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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Food and Beverage Operations Management 
SAQA QUAL ID QUALIFICATION TITLE
94805  Diploma in Food and Beverage Operations Management 
ORIGINATOR
International Hotel School (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
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 aim of this qualification is to provide an opportunity for new entrants and those already employed in the industry to achieve a formal qualification in the field of food and beverage management. This qualification will contribute to the availability of suitably qualified and experienced individuals who are able to make a significant contribution to the standard of service provided in food and beverage establishments.

Qualifying learners, will through a combination of academic and work-integrated learning, acquire the necessary competencies required to fulfill roles in lower- or middle-management positions within the hospitality industry. Ongoing emphasis on professionalism, leadership and strong management discipline will provide learners with the necessary foundation for future career advancement.

The intended learning outcomes, course materials and structure compares favorably with similar offerings in a national and international context providing for mobility and career progression.

The qualifying learner will be able to:
  • Demonstrate a detailed knowledge and understanding of the hospitality industry and its contribution to the national and global economy.
  • Plan, implement and evaluate the operational, administrative and technological aspects relating to the provision of food and beverage in the context of commercial food service operations in the hospitality industry.
  • Plan and implement procurement processes in commercial food service operations in the hospitality industry.
  • Develop and maintain food safety practices and processes in commercial food service operations in the hospitality industry.
  • Evaluate systems and processes employed in the management and upkeep of the physical plant.
  • Apply human resource management strategies aimed at meeting the needs of the hospitality business.
  • Evaluate financial statements, processes and controls aimed at improving the overall performance of the hospitality business.
  • Function effectively and ethically as a responsible business manager who contributes to the economic welfare of the hospitality business and the economy.

    Rationale:
    South Africa has earmarked Tourism as a key sector with excellent potential for growth. The Hospitality Industry is one of the major sub-sections of the Tourism Industry making a significant contribution to the national and global economy.

    The provision of high quality food and beverage services plays an important role in the success of the Hospitality industry. As such, the industry requires competent managerial staff who possess the skills and knowledge required for successful food and beverage management. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning:
    Learners may achieve this qualification in part through Recognition of Prior Learning (RPL). As such, the institution will recognise skills, knowledge and experience achieved through formal, informal and non-formal learning in accordance with its RPL policy.

    Entry Requirements:
    Learners should be in possession of either of the following to register for this qualification:
  • National Senior Certificate granting access to Diploma Studies.
    Or
  • National Certificate (Vocational) at NQF Level 4.
    Or
  • Senior Certificate without endorsement.
    Or
  • Higher Certificate
    Or
  • Advanced Certificate. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    The qualification consists of 15 compulsory modules with a total of 360 Credits at the following NQF Levels:

    NQF Level 5, 120 Credits:
  • An Introduction to the Hospitality Industry, 20 Credits.
  • Managing Procurement in the Hospitality Industry, 20 Credits.
  • Hospitality Management I, 15 Credits.
  • Food Safety Management, 15 Credits.
  • Work-Integrated Learning I, 50 Credits.

    NQF Level 6, 205 Credits:
  • Food and Beverage Management I, 15 Credits.
  • Food and Beverage Management II, 15 Credits.
  • Financial Management I, 20 Credits.
  • Food and Beverage Management III, 20 Credits.
  • Work-Integrated Learning II, 50 Credits.
  • Hospitality Facilities Management, 20 Credits.
  • Hospitality Management II, 15 Credits.
  • Work-Integrated Learning III, 50 Credits.

    NQF Level 7, 35 Credits:
  • Training and Development for the Hospitality Industry, 15 Credits.
  • Financial Management II, 20 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    Qualifying learners will be able to:
    1. Demonstrate a detailed knowledge and understanding of the hospitality industry and its contribution to the national and global economy.
    2. Plan, implement and evaluate the operational, administrative and technological aspects relating to the provision of food and beverage in the context of commercial food service operations in the hospitality industry.
    3. Plan and implement procurement processes in commercial food service operations in the hospitality industry.
    4. Develop and maintain food safety practices and processes in commercial food service operations in the hospitality industry.
    5. Evaluate systems and processes employed in the management and upkeep of the physical plant.
    6. Apply human resource management strategies aimed at meeting the needs of the hospitality business.
    7. Evaluate financial statements, processes and controls aimed at improving the overall performance of the hospitality business.
    8. Function effectively and ethically as a responsible business manager who contributes to the economic welfare of the hospitality business and the economy. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • The role and structure of the lodging and food service industries, and its contribution to the national and global economy is outlined.
  • The different ways in which the hospitality business can be owned, operated, organised and classified are evaluated.
  • The relationship between industry role-players and stakeholders in the provision of the hospitality product is explained.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • The various uses and functions of appropriate technologies are analysed, in the food and beverage environment.
  • The characteristics, production and service techniques of food and beverage in a variety of food service contexts are outlined.
  • Menus are designed with due consideration to the nutritional and financial aspects required in the planning stage.
  • The major job-related tasks and activities associated with the production and service of food and beverage are performed.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Suitable sources of supply are evaluated and selected.
  • Ways to maintain supplier relationships are developed.
  • Negotiations and agreements are implemented with suppliers, aimed at ensuring a sufficient and appropriate supply of commodities, goods and services.
  • The characteristics of a variety of commodities, goods and services in procuring for a food service operation are outlined.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Appropriate tools and processes to mitigate food safety risks are developed.
  • A food safety risk management programme for a commercial food service operation is implemented.
  • The effectiveness of food safety risk management programmes is evaluated.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • The importance of hospitality facilities design, equipment and inventories, maintenance, operations, purchasing, receiving and storage is explained.
  • Safety and security practices is developed and assessed.
  • Current trends and advancements, including best practices for environmental sustainability and equity are evaluated.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Training and development as an investment based on effective cost analyses and evaluations is analysed and understood.
  • Training needs across all organisational levels are assessed and evaluated using effective tools.
  • A variety of training interventions is applied to effectively train staff on all organisational levels using appropriate methodologies.
  • Training plans based on the principles of adult learning and appropriate instructional design models are developed.
  • Continuous professional development of supervisors, managers, and executive managers in keeping with industry trends and best-practices is planned.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • The importance of sound financial management in a hospitality industry context is explained.
  • The theory and practical fundamentals of accounting to demonstrate understanding is outlined.
  • Business systems including cash handling, budgeting, cost control mechanisms, pricing of products and inventory control are planned, controlled, managed and evaluated.
  • Financial statements with a view to attaining business goals are analysed and interpreted.

    Associated Assessment Criteria for Exit Level Outcome 8:
  • Information using a variety of formats and technologies is produced and communicated appropriate for the hospitality industry.
  • Producing and communicating professional characteristics and behaviour during practicals are demonstrated.
  • The various management disciplines, as well as issues and challenges that affect both the national and international hospitality industry, including organisational change, managing a diverse work-force, the global economy and industry trends are explained.
  • The importance of organisational processes, in collaboration with the organisational team, for improved efficiency and the attainment of business goals is explained.
  • The importance of ethical issues and legislative framework in making business decisions are outlined.

    Integrated Assessment:
    The Exit Level Outcomes are assessed in an integrated manner.

    Continuous formative assessments include assignments, research reports, forum discussions and tests.

    Summative assessments include final examinations, portfolios of evidence and research reports.

    The completion of Work-Integrated Learning is an integral part of the learning programme and as such contributes to the assessment of learning outcomes contained in the qualification. 
    		•

    INTERNATIONAL COMPARABILITY 
    The Diploma in Food and Beverage Operations Management qualification can be compared to the Executive Diploma in Food and Beverage Operations Management offered by the Open University of Malaysia as it compares favourably with its purpose.

    Open University Malaysia:
    Purpose:
    This Diploma in qualification is designed by individuals who completely understand the food and beverage business. This comprehensive qualification teaches learners all the fundamental skills required to operate and manage a food and beverage business successfully and professionally but more importantly profitably.

    The qualification aims to provide knowledge enhancement of basic food marketing principles, cost control, monitoring and staff management skills to learners already employed in the food and beverage industry throughout Asia or new learners. It is designed to cover all the key operational areas that managers, executives and senior supervisors of Food and Beverage managers must learn and know so that he/she is able to carry out his/her job professionally and competently. The qualification also offers considerable opportunities for personal advancement for career minded executives in the industry.

    The qualification also compares favourably with the Diploma in Food and Beverage and Rooms Division Management offered by the The Hotel Institute Montreux, in Switzerland as it compares favourably with its purpose and many of the modules and its realted descriptions.

    The Hotel Institute Montreux, in Switzerland offers the Diploma in Food and Beverage and Rooms Division Management:
    The food and beverage department is often considered the signature and highest profile department in a five-star hotel. Top-quality food combined with professional service standards give guests a lasting perception of the hotel. In order to effectively organise and control the food and beverage department, a future general manager needs to have an understanding of all aspects of food and beverage: production, service and management. This can only be achieved through real-life, hands-on experience. A major profit center for a hotel is the rooms division with its success directly linked to guest satisfaction. The program focuses on the provision of both quality service and effective management techniques to maximize the guest experience from check-in to check-out.

    Modules:
  • Accounting Principles.
    Reviews mathematical principles as well as accounting and other hotel industry related topics that have a direct or indirect link with calculations. In addition, it introduces accounting and business terminology.
  • Food and Beverage Service Theory and Practical.
    Exposes learners to restaurant service operations, including fine dining and informal service within hotels and restaurants. It also introduces learners to systems of cost control and cash management.
  • Food Production Theory and Food Safety.
    Introduces the principles of basic management of a small kitchen and their application in international kitchen operations. Emphasis is placed on kitchen organization, controls, safe food handling, menu knowledge, cost and menu planning.
  • Introduction to the Hospitality Industry.
    Provides learners with an introduction to the lodging and food service industry, while emphasizing its dynamic and ever changing nature. In addition it introduces the role and function of all major hotel departments along with the basic management principles involved.
  • World Cultures and Customs.
    Gives learners a global perspective by examining cultural regions of the world, through analysis of geography, economics, history, religion, philosophy, value systems, and cultural factors such as language, art and music.
  • Introduction to College Studies.
    Analysis of good study and listening habits, the library, counselling services, and the objectives and philosophy of Hotel Institute Montreux.
  • French, German or Spanish.
    As the school is situated in French-speaking Switzerland and internships will primarily take place in either the French or German-speaking parts of the country, learners will be assigned to French or German language modules.

    Spanish is also available as an option for learners who have been exempted from either French or German language modules.
  • Food and Beverage Management.
    Emphasis is placed on the cost control cycle, menu planning, food and beverage sales and marketing promotion and includes a practical menu management exercise.
  • Bar and Beverage Management.
    Introduces the management theory necessary to control a beverage operation. Emphasis is placed on controlling beverage operations and product knowledge, combined with social skills, customer relations, bar planning and the legal aspects of beverage operation.
  • Composition and Research Methods.
    The course examines the basic writing tasks of summarizing, informing, directing, and arguing/persuading. Specifically, the course prepares learners to write papers across the curriculum utilising description, process, cause and effect, and argument. The use of the APA (American Psychological Association) referencing system is addressed. Business memoranda, letters, curriculum vitae, cover letter (letter of motivation) and hotel fact sheets and brochures are also covered.
  • Communications.
    Explores various channels of business communication and provides a framework within which to practice the communication skills required, including basic public speaking practice.
  • Front Office Management and Operations.
    Examines the central role played by the front office in the success of a hotel. It traces the guest cycle from reservations to departure, evaluating front office functions, examining the relationship between departments, the use of technology, including the property management system Opera, the importance of guest security, and the key element of service in the guest's experience.
  • Housekeeping Management.
    Presents the management principles and applied techniques required in today's lodging and institutional housekeeping departments. Emphasis is placed on techniques of quality assurance, cost control and staff productivity.
  • Human Resource Management.
    Gives an introduction to the elements of human resource management in the hospitality industry. Focus is on the managerial functions of recruiting, selection, staffing, employee evaluation, discipline, retention and ethics.
  • Principles of Macroeconomics.
    Examines general macroeconomic theory with an emphasis on government spending and taxation, national income accounting, economic fluctuations, fiscal policy, monetary policy, the banking system, economic stabilization, international trade, economic growth and comparative economic systems.
  • Hospitality Sales and Marketing.
    Gives learners an in-depth understanding of how to maintain a profitable level of business by utilizing the functions of sales, marketing, advertising and promotions.

    Conclusion:
    The above mentioned qualifications are similar to this one in that successful learners that complete this qualification will be competent in Food and Beverage Management, because both qualification emphasises coursework in financial management, food service sanitation, restaurant management, food service nutrition, food and beverage control, menu planning, catering management, bar management and hospitality law. However, the differences between this qualification and the one offered by the The Hotel Institute Montreux, in Switzerland is that their qualification also focuses on communication, research and learning to speak another language such as French, German or Spanish. 
    		•

    ARTICULATION OPTIONS 
    Horizontal Articulation at NQF Level 6:
  • Diploma in Food and Beverage Services.
  • Diploma in Manufacturing Management in Food and Services.

    Vertical Articulation at NQF Level 7:
  • Bachelor of Consumer in Food Management.
  • Bachelor of Technology in Food and Beverage Management. 
    		•

    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. The International Hotel School: Johannesburg 


    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.