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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
93609  Diploma in Hospitality Management 
ORIGINATOR
University of Mpumalanga 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Diploma (Min 360)  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 06  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 Diploma in Hospitality Management is to contribute to the knowledge economy of South Africa by focusing on developing scarce skills, as identified by industry, and will be delivered in integrated modules focusing on applied processes that will develop conceptual and contextual knowledge.

The learner will be competent in a variety of operational, interpersonal and basic analytical skills used at operational level in the Hospitality Industry. In addition, the learner will be able to accept limited supervisory responsibility in the execution of hospitality operations and demonstrate competency in analysing and applying the principles of the hospitality industry in order to meet market demands.

Rationale:
The Diploma in Hospitality Management forms part of a focus for the new University in Mpumalanga on the rich resources of the province in the fields of tourism and hospitality, especially international tourism. The province of Mpumalanga is a destination for local and international tourists. The establishment of the University of Mpumalanga will cater to the need for education and training by developing high level skills for the national economy as well as promoting personal advancement for the community. With many hotels, game lodges and guest establishments in the province as well as the world famous Kruger Park nearby, there is considerable demand for graduates in the field of hospitality management and tourism and ample opportunity for work experience for students on the Diploma programme. Present offerings in the province are at Further Education and Training and not higher education levels so the Diploma both fills a gap and contributes to the articulation possibilities for the holders of certificates in hospitality at NQF Level 4. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
Applicants who do not meet the admission criteria as stipulated, but who can demonstrate experiential or work-based learning at an equivalent level may be considered for RPL provided a proper assessment of the prior learning has been conducted.

Entry Requirements:
The qualification is open to any learner in possession of a:
  • Higher Certificate: Hospitality Management.
  • National Senior Certificate (NSC).
  • Further Education and Training Certificate.
  • National Certificate (Vocational).
  • Equivalent NQF Level 4 qualification provided they are competent in Communication. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    Modules at NQF Level 5 248 Credits:
  • Accommodation Management 1 (Theory), 16 Credits.
  • End-User Computing A, 8 Credits.
  • End-User Computing B, 8 Credits.
  • Culinary Studies and Nutrition 1A (Theory), 10 Credits.
  • Culinary Studies and Nutrition 1B (Practical), 10 Credits.
  • Food and Beverage Studies 1A (Theory), 10 Credits.
  • Food and Beverage Studies 1B (Practical), 10 Credits.
  • Hospitality Communication 1, 6 Credits.
  • Hospitality Financial Management 1, 16 Credits.
  • Hospitality Health and Safety 1, 8 Credits.
  • Hospitality Management 1, 16 Credits.
  • Hospitality Service Excellence, 6 Credits.
  • First Aid, 2 Credits.
  • Accommodation Management 2 (Theory), 16 Credits.
  • Culinary Studies and Nutrition 2A (Theory), 8 Credits.
  • Culinary Studies and Nutrition 2B (Practical), 8 Credits.
  • Food and Beverage Operations 2 (Theory), 16 Credits.
  • Food and Beverage Studies 2 (Theory), 16 Credits.
  • Hospitality Communication 2, 6 Credits.
  • Hospitality Financial Management 2, 16 Credits.
  • Hospitality Industry Law 1, 4 Credits.
  • Hospitality Management 2, 16 Credits.
  • Hospitality Operational Practice 1, 16 Credits.

    Modules at NQF Level 6 112 Credits:
  • Accommodation Management 3, 16 Credits.
  • Culinary Studies and Nutrition 3A (Theory), 8 Credits.
  • Culinary Studies and Nutrition 3B (Practical), 8 Credits.
  • Food and Beverage Studies 3 (Theory), 24 Credits.
  • Hospitality Financial Management 3, 16 Credits.
  • Hospitality Industry Law 2, 16 Credits.
  • Hospitality Information Systems, 8 Credits.
  • Hospitality Management 3, 16 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Apply technology to communicate information effectively in order to promote the interests of the Hospitality Industry in a changing business environment.
    2. Apply a range of hospitality business skills which will contribute to effective decision-making, as well as the execution and supervision of hospitality operations.
    3. Apply laws applicable to a hospitality enterprise.
    4. Apply a range of financial management tools to contribute to effective decision-making and sustainability of the hospitality enterprise.
    5. Supervise front office and housekeeping systems to the extent that the expectations of the target market of the Hospitality Industry are exceeded.
    6. Maintain the operational practices and structures of food and beverage service in the Hospitality Industry.
    7. Perform the intermediate preparation of menu items for a range of food outlets found in the Hospitality Industry.
    8. Perform the operational procedures of a variety of food service outlets in a profitable manner.
    9. Efficiently, effectively and economically prepare and serve a range of complex, advanced food menu items with minimal supervision within a safe, hygienic environment. 

    ASSOCIATED ASSESSMENT CRITERIA 
    These are applicable to all or some of the Exit Level Outcomes in an integrated way:
  • Reports are compiled and presentations are made using word-processing, spreadsheet and presentation software according to professional standards.
  • The principles of marketing are applied through the planning and presentation of a promotion based on hospitality products.
  • Human Resources Management and Development functions applicable to their delegated area of responsibility according to professional Hospitality Industry standards are fulfilled.
  • The principles contained in the range of laws applicable when setting up and operating a hospitality enterprise are correctly interpreted.
  • The basic principles of accounting in order to contribute to the management of basic financial functions and the contribution of financial information which is required to manage a hospitality operation effectively are applied by supervisors.
  • Permanent and temporary employees are effectively supervised to perform the daily functions associated with the Front Office, Housekeeping and maintenance of facilities within the Hospitality Industry.
  • Advanced food and beverage service is supervised and maintained in a variety of restaurants and food service outlets in terms of legislative requirements, operations, costing and control measures.
  • Recipes are modified and a range of menu items suited to a variety of food outlets is planned, prepared and presented in order to cater for the nutritional, dietary and cultural demands of various customer groups.
  • Systems and operations within the Food Service units are planned, forecasted, budgeted and evaluated.
  • Recipes are modified and prepared to meet target market requirements and quality standards.

    Integrated Assessment:
    All internal and external assessment and moderation takes place in accordance with the university policy document. Candidates are required to engage in a research project and to submit an extended research report. Programme coordinators are responsible to ensure that assessment practices are explicit, valid and reliable, in line with the policy. Assessment will focus on learners' ability to identify and collect information effectively that they will analyse and present. Assessment will also look into the application of knowledge in different situations and develop strategies and approaches to addressing specific problems in the Hospitality and Tourism environment. 
    		•

    INTERNATIONAL COMPARABILITY 
    The Institution in developing the Diploma in Hospitality Management considered other institutions globally that also offer qualifications in hospitality management. The following were considered as best practice.

    Based in The Hague and Amsterdam, Hotel School The Hague is part of the Professional Higher Education System at University level in the Netherlands and has been fully accredited by the EFAH (European Foundation for Accreditation of Hotel School Programs).

    The Norwegian School of Hotel Management is part of the University of Stavanger and is the second oldest hotel school of the world. The school introduced its first Hospitality program in 1912. The school is cooperating with universities all over the world for student and teacher exchange programs and research. Norwegian School of Hotel Management offers a range of qualifications in Tourism Management, Hotel Management and Hospitality and Tourism Leadership.

    The Pacific International Hotel Management School (PIHMS) is the only fully residential hotel school in New Zealand where students can live and study in a simulated hotel environment. PIHMS offers a range of dedicated hotel management qualifications at undergraduate, bachelor and post graduate levels, which are all accredited through the New Zealand Qualifications Authority. PIHMS also has accreditations with the International Hotel and Tourism Training Institute (IHTTI) of Neuchatel, Switzerland, to offer a Swiss Diploma in Hotel Management and the Australian Hospitality Review Panel to offer an Australian Advanced Diploma in Hotel Management.

    Conclusion:
    The qualifications offered by these institutions are comparable to the Diploma in Hospitality management in terms of content though the context in which they are offered is considered different. 

    ARTICULATION OPTIONS 
    The qualification articulates horizontally with:
  • Diploma: Hospitality Management at NQF Level 6.
  • National Diploma: Hospitality Management at NQF Level 6.

    This qualification articulates vertically with:
  • Advanced Diploma: Hospitality Management.
  • Bachelor of Business Administration: Hospitality Management at NQF Level 7.
  • Bachelor of Commerce: Hospitality Management at NQF Level 7. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    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. University of Mpumalanga 


    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.