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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Advanced Diploma in Tourism and Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
124226  Advanced Diploma in Tourism and Hospitality Management 
ORIGINATOR
University of Johannesburg 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Advanced Diploma  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Not Applicable  NQF Level 07  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered  EXCO 0832/25  2025-06-03  2028-06-03 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2029-06-03   2032-06-03  

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 replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
111144  Advanced Diploma in Hospitality Management  Not Applicable  NQF Level 07  120  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of the Advanced Diploma in Tourism and Hospitality Management is to provide graduates with an academic learning opportunity to develop academic knowledge and the skills to operate and manage within an inter-disciplinary tourism and hospitality environment while demonstrating independent cognitive and applied research skills. Qualifying learners will be prepared to enter the industry at a middle management level and to utilise and apply critical thinking skills and problem-solving techniques.

Learners should be able to demonstrate and understand current thinking, practice, theory and method in the fields of Strategic Tourism and Hospitality Management Studies, Contemporary Tourism and Hospitality Marketing, Interest in Tourism and Hospitality, and Introduction to Research Methodology. A choice of one elective per semester for hospitality learners, which broadens the scope for specific application of Revenue Management in Hospitality, Sociology of Food and Beverage/Hospitality Logistics and Supply Chain Management, and for Tourism learners, Tourism Development A and Tourism Development B.

The qualification has been designed to meet the growing managerial needs of the Southern African hospitality marketplace. Learners will get the opportunity to develop practical and operational expertise in the industry, the qualification will provide learners with a general formative, comprehensive education in aspects of business management, revenue management in hospitality, contemporary marketing, and human resources management, nutrition, sociology of food and beverage, and hospitality logistics and supply chain management with reference to the tourism and hospitality industry.

The qualification will prepare learners for postgraduate study through the deepening of their knowledge and understanding of the discipline, theories, methodologies and practices. It further provides learners with advanced theoretical knowledge for continued development through systematic understanding of current thinking, practice, theory and method in the fields of management studies.

Rationale:
The Hospitality and Tourism Industry has been earmarked as one of the main drivers of the future economy of Southern Africa, which has become a world-class tourism destination. The hospitality and associated industries have experienced exceptional growth. Thus, there is great demand for appropriately trained managers in the Hospitality and Tourism Industry. The qualification meets the specific needs of the tourism and hospitality services sector, which provides food, beverages and accommodation to a paying guest. The hotel/accommodation, catering, restaurant, hospitality and lodge industries, and events management industries are part of this sector.

Consultations were held to determine the changing needs of these sectors by means of a Tourism and Hospitality Industry advisory board, lecturer experiences and knowledge of the working environment and of the literature reporting changes in the educational requirements of graduates. The qualification will facilitate the development of operations within an inter-disciplinary tourism and hospitality environment.

Tourism and hospitality are the fastest-growing industries in the world, and increasingly important to the African and global economy. The industry is a fast-changing, dynamic industry that operates in the Volatile, Uncertain, Complex, and Ambiguous (VUCA) world. Various job opportunities are available in the sector namely: Travel agent, Tour operator, Marketing manager, Event planner, various hospitality operational divisions, restaurant managers, chefs, food and beverage operators and great possibilities of entrepreneurial initiatives dealing with local and foreign nationals from different social and cultural backgrounds while helping to enjoy their visit. New positions are created, as the industry is expanding and adapting to new ways of service, product and technological development.

A good understanding of the tourism and hospitality business environment drives business success. The qualification aims to develop competencies to analyse, interpret and question tourism and hospitality management issues within an African and global context as well as the Sustainable Development Goals (SDGs). The qualification provides learners with the opportunity and capacity for continued learning in the fields of Tourism and Hospitality Management at a higher NQF level.

Successful completion of this qualification will allow learners to apply for careers such as Food and Beverage Manager, Accommodation Manager or a position in any of the departments within a tourism and hospitality business.

The range of typical learners who graduate from this qualification will satisfy the growing need for tourism and hospitality operational managers and professionals with an added interest in research, with a practical grounding. This is fast becoming the established trend internationally. Learners who complete the qualification can successfully pursue a career in management within sustainable operations in the tourism and hospitality industry. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The Faculty of Management 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 Faculty of Management will endeavour to assess prior learning and award credit where relevant.

The Faculty of Management manages RPL according to the institution's RPL policy, which will be applied as follows for purposes of this qualification, as set out in the Faculty of Management policy:
¿ Through RPL, a learner may gain access, advanced placement, or recognition of status, on condition that he/she continue his/her studies at the institution.
¿ Recognition takes place in terms of requirements and procedures applied by the Faculty of Management.
¿ RPL in the case of a learner not complying with the formal entry requirements.
¿ Is based on other forms of formal, informal and non-formal learning and experience.
¿ Is considered only where prior learning corresponds to the required National Qualifications Framework (NQF) Level.
¿ Takes place where prior learning in terms of applied competencies is relevant to the content and outcomes of the qualification.
¿ Is considered in terms of an assessment procedure that includes a motivated recommendation by an assessment panel to the Dean's Committee of the Faculty of Management.
¿ Is finally decided upon by the Faculty of Management Dean's Committee.

The purpose of the institution's RPL, which directs the Faculty's RPL procedure, is to recognise prior learning to provide access to qualifications, grant advanced placement in qualifications and grant credits for modules on the principles and processes that serve as a basis for departmental RPL practices.

Entry Requirements:
The minimum entry requirement for this qualification is:
  • Diploma in Food and Beverage Operations, NQF Level 6.
    Or
  • National Diploma in Hospitality Management, NQF Level 6.
    Or
  • Diploma in Tourism, NQF Level 6.
    Or
  • Diploma in Tourism Management, NQF Level 6. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory and elective modules at National Qualifications Framework (NQF) Level 7, totalling 124 Credits.

    Compulsory Modules at Level 7,108 Credits:
  • Management IV, 20 Credits.
  • Contemporary Hospitality Marketing, 16 Credits.
  • Human Resources Management, 16 Credits.
  • Research Methodology, 20 Credits.
  • Tourism Development, 16 Credits
  • Revenue Management in Hospitality, 20 Credits

    Elective Modules at Level 7, 16 Credits (Choose one):
  • Hospitality Logistics and Supply Chain Management, 16 Credits.
    Or
  • Sociology of Food and Beverage, 16 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Strategically plan, manage and maintain various operational practices, structures and facilities in the Tourism and Hospitality Industry.
    2. Manage the practical aspects of tourism and hospitality facilities, including operations and supply chain management, food and beverage service management, nutrition, front office, housekeeping and accommodation, events management and legislation that deals with issues like health and safety requirements, licensing, smoke-free environments and gaming (gambling).
    3. Formulate, appraise, and independently perform functions associated with sustainable management and develop and apply appropriate advanced marketing strategies and fundamental techniques to the tourism and hospitality industry.
    4. Implement revenue management principles as a sustainable business practice.
    5. Manage resources and processes contributing to process improvement through assessment and evaluation of the tourism and hospitality industry.
    6. Develop a research proposal by identifying a topic related to the field of tourism and hospitality and addressing issues, and proposing solutions to the issues by identifying appropriate research methodologies. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Correctly identify and apply the terms and concepts associated with the general and strategic management of situations in the hospitality establishment.
  • Prepare a plan for optimal and sustainable operations in which various management techniques are selected and applied to the respective tourism and hospitality operations.
  • Maintain the operational practices and the various structures in the Tourism and Hospitality Industry is evident through identification, explanation and allocation of tasks and responsibilities of the various staff members in the organisation.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Accurately define and discuss operations, procedures, principles and supply chain management of the various areas in the tourism and hospitality facility are accurately identified and discussed.
  • Explain the management of the food and beverage service.
  • Correctly explain the procedures and practices of the front office, including employee-guest relations.
  • Demonstrate housekeeping and accommodation management and procedures.
  • Accurately describe all the requirements of managing, organising and staging events.
  • Outline and give details of all legislation, but in particular that related to nutrition, health and safety requirements, and any necessary licences.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Describe the functions associated with sustainable tourism and hospitality management.
  • Appraise applicable functions to improve sustainable management.
  • Demonstrate critical and analytical thinking relating to sustainable management in the Tourism and Hospitality Industry.
  • Demonstrate innovative marketing skills and knowledge in a tourism and hospitality organisation.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Describe sustainable revenue sources correctly.
  • Apply revenue management principles to ensure a sustainable business practice.
  • Demonstrate critical, analytical and innovative knowledge and skills regarding rooms division and revenue management.
  • Identify and describe, by means of a case study, the relevant principles of revenue management.
  • Explain the importance of room availability forecasts and identify data, ratios and formulas used by Front Office managers.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Identify relevant human resources and processes to improve the tourism and hospitality industry.
  • Manage identified resources and processes adequately.
  • Demonstrate critical thinking and leadership skills in a tourism and hospitality organisation regarding assessments and evaluations.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Correctly apply relevant criteria to identify a suitable research topic.
  • Demonstrate critical, analytical and innovative knowledge relating to research and research methodologies in the Tourism and Hospitality Industry.
  • Make appropriate recommendations relating to the research problem.

    Integrated Assessment:
    Assessment takes place in accordance with the institution's Assessment Policy. The qualification implements three summative assessments during a module, and one final summative assessment at the end of the module as a means of learning evaluation. The lecturer for each of the above-mentioned modules determines the assessment method to be used in each instance.

    Specific assessment regulations are determined by the Faculty Board, which approves the qualification's Associated Assessment Criteria, rules and regulations, which are communicated to learners in all learning guides. The development and implementation of assessment methods is based on the institution's principles of assessment. A variety of 'fit for purpose' methods of assessment are used by the assessor/s within a module to assess the learners as defined by the learning outcomes.

    Assessments include the following outcomes-based activities:
  • Observation of real or simulated tasks, e.g. practical exercises/demonstrations, role-plays, presentations.
  • Evaluation of a product after a task has been completed, e.g. projects, assignments, case studies, portfolios, artefacts, logbooks, reflective journals.
  • Questions, oral or written, used either separately or in combination, e.g. tests, examinations, including short or long questions, essays, multiple choice questions, etc.

    All assessment activities are accompanied by a memorandum/assessment marking guide. The number and range of assessment methods used are included in the Learning Guides. Every assessment opportunity carries a predetermined weight that takes the integration of the Exit Level Outcomes into account.

    Continuous formative assessments and summative assessments are employed to ensure that learners get feedback on their progress towards the achievement of the learning outcomes.
    The range of formative assessment strategies includes class assignments, advanced research projects, oral and multi-media class presentations, participation in and prep essays and seminar presentations. Self-assessment activities are included in the learning guides and online. In addition, learners will assess one another`s research work and evaluate case studies which reflect on the dynamics of tourism and hospitality. A proposal for the study, discussions with supervisor/s on the progress of the research and the presentation of the research findings will also be assessed.

    Summative assessment practices include the achievement of the exit-level outcomes by means of written assignments, as well as end-of-semester final examinations.
    University policy for semester modules is a minimum of four (4) assessments, of which 3 assessments are used to determine entry into the summative assessment. Final exams are conducted as a summative assessment.

    The types of assessment will range from theory assessments, case studies, industry industry-related problem-solving tasks

    The number and type of types of tests/assignments/projects/case studies will be addressed per module and by the lecturers concerned as formative assessments.

    The competences expected of the learners who successfully complete the programme are made clear during and through the teaching and learning methods for modules to enrich the variety of learning experience in the classroom (i.e. group discussions, debates, class exercises, PowerPoint presentations), the mode of delivery (face to face) and learning guides. A critical competency expectation is to ensure that the learners understand more advanced aspects of hospitality, which are applicable to all fields related to the development and management of businesses with a hospitality focus. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification has been benchmarked against qualifications offered by two international universities. Although the modules of these qualifications differ from the modules offered by the institution, the purpose and outcomes of these qualifications provide learners with a broad coverage of hospitality management, thus comparing favourably with the Advanced Diploma in Tourism and Hospitality Management offered by the institution.

    Country: United States of America.
    Institution: New York University.
    Qualification Title: Bachelor of Science in Hospitality, Travel and Tourism Management Duration: One year full-time
    Entry Requirements:
    Graduated with a GED or high school diploma equivalency

    Purpose/Rationale:
    The qualification will prepare learners for management positions in one of the largest economic sectors worldwide. Combining a thorough liberal arts program of study with industry-specific business classes, learners gain in-depth knowledge in areas of hospitality finance, sales and marketing, revenue management, special event planning, destination development, and food and beverage operations. Learners develop new hotel and resort concepts, market tourism destinations, and manage tourism and convention bureaus.

    Tourism management offers a broad range of career options for those who are interested in pursuing tourism jobs. The tourism sector has experienced incredible growth in the past decades. with 1.8 billion tourists, just over one in five people in the world will be travelling around the globe by 2030 (UNWTO). The qualification provides learners with the opportunity to secure internships at a broad range of tourism destinations, including Walt Disney World.

    Upon successful completion of the program, graduates will:
  • Comprehend the historical development of the industry, including its key global stakeholders, terminology and data/information sources.
  • Develop analytical and critical thinking skills by understanding the selection of appropriate research methods and data, and the principles of analysing data effectively to address industry challenges.
  • Develop the business skills and attributes required of contemporary, global hospitality and tourism professionals, to include the areas of management, service, leadership, communication, ethical responsibility, finance and technology.
  • Develop strong business writing skills, as well as engaging and effective presentation skills.
  • Develop a specialized focus on a specific area of study within hospitality and tourism.
  • Prepare for successful careers by integrating work experiences with academics.

    Structure:
    The program requires the completion of 128 credits, and learners may choose one of six concentrations listed below.
  • Event Management
  • Marketing and Analytics
  • Leadership and Management
  • Hotel Real Estate Finance and Development
  • Travel and Tourism Development
  • Entrepreneurship

    Similarities:
  • The New York University (NYU) and the South African (SA) qualifications share purpose and learning outcomes.
  • Both qualifications consist of compulsory and elective modules.
  • The modules in the two qualifications are mostly the same in terms of the focus areas

    Differences:
  • The SA qualification is offered over one year full-time time while the NYU qualification is offered over four years full-time.
  • The NYU qualification accepts applicants who have completed the high school qualifications, whereas the SA qualification admits learners who have completed the undergraduate Diploma in a cognate field.
  • The NYU qualification consists of six specialisations, while the SA qualification consists of two specialisations.

    Country: Australia.
    Institution: Holmesglen Institute
    Qualification Title: Bachelor of Hospitality Management.
    Duration: 3 years
    Entry Requirements: Year 12

    Purpose:
    Hospitality Management is a comprehensive three-year degree designed to equip learners with essential operational and management skills for the global hospitality industry. Learners will gain hands-on experience and professional insight, preparing for leadership roles across various sectors. Graduates emerge as innovative, adaptable professionals, ready to lead and contribute to a dynamic, inclusive industry.

    Structure:
    The qualification consists of 20 compulsory modules and 4 electives covering managing, operating, designing, and leading organisations in the hospitality sector.

    Similarities:
  • The Holmesglen Institute (HI) and the South African (SA)qualifications share a similar purpose.
  • The outcomes of the HI qualification compare favourably with the SA qualification.
  • Both qualifications consist of compulsory and elective modules.

    Differences:
  • The HI qualification takes three years, whereas the SA qualification takes one year.
  • The SA qualification accepts applicants who completed the undergraduate qualification in a cognate field, while the HI qualification accepts applicants who completed the high school qualification.
  • The HI qualification consists of a work-based placement in the final year, while the SA qualification does not include work-integrated learning. 
    		•

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

    Horizontal Articulation:
  • Advanced Diploma in Ecotourism, NQF Level 7.
  • Advanced Diploma in Hospitality and Hotel Management, NQF Level 7.
  • Bachelor of Business Administration in Hospitality Operations Management, NQF Level 7.
  • Bachelor of Commerce in Tourism and Hospitality Management, NQF Level 7.
  • Bachelor of Hospitality Management, NQF Level 7.

    Vertical Articulation:
  • Bachelor of Arts Honours in Tourism, NQF Level 8.
  • Bachelor of Arts Honours in Tourism Management, NQF Level 8.
  • Bachelor of Business Administration Honours in Hospitality Business Strategy, NQF Level 8.
  • Bachelor of Commerce Honours in Tourism Management, NQF Level 8.
  • Postgraduate Diploma in Hospitality, Tourism and Event Management, NQF Level 8.
  • Postgraduate Diploma in Hospitality Management, NQF Level 8. 
    		•

    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.
     
    NONE 


    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.