use Information technology in everyday life and in a hospitality environment.
  • Display an awareness of the security and legal issues associated with computer usage.
  • Understand and apply the role of the supervisor within the Management process of planning, organizing, directing, and controlling.
  • Apply techniques to develop and improve recruitment and selection skills and orienting and training of staff.
  • Understand the importance of managing productivity and controlling labour costs.
  • Understand special supervisory concerns, including labour shortages, Equal Employment Opportunity laws, sexual harassment, safety and security, supervising a multi cultural workforce, substance abuse and working with employee unions and apply appropriate actions to ensure efficient and effective operations in the workplace.
  • Apply teambuilding techniques to informal and formal work groups, team development, and team meetings.
  • Apply techniques to manage conflict amongst employees and between management and employees.
  • Identify and describe leadership styles and their advantages and disadvantages.
  • Explain and demonstrate the importance of goal setting in an organization.
  • Describe the steps that should be taken and the possible obstacles to be overcome by organizations that embark on large scale organizational change.
  • Explain the importance of and barriers to effective communication.

    5:
    Learners will be able to:
  • Understand the difference between food preparation and food and beverage service.
  • Compare and contrast commercial and non commercial food service operations.
  • Describe the value of guests and staff members to a food service operation.
  • Explain the importance of the menu to both the food production as well as to food and beverage service.
  • Describe the duties and responsibilities of the beverage service staff.
  • Explain techniques and procedures for responsibly preparing, selling and serving cocktails, spirits, wine and beer.
  • Describe purchasing, receiving, storing, issuing, and controlling of hotel supplies and equipment.
  • Explain the procedure of undertaking a feasibility study as well as the sourcing of architects, contractors and suppliers when starting up or renovating a food service facility.
  • Explain how food service managers develop and manage labour and revenue control systems.
  • Explain the booking and planning of banquets, functions and catered events.
  • Describe the sanitation, safety, security, health and legal issues that food preparation and service managers must handle effectively.
  • Describe the art and science of food preparation.
  • Prepare and present the various courses of food that make up a menu.
  • Know the correct, classical methods of preparing stocks and stews.
  • Describe the criteria for selecting meat, fish, poultry, vegetables and fruit.
  • Discuss breakfast cookery and its special challenges.
  • Explain food preparation for kosher, halaal, vegetarian cooking and service requirements.
  • Prepare and present various breads, cakes and pastries as per the requirements of a pastry kitchen.
  • Explain the importance of correct nutrition and discuss current nutritional concerns.
  • Compare and contrast the nutritional responsibilities of commercial and non commercial food preparation and service managers.
  • Display an understanding of managerial accounting practices and their various uses.
  • Carry out food costing and yield portion exercises.
  • Apply computer applications for food and beverage operations and explain the value of a fully integrated food service computer system.
  • Explain the role of a menu as a marketing tool and how it affects operating needs.
  • Explain up selling and creative selling techniques utilized in commercial food service operations.
  • Outline the changing drinking patterns of the public.
  • Apply techniques of server intervention and monitoring alcohol consumption.
  • Apply aesthetic and functional considerations to space allocation in bar and beverage operations.
  • Understand and employ the 'people skills' of the bartender in the functions performed by an effective bartender.
  • Understand how an effective bartender can increase sales without necessarily pouring more drinks.
  • Identify potential labour pools and various internal and external recruitment methods.
  • Understand and describe the importance of the guest profile in bar and beverage marketing, as well as the variables that affect a guest profile.
  • Develop various types of promotions and guest merchandising techniques that might revive lagging sales.
  • Discuss and implement the various standards that should be established to enhance product control.
  • Explain how to determine product cost whilst ensuring sales accountability.
  • Identify and comply with various employment laws that influence internal operations.
  • Describe the general nature of national and provincial licences and permits as well as the basic provisions of the Liquor Act.
  • Describe the role of budget standards in planning and control, and apply cost-volume-profit analysis to food and beverage operations.
  • Identify the goals of effective storage and issuing controls, describe physical and perpetual inventory systems, and recognize the need for accurate inventory record keeping systems.
  • Explain the formula for calculating cost of sales and identify sources of information for each component of the formula.
  • Explain the role of analysis, corrective action and evaluation in the labour control process and how to reconcile the staffing and budgeting concerns accordingly.

    6:
    Learners will be able to:
  • Describe the role of the housekeeping, front office and maintenance departments in hotel operations.
  • Explain the importance of effective communication between the housekeeping, front office and maintenance departments in hotel operations.
  • Identify typical cleaning responsibilities of the housekeeping department.
  • Explain how area inventory lists, frequency schedules, performance standards, and productivity standards are used to plan and organize the housekeeping department.
  • Apply techniques to develop and improve human resources skills in recruiting, skills training, scheduling and motivating.
  • Develop procedures to ensure efficient and cost effective use of labour and supplies in relation to guest room cleaning and maintenance.
  • Manage inventories of recycled and non-recycled items and implement effective inventory control procedures.
  • Control expenses in the rooms division department by using the operating budget as a control tool, tracking expenses on the basis of cost per occupied room, and implementing efficient purchasing and maintenance practices.
  • Explain the safety and security needs of hospitality operations.
  • Explain how safety and security issues affect rooms division personnel.
  • Explain what the rooms division manager's responsibilities are in relation to government legislation.
  • Develop a hazard communication program for the rooms division department.
  • Develop selection criteria for ceiling surfaces, wall coverings, furniture, and fixtures as well as cleaning procedures and general care guidelines.
  • Develop selection criteria for beds, linens, and uniforms.
  • Understand the managerial skills necessary to efficiently operate an on-the- premises laundry operation, organizing the flow of linens through the laundering process, operating typical machines and equipment as well as staffing for these operations.
  • Understand the basic of carpet and floor construction, the types of equipment used in carpet and floor care and typical carpet and floor cleaning methods and costs.
  • Explain the function and operation of the various systems, forms, equipment, and computer applications found in the rooms division department.
  • Construct an efficient reservations system that helps ensure a hotel's profitability while meeting the needs of guests by using effective guestroom sales techniques and efficient credit establishment procedures.
  • Develop and enforce procedures for handling guest complaints.
  • Follow basic accounting procedures.
  • Develop and apply check in and check out procedures.
  • State the goals of a maintenance management system.
  • Discuss the basic elements of human comfort and how heating, ventilation, and air-conditioning systems affect this comfort.
  • Explain the importance of colour rendition, safety, and emergency lighting in lighting system design.
  • Explain factors in establishing a laundry and selecting laundry equipment.
  • Explain how building design and maintenance affect safety.
  • Describe ways in which the hospitality industry can reduce guestroom energy costs and the quantity of solid waste it generates.
  • Discuss the hotel development process.
  • Formative Assessment:

    The qualification is based on the assumption that assessment is ongoing. Learners are provided with the opportunity to display their comprehension of the knowledge and mastery of the skills gained throughout the qualification. This is accomplished by means of theoretical and practical examinations, projects and research based assignments and tasks and practical performance and testing of underpinning knowledge concepts.
  • Summative Assessment:

    Summative assessment will take the form of a final examination. 
    		•

    INTERNATIONAL COMPARABILITY 
    Best practice in Hotel personnel training is offered in Switzerland. The Swiss Hotel School of Montreaux is renowned for its high quality programmes in all aspects of hotel training. The academic programme of The Swiss Hotel School of Montreaux contains the same competencies as this qualification. The theoretical learning as well as the practical application of learning in a range of hospitality environments is also the same in both qualifications.

    This qualification also compares with the qualifications and training offered by Educational Institute of the American Hotel & Lodging Association. 

    ARTICULATION OPTIONS 
    This qualification has been developed to enhance professional practice across a broad range of hospitality management disciplines. As a result, learners will find many opportunities to enhance their qualifications through a range of qualifications in both management and service fields.

    Articulation is possible with the following qualifications:
  • Bachelor of Arts, Science or Commerce degrees.
  • Diplomas in Hospitality at NQF Level 7. 
    		•

    MODERATION OPTIONS 
  • Any institution offering learning that will enable the achievement of this qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the policies and guidelines for assessment and moderation of that ETQA, in terms of agreements reached around assessment and moderation between various ETQA's (including professional bodies), and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at all exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual Unit Standards as well as the integrated competence described in the qualification. 
    		•

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors wishing to assess learners against this qualification should:
  • Be registered as assessors with the relevant ETQA.
  • Be in possession of a relevant qualification in hospitality or hotel at NQF Level 7 or above. 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. The International Hotel School: Johannesburg 


    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.