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: 

Master of Technology: Food and Beverage Management 
SAQA QUAL ID QUALIFICATION TITLE
86746  Master 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
Master's Degree  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 8 and above  NQF Level 09  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 0695/12  2012-07-01  2014-12-31 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2015-12-31   2018-12-31  

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 is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
97076  Master of Management in Food and Beverage Management  Not Applicable  NQF Level 09  180  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

Learners obtaining this qualification will be able to demonstrate a high level of overall knowledge in the Hospitality and Tourism field ranging from fundamental concepts to advanced theoretical or applied knowledge.

Rationale:

Learners obtaining this qualification will be able to contribute to the improvement and development of the functions and operations of some specialised area(s) of the Tourism and Hospitality industry, as well as to demonstrate a high level of overall knowledge in such specialised area(s), ranging from fundamental concepts to advanced theoretical or applied knowledge. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Upon entry to the Master's degree programme, it is assumed that learners should have demonstrated:
  • An understanding of the scope and nature of both the hospitality and Tourism industry.
  • The ability to perform effectively in one or more sectors of the hospitality industry.
  • Competence in effective planning, execution and assessment of operational practices and strategies.
  • Familiarity with macro development planning issues and strategies.
  • The ability to conduct elementary research, synthesise and report findings, and make recommendations.

    Through the successful completion of a:
  • Four-year degree or equivalent (480 credits).
  • Evidence of substantial experience and professional development in hospitality field.

    Access to the Qualification:

    Upon entry to the Master's degree programme, learners should have successfully completed a:
  • Four-year degree or equivalent (480 credits). An average of 65% and more, proof of successful completion of a research methodology course, including a project report. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    N 

    QUALIFICATION RULES 
    Minimum credits required at specific levels:
  • Fundamentals, 120 credits, NQF Level 8.

    Learning components (curriculum):

    Research Dissertation. 
    		•

    EXIT LEVEL OUTCOMES 
    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 specified outcomes, has been achieved, either through education and training in a single provider's learning programme, or through experience that complies with the stated specified outcomes.

    Compare, analyse and evaluate industry practices and strategies.
    Select appropriate research methodology to address a hospitality industry problem.
    Successfully apply research methods. Record, synthesise and analyse findings to offer meaningful recommendations.

    Specified Outcomes:
  • Acquiring skills and knowledge of the industry, ranging from fundamental concepts to advanced theoretical frameworks and management strategies.
  • Critically analyse theoretical frameworks and advanced management strategies.
  • Identify a research problem by critical evaluation, industry strategies, activities and consequences.
  • Select appropriate research methodology for application to a specific research problem.
  • Conduct independent research according to appropriate, relevant research methodology:
    > Recorded, synthesise and analyse findings.

    Make meaningful recommendations.

    Critical Outcomes:
  • Identify and solve problems, demonstrating responsible decision-making, originality and a critically evaluate/approach.
  • Organise and manage time and research responsibly and effectively.
  • Collect, analyse, organise and critically evaluate information.
  • Demonstrate an understanding of the changing macro environment as a set of related systems by recognising that problem-solving processes do not exist in isolation.
  • Use information technology effectively and responsibly.
  • Contribute to the full personal development of each learner as an individual, the subject field and society at large, by making it the underlying intention of the tourism and hospitality programme to make learners aware of the importance of:
    > Participation as a responsible citizen in local, national and international community issues.
    > Recognition of the relationship between tourism/hospitality and social, economic, environmental and political contexts.
    > Developing entrepreneurial skills and opportunities within the tourism/hospitality industry. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Integrated Assessment:
  • Assess skills, knowledge and insight into theoretical frameworks and management strategies to Master's Degree level.
  • Compared and critically analyse the rationale for the selection and implementation of particular practices and strategies in a sector(s) of the industry.
  • Research proposal on an approved research topic is assessed for appropriate, relevant research methodology.
  • A thesis demonstrating that appropriate, relevant research methodology has effectively been applied.
  • Furthermore the findings are analysed and will lead to meaningful recommendations.

    The learner's competence will be assessed by means of a proposal and thesis that demonstrate:
  • An understanding of the theoretical frameworks as well as the practices and strategies in industry.
  • The ability to critically analyse industry practices and strategies.
  • The insight to identify areas that need improvement or development.
  • Familiarity with various research methodologies utilised in the industry.
  • The skill to apply appropriate methodology.
  • The ability to compile and analyse findings in order to make constructive recommendations.

    The learner's ability to articulate the process as well as the findings and recommendations will be assessed by means of a comprehensive oral defence of the thesis.

    The written thesis and comprehensive oral defence will demonstrate that all the capabilities have been integrated. 
    		•

    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 a Master's Level or to continue to Doctorate 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. 

    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 


    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.