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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Hospitality and Food and Beverage Management 
SAQA QUAL ID QUALIFICATION TITLE
110790  Diploma in Hospitality and Food and Beverage Management 
ORIGINATOR
Cape Peninsula University of Technology 
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
Reregistered  EXCO 0821/24  2019-08-08  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2033-06-30  

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.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of the Diploma in Hospitality and Food and Beverage Management is to deliver qualified learners that will meet the increasing managerial needs of the Southern African hospitality market place and primarily to conduct food and beverage management in these areas of hospitality management. It focuses on the application of specialised food and beverages management business knowledge and hospitality skills.

The qualification will also prepare the learner for future postgraduate studies through deepening their knowledge and understanding of theories, methodologies and practices in Food and Beverage.

The Exit Levels Outcomes of the qualification encapsulates the learning outcomes of the various subjects and are linked to graduate attributes of institution and the attributes required by the hospitality industry. It also takes into account the Level Descriptors for example, the first Exit Level Outcome focuses on the preparation of learners for the workplace.

This qualification relates to the competence associated with junior/middle level management positions within the Hospitality Industry. Learners will be competent in using managerial skills. The learners will also be competent in a variety of operational, interpersonal and analytical skills which supervisors and managers use in hospitality operations. The learner will have developed sound foundation to progress into a managerial position. Furthermore, the learner will be able to independently carry out required duties, make decisions and solve problems and do referrals in the context of the workplace. This qualification aims to give learners who want to continue with their studies in the food and beverage arena a sound knowledge and skill base to be successful entry level manager positions.

This means that a learner will not only be able to contribute to the hospitality industry on a professional level but they will be able to lead, train, develop, coach and inspire workers in this industry to provide excellent service on a daily basis. The qualification will also provide learners with a comprehensive education in aspects of hospitality operations by applying learned skills in financial management, information technology, human resource management, and environmental management, entrepreneurship, and food and beverage management. In addition, the learner will have proper knowledge of national law that applies to the service industry and they will develop strong interpersonal communication skills and will be interculturally sensitive.

By the end of this qualification learners will have an understanding of the food and beverage operations within any hospitality establishment as well as knowledge of law, information systems and financial aspect and procedures. This qualification will allow learners to reach their full potential, develop their knowledge and skills and enter a competitive and challenging workplace environment with confidence based on the required competence and knowledge.

Rationale:
The rationale for the Diploma in Hospitality and Food and Beverage Management qualification is specifically designed to offer and deliver foundation and core academic education in Food and Beverage Management. The qualification will ensure that the learners in the food and beverage sector have access to entry level positions in the Food and Beverage Management sector and that they will have the requisite competencies and associated proficiency to succeed.

A great deal of consensus on the type, purpose, nature and the fundamental design of the curriculum for the qualification was reached among higher education institutions creating a consistent approach across South Africa for the regional and national hospitality stakeholders in South Africa. The Hospitality Industry is a key role player in the South African economy and makes a noteworthy contribution to the success of the tourism sector in South Africa. It is predominantly a service industry and there is a need for the Hospitality Industry to exceed the needs of both local and international tourists. This need for learners in Food and Beverage industry on all levels is therefore high.

The Cape Town Hotel School Management Board and Sub committees have been involved in the recurriculation process since 2010 and assisted with the curriculum through consulting, verbal feedback and on the newly developed curricula namely Food and Beverage functional areas and competencies and the learner graduate attributes which they require in the aligned Diploma in Hospitality and Food and Beverage Management, and have been incorporated into various subject offerings.

The industry focus remains, but it has been broadened by incorporating more Food and Beverage Operations and Food and Beverage theory and information systems application and placing less emphasis on Room Division and Revenue Management. Changes to the qualification are in response to industry, graduate and Work Place Base (WPBL) feedback. Exit Level Outcomes include knowledge, skills and values and incorporate the graduate attributes of institution and the attributes required by the hospitality industry. The learner centred, outcomes based approach, incorporating both formative and summative assessment opportunities will remain.

Developing and equipping graduates with knowledge that will develop them to be educated employees in the food and beverage sector. The qualification aims to develop capability in technical, middle management supervisory and managerial aspects of the food and beverage sector. The qualification equips learners with both the academic and vocational skills necessary to build a professional career in the hospitality industry.

The Food and Beverage sector has become one of the world's most significant sectors due to the economic activities of tourism over the last fifty years therefore the need for the undergraduate Diploma in Hospitality and Food and Beverage Management. International tourism is responsible for the movement of many millions of people each year, travelling for a variety of reasons, including holidays, business, education, health and visiting friends and relatives. A significant hospitality food and beverage industry is required to enable tourism to take place.

The situation analyses indicated that there is great need for employees with skills in various Food and Beverage Management fields on all levels. The National Scarce Skills list (2014) indicates a need for the training of quality systems managers and occupational instructors/trainers. The Retail and Wholesale Sector Education and Training Authorities (SETA) has identified the following occupational skills as critical: technical, production, product development, product knowledge, supervisory, general management, quality assurance and team work skills. They also indicate that attention needs to be given to the following areas: decision making, interpersonal skills, emotional intelligence and communication skills and that the following generic critical skills: problem identification and solving, mathematics and numeracy, language and literacy, handling people and conflict and monitoring processes should be emphasised in training.

To address the shortage of food and beverage related managers in South Africa, the Diploma in Hospitality and Food and Beverage Management will specialise in Food and Beverage from an undergraduate level and the learners can then progress to the Advanced Diploma and Food and Beverage as well as the Postgraduate Diploma in Hospitality Management qualification.

No professional organisation exists in the field of Hospitality and Food and Beverage Management, but members of Non-statutory bodies e.g. FEDHASA: Federated Hospitality Association of Southern Africa; CATHSETA: Cultural Arts Tourism Hospitality and Sport Sector; TESA: Tourism Educators South Africa and HEPSAS: Hospitality Education Providers South Africa were consulted. All of these bodies promote hospitality management as an integrated management discipline and profession and to pro-actively work towards improving the quality of life of the customer in the hospitality industry.

A very positive response was received, as the industry partners indicated that there is a need for both the Diploma and Advanced Diploma and that the purpose, outcomes and content will not only fulfil present needs, but that graduates would be well prepared to cope with future trends. The need, contents and structure of the qualification have come about as a result of extensive consultation with stakeholders in the hospitality industry and discussions among Universities of Technology. In developing this qualification, numerous workshops were held on a continuous basis to get input from all staff members, full-time, service and part-time.

The design of this qualification will also accommodate articulation possibilities for learners with a variety of management backgrounds and previously obtained qualifications. There are employees in the hospitality sector with other related qualification who wants to improve their qualifications. The qualification also provides the learner with the flexibility to articulate within the hospitality industry into a wide variety of specialisations and to operate in other industries where the hospitality arena is the eventual provider of product or service to the Food and Beverage career fields.

The qualification has also been designed in such a manner that it reflects the latest and future workplace needs of the hospitality industry, to ensure that qualifying learners will have accessibility to be employed within the industry. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
Learners who do not meet the minimum requirements for admission, but with proven expertise and competency will be considered in line with the institution and the South African Qualifications Authority's (SAQA) RPL policies. In addition, learners may apply for exemption from certain modules on the grounds of credits obtained from relevant programmes of study concerned. In all cases, recognition will be considered under the conditions of SAQA and institution policies and approval by faculty structures.

Entry Requirements:
The minimum entry requirement for this qualification is:
  • National Senior Certificate, granting access to Diploma studies with an appropriate combination of subjects and levels of achievement.
  • National Certificate (Vocational), Level 4, granting access to Diploma studies with an appropriate combination of subjects and levels of achievement.
  • Senior Certificate without endorsement. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory modules at National Qualifications Framework Level 6 totalling 366 Credits.

    Year 1: Compulsory Modules, 126 Credits:
  • Food and Beverage Gastronomy 1 (Theory and Practical), 18 Credits.
  • Food and Beverages Studies 1 (Theory and Practical), 18 Credits.
  • Food and Beverage Financial Management 1, 18 Credits.
  • Food and Beverage Information Systems 1 (Theory and Practical), 12 Credits.
  • Food and Beverage Management 1, 18 Credits.
  • Food and Beverage Operations 1, 18 Credits.
  • Food and Beverage Industry Law 1, 12 Credits.
  • Food and Beverage Business Communication 1, 12 Credits.

    Year 2: Compulsory Modules, 120 Credits:
  • Food and Beverage Gastronomy 2 (Theory and Practical), 12 Credits.
  • Food and Beverages Studies 2 (Theory and Practical), 12 Credits.
  • Food and Beverage Financial Management 2, 12 Credits.
  • Food and Beverage Information Systems 2 (Theory and Practical), 6 Credits.
  • Food and Beverage Management 2, 18 Credits.
  • Food and Beverage Operations 2, 18 Credits.
  • Food and Beverage Industry Law 2, 12 Credits.
  • Food and Beverage Business Communication 2, 12 Credits.
  • Food and Beverage Practice 1 (Front of House), 18 Credits.

    Year 3: Compulsory Modules, 120 Credits:
  • Food and Beverage Gastronomy 3 (Theory and Practical), 12 Credits.
  • Food and Beverages Studies 3, 24 Credits.
  • Food and Beverage Financial Management 3, 12 Credits.
  • Food and Beverage Management 3, 24 Credits.
  • Food and Beverage Operations 3, 24 Credits.
  • Food and Beverage Industry Law 3, 6 Credits.
  • Food and Beverage Practice 2 (Kitchen), 18 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate an understanding of food science, food microbiology, food preservation, disease control and protection, food microbiology and nutrition and nutrition application and diet therapy and focus on boarding the learner knowledge of more complex theories of cookery and gastronomy and the practical execution and development and demonstrate competence in the practical application of food knowledge.
    2. Plan, organise, execute and manage a commercial restaurant related to service skills, to the service of food and beverages, as well as the theoretical knowledge of the origin, production and service related to barista, alcohol and non-alcoholic beverages, specialists service such as tobacco and cocktail service, international wines as well as food and wine pairing.
    3. Develop and apply accounting, cost accounting and understand how it is applied within the hospitality environment relating to accounting terminology, recording, classifying and summarising transactions and analyse a restaurant financial statement including the income statement, statement of financial position (Balance Sheet), pricing, cost volume profit analysis, budgeting and working capital management, with specific reference to cash and debtors management.
    4. Demonstrate knowledge of information technology in the hospitality industry and use various applications in a practical hospitality workplace.
    5. Demonstrate knowledge in management practices, conflict management, links to the global economy and marketing and develop human resource planning skills, recruitment and selection skills to apply in a food and beverage business and evaluate and apply different sources of information for research, gather evidence, apply a solution and communicate this in a professional manner.
    6. Introduce the operational aspects of all types of food service establishments to formulate operational requirements for various food service establishments to ensure profitability through being able to use a computerised food and beverage control and the link of the importance of the environmental protections methods to the operational requirements to various food service establishments.
    7. Demonstrate a thorough understanding of the general principles of the law of contract and the various specific contracts and to provide candidates with a basic knowledge of labour relations and its regulatory framework as relevant to the food and beverage environment.
    8. Demonstrate a theoretical understanding of how to communicate effectively in the workplace looking at communication networks, leadership styles, rituals, design, reputation of organisations and the critical role that leadership plays in corporate culture and, more fundamentally, how all of these facets contribute to forging the identity of a company and creating a corporate culture.
    9. Apply the skills and knowledge gained to actively be involved and reflect on performance. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Understand the foods which include food chemistry, fruits, vegetables, flavourings, potatoes, grains, pasta, salads and salad dressings, eggs and breakfast dishes, sandwiches and hors d'oeuvres, stocks and sauces and soups and identify and understand the purposes of proteins, carbohydrates, lipids, water, vitamins and minerals.
  • Understand the food pyramid and dietary guidelines and understand the basics of menu planning, with emphasis placed on a nutritionally balanced menu.
  • Understand the foodborne illness, bacterial food infections and identify and understanding of the proper use of thermometers (types and the uses) and understand the French cooking technique and terminology.
  • Understand the fundamental the applications of international cuisine, culinary and heritage cooking, current culinary trends, principles of intermediate cooking: meat, fish, dairy, eggs, poultry, sauces and starches, baking: dessert sauces, custards, creams and frozen desserts, yeast preparation and cooking, quick breaks.
  • Apply the practical of the following fundamentals of diet and disease, diet therapy and nutrition through the lifecycle.
  • Understand apply the theory of the following fundamentals of meat, poultry and fish cookery, vegetables, fruit and legumes cookery, eggs, milk and cheese cookery, cereals and flour cookery, baking and patisserie.
  • Understand the principles of microbial spoilage, principles of food preservation, principles and practice of kitchen hygiene and cleaning.
  • Understand the principles of advanced cooking: meat, fish, dairy, eggs and poultry, sauces, starches.
  • Understand principles of advanced baking: dessert sauces, custards, creams and frozen desserts, yeast preparation and cooking, quick breads, pastries and pies; preparation, and types of pasties cakes and cookies: preparation frostings, storage and icing.
  • Apply the theory of global nutrition, diet therapy, food allergies, and nutritional claims of commercial foods and understand and apply the principle of sensory evaluation.
  • Understand and apply the theory of the principles and advantages of quality and food safety management, understanding chemical and biochemical reaction processes, exposure to the newest techniques and trends that have an impact on the food chain and chemical composition of foods.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Understand restaurant infrastructure and procedures in order to carry out food and beverage service to operate as a waitron and prepare and describe various layouts of food and beverage service areas and describe and perform service skills relating to food and beverage.
  • Demonstrate theoretical and practical knowledge of service of food and demonstrate theoretical and practical knowledge of non-alcoholic beverages in relation to origin, production methods and service and of barista service in relation to origin, production methods and service.
  • Demonstrate knowledge and practical application of table setup according to menu style and differentiate between service styles of various food and beverage operations and perform and illustrate the catering/guest cycle from a service perspective.
  • Use interpersonal skills when dealing with guests, perform waitron and reception skills, correct pass management skills and linen handling skills, prepare food items as per restaurant menu, show competency through the completion of bar training and demonstrate competency through the completion of a South African wine course and demonstrate knowledge of food and wine pairing.
  • Supervise and maintain advanced food and beverage service applicable to a variety of restaurants and food service outlets and to understand the international wine industry.
  • Demonstrate knowledge and application of advanced methods and control systems applicable to food and beverage service and describe and apply the protocol pertaining to dining etiquette from various cultures and service skills applicable to cigar service.
  • Apply beverage knowledge in producing cocktails and other mix drinks and demonstrate knowledge and skills in organising the bar environment for service and demonstrate a high level of customer service and carry out duties.
  • Demonstrate managerial skills in a food service environment and demonstrate knowledge of food production, duty manager skills during service in the commercial restaurant, guest liaison and selling skills in the commercial restaurant and cashing handling aspects of daily operations in the commercial restaurant.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Make informed decisions for the establishment as a whole: (eg: restaurants, hotels, guest lodges and other food service establishments).
  • Demonstrate an understanding of the cost accounting principles applied within the hospitality industry.
  • Explain the use of control accounts and prepare reconciliations for bank, petty cash, inventory, debtors, and creditors.
  • Define Internal Control and explain the major objectives and characteristics.
  • Explain the rationale behind responsibility accounting and apply the principles of departmental accounting.
  • Discuss and explain the principles of payroll to create a basic understanding of Payroll accounting and South African Revenue Service (SARS).
  • Explain the differences in financial statements, with an insight into the disclosure of Partnerships and Sole Proprietor.
  • Demonstrate and explain the analysis and interpretation of Financial Statements.
  • Demonstrate an insight to the importance of pricing and the financial implications to the establishment, The Bottom-Up approach to pricing.
  • Understand the management tool of, Cost Volume, Profit Approach and the effect it has on financial decisions of the establishment.
  • Demonstrate an understanding of the purpose and controlling function of Budgeting, and the practical application.
  • Show an understanding of the importance of Cash and Debtor's Management from a Food and Beverage Perspective and the effect on working capital.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Recognise the role that computers play in the hospitality industry (outline) and define computer concepts of information technology and demonstrate knowledge of the core aspects of computer operations.
  • Operate the computer and manage electronic files and use the internet for information searching and electronic communication and prepare and receive e-mail messages using the prescribed e-mail software package and prepare various types of documents using the word processing package at an intermediate level and recognise the role computers play in the Food and Beverage environment.
  • Describe the role computers play in the food and beverage point of sale environment and interpret the various management application software found in the food and beverage management application environment and recognise and describe the various computer software applications found in the banqueting, conference and catering environment with regard to the food and beverage department.
  • Operate the spread sheet application, at an intermediate level by completing various worksheets of real life use of the application and critically evaluate the role of social media within the food and beverage industry.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Recognise the role of management, different levels, the activities of a manager in a Food and Beverage business and describe the importance of the planning process and the development of goals in a Food and Beverage business and the importance of the organising process, using decision making, co-ordination and delegation in a Food and Beverage business.
  • Describe the leadership and leading process of managing individuals and teams using motivation techniques to achieve goals in a Food and Beverage business to identify conflict and demonstrate interventions and appropriate strategies to resolve or minimise conflict in a Food and Beverage business/workplace.
  • Gather information from a range of sources, including oral, written and/or symbolic texts, select information appropriate to the task and apply processes of analysis, syntheses and evaluation on that information and select and apply standard research methods, procedures and or techniques within the field, discipline or practice, and to plan and manage an implementation process within a supported environment.
  • Understand entrepreneurship in a Food and Beverage business and the free market system, globalisation and entrepreneurship of the economic activities and understand economic business terms in the Food and Beverage Industry and application of the foundations of the marketing instruments and how the marketing instruments link with a Food and Beverage business.
  • Communicate information reliably, accurately and coherently, using conventions appropriate to the context and evaluate different sources of information; select information appropriate to the task, and apply well-developed processes of analysis, synthesis and evaluation on that information.
  • Identify, analyse and solve problems in unfamiliar contexts, gathering evidence and applying solutions based on evidence and procedures appropriate to the field, discipline or practice and present and communicate complex information reliably and coherently using appropriate academic/professional/occupational conventions, formats and technologies for a given context.
  • Analyse how and why people learn in a Food and Beverage business and identify and establish instructional and motivational techniques to give instruction in a Food and Beverage business and present and demonstrate an on the job training session in a Food and Beverage business.
  • Recognise and integrate human resource planning with selection, recruitment and induction in a Food and Beverage business and apply rules, procedures and policies with fairness and consistency in managing discipline in a Food and Beverage business and discriminate and apply good business ethics in the Food and Beverage business environment and develop the conceptual skill of evaluating of monthly financial results in making Food and Beverage business decisions.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Classify the different types of food service establishments as defined between commercial and non-commercial operations and identify the current trends applicable to the different types of food service establishments.
  • Explain and apply the food and beverage cycle with relevance to each aspect of purchasing, receiving, storing, issuing, preparing, cooking, serving and consuming and to analyse the service excellence and customer expectations of food service establishments.
  • Understand the principles of menu planning and Rooms Division and Professional Cookery Operations and basic First Aid Course.
  • Develop menus for a variety of dietary requirements applicable in food service establishments.
  • Apply menu costing techniques and control systems to ensure profitability within food service establishments and establish staffing levels for a variety of food service establishments and to demonstrate facilities planning and design of the service and food preparation areas of a variety of food service establishments.
  • Recognise the impact of tangible and intangible factors in restaurant and bar design and classify and evaluate the different methods of management methods within the food service establishments, encompassing franchising, management contracts and outsourcing.
  • Operate a computerised food and beverage control systems to create ingredients, place orders, receive orders, issue stock, prepare stock sheets, cost recipes and to identify the key principles of function/catering management and recognize and integrate people management with regards to planning of small scale function/catering in the food and beverage industry to ensure maximum profitability and customer satisfaction.
  • Prepare a function according to the key principles of catering management and the operational requirements of food and beverage operations and apply rules, procedures and regulations with regards to waste, water, energy and chemical control.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Identify the various elements of a delict and the remedies available and distinguish between the various contractual concepts and to describe the nature and basis of contractual liability and to explain the formation of contracts.
  • Identify and contrast the requirements for a valid contract and to differentiate between the various forms of breach of contract and identify and select the appropriate remedies for each specific form of breach of contract and demonstrate an understanding of the principles of the law of agency, sale, lease, surety and other forms of security, insurance, franchise and the relevant legislation that has a bearing on contracts.
  • Demonstrate an understanding of the legal principles relating to tobacco, gaming, liquor, and food hygiene and the relevant legislation that has a bearing on the Hospitality Industry and discuss the development of labour relations in South Africa and describe the role and function of National Economic Development and Labour Council (NEDLAC).
  • Demonstrate an understanding Basic Conditions of Employment Act and Sectoral Determination 14 and an understanding of the Labour Regulations Act insofar as it relates to unfair dismissals and show an understanding of trade unions and strikes and of unemployment insurance and display knowledge of Workmen's compensation and demonstrate an understanding of the relevant provisions of the Skills Development Act and levies and display knowledge of employment equity and affirmative action.

    Associated Assessment Criteria for Exit Level Outcome 8:
  • Use knowledge of the theories of human communication in rhetorical, group, and interpersonal settings and report writing and academic writing skills for projects and assignments.
  • Show an understanding of the principles and techniques of persuasion in interpersonal, group, and public speaking contexts and an understanding of how the perception of both verbal and non-verbal messages influences culture, behaviour, and action of life itself.
  • Obtain an understanding of how communication is related to "being human" and a general knowledge of the various contexts of human communication and how they differ from each other, including at a minimum, interpersonal, small group, organisational, intercultural, and mass communication, plus other contexts (such as journalism, public relations, and the new media technologies) as time permits.
  • Develop critical thinking and analytical skills and improve listening, observational skills, and problem solving capabilities and understand the importance of attending and listening to the other person, and portray listening behaviors that demonstrate your understanding and transfer an understanding of theoretical communication fundamentals to the social contexts experienced in both your everyday and professional lives.
  • Recognise the important, meaningful roles that non-spoken behaviours fulfil during our communication interactions with others and understand the importance of intercultural communication globally as well as in the South African context and a general and very basic knowledge of the technology of modern digital telecommunication and the trends in modern communication, as manifested in each of the domains of the marketplace: consumers, content, channels of distribution, and stakeholders.
  • Access and use available learning resources and to conduct basic research and analyse and present finding and business writing for the Hospitality Industry with an emphasis on Food and Beverage and Food Service Management case studies and scenarios.
  • Identify the major factors of small group dynamics and identify and describe the roles involved within groups and apply verbal and nonverbal communication techniques in the small group process and demonstrate full participation and member responsibility and to describe how differences in the background and experience of group members impact the small group process and identify and demonstrate strategies for developing a supportive climate in a small group.
  • Identify and employ team-building techniques and identify and use effective conflict management strategies in a small group and demonstrate intercultural sensitivity within the group process and the responsibility and accountability when working collaboratively with others and describe theories and styles of small group leadership.
  • Use appropriate problem solving techniques to identify, analyse and resolve a problem in a small group setting and recognise the diversity of business communication as an element of diverse organisational structures and understand the conflict and misunderstanding as a consequence of communication across organisational boundaries and ethical communication as a function of communication culture.
  • Understand the principles of internal and external communication and the ability to interact and engage constructively with clients and understand the various types of leadership styles and how they influence corporate culture and identify and describe the principles of mediation and arbitration and of an organisational structure.

    Associated Assessment Criteria for Exit Level Outcome 9:
  • Understand and actively apply the service of food and beverage methods in the food service establishment and actively involved in the operational controls of the food service establishment related to the food and beverage cycle.
  • Show reflective learning through their own assessment of their performance whilst on placement and exposure to and learning team work in a practical environment, including interacting with different personalities and management styles.
  • Demonstrate actual day to day contact with customers and staff of all levels and understand and abide to the rules and regulations in a real working environment such as roster work, arriving to work on time, procedures for calling in sick, stress management, grievance procedures, etc.
  • Understand and be actively involved in the work completed in the different areas of the kitchen of a food service establishment and actively involved in the operational planning of the kitchen, including menu planning, stock control and execution of work.
  • Carry out a supervisory role in a specific section as deemed suitable by the food service establishment and reflective learning through their own assessment of their performance whilst on placement.
  • Demonstrate an understanding of team work in a practical environment, including interacting with different personalities and management styles and experience actual day to day contact with customers and staff of all levels.
  • Understand and abide to the rules and regulations in a real working environment such as roster work, arriving to work on time, procedures for calling in sick, stress management, grievance procedures.

    Integrated Assessment:
    The method of assessment may vary according to the module purpose, its subject matter and the teaching and learning approach adopted. Some modules are theoretically oriented; others require a more practical, hands-on approach. This will be reflected in the assessment procedures.

    The assessment tasks will require learners to demonstrate the ability to: identify, collect and integrate information effectively; identify and analyse complex, rapidly changing situations; take action appropriate to the context and justify such courses of action; present information in a range of oral and written modes appropriate to audience and task; reflect on and evaluate their own and others' performances; apply what they have learned to analyse a specific professional environment and recommend changes as required and work together as part of a team to collect information and develop strategies and approaches to address specific problems.

    Formative Assessment will be based on a mixture of assignments during the semester, ranging from informal and formal presentations and informal tests and progress checks during contact sessions, to at least two formal tests and one or more major assignments and/or projects. The outcomes of these assessments will be used to provide feedback to learners and for lecturers to facilitate improved learning. The outcomes of the Formative Assessment will contribute to a cumulative class mark.

    In the Formative Assessment assignments and in the respective semester examinations learners will have to demonstrate progressively the ability to communicate and integrate knowledge of the key issues, highlighted in the respective modules, and identify and resolve typical problems in the subfields of hospitality management as indicated. This will require critical and creative thinking as well as the ability to make practical applications of the learning outcomes as indicated in the module descriptors.

    In order to gain much needed, hands-on practical experience in all the relevant departments of hospitality establishments, learners, as aspiring hotel managers, will be required to spend a minimum number of hours becoming involved in and executing typical day-to-day tasks and duties. These hours will be purposefully organised and monitored by a coordinator specifically appointed for the purpose, based on the module learning outcomes and facilitated by experienced hospitality industry staff at selected hotels and other approved hospitality and tourism establishments. The assessment topics and tasks, their format and criteria, including portfolios of evidence produced during the periods of practical work-based learning, are set out in the learner module guides made available at the beginning of each semester.

    There is an appropriate balance between formative and summative assessments. Formative Assessments e.g. class discussions, presentations, self-reflection paragraphs, take place during the process of teaching and learning. The purpose of the formative assessment is the development of learners' abilities and enables them to monitor their own progress. Summative assessment is formalised assessment e.g. individual project which is used to indicate whether the outcomes of the subject and ultimately the exit level learner who has provided evidence to the satisfaction of the assessors that the stated Exit Level Outcomes have been achieved for 50%. 
    		•

    INTERNATIONAL COMPARABILITY 
    There are numerous comparable diploma offerings across the globe but the selection for benchmarking with these selected four international institutions were due to their reputation in the broader hospitality, tourism, food, restaurant, food service, food and beverage, culinary and management fields. These establishments are well-known and represent Australia, United States of America and the United Kingdom. There are many higher education qualifications in different countries that offer similar courses but do not have the status of those use for benchmarking. The institution has a long standing partnership agreement with University College Birmingham, United Kingdom. A qualifying learner from this institution can apply for the University College Birmingham bursary that is offered annually and grants the learner access to do a fourth year of study at this international institution. The institution also have a partnership with Johnson and Wales University, United States of America, for student and staff exchanges.

    University of Queensland and William Angliss Institute, Australia:
    The two institution in Australia namely University of Queensland and William Angliss Institute compare well regarding the nutrition aspects and the food systems. The science of food relates to the food and beverage and food content and how to understand and cognize why food behaves under different conditions of processing and storage. The similarities are also in the content relating to the safety and quality of food. The science of nutrition studies and the effects of dietary nutrients on growth, development and health in the curriculum also examines the psychological, sociological and cultural factors which influence food choice. The William Angliss Institute is a specialist training provider for the foods, tourism, hospitality, events and hotel management industries. The Institute continues to develop qualification offerings internationally as the four joint-venture campuses in China, Sri Lanka and Singapore supporting an international delivery platform.

    Some of the courses offered at these establishments are as follows: William Angliss Institute:
  • Diploma in Food and Science and technology.
  • Diploma in Food Service.
  • Bachelor of Food Studies.
  • Bachelor of Food Studies and Community Engagement.
  • Bachelor of Culinary Management.

    University of Queensland:
  • Bachelor of Business (Hospitality Management) (3 years).
  • Diploma in Food Service.
  • Bachelor in Food Entrepreneurship.
  • Diploma in Food Science and Nutrition.
  • Bachelor of Food Science and Nutrition.
  • Bachelor of International Hotel and Tourism Management.
  • Diploma of Hospitality Management.

    Johnson & Wales University (JWU), United States of America:
    The qualifications at the Johnson & Wales University (JWU) in the United States of America are top university qualifications for Culinary Arts education. As the JWU curriculum strikes a balance between business management and the art of cooking it relates to this qualification. The strong business foundation relates and compares well and is paired with a first-class culinary arts education facilitates as is this qualification and facilities at the institution.

    All of JWU Providence's qualifications combine the craft and art of cooking with science and nutrition, management skills, global citizenship and a variety of work experience opportunities as does this qualification. The courses benefit from an integrated arts and sciences curriculum to provide the learners with analytical, critical thinking, and communications skills necessary for long-term career advancement where the qualification can relate to the major subjects in food, management, and communication subject in the Food and Beverage diploma. While vocabulary may differ, all these qualifications combine relevant elements of management science, financial accounting, marketing, law, economics, food and beverage service, gastronomy; housekeeping, nutrition, communication and information systems.

    University College Birmingham, United Kingdom:
    The University College Birmingham (UCB) excels at delivering career-focused, vocational degrees similar to this qualification. Their qualifications cater for the work in the food profession, hospitality, events and tourism and equip students with the skills to succeed. The difference is that UCB highlight the food, nutrition and management subjects where this qualification underline the gastronomy, culinary, management, information systems, law and finance subjects. The UCB highly values and accredits this qualification as is shown by the results of the bursary learners that goes to institution is to study the fourth year at their establishment. The learner is given immediate access and typically qualifies with a first class pass in the additional fourth year of study. 
    		•

    ARTICULATION OPTIONS 
    This qualification allows possibilities for both vertical and horizontal articulation.

    Horizontal Articulation:
  • Diploma in Hospitality and Hotel Management, NQF Level 6.
  • Diploma in Professional Cookery and Kitchen Management, NQF Level 6.

    Vertical Articulation:
  • Advanced Diploma Hospitality and Food and Beverage Management, NQF Level 7. 
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    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    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.
     
    NONE 


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