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: 

Diploma in Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
96983  Diploma in Hospitality Management 
ORIGINATOR
University of Johannesburg 
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
2027-06-30   2029-06-30  

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 qualification is to develop by supervisors/managers for the Hospitality Industry. Students achieving this qualification will demonstrate competence in using basic management skills. Students will have a sound foundation for the processing into managerial positions in the Hospitality Industry. The student will be competent in a variety of operational, interpersonal and basic analytical skills used at operational level in the Hospitality Industry. In addition, the student will be able to accept limited supervisory responsibility in the execution of hospitality operations. The qualifications bring together elements of housekeeping, front office, food preparation, food and drink service and management principles. This qualification will professionalise the industry and is applicable to all sectors, from bed and breakfasts to large-scale hotels. The qualification builds on all other hospitality certificates and diplomas and provides articulation with Gaming, Travel and other Tourism industries.

Rationale:
The University of Johannesburg is a comprehensive university offering programmes in tourism and hospitality management within the Faculty of Management's School of Tourism and Hospitality (STH). The mission of the Faculty of Management is to develop future-fit leaders. In line with the mission of the Faculty of Management, the diploma contributes to the empowerment of staff and students.

The South African tourism industry shows continued growth with a clear demand for well-qualified staff within the corporate and entrepreneurial sector. This Diploma matches the job profile of operational staff with supervisory responsibility in the Hospitality Industry.

Discussions were held with Industry Advisory Boards regarding the qualification. Therefore, this programme is in line with requests received from industry and student applicants who wish to pursue the National Diploma in Hospitality Management. This diploma serves the needs of students who aspire to move into supervisory positions in the Hospitality field i.e. Assistant Managers, General Managers, Food and Beverage Managers and Supervisors amongst other positions in the Hospitality industry.

The learning pathway of this Diploma is to articulate into the B Tech degree/ Advanced Diploma in Hospitality Management, then proceed to the existing Masters in Tourism and Hospitality, and finally into the PhD in Tourism and Hospitality. This qualification will allow the students and staff to participate in exchange programmes within Africa and with other international universities like The Johnson & Whales University, the Culinary Institute of America, Cornell, New York and Penn State that offer a Diploma in Hospitality Management. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The UJ accepts Recognition of Prior Learning (RPL) as an integral part of education and academic practice. It is acknowledged that all learning has value and the University of Johannesburg (UJ) will endeavor to assess prior learning and award credit where relevant.

Prospective students may apply for RPL by following the UJ procedures. There are no differences in the RPL processes and procedures (as per policy) between the distance education mode and the existing accredited qualifications that the institution offers.

The following principles are relevant:
  • Through RPL a student may gain access, or advanced placement, or recognition of status, on condition that he/she continues his/her studies at the UJ.
  • Recognition takes place in terms of requirements and procedures applied by the Faculty of Management (FoM).
  • RPL in the case of a student not complying with the formal entry requirements.
  • Is conducted after payment of the prescribed fees in accordance with the policy and guidelines of the University.
  • Is based on other forms of formal, informal and non-formal learning and experience.
  • Is considered only where prior learning corresponds to the required NQF-Level.
  • Takes place where prior learning in terms of applied competencies is relevant to the content and outcomes of the programme.
  • Is considered in terms of an assessment procedure that includes a motivated recommendation by an assessment panel to the Dean's Committee of the FoM.
  • Is finally decided upon by the FoM Dean's Committee.

    Where an applicant's academic qualification does not satisfy the formal entrance requirements, the applicant may apply for admission through RPL, which application may be granted subject to such conditions as may be considered to be appropriate.

    Entry Requirements:
  • A National Senior Certificate (NSC) granting access to Diploma Studies.
    Or
  • A relevant Further Education and Training Certificate.
    Or
  • A National Certificate (Vocational), at NQF Level 4 granting access to Diploma Studies. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    First Year :
  • Accommodation Management 1 (Theory), at Level 5, 16 Credits.
  • End-User Computing, at Level 5, 16 Credits.
  • Culinary Studies & Nutrition 1 (Practical), at Level 5, 10 Credits.
  • Culinary Studies & Nutrition 1 (Theory), at Level 5, 10 Credits.
  • Food & Beverage Studies 1 (Theory), at Level 5, 10 Credits.
  • Food & Beverage Studies 1 (Practical), at Level 5, 10 Credits.
  • Hospitality Communication, at Level 5, 6 Credits.
  • Hospitality Financial Management, at Level 5, 16 Credits.
  • Hospitality Health and Safety, at Level 5, 8 Credits.
  • Hospitality Management, at Level 5, 16 Credits.
  • Hospitality Service Excellence, at Level 5, 6 Credits.
  • First Aid, at Level 5, 2 Credits.
    Credits for first year: 126.

    Second Year:
  • Accommodation Management 2 (Theory), at Level 5, 16 Credits.
  • Culinary Studies & Nutrition 2 (Practical), at Level 5, 8 Credits.
  • Culinary Studies & Nutrition 2 (Theory), at Level 5, 8 Credits.
  • Food and Beverage Operations 2 (Theory), at Level 5, 16 Credits.
  • Food and Beverage Studies 2 (Theory), at Level 5, 16 Credits.
  • English: Hospitality Communication, at Level 5, 6 Credits.
  • Hospitality Financial Management, at Level 5, 16 Credits.
  • Hospitality Industry Law, at Level 5, 4 Credits.
  • Hospitality Management, at Level 5, 16 Credits.
  • Hospitality Operational Practice, at Level 5, 16 Credits.
    Credits for second year: 122.

    Third Year:
  • Accommodation Management, at Level 6, 16 Credits.
  • Culinary Studies & Nutrition 3 (Practical), at Level 6, 8 Credits.
  • Culinary Studies & Nutrition 3 (Theory), at Level 6, 8 Credits.
  • Food & Beverage Studies 3 (Theory), at Level 6, 24 Credits.
  • Hospitality Financial Management, at Level 6, 16 Credits.
  • Hospitality Industry Law 2, at Level 6, 16 Credits.
  • Hospitality Management, at Level 6, 16 Credits.
  • Hospitality Operational Practice, at Level 6, 32 Credits.
  • Hospitality Information systems, at Level 6, 8 Credits.
    Credits for third year: 144. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Perform the basic preparation of a range of foods for conventional and convenience outlets and to demonstrate an understanding of the operations of a food production unit.
    2. Apply a range of financial management tools to contribute to effective decision-making and sustainability of the hospitality enterprise.
    3. Develop the ability of supervising Front Office and Housekeeping systems to the extent that the expectations of the target market of the Hospitality Industry is exceeded.
    4. Maintain the operational practices and structures of food and beverage service in the Hospitality Industry.
    5. Perform intermediate preparation of menu items for a range of food outlets found in the Hospitality Industry.
    6. Demonstrate the operational procedures of a variety of food service outlets in a profitable manner. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Execute food preparation in a safe and hygienic manner according to the demands of a variety of food service establishments.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Apply 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.
  • Interpret the purpose of effective food, beverage and labour cost controls.
  • Investigate systems supported with records to establish standards and calculate actual food, beverage and labour costs.
  • Develop and interpret budgets as a control and projection measure for specific operations/departments in various hospitality enterprises.
  • Interpret financial records and performance.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Supervise permanent and temporary employees.
  • Effectively perform the daily functions associated with the Front Office, Housekeeping and maintenance of facilities within the Hospitality Industry.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Supervise a variety of restaurants and food service outlets in terms of legislative requirements, operations, costing and control measures.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Modify a range of menu items suited to a variety of food outlets.
  • Evaluate the nutritional, dietary and cultural demands of various customer groups.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Plan, forecast and evaluate systems and operations within the Food Service units.
  • Perform food and beverage administration, purchasing, storage and production planning and procedures are analysed and described.

    Integrated Assessment:
    The student's ability to integrate the elements of the programme is assessed through case studies, projects, presentations, reports and practical sessions (formative and summative assessment).

    A minimum of 6 assessments per year module are conducted. These assessments are of varying nature, depending on the module and the outcomes of the module. The assessments for theoretical modules will be in the form of assignments and written tests or examinations. Practical modules will be assessed through practical assessments, work plans and portfolios of evidence. The weighting of the different assessments toward the calculation of the final mark is clearly indicated in the study guide.

    Formative and Summative Assessment:
    Formative assessment opportunities are not formally recorded and take the form of class tests, question and answer sessions and monitoring of practical work.

    Summative assessment leads to the final judgmental mark in accordance to the institution's Assessment Policy. The assessments for theoretical modules will be in the form of assignments and written tests or examinations. Practical modules will be assessed through practical assessments, work plans and portfolios of evidence.

    Assessment of Experiential Learning:
    The semesters of Experiential Learning are controlled by a staff member from the School. The Lecturer has contact with the Industry Person on a regular basis to check on the learners' conduct and attitudes while at the placement. The same minimum criterion as per contact modules applies. Experiential learning, being a final year module, is externally moderated. The assessment will consist of monthly reports, employer evaluation and a final project.

    Feedback to learners on assessment tasks:
    Students receive written and/or oral feedback on all assessments from the assessor. The date, time and place of feedback are communicated to learners as part of the assessment plan. 
    		•

    INTERNATIONAL COMPARABILITY 
    United States of America:
    New York University:
    Bachelor of Science (Hotel & Tourism Management).
  • Financial Management for Hospitality and Tourism.
  • Human resource Management.
  • Hospitality and Tourism Sales and Marketing.
  • Leadership.
  • Hospitality and Tourism Law.
  • Applied Research.
  • Business Development 1,11 and 111.

    Internship Concentrations:
  • Event Management.
  • Revenue Management.

    Differences:
  • Qualification is not combined at UJ.
  • No electives offered at UJ.

    Similarities:
  • Modules offered are mostly the same.
  • Concentrations are similar.

    Cornell University:
    Bachelor of Science (Hotel Management):

    First Year:
  • Introduction to Hotel Operations.
  • Introduction to Food Service.
  • Organizational behaviour.
  • Financial Accounting.
  • Microeconomics for the service industry.
  • Micro computing.
  • Managerial Communication 1.

    Second Year:
  • Hospitality Quantitative analysis.
  • Human Resources Management.
  • Accounting.

    Differences:
  • Module names.
  • UJ does not offer Real Estate Management.
  • Accounting and finance is separate.
  • Human Resources, Leadership is added to the UJ's Management module.

    Similarities:
  • Modules offered are very similar well Qualification is only for Hospitality.
  • Concentrations are similar as Finance.
  • Culinary Theory and Practice.
  • Marketing Management for Services.
  • Hospitality Development and Planning.
  • Introduction to information systems.

    Third Year:
  • Service Operations Management.
  • Restaurant Management.
  • Hospitality Financial Management.
  • Hospitality Facilities Operations.
  • Managerial Communication 11.
  • Business and Hospitality Law.

    Concentrations:
  • Finance, Accounting and Real Estate.
  • Hospitality Facilities and Operations, Marketing.

    Penn State University:
    Hotel, Restaurant and Institutional Management:
  • Elementary Statistics.
  • Introduction to spreadsheets and Databases.
  • Introductory Microeconomic Analysis and Policy.
  • Introduction to Management.
  • Colloquium in Hospitality Management.
  • Hospitality Food Safety.
  • Introduction to food Production and service.
  • Service Management.
  • Hospitality Financial Accounting.
  • Hospitality Managerial Accounting.
  • Information Systems.
  • Organizational behaviour.
  • Hotel Management.
  • Advanced food Production and service.

    Differences:
  • Module names.
  • UJ will not offer Real Estate Management.
  • Accounting and finance is separate.
  • Human Resources, Leadership is added to the UJ's Management module.

    Similarities:
  • Modules offered are very similar.
  • Concentrations are similar as well.

    Qualification is only for Hospitality Management. 
    		•

    ARTICULATION OPTIONS 
    The University of Johannesburg and other comprehensive or universities of technology provide an articulation pathway for learners who complete their Diploma (Hospitality Management) and wish to study further. Currently students completing the Diploma can articulate into a Bachelor of Technology qualification. However, the implementation of the Higher Education Qualifications Sub-framework (HEQSF), students completing the Diploma may in future advance into an advanced Diploma and then Postgraduate Diploma. 

    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. University of 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.