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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
96710  Diploma in Hospitality Management 
ORIGINATOR
NewBridge Graduate Institute (Pty)Ltd - Bank Avenue (formerly Centurion Akademie (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:
This qualification is primarily vocational or industry specific. The knowledge emphasises general principles and application. The purpose of the Diploma is to develop learners who can demonstrate focused knowledge and skills in a particular field. Typically they will gain experience in applying such knowledge and skills in a workplace context.

Upon qualifying the learner will be able to:
  • Evaluate, select and apply appropriate hospitality operations techniques and skills according to particular industry accepted methods, policies and procedures within the context of guest relations.
  • Identify and evaluate defined challenges in an unfamiliar industrial related field such as hotel, spa, casino and theatre fields.
  • Apply given criteria pertaining to food service systems to accurately identify and address own task-specific learning needs in a given context.
  • Evaluate appropriateness of different sources of information such as the quality and legitimacy of open source information pertaining to hospitality management, such as the evaluation of internet versus accredited, published research papers and textbooks.

    Rationale:
    The need for suitably qualified practitioners in the field of hospitality management has become evident as measures need to be taken to address the challenges of increased wealth leading to an expansion in the hospitality related industries in South Africa. The prevalence and increased establishment of hospitality associated facilities and related activities and the emphasis placed by tourists on the acceptable management of such facilities and activities, brings with it an increased need for incumbents with hospitality associated management skills, both in large group and small group activities and their associated needs. The value of information and its appropriate application to meet the needs of a diverse tourist population expect hospitality related employment with its associated economic impact as well as the economic value of managing tourist activities, to bring new career opportunities in the respective fields.

    The Diploma in Hospitality Management aims to provide learners with a broad understanding of the operational aspects of the national and international hospitality industry, together with knowledge of the basic principles which underpin the industry. After perusing various sources it is apparent that there is a need for skilled practitioners of tourist related activities as well as existing hospitality training institutions need to contribute to the current programmes offered. In addition, the results clearly indicate that the qualification appears to be aligned with similar qualifications offered by public and private institutions, both nationally and internationally.

    An in-depth and specialisation of knowledge, together with practical skills and experience in the workplace, enable successful learners to enter a number of career paths and to apply their learning to particular employment contexts from the outset. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    Learning that has been acquired through informal and non-formal means is recognised for the fulfilment of the requirements of this qualification or part of the qualification. It is required that through assessment practices, the learner should demonstrate competence in the knowledge, skills, values and attitudes implicit in this qualification. Recognition of Prior Learning is performed by means of an Integrated Assessment as mentioned in the previous paragraph.

    This Recognition of Prior Learning may allow for accelerated access to further learning. All recognition of Prior Learning is subject to quality assurance by the relevant accredited Education and Training Quality Assurance Body and is conducted by a registered workplace assessor.

    Entry Requirements:
    The minimum admission requirement is:
  • National Senior Certificate granting access to Diploma studies.
    Or
  • Senior Certificate without endorsement.
    Or
  • National Certificate Vocational (NCV) or a Higher Certificate.
    Or
  • An Advanced Certificate in a cognate field. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory modules at NQF Levels 5, 6 and 7, totalling 360 Credits.
    Compulsory Modules, at NQF Level 5, 120 Credits:
  • Hospitality Operations 105, 20 Credits.
  • Culinary Studies 105, 20 Credits.
  • Business Management 105, 20 Credits.
  • Safety and Nutritional Planning 105, 20 Credits.
  • Food and Beverage Management 105, 20 Credits.
  • Events Management 105, 20 Credits.

    Compulsory Modules, at NQF Level 6, 150 Credits:
  • Hospitality Operations 206, 30 Credits.
  • Culinary Studies 206, 20 Credits.
  • Business Management 206, 20 Credits.
  • Food and Beverage Management 206, 30 Credits.
  • Hospitality Legislation 206, 20 Credits.
  • Human resources and Financial Management 306, 30 Credits.

    Compulsory Modules, at NQF Level 7, 90 Credits:
  • Hospitality Operations 307, 30 Credits.
  • Culinary Studies 307, 30 Credits.
  • Food and Beverage Management 307, 30 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Evaluate, select and apply appropriate hospitality operations techniques and skills according to particular industry accepted methods, policies and procedures within the context of guest relations.
    2. Identify and evaluate defined challenges in an unfamiliar industrial related field such as hotel, spa, casino and theatre fields.
    3. Apply given criteria pertaining to food service systems to accurately identify and address own task-specific learning needs in a given context.
    4. Evaluate appropriateness of different sources of information such as the quality and legitimacy of open source information pertaining to hospitality management, such as the evaluation of internet versus accredited, published research papers and textbooks. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Knowledge is acquired of the main areas of Hospitality operations and Food and Beverage Management.
  • Key terms, concepts, laws, principles, rules and theories of the Hospitality industry are understood and selected including the knowledge and application of appropriate culinary and hospitality concepts.
  • The principles and practice of guest relations and serving standards and how it relates to the hospitality industry and demands are understood and applied.
  • The operation, functions and applications of both the practical and academic aspects of the industry is demonstrated.
  • The application of the key terms, concepts, facts, principles, rules and theories of hospitality related issues in the interaction with selected appropriate groups is shown.
  • An understanding of the interrelatedness of the different areas of Hospitality is shown.
  • How actions, ideas or developments impact on applications of theory and practice; are understood and applied.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Known theory and skills to solve such new and unfamiliar problems within the context are applied.
  • The appropriate applications and techniques are evaluated, selected and applied to solve problems in familiar and unfamiliar contexts.
  • When a problem falls outside of the scope of competence and who to refer it to is recognised.
  • Similar and different systems operating within the same context are compared and evaluated indicating clearly the existing or non-existing relationships that characterise different food service systems and their potential impact on each other.
  • Appropriate actions are suggested to address significant differences in solving identified problems.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Group tasks identified by a team or industry are effectively completed.
  • Responsibility for own decisions and actions and of others in the group are taken.
  • The ability to work independently and as part of a team is shown.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • The most appropriate information related to the task are selected and well-developed processes of analysis, synthesis and evaluation are applied based on acquired appropriate information.
  • An acceptable project or task proposal with effective designs and an acceptable product report as well operational instructions to communicate the design and application of complex management systems to a colleague and/or client is written.
  • The effective communication of information is used reliably and coherently in the design of hospitality related programmes using appropriate and professional formats.
  • Decisions are taken and ethical implications are understood such as intellectual property issues, privacy, copyright and confidentiality within the context of the hospitality profession, including the optimum and correct application and use of appropriate computer software, proprietary processes and data management and security.

    Integrated Assessment:
    Assessment practices will be open, transparent, fair, valid, and reliable and will ensure that no learner is disadvantaged. Learning, teaching and assessment are in line with each other.

    The term 'Integrated assessment' implies that theoretical and practical components should be assessed together. During integrated assessments the assessor should make use of formative and summative assessment methods and assess combinations of practical, applied, foundational and reflective competencies.

    A variety of methods must therefore be used in assessment. Tools and activities must be appropriate to the context in which the learner is working. Where it is not possible to assess the learner in the workplace or on-the-job, simulations, case studies and other similar techniques should be used to provide a context appropriate to the assessment.

    Assessment methods that will be used may include:
  • Self-assessment activities.
  • Knowledge tests.
  • Case studies.
  • Report writing.
  • Research and project based assignments.
  • Written examinations.
  • Oral assessment. 
    		•

    INTERNATIONAL COMPARABILITY 
    The institution endeavours to ensure that all qualifications offered compare well with industry standards and requirements at an international level. This is mainly achieved through input during the compilation and assessment of the programme during the development phase and subsequently through reviews driven by the Programme Advisory Committee, who are also au fait with international qualifications. The utilisation of academic material, including textbooks and subject literature, published nationally and internationally is also used to ensure international compatibility.

    This qualification has been compared against international qualifications for possible articulation with and progression to qualifications that were design with similar outcomes in mind.

    In Hampshire, England, Institute of Commercial Management - Diploma in Hospitality Management.

    This qualification prepares learners to:
  • Apply current knowledge of concepts and theories to the Hospitality and Tourism sector.
  • To recognise the impact of the changing operating environment relating to the Hospitality and Tourism sector.
  • Use the tools and terminology necessary to understand how to operate in a Hospitality and Tourism environment.
  • Make informed and confident decisions regarding the areas (potential/actual) that they may participate in.
  • To reflect on and engage in debate on issues relevant to supervising in the Hospitality and Tourism sector.

    In Switzerland, the Business and Hotel Management School - Diploma Hospitality Management:
    This qualification is designed for those who have completed their secondary education and are looking for a career in the hospitality or tourism industry. It aims to provide learners with a broad understanding of the operational aspects of the international hotel industry and knowledge of the underlying principles involved.

    The Diploma in Hospitality Management qualification is specifically designed for young adults wishing to enter the international hotel and hospitality field and who aspire to a management career in this industry.

    The qualification offers learners an academic education together with vocational core competency training. This carries considerable value and prestige with employers worldwide. It can also benefit people looking to obtain the necessary specialised knowledge when thinking about opening their own business.

    Learners learn about food service and production alongside a variety of academic disciplines, including foreign languages. Throughout the qualification, Swiss virtues, such as discipline, punctuality, ethics and hygiene are encouraged as they are highly valued throughout the world and count as much as academic and practical skills in ensuring a successful career.

    Conclusion:
    This qualification compares favourably with the International qualifications identified in terms of the scope and competencies that learners will achieve upon qualifying. 
    		•

    ARTICULATION OPTIONS 
    This qualification enables both vertical and horizontal articulation possibilities:

    Horizontal Articulation:
  • Advanced Certificate in Management, at NQF Level 6.

    Vertical Articulation:
  • Advanced Diploma in Hospitality Education at NQF Level 7.
  • Advanced Diploma in Management at NQF Level 7. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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. NewBridge Graduate Institute (Pty)Ltd - Bank Avenue (formerly Centurion Akademie (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.