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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Bachelor of Business Administration: Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
88917  Bachelor of Business Administration: Hospitality Management 
ORIGINATOR
The Independent Institute of Education (Pty) Ltd 
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 First Degree  Field 03 - Business, Commerce and Management Studies  Generic Management 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  363  Not Applicable  NQF Level 07  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   2033-06-30  

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:
The qualification is designed to introduce learners to the basic concepts, theories and fundamental knowledge to enable them to master the more complex skills of identifying critical success factors required to make good administrative and management decisions. It will enable them to develop and implement solutions to problems in a hospitality organisation. Learners are taught to analyse, interpret and apply the principles and practices of hospitality marketing, management, administration and finance in the context of the modern hospitality business.

The design of the qualification will facilitate critical learning through exposure to and application of, those specialised skills and learning areas, supported by modules covering food and beverage operations, room and occupation administration, human resources in a hospitality concern, Information and Technology, and communication relevant to this industry. This will enable the learner to manage the versatile and dynamic context of the hospitality business.

Academic coherence is achieved by the logical progression within subject streams and with relevant practical work which is incorporated as a part of the qualification.

Rationale:
The purpose of this qualification is to provide a quality undergraduate degree in management and administration in the hospitality industry to add to the skills base in that industry and thereby to provide access to that educational experience for students. Considering the growth trend in the hospitality industry in South Africa and its increasing contribution to our economic well-being, we are obligated to nurture this economic growth point by producing and introducing more qualified graduates and more high level skills to the sector to retain and sustain its growth by ensuring that the reputation of this sector is well managed and maintained. The demand for generally skilled staff in the hospitality industry is not disputed, but such skills are easier to provide and are catered for by providers already. This qualification aims to provide the more management-level skills which are more difficult to come by in South Africa. The success of this particular industry is directly dependent on its own reputation as perceived by overseas visitors in particular. This qualification will make a real contribution to the stability and viability of the hospitality industry in this respect, by helping to meet the demand for hospitality management and planning staff with a high level of skills needed for sustained growth in the industry. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
It is assumed that the learners are competent in the language of instruction (English) at NQF Level 4.

Recognition of Prior Learning (RPL):
Learners may achieve this qualification in part through Recognition of Prior Learning. Learners may apply for credits or exemptions for subjects already passed in-house or at other recognised institutions. Skills, knowledge and experience in respect of competencies acquired through informal and non-formal learning are also assessed in the RPL process. Learners who do not meet the minimum criteria for admission may be granted admission through RPL.

Access to the Qualification:
Learners wishing to access this qualification must be in possession of one of the following:
  • Senior Certificate with matriculation endorsement or exemption for admission to Degree studies.
  • National Senior Certificate with a pass in English (language of teaching and learning) granting access to Bachelor's Degree studies.
  • National Certificate Vocational with a pass in English, granting access to Bachelor's Degree studies. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    The Bachelor of Business Administration (Hospitality Management) consists of 25 modules at the following NQF levels totalling 363 credits.

    NQF level 5: 9 Modules totalling 96 Credits:
  • Accounting 1A, 12 Credits.
  • Business Management 1A, 12 Credits.
  • Hospitality Operations 1A, 11 Credits.
  • Digital Citizenship, 8 Credits.
  • Applied Communication Techniques, 9 Credits.
  • Accounting 1B, 12 Credits.
  • Business Management 1B, 12 Credits.
  • Hospitality Operations 1B, 11 Credits.
  • Hospitality Business Marketing, 9 Credits.

    NQF Level 6:10 Modules totalling 147 Credits:
  • Applied Organisational Psychology, 10 Credits.
  • Financial Management 2A, 12 Credits.
  • Business Management 2A, 12 Credits.
  • Hospitality Operations 2A, 20 Credits.
  • People Management, 16 Credits.
  • Financial Management 2B, 12 Credits.
  • Business Management 2B, 12 Credits.
  • Hospitality Operations 2B, 20 Credits.
  • E-Marketing for Hospitality, 18 Credits.
  • Management Information Systems, 15 Credits.

    NQF Level 7: 6 Modules totalling 120 Credits:
  • Strategic Management 3A, 18 Credits.
  • Hospitality Operations 3A, 20 Credits.
  • Productivity Management, 15 Credits.
  • Management Administration 3B, 20 Credits.
  • Hospitality Operations 3B, 25 Credits.
  • Marketing Strategy for Hospitality, 22 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Critically evaluate hospitality business performance and apply appropriate strategic management decisions to impact the sustainability of the hospitality business.
    2. Evaluate and identify Human Resource Management strategies related to hospitality business to ensure staffing needs are met through effective people management.
    3. Evaluate and identify effective marketing strategies to address marketing problems, challenges and capitalise on opportunities in a variety of different hospitality scenarios including Customer Relationship Marketing (CRM).
    4. Demonstrate a critical understanding of the role and applications of business information and technology in the management, administration and development of hospitality organisations.
    5. Evaluate, formulate and implement food and beverage service management approaches based on appropriate and generally accepted best practices.
    6. Define, formulate and deploy effective room occupation management and administration strategies for maximum efficiency.
    7. Function effectively and ethically as a responsible business leader and contribute to the economic welfare of a business in a team.

    Critical Cross-Field Outcomes:
    All the Critical Cross-Field Outcomes are addressed in the qualification. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Evaluate and analyse key performance indicators related to hospitality and the use of balanced scorecards in managing financial performance.
  • Identify and employ a range of techniques to prepare and critically appraise comparative reports, statements and statistics to evaluate performance within a hospitality context.
  • Apply knowledge and critical understanding of financial and economic factors and capital markets to the benefit of the hospitality business.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Define the critical success factors of human resource management in the hospitality industry.
  • Appraise the relationship between an organisation's culture, its leadership, business objectives and its employees to define strategies for managing productivity.
  • Identify and implement training interventions to maximise productivity.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Identify and evaluate the Strategic Marketing elements to formulate appropriate marketing plans for the hospitality business.
  • Evaluate the role of CRM to ensure customer value and explore the application of this knowledge to ensure optimum customer satisfaction.
  • Identify, critically evaluate and implement effective CRM initiatives to provide positive client experiences.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Use and maintain business information systems to manage and administer the hospitality business effectively.
  • Integrate and/or align various development methodologies and approaches to support business information systems.
  • Critically review, evaluate and select appropriate technology to support the management and administration of a hospitality business.
  • Analyse and use the information generated by a management information system for sound decision making.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Identify and evaluate the internal and external factors that impact on the planning, management and control of food and beverage service operations and quality.
  • Reflect on the professional skills and knowledge required of practitioners in providing food and beverage service to the satisfaction of guests and consider and implement interventions where needed.
  • Identify and consider the current trends that influence food and beverage preferences and use appropriate methods to ensure currency.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Identify current and appropriate room occupation and accommodation operations and systems available and evaluate their appropriateness for different accommodation offerings and settings.
  • Select, implement and maintain appropriate systems to manage and administer rooms and occupation management effectively.
  • Analyse and use statistics related to rooms' occupation and accommodation to identify patterns to make good decisions.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Function as part of a team.
  • Demeonstrate the ability to provide ethical business leadership.
  • Evaluate business patterns and statistics as the basis for good business decisions to ensure the economic well-being of the organisation.

    Integrated Assessment:
    Learner assessment is based on continual formative assessment that gives feedback on the progress in the achievement of learning outcomes.

    Summative assessment in the form of examinations, projects, laboratory reports or equivalent assessment such as a portfolio of evidence assess a representative selection of the outcomes practised and assessed in the formative stage. 
    		•

    INTERNATIONAL COMPARABILITY 
    The design principles of this qualification were compared to internationally recognised hospitality management programmes.

    The United Kingdom "Quality Assurance Agency for Higher Education (QAA)" in their Academic Standards for Hospitality, Leisure and Sport includes the following components:
  • An understanding of the nature of the industry in the global tourism environment.
  • The professional and technical skills required to manage and deliver hospitality services.
  • The management disciplines within the context of hospitality management.
  • The development of personal and professional skills.
  • The opportunity to participate in a period of industry placement.

    The Brussels Business Institute for Higher Education offers a Bachelor Degree in Hotel Management which consists of 33 modules. Modules include:
  • Management of Food and Beverage Operations.
  • Computer System (1).
  • Property Management System ("Fidelio").
  • Front Office Operations and Management.
  • Computer Systems Technology (1).
  • EXCEL Practice for Hospitality and Housekeeping Operations and Management, including Security, Safety and Loss Prevention.

    This programme prescribes 12 weeks industry placement every year.

    The Bachelor of International Hotels and Resort Management programme offered by Bond University Australia consists of 24 modules. These 24 modules focus on core business subjects and advanced hotel and resort management aspects with an emphasis on revenue and asset management. 400 hours placement in industry is a requirement for this qualification.

    The IIE Bachelor of Business Administration in Hospitality Management includes 150 hours of Work Integrated Learning (WIL) in the second and third years.

    The comparisons showed a substantial degree of similarity to the international qualifications with which it was compared. 
    		•

    ARTICULATION OPTIONS 
    The Bachelor of Business Administration: Hospitality articulates horizontally with:
  • Bachelor of Commerce: Hospitality Management at NQF Level 7.

    This qualification articulates vertically with the following qualifications:
  • Bachelor of Administration Honours: Management, at NQF Level 8.
  • Bachelor of Administration Honours: Human Resources Management, at NQF Level 8. 
    		•

    MODERATION OPTIONS 
    The role of internal moderation is to ensure that assessments are conducted appropriately and fairly and are a valid indication of learner performance. It is also a key element of Quality Management across all Independent Institute of Education campuses. Lecturers who are involved in the assessment of learning outcomes need to be able to account for all levels of assessment, including assignments, examinations, portfolios. Moderation of assessment is formalised within the institution on both an internal and external level through the IIE Quality Management Systems. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors and moderators must hold a qualification at least one level higher than the qualification being assessed or moderated. Moderators are also required to have more than two years teaching experience. Assessors, with less than two years of teaching experience, have their assessment work moderated by a peer. 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2015. 

    NOTES 
    N/A 

    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. The Independent Institute of Education (Pty) Ltd 


    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.