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

Bachelor of Technology: Food and Beverage Management 
SAQA QUAL ID QUALIFICATION TITLE
72679  Bachelor of Technology: Food and Beverage Management 
ORIGINATOR
Vaal University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
B Tech  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  480  Level 7  Level N/A: Pre-2009 was L7  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   2024-12-31  

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
1181  Bachelor of Technology: Food and Beverage Management  Level 7  Level TBA: Pre-2009 was L7  480  Complete 

This qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
102207  Advanced Diploma in Food and Beverage Management  Not Applicable  NQF Level 07  120  Complete 
111437  Postgraduate Diploma in Food and Beverage Management  Not Applicable  NQF Level 08  120  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
This qualification relates to the competence associated with middle level 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 senior managerial positions. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Upon entry to the B Tech: Food Service Management, it is assumed that learners should have demonstrated the following competencies through the successful completion of a National First Degree (360 credits) or an equivalent.
  • The qualifying person will be able to use various modes of accessing and communication 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 ability to design and develop hospitality-related products for the hospitality industry.
  • The ability to manage and maintain the principles related to the provision of accommodation and the presentation of functions and events in such a manner that the expectations of the target market is exceeded. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    N 

    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 
    Management:

    1. The qualifying person will be able to use a range of managerial principles to contribute to both effective decision-making and the execution of operations to ensure sustained growth of the enterprise, industry and local community.

    Management Accounting:
    The qualifying person will be able to make decisions that will affect the internal control and profitability of a hospitality enterprise.

    Research Methodology:
    The qualifying person will identify appropriate methodology to solve problems and to communicate research results effectively in order to promote the Hospitality Industry in a changing business environment.

    Specified outcomes:

    The learner should be able to apply internal control measures for various accounting functions in the hospitality enterprise. (Critical Outcomes: 1, 3, 4, 5, 7)
    The learner should be able to apply cost accounting principles in the making of financial decisions. (Critical Outcomes: 1, 3, 4, 5, 7)

    Demonstrate insight into the process of identifying and solving problem through the research cycle. (Critical Outcome: 1 to 7)

    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.
  • Developing entrepreneurial skills and opportunities within the tourism/hospitality industry. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    1. Discuss and apply the principles of the law of contract and the law of delict in industry related situations.
    Apply the principles required to target and capture existing markets, to create innovative new marketing strategies and to ensure that the plan achieves short and long term success.
    Identify strategic problems, develop and evaluate alternative strategies and implement these into organisational changes.
    Explain the principles of macro- and microeconomics.
    Demonstrate how economic principles are applied within the context of the Tourism and Hospitality Industry.
    Develop a basic training programme for personnel.
    Recognise, name and carry out different types of training.
    Obtain an NQ-assessment licence.
    Describe current developments in the field of organisational change.
    Apply change management techniques.
    Create and organisational change plan.
    Understand the role of cultural dynamics, pricing, currency fluctuation and trade barriers in global marketing.
    Describe the nature and requirements of a sole proprietorship, partnerships, close corporations, companies and trusts.

    2. Define internal control and explain the major objectives and characteristics of internal control in the Hospitality Industry.
    Implement and review the existing internal control measures of a hospitality enterprise.
    Discuss the specific categories of costs, which can be useful in management decisions.
    Apply const accounting principles in a number of management decision-making situations.

    3. Develop a research protocol, collect, organise and process data.
    Submit a mini dissertation based on a specified outcome in NQ-level 7.
    Present results and recommendations.

    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 B Tech degree and continue to NQF-level 8 (the Masters of Technology). 

    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. Vaal University of Technology 


    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.