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 THAT HAS PASSED THE END DATE:

National Diploma: Food Service Management

SAQA QUAL ID	QUALIFICATION TITLE
86706	National Diploma: Food Service 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
National Diploma	Field 11 - Services		Consumer Services
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
Passed the End Date - Status was "Reregistered"		SAQA 10105/14	2015-07-01	2016-10-20
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2017-10-20		2021-10-20

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 is replaced by:

Qual ID	Qualification Title	Pre-2009 NQF Level	NQF Level	Min Credits	Replacement Status
101163	Diploma in Food Service Management	Not Applicable	NQF Level 06	360	Complete

PURPOSE AND RATIONALE OF THE QUALIFICATION

Purpose:

Persons achieving this qualification will demonstrate competence in using basic managerial skills. The successful learner will demonstrate a sound foundation for the progressing into managerial positions.

Rationale:

This qualification relates to the competence demonstrated by assistant managers within the Hospitality Industry.

Persons achieving this qualification will demonstrate competence in using basic managerial skills. The successful learner will demonstrate a sound foundation for the progressing into managerial positions.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Descriptive entry level:

Upon entry to the National Diploma: Food Service Management, it is assumed that learners should have demonstrated the following competencies through the successful completion of a Diploma: Food Service 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 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.

Access to the Qualification:

Upon entry to National Diploma, learners should have successfully passed the National Senior Certificate English 4, other language 4, Mathematics 3 or Mathematics Literacy 4, Life Orientation 3 (Max), any other 3 subjects totalling 12.

Have a total of 26 (with Mathematics) and 27 (with Maths Literacy).

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

Minimum credits required at specific levels:

Fundamentals, 133 credits, NQF Level 5.

Core, 231 credits, NQF Level 6.

Electives, 18 credits, NQF Level 6.

Learning components (curriculum):

Communication/IT: The use of 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 use of a range of business management skills to contribute to effective management of the hospitality enterprise.

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

Operations: Lodging: To manage the provisions of accommodation in such a manner that the expectations of the target market is exceeded.

Operations: Event Management: 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: Familiarise learners with the operational procedures of a variety of food service outlets.

Operations: Food Preparation: The ability to perform advanced food preparation in preparing a range of menus for fine dinging to meet the expectations of the target market.

Nutrition: Background in community nutrition.

Retail: Familiarise learners with retail principles.

EXIT LEVEL OUTCOMES

Exit Level Outcomes and the Associated Assessment Criteria:

1. 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.

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

3. 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.

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

5. 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 are exceeded.

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

7. Operations: Food Preparation: The qualifying person will be able to perform advanced food preparation in preparing a range of menus for fine dinging to meet the expectations of the target market.

8. Nutrition: The qualifying person will be familiar with community nutrition.

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

Specified Outcomes:

Specified Outcome 1:

1.1 Organise, analyse and present information and data using a computerised system.
1.2 Access and operate modern accounting information systems.
1.3 Select, implement, use and update suitable food and beverage software systems to meet organisational needs.

Specified Outcome 2:

2.1 Understand the importance of human resources and skills development for the Tourism and Hospitality Industry.
2.2 Apply a range of practical managerial skills and techniques.
2.3 Manage relations between management and employees.
2.4 Demonstrate an understanding of entrepreneurial concepts applicable to the Hospitality Industry.
2.5 Assess and improve quality standards applicable to the Hospitality Industry.
2.6 Understand and apply the principles of marketing in the Hospitality Industry.

Specified Outcome 3:

3.1 Assess and analyse the financial performance and status of a hospitality enterprise.
3.2 Analyse and interpret financial statements of hospitality enterprises.
3.3 Determine the revenue required at a predetermined level of profit.
3.4 Prepare, implement, manage and control budgets.

Specified Outcome 4:

4.1 Apply Yield Management in Hospitality Operations.
4.2 Plan, forecast, budget and evaluate operations within the Rooms Division within a lodging unit.

Specified Outcome 5:

5.1 Plan, co-ordinate and present functions or events according to sound business principles.

Specified Outcome 6:

6.1 Acquire organoleptic skills for food evaluation.
6.2 Know food and beverage facility layout and planning.
6.3 Understand tenders and different types of contracts.
6.4 Understand and apply the concepts of food and beverage administration- and production procedures.

Specified Outcome 7:

7.1 Plan, prepare and present menus for fine dining.

Specified Outcome 8:

8.1 Understand the development of a nutritional programme aimed at the improvement of the nutritional status of a community.

Specified Outcome 9:

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

Critical Outcomes:

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 responsibly 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.

ASSOCIATED ASSESSMENT CRITERIA

Integrated Assessment:

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.
> Recording of accounting transactions using a modern accounting information system.

Compare, evaluate and select, appropriate food and beverage software systems based on specific software needs:
> Explain purchasing- and licensing agreements.
> Collect, organise, capture and maintain required data.

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:
> Prepare, conduct and evaluate presentations.

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.

Discuss the variety of functions of 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 statements 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.

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.

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.

Apply the organoleptic principles to evaluate and improve recipes and menus for competitive advantage.

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.

Plan, prepare and present complex menus using advanced techniques, and incorporating national and international food and health trends.

Discuss and take part in the development of a nutritional programme aimed at the improvement of the nutritional status of a community.

Discuss, compare and apply branding, promotions, display, franchising, IT, vending, packaging, pricing, loss leaders, food courts and relevant retailing issues:
>Evaluate franchising and outsourcing as business options.

INTERNATIONAL COMPARABILITY

There are similar courses abroad in, for example, Australia and the USA but individual institutions have unique offerings which may/may not articulate with ours entirely. There is undoubtedly synergy in courses with variations ranging from slight to extreme synergy-depending on the institution.

ARTICULATION OPTIONS

Professional programme:

Learners will acquire credits that enable them to exit at NQF Level 6 (National Diploma) which will enable them to continue to NQF Level 7 (Bachelor of Technology) level at either a University of Technology or a Comprehensive University.

Non-professional programme:

International partnership agreements between local and foreign institutions have greatly increased the feasibility of University of Technology graduates pursuing further studies abroad.

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 2009; 2012; 2015.

LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:

When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.

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