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: 

Bachelor of Commerce: Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
90570  Bachelor of Commerce: Hospitality Management 
ORIGINATOR
Nelson Mandela University 
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  Finance, Economics and Accounting 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  373  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 purpose of the Bachelor of Commerce: Hospitality Management is to meet the growing managerial needs of the Southern African hospitality market place and primarily to prepare competent hotel managers in the areas of financial and strategic management.

The qualification will also provide learners with a comprehensive education in aspects of economics, business, strategic and financial management as well as Human Resource Management (HRM), information systems, logistics and marketing management, with particular reference to the hospitality industry.

In addition, learners will be familiarised with hospitality facilities and the more practical aspects of hospitality operations management including food and beverage management, front office, housekeeping and accommodation procedures and practices, events management and legislation that deals with health and safety requirements, liquor service and licensing, smoke free environments and gaming (gambling).

Rationale:
The Hospitality and Tourism Industry has been earmarked as one of the main drivers of the future economy of Southern Africa, which has become a world class tourism destination. The hospitality and associated industries have experienced exceptional growth. Thus there is great demand for appropriately trained managers in the Hospitality and Tourism Industry.

The Bachelor of Commerce: Hospitality Management Degree will constitute a vital element in the efforts to bring the local hospitality industry up to world class standards. The curriculum as presented here has the full support of the local chamber of commerce and industry and a number of prominent hotel groups.

The Bachelor of Commerce: Hospitality Management proposed here has been designed to meet the growing managerial needs of the Southern African hospitality market place. While learners will get the opportunity to develop practical and operational expertise in the industry, the qualification will provide learners with a general formative, comprehensive education in aspects of economics, business management, financial accounting, information systems and logistics, operations and marketing management, with particular reference to the hospitality industry. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
It is assumed that learners have:
  • English at NQF Level 4.
  • Mathematics Literacy at NQF Level 4.

    Recognition of Prior Learning:
    Recognition of Prior Learning can be used to award learners with credits which include formal, informal and non-formal learning and workplace experience, in terms of the criteria laid out.

    Evidence can be presented in a variety of forms, including international or previous local qualifications, reports, testimonials mentioning functions performed, work records, portfolios, videos of practice and performance records.

    In all cases, recognition will be considered under the conditions of SAQA and NMMU policies and approval by faculty structures.

    Access to the Qualification:
    Access to the Bachelor of Commerce: Hospital Management is granted to all applicants who meet the minimum entrance requirements or who follow the available alternative route of entry. Applicants who are in possession of a:
  • National Senior Certificate (NSC).
    Or
  • National Certificate Vocational ( NCV) Level 4.
  • Applicants who are in possession of a foreign qualification that is equivalent to the NSC as determined by SAQA.
  • Any Further Education and Training Certificate (FETC) NQF Level 4 may be granted access to the qualification. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This Qualification Consists of 28 modules.

    Compulsory Modules at NQF Level 5:
  • Business Computing Fundamentals 1, 8 Credits.
  • Business Computing Fundamentals 2, 8 Credits.
  • Business Communication, 12 Credits.
  • Microeconomics, 12 Credits.
  • Macroeconomics, 12 Credits.
  • Business Management and Entrepreneurship, 12 Credits.
  • Accounting, 12 Credits.
  • General Accounting, 12 Credits.

    Total Credits at NQF Level 5 - 88 Credits.

    Compulsory Modules at NQF Level 6:
  • Business Statistics, 12 Credits.
  • Food Service 1, 15 Credits.
  • Food Service 2, 15 Credits.
  • Law for Hospitality Managers, 12 Credits.
  • Human Resource Management, 12 Credits.
  • Hospitality Information Systems, 12 Credits.
  • Marketing Management, 12 Credits.
  • Logistics and Purchasing Management, 12 Credits.
  • Events Management, 12 Credits.
  • Customer Relationship Management, 12 Credits.
  • Accommodation Management, 12 Credits.
  • Business Management Functions, 12 Credits.
  • Business Communication, 12 Credits.

    Total Credits at NQF Level 6 - 162.

    Compulsory Modules at NQF Level 7:
  • Food Service 1, 12 Credits.
  • Food Service 2, 15 Credits.
  • Hospitality Financial Management, 24 Credits.
  • Hospitality General and Strategic Management, 24 Credits.
  • Sustainable Hospitality and Tourism Management, 24 Credits.
  • International Hospitality Marketing Strategy, 24 Credits.

    Total Credits at NQF Level 7 - 123.

    Total Credits: 373. 
    		•

    EXIT LEVEL OUTCOMES 
    Upon completion of the Bachelor of Commerce: Hospitality Management the qualifying learners will be able to:
    1. Demonstrate an intermediate broad scope of management knowledge and how it applies to the discipline.
    2. Apply effective communication and interpersonal skills within a hospitality business setting, including active listening, advanced writing and presentation skills as well as intercultural and internal/external corporate communicative competence.
    3. Plan, control, manage and evaluate business systems from cash handling, budgeting, cost control mechanisms, pricing of services and products, inventory control, VAT and how to read and write profit and loss statements, leading to effective managerial decision-making and contributing to the sustainable growth of hospitality establishments.
    4. Implement sound organisational management practice, including an understanding of human behaviour within organisations, the strategies to recruit, select, develop and manage human resources to achieve organisational goals as well as adhere to the legislation that controls labour and employment.
    5. Plan and manage local and international hospitality marketing strategies, processes and services, including customer relationships, with due consideration of market segmentation and mix and key points of difference related to social, cultural, heritage, environmental and economic impacts while still meeting financial and organisational objectives.
    6. Demonstrate familiarity with the more practical aspects of hospitality facilities, including operations and supply chain management, food and beverage service management, nutrition, front office, housekeeping and accommodation procedures and practices, events management and legislation that deals with issues like health and safety requirements, licensing, smoke free environments and gaming (gambling). 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Identify and competently apply the terms and concepts associated with general and strategic management to particular situations in a hospitality establishment.
  • Define and exemplify typical entrepreneurial behaviour and describe the essential values associated with such behaviour.
  • Explain the significance of general and strategic management principles, procedures and practices in relation to the management of cultural diversity in a hospitality establishment.
  • Perform an internal analysis of a hospitality establishment in order to identify strengths and competences that can be developed into a competitive advantage.
  • Define and describe leadership, leadership ability and strategy in the context of various leadership theories and critique particular leadership strategies and practices prevalent in hospitality establishments in general and within each of its subsections or departments.
  • Participate effectively as a member of a management team in the making of management prognoses, forecasts and calculations that may result in a redirection of a hospitality establishment's management strategy, devising and implementing strategic plans and strategies by using appropriate software and technology.
  • Complete an appropriate research project and apply appropriate statistical analysis in order to prepare and present the annual report of the manager of a hospitality establishment.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Conduct business communication in a variety of modes and in appropriate style and register, with sensitivity to audience and purpose and by effectively applying the guidelines to intercultural communication.
  • Conduct effective negotiations on a level of daily operations, including conflict resolution.
  • Build and maintain a professional relationship with the media.
  • Prepare and make coherent and persuasive presentations by implementing hospitality related business and corporate communication tools and technologies timely and effectively.
  • Arrange and conduct meetings for a variety of purposes, including the preparation of relevant and concise agendas, minutes and other documentation.
  • Encode and promote a strong corporate identity based on a sound corporate philosophy, including the fleshing out of a brand identity and features and the building of a corporate reputation.
  • Build, coordinate and manage internal and external corporate communication teams that plan and meet corporate communication objectives.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Identify, describe and critique contemporary views related to fundamental financial management decisions and problems identified in the hospitality sector, in areas such as investment, financing and dividend declaration, where financial decision-making is evaluated according to the criterion of maximum shareholder wealth.
  • Conduct bond and share valuations of hospitality establishments, identify the factors which affect the dividend decisions and evaluate different dividend policies of selected hospitality establishments by means of case studies.
  • Provide a detailed analysis of the fundamental aspects of corporate finance as it affects the hospitality sector.
  • Analyse, by means of case studies, the financial and accounting statements and carry out ratio-analysis of selected hospitality establishments to determine how long-term financial planning and decision-making is affected.
  • Describe the capital investment decision-making process underlying capital budgeting decisions, highlighting the principles of time value of money, optimal capital structure and cost of capital and identifying and elaborating on the fundamental concepts related to discount cash flow valuation.
  • Describe the capital market history of South Africa with a view to explaining the risk-return trade-off facing South African investors and financial managers and applying appropriate methods and techniques to assess alternative investment opportunities in hospitality and related businesses.
  • Identify and describe the pertinent issues associated with short-term finance and financial planning, including cost of capital and optimal capital structure and the processes involved in current asset management.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Identify and describe selected theories, management systems and methods prevalent in Human Resource Management and explain their relevance to managers of hospitality establishments.
  • Relate and exemplify, by means of relevant case studies, how organisational settings and physical environments in the workplace can influence the productive behaviour and well-being of employees.
  • Define concepts such as personality and personality traits, attitudes, values, perceptions, motivation, moods and emotions, stress and personal well-being and decision-making and explain the value to hospitality managers of having a clear understanding of these concepts in relation to organisational behaviour, power relations, communication, organisational culture, change and development.
  • Apply knowledge of human resource management, including aspects of industrial psychology and organisational behaviour, relevant to a particular hospitality business (case study) by outlining the organisational structure and drawing an organisational map of the business.
  • Describe the general management tasks of a hospitality manager, identify some of the leadership styles apparent and the leadership roles hospitality managers are expected to play and explain how leadership style and organisational context can influence employee motivation and performance and, ultimately, the profitability of a hospitality establishment.
  • Identify and describe the different management tasks and responsibilities of the managers of the different divisional operations in a hospitality setting.
    Range:
    > The housekeeping and rooms' division section.
    > The front and back office section.
    > The food services section.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Identify, describe and evaluate marketing management theories, concepts, principles and procedures of particular relevance to the local hospitality sector.
  • Identify local and international marketing opportunities and prepare a comprehensive strategic marketing plan for a particular hospitality establishment, with due consideration of the international economic, financial, legal, cultural and political environment and particular issues such as exporting, franchising, licensing, channels of distribution, strategic alliances, pricing and logistics.
  • Provide a coherent exposition of the influence of trade liberation on international trade and marketing and its effect on the local hospitality and tourism industry.
  • Conduct marketing research and data analysis by utilising relevant and up-to-date tools and resources.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Identify, outline and manage the different types of tasks and responsibilities of staff in the food and beverage service, housekeeping, front and back office and accommodation sectors of hospitality establishments.
  • Identify and describe, by means of a case study, the relevant internal logistics of hygiene, safety, maintenance and security processes of a particular hospitality establishment.
  • Apply different management techniques to particular hospitality operations, including application of the concept yield management.
  • Describe, manage and apply exemplary employee-guest relations.
  • Describe the principles, processes and practices involved in and the managerial requirements when planning, organising and staging an event.
  • Identify and contextualise legislation that regulates the hospitality and tourism sector and is of particular relevance to the professional practice of hospitality managers.
  • Manage, with coaching, the selection, purchasing, receiving and storage of ingredients and products for the planning, preparation and service of food and beverages in large quantities so that meals and beverages are prepared and served in a cost effective, healthy, safe, nutritious and attractive way.

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

    Summative assessment takes 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 NMMU Bachelor of Commerce in Hospitality Management includes 150 hours of Work Integrated Learning (WIL) in the second and third years.

    The comparisons show a substantial degree of similarity to the international qualifications. There are numerous other comparable Degree offerings across the globe. This NMMU qualification is thus comparable to similar programmes offered by well-known institutions abroad. While nomenclature may be different, all combine relevant elements of management science, financial accounting, marketing, law, economics, food and beverage service, housekeeping and nutrition, communication and information systems. 
    		•

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

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

    MODERATION OPTIONS 
    All final assessment instruments are presented to the external moderator for approval and verification. A percentage of all assessment evidences is presented for moderation and feedback and adjustments as required, supervised by the respective qualification coordinator. Feedback from internal and external moderators informs teaching and learning interactions. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors and moderators must hold a qualification at least one level higher than the qualification being assessed. A quality track record of teaching experience and/or relevant managerial experience may be considered in lieu of higher qualifications.

    They must also comply with the requirements stipulated in the Assessment, Learner Support, policies of the Nelson Mandela Metropolitan University. 

    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. Nelson Mandela University 


    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.