SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION:

Diploma in Hospitality Management

SAQA QUAL ID	QUALIFICATION TITLE
63169	Diploma in Hospitality Management
ORIGINATOR
IHT Hotel School
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 and Rationale:

The learner will be able to independently carry out required duties, make decisions and solve problems and do referrals in the context of the workplace.

At the completion of this qualification, learners will be able to:

Acquire appropriate skills, knowledge, attitudes and values that will improve the standard of living, human development, productivity and opportunities for all citizens from all walks of life.

Provide qualifying learners with training to meet perceived needs of a specialised Hospitality Industry.

Relate skills, knowledge and values to actual situations; ensure the balance between theory and practice and articulate with the standards of the industry and self-development.

Equip students with good analytical and communication skills and understanding of organisational needs.

Develop general and specific skills in entrepreneurial activities.

Communicate effectively in a business environment.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Learning Assumed to be in Place and Recognition of Prior Learning:

The learner will have to demonstrate competence on the previous level against the standards on NQF Level 4 and that learners are competent in the language of instruction. The programme makes possibility of the Recognition of Prior Learning where learners will be able to demonstrate competence in the knowledge, skills, values and attitudes implicit in the hospitality enterprises.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

All the relevant modules in the programme scheduled from year 1-3 are compulsory to achieve the qualification.

EXIT LEVEL OUTCOMES

On completion of this programme learners will be able to:

To calculate costs and apply it together with various other measures in order to control costs of menu based catering in a hospitality enterprise.

To demonstrate familiarity with and display knowledge and understanding of business management principles as they relate to the hospitality industry and the larger market of tourism, travel and leisure.

To demonstrate applied knowledge to plan menus based on sound nutritional principles in order to prepare high quality meals that meet and exceed customer expectations in a hospitality enterprise.

To demonstrate the necessary knowledge and skills to provide a service with the ethics required to meet and exceed the expectations of customers in the Food and Beverage Division of a hospitality enterprise.

To demonstrate the necessary knowledge and skills to provide a service with the ethics required that meet and exceed the expectations of customers in the Rooms Division of a hospitality enterprise.

To apply effective communication skills using the appropriate medium according to standard protocol and enterprise procedures when working with customers and colleagues in a culturally diverse hospitality enterprise.

To demonstrate applied competence in using information technology to design and create documents, PowerPoint presentations as well as using Microsoft Outlook to send and receive electronic mail.

To demonstrate knowledge of the Occupational Health & Safety Act and relevant regulations in order to implement health, safety and security measures in hospitality operations according to the act.

To apply theoretical as well as practical skills in order to effectively maintain operations under supervision within a hospitality enterprise.

To maintain accounts payable and accounts receivable records using sound accounting principles and approaches as well as when processing financial information using an appropriate computer software application.

Apply managerial principles, techniques and skills to manage human resources as well as to establish and conduct business relationships in a hospitality enterprise.

To analyse various factors in order to determine the marketing communications program, promotion budget and mix while applying knowledge and skills to graphically enhance advertisements using effective techniques to close a sale.

To organise in-house functions, manage stock purchasing and control procedures to contribute towards profitable operations in a food and beverage division of a hospitality enterprise.

To use information technology to display data and present reports using Excel and Database as required by various situations in a hospitality enterprise.

To demonstrate applied knowledge and skills to plan, manage and conduct meetings, manage conflict and solve problems in a hospitality enterprise displaying professional skills in preparing business documents and doing presentations.

To contemplate and apply various legal requirements to the operation and management of a hospitality enterprise while considering the rights and duties of all parties involved.

To conceptualise, diagnose and respond appropriately to the past, current and future financial well-being of a hospitality enterprise through the application of relevant financial tools, techniques and practices in order to ensure the sustained growth and financial stability of the enterprise.

To use a variety of business managerial as well as entrepreneurial skills to develop a business plan for a new hospitality enterprise as well as strategies to effectively manage customer service and physical assets in an existing hospitality enterprise while abiding by the necessary legal requirements.

To do research and reformat information using various models and tools to develop a marketing strategy as part of a business plan for a new hospitality enterprise.

To demonstrate an integrated comprehension of legal principles, concepts, theories and values of South African legislation impacting the hospitality industry in order to competently manage various workplace situations while formulating policies and procedures in the hospitality environment.

To effectively maintain and supervise operations within a hospitality enterprise.

ASSOCIATED ASSESSMENT CRITERIA

The following assessment criteria will apply:

Assessment will be continuous, through class activities, projects, practical assessment and tests that constitute 50% and a written examination (50%) per semester. Assessment focus on whether the students can integrate theory and practice. Learners must be able to integrate their competence to demonstrate important practical competence, understand theory and be able to reflect on and make changes to hospitality practices. Site based assessment will be conducted.

The qualification will be awarded on successful completion of all modules in year three.

INTERNATIONAL COMPARABILITY

The designed programme was compared and benchmarked with programmes designed and offered at institutions in Australia.

ARTICULATION OPTIONS

The programme of the Institute for Hospitality Training (IHT) in the Diploma in Hospitality Management will articulate with the Advanced Diploma in Hospitality Management within the higher education band, the learner will be able to externally articulate into the Advanced Diploma in Hospitality Management and Bachelor of Technology in Hospitality Management after completion of the diploma. The learners will also be accepted in the University of Technologies to enrol for the Bachelor of Technology in Hospitality Management.

IHT has a plan in place to introduce the Advanced Diploma in Hospitality Management programme to enable the internal articulation possibility of the learner after the completion of the diploma.

MODERATION OPTIONS

Moderation measures to ensure that assessment is fair, reliable and valid. The moderator needs an appropriate qualification of at least two levels higher than the level they will be moderating. The external examiners and moderators evaluate every theory paper of the final examinations when the subject is completed. During experiential/ practical learning the learner's logbooks are completed by mentors from the industry and related organisations. Experts in the field will assess the learners during their practical learning.

REREGISTRATION HISTORY

As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2009; 2012; 2015.

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.	IHT Hotel School