[Registered Qual & Unit Std Home page] [Search Qualifications] [Search Unit Standards]
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: 

Bachelor of Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
112690  Bachelor of Hospitality Management 
ORIGINATOR
The Swiss Hotel School SA (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
National First Degree  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 07  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2019-10-30  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:
This qualification is designed to provide learners with the theoretical knowledge, practical skills and the independent capability to be able to generate new solutions and critical thinking strategies to solve new and unfamiliar problems. Through developing an understanding of the fundamental components of the industry, learners will be able to analyse and evaluate theoretical concepts and synthesise management strategies to solve problems and improve processes. The qualification is structured to provide learners with numerous opportunities to apply and implement those theoretical concepts and strategies in the hospitality environment. Through the integration of theoretical and practical education, learners will be best prepared to take on the various challenges of this dynamic world of hospitality.

Qualifying learners should be able to:
  • Demonstrate a high level of independent capability indicating the confidence and ability to analyse unfamiliar problems in a dynamic and unfamiliar environment, synthesise potential solutions and evaluate the most appropriate solution.
  • Establish managerial trust through understanding and applying fundamental aspects of management in the hospitality industry as well as demonstrating a high level of competence in core hospitality operational sectors. These are food preparation and production, food and beverage service, industry-relevant IT software and Accommodation Services.
  • Understand and apply the fundamental principles of business finance in strategic financial decision making within the hospitality sector, including (but not limited to) the ability to create and analyse budgets, income statements and cash flow reports for Small, Micro and Medium Enterprises (SMMEs) as well as for individual business units within larger organisations.
  • Analyse, evaluate and synthesise appropriate sales and marketing strategies for SMMEs or individual business units within larger organisations within the hospitality sector demonstrating clear-sightedness on market segmentation, value for money, as well as micro and macro-economic influences.
  • Demonstrate a comprehensive understanding of Human Resource Management within the hospitality sector and being able to create and implement HR strategies to meet strategic objectives with respect of recruitment and selection processes, training and development qualifications as well as disciplinary and legal procedures to create an equitable, positive and productive workplace.
  • Understand and apply principles of business and developing business strategies across a variety of contexts.
  • Demonstrate a comprehensive understanding of service-oriented leadership theories and business ethics that promote supportive leadership and sustainable organisational development.
  • Analyse and develop solutions to overcome communication barriers and problems while applying effective communication and interpersonal strategies within a hospitality business environment.

    Rationale:
    In terms of the number of people it employs, Hospitality and Tourism is the world's most significant industry. In South Africa, it accounts for 1,636,400 direct or indirect jobs. For the last six years, it has also outpaced the GDP growth and sectors such as Financial and Business Services, Manufacturing, Public Services, Retail and Transport (World Travel and Tourism Council, 2017). The various sub-sectors comprise the broad sector of Travel and Tourism and the Hospitality sectors (i.e. Accommodation, Food and Beverage, Conferences and Events and Adventure Tourism and Recreation).

    As an industry that provides service throughout the year, hospitality relies on its middle management to provide leadership and drive the processes. Thus, there is a need for well-educated and experienced young managers with confidence and energy.

    Several management qualifications focus on Tourism, Human Resources, Marketing, Projects, Risk and Strategy but few management qualifications focus on Hospitality. Therefore, this qualification will enable learners to be skilled to not only meet the requirements of the South African tourism and hospitality sector but to take up leadership roles.

    The qualification will also prepare learners for further educational opportunities. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    Learners who can demonstrate competence in an area of study similar to the level specified in the module outcomes may be exempted from that module (or part thereof). They will be awarded credits toward the qualification. A request for RPL module credits should be made in writing and supported by evidence to the registrar. In either case, learners need to provide sufficient, authentic and current proof of competence and qualifications. All RPL applications will be dealt with on a case by case basis depending on the evidence presented.

    Entry Requirements:
    The minimum admission requirements for this qualification are:
  • National Senior Certificate (NSC), NQF Level 4, granting access to Bachelor's studies.
    Or
  • National Certificate Vocational, NQF Level 4, granting access to Bachelor's studies. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory modules at National Qualifications Framework Levels 5, 6 and 7 totalling 360 Credits.

    Compulsory Modules, Level 5, 108 Credits:
  • Hosp Business Management 1, Professional Communications and Academic Research, 20 Credits.
  • Hosp Business Management 1, Tourism, 16 Credits.
  • Hosp Operations Management 1, Food preparation, 20 Credits.
  • Hosp Operations Management 1, Food and Beverage Service, 20 Credits.
  • Hosp Operations Management 1, Accommodation Services, 20 Credits.
  • End-user computing, 12 Credits.

    Compulsory Modules, Level 6, 132 Credits:
  • Hosp Business Management 2, Management Fundamentals, 24 Credits.
  • Hosp Business Management 2, Human Resources and Legal Environment, 24 Credits.
  • Hosp Operations Management 2, Supervisory Mgt (inc Events), 24 Credits.
  • Hosp Operations Management 2, Cost and Revenue Management, 24 Credits.
  • Financial Management 1, Introduction to Accounting, 12 Credits.
  • Financial Management 1, Macro Economics, 12 Credits.
  • Foreign Language - French or German, 12 Credits.

    Compulsory Modules, Level 7, 120 Credits:
  • Hosp Business Management 3, Leadership, 20 Credits.
  • Hosp Business Management 3, Hospitality Sales and Marketing, 20 Credits.
  • Hosp Business Management 3, Long internship research report, 12 Credits.
  • Hosp Operations Management 3, The Restaurant Project, 20 Credits.
  • Financial Management 2, Hospitality Accounting, 20 Credits.
  • Financial Management 2, New business ventures, 20 Credits.
  • Ethics and Corporate Social Responsibility, 8 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate independent capability indicating the confidence and ability to analyse unfamiliar problems in a dynamic and unfamiliar environment, synthesise potential solutions and evaluate the most appropriate solution.
    2. Establish managerial trust through understanding and applying fundamental aspects of management in the hospitality industry as well as demonstrating a high level of competence in core hospitality operational sectors.
    Range: food preparation and production, food and beverage service, industry-relevant IT software and Accommodation Services.
    3. Understand and apply the fundamental principles of business finance in strategic financial decision making within the hospitality sector, including (but not limited to) the ability to create and analyse budgets, income statements and cash flow reports for Small, Micro and Medium Enterprises (SMMEs) as well as for individual business units within larger organisations.
    4. Analyse, evaluate and synthesise appropriate sales and marketing strategies for SMMEs or individual business units within larger organisations within the hospitality sector demonstrating clear-sightedness on market segmentation, value for money, as well as micro and macro-economic influences.
    5. Demonstrate a comprehensive understanding of Human Resource Management within the hospitality sector and being able to create and implement HR strategies to meet strategic objectives with respect of recruitment and selection processes, training and development qualifications as well as disciplinary and legal procedures to create an equitable, positive and productive workplace.
    6. Understand and apply principles of business and developing business strategies across a variety of contexts. Learners must also demonstrate a comprehensive understanding of service-oriented leadership theories and business ethics that promote supportive leadership and sustainable organisational development.
    7. Analyse and develop solutions to overcome communication barriers and problems while applying effective communication and interpersonal strategies within a hospitality business environment. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Understand and apply effective coping strategies to handle pressure in professional situations and environments.
  • Understand and apply critical thinking techniques in different academic and workplace situations.
  • Critically analyse conflict situations and then create and implement conflict management strategies within a professional hospitality environment.
  • Understand and be able to apply different problem-solving processes in a variety of professional situations and environments.
  • Implement strategies for the development and management of professional relationships.
  • Demonstrate a willingness to take on challenges that are outside of the learner's comfort zone.
  • Demonstrate a capacity to critically analyse and synthesise possible solutions to unfamiliar problems through the use of prior knowledge, skills and experience.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Evaluate tourism as the interaction of global demand and supply factors and subject to a range of macro-economic effects.
  • Understand and integrate the various facets of the accommodation sector as applies to business and leisure tourism and be able to determine the key differentiators between the various product offerings.
  • Analyse and describe a typical organisational structure, key role players and commonly found interdepartmental communication mechanisms within a larger hotel's rooms division.
  • Understand the front office's relationship with the Accounts Department and its role in the collection of cash and cash equivalents and recording of all revenues.
  • Explain, analyse and evaluate the various routines and systems developed to manage resources in the Housekeeping department.
  • Explain and analyse and evaluate how building design and choice of finishes impact on safety, security, operational, maintenance and cleaning challenges of the hospitality industry.
  • Explain, analyse and evaluate the processes and procedures of revenue management and discuss how managers can maximise revenue by using forecasts in capacity management, discount allocation, and duration control.
  • Demonstrate understanding of front office operations implicit in the term "guest cycle".
  • Discuss the sales dimension of the reservations process and identify and utilise the tools managers use to track reservations, maximise the guest experience and increase sales.
  • Demonstrate understanding of the fundamental elements of guest comfort and how appropriate heating, ventilation and air-conditioning systems can positively affect the guest experience.
  • Evaluate and synthesise methods and practices that the hospitality industry could implement to be more responsible in the use of scarce resources and promote sustainability.
  • Demonstrate an understanding of key guest service interactions and how they can be managed to ensure memorable guest service.
  • Identify and define the various styles of food and beverage service from retail, through over-counter, family service, buffets to sophisticated à-la-carte, as well as understanding the criteria employed to establish what is appropriate in a variety of culinary situations.
  • Identify and demonstrate operational competence in the duties and responsibilities of a waitron and a supervisor in a family or four-star hotel restaurant.
  • Demonstrate the techniques and procedures for professionally preparing, selling and serving a range of hot and cold beverages; including but not restricted to teas, coffee, wine, beer, spirits and non-alcoholic drinks.
  • Explain and apply a variety of management techniques and tools utilised in the control of revenue, labour, and operating costs in the management of a food and beverage service operation.
  • Create and apply creative selling techniques in commercial foodservice operations while understanding the importance and application of sales activities.
  • Implement leadership strategies in the leading of small groups of waitrons to meet organisational standards and maintain guest satisfaction.
  • Demonstrate an understanding of viniculture and oenology, most common cultivars, wine-producing areas and create a modest yet appropriate wine list.
  • Demonstrate a high level of competence in the management, planning and maintaining the principles related to the presentation of events in such a manner that the expectations of the target market.
  • Demonstrate a wide knowledge of the range of raw materials found in the professional kitchen as well as apply an understanding of key quality indicators and purchasing specifications.
  • Analyse, evaluate and implement effective and legal strategies to health, safety and security within the food preparation area.
  • Apply menu planning strategies in respect of culinary, commercial demand and supply considerations, including a la Carte, table d' hote, buffet and counter service applications.
  • Demonstrate a comprehensive understanding of cooking methods and evaluate how and when to apply each when appropriate.
  • Prepare, cook and serve a variety of different dishes - from appetisers to main courses and desserts, reflecting different national cuisines and culinary styles, to a standard demanded in a family restaurant or a four-star hotel.
  • Demonstrate understanding and apply industry-standard strategies in the management of kitchen resources, including the principals in purchasing, receiving, issuing, storage and control of stock levels.
    Range: recipe and product yield testing, dish cost control, the interpretation of inventory figures in the assessment of kitchen budgetary performance.
  • Understand and apply culinary theory and concepts to the kitchen design, various production models and systems such as would be required in a busy self-service restaurant or for a larger banquet.
  • Demonstrate a fundamental understanding of nutrition and human dietary requirements in the context of a variety of religious, cultural and medical constraints.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Understand and apply industry-standard calculations and statistical models and tools in the regular activity of managing in the hospitality industry.
  • Understand, analyse and create budgeting measures that control the income and expenditure of items common to the hospitality industry, e.g. food and liquor costs, wages, operating expenses, rooms, and food and beverage income.
  • Demonstrate competence with accounting software commonly used in the creation of books of account and financial statistics.
  • Draw up principle books of account and demonstrate an understanding of Generally Accepted Accounting Principles (GAAP) for the hospitality industry.
  • Create a business plan for a new or existing enterprise such as would be expected for raising capital from a bank or potential investor.
  • Interpret and analyse the financial reports of a hospitality enterprise to establish performance and devise profit improvement strategies.
  • Understand and explain key macro-economic principles - especially those most important to tourism and hospitality.
  • Analyse and critically evaluate the South African capital market to explain the risk-return trade-off facing South African entrepreneurs.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Understand and apply classical marketing theory and the need to be consumer-driven within a business.
  • Identify, critically evaluate and create the success criteria in developing and managing a successful hospitality sales force.
  • Create strategic marketing responses to more common hospitality challenges such as new openings, increased competition and sales downturn for a variety of business types.
  • Produce a sales and marketing plan based on researched market segmentation, defined client profile and known competitive set utilising a variety of promotion mix activities.
  • Create a simple market research instrument or customer feedback instrument to organisational standards for use in a hotel CRM strategy.
  • Demonstrate an understanding of and apply a range of digital marketing techniques from social media, to websites and digital communication channels especially as they relate to SMMEs.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Understand the importance of human resources management (HRM) within the industry and apply best practice in such areas as recruitment, selection, skills development, and performance management.
  • Understand and apply current models of organisational development and analysing those principles in real-world contexts.
  • Define and critically evaluate various concepts relating to personality, personality traits, values, emotional intelligence and stress to managing the performance of people in the context of a modern hospitality organisation.
  • Apply techniques related to induction and small group training required of a young manager within hospitality.
  • Understand and apply various techniques with regards to managing a diverse workforce while directing effort and focus on achieving organisational growth.
  • Through relevant case studies, analyse and identify the steps taken and the possible obstacles to be overcome by organisations that embark on large scale organisational change.
  • Demonstrate an understanding of management roles, management styles and the responsibilities of leadership.
  • Demonstrate an understanding about legislation relating to Health and Safety, Employment, Liquor, Gambling, Smoking, leases and labour law commonly confronted in the course of a hospitality business career.
  • Critically evaluate organisational culture in similar industry sectors such as tour operating, event catering, high end retailing and franchising and reflect on differences in productive behaviour and employee well-being.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Critically discuss issues of trust, reliability and ethics and how they underpin the individuals' ability to manage people within a business environment.
  • Critically evaluate the King's Report on Corporate Governance and legislated codes such as Sarbanes-Oxley in creating good corporate citizenship in South Africa today.
  • Define and apply various conceptualisations of the role of the supervisor within an organisation.
  • Define and apply the function of management and the underlying processes of planning, organising, directing and controlling.
  • Critically discuss the concept of sustainability and its importance to South Africa as an eco-tourism destination in the creation of new ideas to support and improve sustainability.
  • Demonstrate an understanding of ethics surrounding key industry issues such as food security, land management, water management, and genetically modified foods and their likely future impact on the foodservice industry.
  • Evaluate the various styles of leadership and their potential for social growth within the region and then apply them to a variety of situations.
  • Critically evaluate and analyse entrepreneurial concepts applicable to the Hospitality Industry.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Develop and demonstrate competent communication skills in a variety of modes, appropriate to both audience and purpose in a diverse business environment.
  • Demonstrate an understanding and competence with office programmes, use of the internet, online ethics and etiquette.
  • Demonstrate proficiency with industry-specific software such as Point of Sale (POS), Property Management Systems (PMS) and Customer Relationship Management (CRM) packages.
  • Understand and apply statistical tools and APA referencing in hospitality and tourism research.
  • French or German: Demonstrate competence in oral communication, with a strong grasp of industry-specific (tourism) vocabulary and understand written instructions.
  • Through grappling with the challenge of communicating in a foreign language, develop a real empathetic understanding of providing 5-star service to a multi-national, multi-lingual clientele.
  • Create career management strategies based on physical and on-line research and a firm understanding of the myriad possibilities of the tourism industry.

    Integrated Assessment:
    (Summative, Formative and or WIL):
    Class tests will cover 1 or 2 module outcomes, chapters or topics. These tests are used to emphasise specific module outcomes.
    Types of questions will comprise true/false, multiple-choice, mapping exercises, paragraph written answers and short essay questions. Online topics will online tests for instant feedback.

    Examinations - Examinations will take place twice a year at the end of the yearly semesters. These summative assessments include all the topics covered in the particular module and varies in complexity and length throughout the three years.

    Oral tests will assess appropriate outcomes in foreign languages, presentations, professional communication.

    Individual Assignments - Learners will undertake research and revert with written evidence, e.g. describe the government's role as a tourism stakeholder with specific reference to one of the following a) SA National Parks b) International marketing c) SAA Annual Report. Such assignments will often test presentation/report writing skills as well as research competence. In entrepreneurship, the major assessment tool is the completion of a business plan for a new business of the learner's choosing.

    Group Projects - Learners will devise an Occupational Health and Safety Audit Checklist for the School or plan, coordinate and deliver an industry Cocktail Party/ Alumni Dinner/Pub quiz evening. On completion, the group will receive a single mark based on pre-determined criteria.

    Presentations - to reinforce communication skills, learners are required to make presentations, e.g. computer software, managing yourself and training and development topics.

    On-campus practicals: During the first two academic semesters, learners will spend some of each day in Work Integrated Learning. In small groups, they will work in the kitchen, restaurant, bar, laundry etc. In semester 1, rotations through housekeeping and laundry will result in them achieving an aggregate mark based on performance.

    Internships: During the first internship (shorter) learners are assessed through a number means:

    During the second internship (longer) learners are assessed through the following:
  • Employers will use assessment guidelines, instruction, and marking rubrics to describe the experience of the learner during the internship.
  • The learner reflection assessment evaluates the performance levels, experiences and potential future career opportunities.
  • Internship Research Report: Approximately 6,000-word report on predetermined questions about the higher levels of management of hospitality organisation.
  • Internship report presentation: Along with the research report, learners are required to give a 20-minute presentation based on their findings and reflections. 
    		•

    INTERNATIONAL COMPARABILITY 
    International hospitality institutes offer a variety of qualifications at both Undergraduate and Postgraduate levels. In general, international hospitality schools have reduced the amount of Work-Integrated Learning (WIL) and feature current topics ranging from creativity and innovation to sustainability and ethics. More traditional hotel schools, notably in Switzerland and Australia, remain firmly rooted in the belief that managers need to be well-grounded in the practicalities of the industry. Vatel offers a three-year Bachelors where the focus is on internship.

    Ecole Hoteliere d' Lausanne offers a Bachelor's qualification. The qualification focuses on personal development and mirrors a progression in hotel hierarchy. Learners will acquire a solid grounding in hospitality service fundamentals, followed by modules relating to managerial competencies. The use of teaching and learning strategies are similar to this qualification. Design choices reflect the unique demands of the South African learner and the needs of the industry in the region.

    University of Strathclyde Business School, UK:
    The 4-year Bachelor's qualification comprises generic business modules and industry-specific subjects. There is an element of industry experience in the third year (approx 20 weeks) and the completion of a thesis in the final year.

    Blue Mountain International Hotel Management School (Australia):
    Blue Mountain offers three qualifications with the primary qualification being a Bachelor of Business. The qualifications have a core set of modules and later the learner branches into different specialisations. The difference here is that the completion of the Blue Mountain undergraduate qualifications are over five semesters and not 7 with the split coming in the last semester. The qualifications offered are:
  • Bachelor of Business in International Hotel and Resort Management.
  • Bachelor of Business in International Event Management.
  • Bachelor of Business in International Restaurant and Catering Management.
  • While the international qualifications work on a different academic credit system to South Africa, the content and organisation of the various qualifications have some definite similarities. All qualifications offer operational hospitality modules that encompass kitchen skills and management, food and beverage skills and management, as well as Rooms Division skills and management. These modules tend to be during the initial stages of the qualification. Midway through the international qualifications, are business management modules. Modules like accounting, costing and revenue control, fundamental economics are combined with people-focused modules such as sociology, professional communication, soft skills development and languages.
  • Another similarity is the incorporation of Workplace Integrated Learning (WIL). In Australia, two semesters are set aside for industry experience. On inspection of the business qualifications offered in many of the UK's business universities, there is WIL. On-campus learners will spend two years and will spend one year in the industry. There is an integration of e-learning modules into international qualifications. 
    		•

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

    Horizontal Articulation:
  • Bachelor of Commerce in Business Management, NQF Level 7.
  • Postgraduate Certificate in Education, NQF Level 7.

    Vertical Articulation:
  • Postgraduate Diploma in Management, NQF Level 8.
  • Postgraduate Diploma in Marketing, NQF Level 8.
  • Postgraduate Diploma in Human Resource Development, NQF Level 8. 
    		•

    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.
     
    1. The Swiss Hotel School SA (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.