SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE:

National Diploma: Food and Beverage Management

SAQA QUAL ID	QUALIFICATION TITLE
72589	National Diploma: Food and Beverage Management
ORIGINATOR
Tshwane University of Technology (TUT)
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		Consumer Services
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	360	Level 6	Level N/A: Pre-2009 was L6	Regular-Provider-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Passed the End Date - Status was "Reregistered"		SAQA 06120/18	2018-07-01	2018-12-31
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2019-12-31		2023-12-31

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 replaces:

Qual ID	Qualification Title	Pre-2009 NQF Level	NQF Level	Min Credits	Replacement Status
1177	National Diploma: Food and Beverage Management	Level 6	Level TBA: Pre-2009 was L6	360	Complete

PURPOSE AND RATIONALE OF THE QUALIFICATION

This qualification relates to the competence associated with assistant manager positions within the Hospitality Industry. Persons achieving this qualification will be competent in using basic managerial skills. The successful learner will have developed a sound foundation for the progressing into managerial positions.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Upon entry to Bachelors degree in Food Service management (currently known as the Technikon National Diploma), it is assumed that learners should have demonstrated the following competencies through the successful completion of a Diploma in Hospitality Management or equivalent (240 credits).

Capable to use various modes of accessing and communicating information, including information technology, effectively in order to promote the Hospitality Industry in a changing business environment.

Capable to use a range of hospitality business skills to contribute to both effective decision-making and the execution of operations to ensure sustained growth of the enterprise, industry and local community.

Capable to use a range of financial management tools to contribute to effective decision-making and sustainability of the hospitality of enterprise.

Capable to apply and supervise principles relevant to Front Office and Housekeeping systems.

Be familiar with the operational practices and structures of Food and Beverage required to meet and exceed the expectations of the target market.

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

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

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

EXIT LEVEL OUTCOMES

Exit Level Outcome:
The programme will equip students with the following competencies.

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

The qualifying person will be able to use a range of business management skills to contribute to effective management of the Hospitality enterprise.

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

The qualifying learner will be able to manage and maintain the principles related to the provision of accommodation and the presentation of events in such a manner that the expectations of the target market is exceeded.

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

Management:
The qualifying person will be able to use a range of business management skills to contribute to effective management of the Hospitality enterprise.

Financial Management:
The qualifying person will be able to use a range of financial management principles to contribute to effective decision-making and sustainability of the hospitality enterprise.

Operations: Lodging:
The qualifying learner will be able to manage the provision of accommodation in such a manner that the expectations of the target market is exceeded.

Operations: Event Management:
The qualifying learner will be able to manage and maintain the principles related to the presentation of events in such a manner that the expectations of the target market is exceeded.

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

Operations: Food Preparation:
The qualifying person will have the competence to effectively perform appropriate, advanced cooking methods and techniques relative to a wide range of food commodities to meet and exceed the expectations of the target market.

Nutrition:
The qualifying person will be familiar with community nutrition

Retail:
The qualifying person will be familiar with retail principles.

Food and Beverage Applied IT:
The qualifying person will be familiar with appropriate food and beverage software.

Specified Outcome:
Communication/IT
Organise, analyse and present information and data using a computerised system. (Critical Outcomes: 4, 5, 6, 7)
Access and operate modern accounting information systems. (Critical Outcome: 4, 5, 6, 7)

Management:
Understand the importance of human resources and skills development for the Tourism and Hospitality Industry. (Critical Outcome 1, 2, 3, 4, 5, 7)
Apply a range of practical managerial skills and techniques. (Critical Outcome 1, 2, 3, 4, 5, 7)
Manage relations between management and employees. (Critical Outcome: 1 to 7)
Demonstrate an understanding of entrepreneurial concepts applicable to the Hospitality Industry. (Critical Outcome: 1 to 7)
Assess and improve quality standards applicable to the Hospitality Industry. (Critical Outcome 1, 2, 4, 5, 7)
Understand and apply the principles of marketing in the Hospitality Industry. (Critical Outcome 1, 3, 4, 5, 7)

Financial Management:
Assess and analyse the financial performance and status of a hospitality enterprise. (Critical Outcome 1, 4, 7)
Analyse and interpret financial statements of hospitality enterprises. (Critical Outcome 1, 4, 7)
Determine the revenue required at a predetermined level of profit. (Critical Outcome 1, 4, 7)
Prepare, implement, manage and control budgets. (Critical Outcome 1, 4, 7)

Operations: Lodging:
Apply Yield Management in Hospitality Operations. (Critical Outcome: 1, 3, 4, 7)
Plan, forecast, budget and evaluate operations within the Rooms Division with in a lodging unit. (Critical Outcome: 1, 3, 4, 7)

Operations: Event Management:
Plan, co-ordinate and present functions or events according to sound business principles (Critical Outcome: 1 to 7)

Operations: Food Service:
Acquire organolyptic skills for food evaluation.
Know food and beverage facility layout and planning.
Understand tenders and different types of contracts.
Understand and apply the concepts of food and beverage administration- and production procedures.

Operations: Food Preparation:
Plan, prepare and present a wide range of food items using advanced skills to meet the expectations of sophisticated customers/consumers.

Nutrition:
Pick up relevant module from ND Food and Community Nutrition.

Retail:
Understand retail principles as applied to the food and beverage sector.

Food and Beverage Applied IT:
Select, implement, use and update suitable food and beverage software systems to meet organisational needs.

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

ASSOCIATED ASSESSMENT CRITERIA

Communication/IT:
Manage, analyse and maintain a range of software packages to manage and maintain processes and compile reports.
Describe the nature and functions of an integrated accounting software package.
Discuss the most important features of an accounting package for the Hospitality Industry.
Record accounting transactions using a modern accounting information system.

Management:
Explain the legislation and mechanisms governing training and education.
Identify and apply appropriate training methods.
Prepare, conduct and evaluate interviews related to selection and performance interviews.
Describe the interaction, co-operation and relationship between management and staff.
Describe and manage the conflict arising in the work place.
Conduct disciplinary and grievance procedures.
Describe the entrepreneurial skills required to open and operate a hospitality enterprise (s) within South Africa.
Describe the components of systems theory and identify key performance areas.
Describe and apply the principles of marketing in the hospitality industry.

Financial Management:
Discuss the variety of functions or purposes that ratio analysis serves and the ways in which different ratios are expressed in order to make sense of the information they provide.
Describe and evaluate the ratios most commonly used to interpret the financial statement of a hospitality enterprise.
Discuss and apply cost-volume-profit analysis, as a tool to determine the revenue required at a predetermined level of profit.
Define budgeting and describe its purposes and the kinds of budgets most commonly used in the Hospitality Industry.

Operations: Lodging:
Define the concept of Yield Management and how it applies to the Hospitality Industry.
Identify possible Yield Management tactics to be implemented under various circumstances.
Recognise the advantages of using Yield Management.
Identify typical factors and issues that managers should consider when establishing room rates.
Explain the importance of room availability forecasts.
Identify the data, ratios and formulas Front Office Managers can use to forecast room availability.

Operations: Event Management:
Plan, implement and evaluate at least three functions or events related to the Hospitality Industry. Events could include banquets, restaurants, conferencing, bed and breakfast, gaming and gambling etc.

Operations: Food Service:
Apply the principles of organolytics to evaluate and improve recipes and menus for competitive advantages.
Plan and illustrate a food and beverage facility layout using principles and elements of design.
Interpret tenders and compare different types of contracts.
Apply the concepts of food and beverage administration- and production procedures.

Operations: Food Preparation:
Apply national and international food and health trends in developing and preparing menus and recipes for competition work and/or special events.

Retail:
Discuss, compare and apply branding, promotions, display, franchising, IT, vending, packaging, pricing, loss leaders, food courts and relevant retailing issues.
Evaluate franchising as a business option.
Outsourcing

Food and Beverage Applied IT:
Identify specific software needs and compile a basic specification.
Compare, evaluate and select, appropriate food and beverage software systems.
Explain purchasing- and licensing agreements.
Collect, organise and capture required data.
Test, maintain and update data.

Integrated assessment:

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

ARTICULATION OPTIONS

The learners will acquire credits that enable them to exit at a NQF Bachelor degree (currently known as the Technikon National Diploma) and continue to NQF level 7 (the professional degree/honours level).

MODERATION OPTIONS

The current SERTEC requirements for examinations apply.

CRITERIA FOR THE REGISTRATION OF ASSESSORS

The current SERTEC requirements for examinations apply.

REREGISTRATION HISTORY

As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2006; 2009; 2012; 2015.

LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:

When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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.	Tshwane University of Technology (TUT)