|1. Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made.
2. Work effectively with others as a member of a team, group, organisation and community.
3. Organise and manage oneself and one's activities responsibly and effectively.
4. Collect, analyse, organise and critically evaluate information.
5. Demonstrate an understanding of the world as a set of related systems by recognising that the problem solving context does not exist in isolation.
6. Reflect on and explore a variety of strategies to learn more effectively.
7. Explore business and career opportunities.
8. Develop entrepreneurial opportunities.
9. Communicate effectively using visual, mathematical and language skills in the modes of oral and/or written persuasion.
10. Demonstrate effective and responsible decision making.
11. Stimulate and develop thinking patterns involving creativity.
12. Interpret information received via the media and other sources.
13. Remain receptive and responsive to current trends and developments.
14. Use technology effectively and responsibly.
15. Conduct research independently.
Hospitality Studies (Credits 30)
Introduction to the Hospitality Industry
Explain the potential impact of tourism on the creation of jobs and the general economy, and its impact on the hotel industry specifically.
Explain the structure of the South African tourism industry and how the hotel industry fits into that structure.
Show understanding of the various types of accommodation establishments and explain the different types of products and services offered by different operations.
Give an overview of the hospitality industry as a career choice and explain the various common departmental and staffing structures.
Give a brief overview of each of the major departments within a hotel and of the restaurant and catering industry.
Give a brief summary of the history of the hotel industry in Europe and the development of the industry internationally.
Give an overview of the historical development of the South African hotel industry.
Give an overview of the various governing bodies, associations and unions that influence the hotel industry, among others FEDHASA, the Tourism Business Council, the HITB, Satour, The Department of Environment and Tourism, the Association of Independent Hotels.
Give an explanation of the minimum hygiene requirements of the hotel, restaurant and catering industry.
Explain the basic safety and security requirements of the hotel, restaurant and catering industry.
Display cultural awareness in your dealings with customers and fellow employees.
Communications and Guest Relations (Credits 34)
Discuss the importance of providing exceptional service.
Discuss how to provide high-quality service.
Discuss how guests evaluate service.
Discuss the importance of good grooming, body language and a positive attitude.
Deal with complaints.
Deal with angry guests.
Explain what an internal customer is and recognise the role of the internal customer.
Explain the important aspects of communication.
Discuss the difference between verbal and non-verbal communication.
Discuss the main barriers to communication and methods of overcoming these.
Discuss the role of the sender and the receiver in the communication process.
Explain the role of the medium and language used in communication.
Describe how poor communication can affect guest service.
Describe the impact and forms of non-verbal communication.
Explain the difference between positive and negative body language.
Improve your own body language.
Describe the role of listening in the communication process.
Explain the important factors and barriers influencing listening skills.
Take steps to improve your own listening skills.
State why listening is an important aspect of quest service.
Explain the need for being able to ask questions effectively.
Be able to formulate open and closed/direct and indirect questions.
Improve your skills in asking questions.
Summarise the role of the telephone in the hospitality environment.
Explain the importance of speech and voice quality.
Explain the significance of listening skills in telephone communication.
Know how to take messages.
Hygiene (Credits 23)
Explain the necessity for hygienic food practices in the kitchen.
Explain the need for maintaining a professional and hygienic appearance in the kitchen.
Detail the types of pathogenic bacteria and explain how they can be transmitted in the kitchen.
Detail the symptoms of food poisoning.
Control the growth of bacteria through temperature control.
Explain the principles of washing up.
Discuss the prevention and control of pest infestations in kitchens.
Purchasing, Control and Costing
Explain the functions of the purchasing department.
Discuss the 'ten commandments' of purchasing.
Explain the sources of purchasing and the methods hotel and catering establishments use to buy.
Discuss and demonstrate the procedures used in the purchasing process
List the reasons for making a product (or service) rather than buying it.
List the reasons for buying a product (or service) rather than making it.
Discuss the importance of storekeeping and the functions of the staff in the stores.
Explain the layout of the stores and receiving area for effective work-flow and security.
Discuss and demonstrate the procedures used in storekeeping.
Explain the control procedures used when receiving goods.
Discuss and demonstrate the procedures for issuing food and beverage items from the stores.
Catering Theory 1
Explain the different needs that customers have when they use the different types of catering establishments.
Discuss generally the dietary laws of the different religions and one in detail (from your research).
Explain the responsibilities of each of the parties in the kitchen, which will enable you to assess the organisation of your catering establishment, or the one that you will work in one day.
Describe the flow of work in a kitchen from storage to the completion of service and identify the food production system used in the establishment that you work for.
Explain the factors that are considered when planning kitchens as well as the effective use and lay-out of equipment to allow for efficient workflow.
Be aware of the different commodities available for the preparation of food and be able to discuss the cuts of meat or poultry that could be used in the various cooking methods.
Describe the considerations given to nutrition when planning menus.
Explain which five food groups make up a balanced diet.
Identify which foods are contained in each food group.
Discuss the considerations when planning menus, that is, the customer and the establishment, and be able to apply the considerations to the establishment that you work in.
Explain the difference between an a la carte menu and a table d'hote menu.
Describe the different meals and what dishes they might have.
List the dishes in order for a full menu.
Describe the eleven cooking methods discussed in this study unit and describe one type of food that might be prepared using each method.
Identify the safety requirements that a chef should observe when frying.
Describe the eight main sauces and give one example of a derivative sauce and what it contains.
Describe the different types of soups and discuss the differences between them.
Describe the different tastes that people have for grilled steak and be able to identify what the steak should look like when cooked.
Describe one beef, pork and lamb cut that would be used for the various cooking methods.
Explain the different types of poultry that are serve and on type of cooking method used for each.
Describe the five main preparation techniques for eggs.
Explain what farinaceous dishes are and name and describe four farinaceous dishes.
List the different raising agents used in baking, and explain how these cause the food to rise.
Describe the four main cake making methods.
Describe how bread is make using yeast as a raising agent.
Describe the different types of pastry that are made and their characteristics.
Explain the term 'garnish' and identify the garnish used by giving the names of three dishes.
Food and Beverage Control
Explain why a food and beverage control system is necessary.
Describe the factors that affect the controls in system.
Discuss the principles of a control system.
Recognise the stages in the system where financial losses can occur.
Describe the precautions you need to take at each of these stages to prevent losses.
Understand the calculation of food cost and food cost percentages, and beverage cost and beverage cost percentages.
Understand the need for standards for food costing.
Describe how sales histories are used in planning and how to forecast sales.
Understand proportional costing.
Know how to present month-end costing and how to explain deviations from the original standards.
Food and Beverage Studies (Credits 23)
List the requirements for and expectations of a professional food service provider
Explain the scope of the job of the professional waiter
Discuss the need for hygienic work practices in the food service areas
Explain the personal attributes of good food service personnel
Discuss the historical influences on the modern restaurant and food service industry
Explain the variety and style of food service outlets in hotels
Discuss the similarities and differences between food service styles in the hotel industry and food service styles in independent restaurants
Discuss the classification of various types of restaurants and food service outlets
Give an explanation of the various styles and types of service and where and when these styles are likely to be used
Explain how and under what circumstances the various styles can be combined
Give the advantages and disadvantages of the various styles of service
List the skills required for each style of service
Give a summary of the history of the menu and the relevance of that history to modern menu structure
Describe each of the courses in the classical menu structure
Describe each of the courses in the modern menu structure
Describe four off-menu courses
List at least twenty dishes and their traditional accompaniments
List the standard procedures required for the preparation of a food service operation prior to service
Describe the standard table lay-up for table d'hote and a la carte menus and give an overview of the implications for modern day service
Describe the standard procedures for the greeting and seating of Guests on arrival in a restaurant
Describe the standard procedures for the taking or orders and selling of menu items to the Guest
Describe the standard procedures for the serving of food and the maintenance of service contact throughout the meal
Describe the standard procedures for the clearing of tables during the meal times
Describe the standard billing and payment procedures at the end of the meal
Describe the procedures for clearing and closing down the restaurant operation after service
Describe the Procedures for Setting up and Counter and a Fast Food Service
Identify standard table cutlery commonly used for table lay-up for both a la carte and table d'hote menus
Identify some of the less common cutlery used for serving speciality dishes
Identify crockery and flatware used for both service and table lay-up
Identify different types of pots and utensils used when you serve hot beverages
Identify the trolleys used in Gueridon service
Identify glassware used for serving wine and other alcoholic and non-alcoholic beverages
Outline the steps in caring for and cleaning of glassware
Explain the process involved in producing red and white wines
Explain the difference between natural and fortified wine
Explain the difference between dry, off-dry, semi-sweet and sweet wines
Give a brief description of the various categories of natural and fortified wines and know the different production processes
Give a brief historical overview of the development of wine in South Africa
Give an explanation of the 'wine of origin' seals used to control the use of the 'wine of origin', 'cultivar', and 'vintage' terms in wine labelling
List the most important cultivars used to produce wine in South African wine and liquor
List the main steps involved in serving wine
Explain how you brew beer in simple terms
List the important steps for handling and storing beer
List the main steps involved in serving beer
Liqueurs and spirits
Give a description of the various types of spirits available
Explain what a liqueur is and list some of the most important ones
List the main steps involved in serving liqueurs and spirits
Hospitality Management 1 (Credits 32)
Guest Relations Management
Explain the role of management in developing a customer-driven culture within organisations
List the barriers to developing a culture of good guest service
Explain the importance of interdepartmental communication and teamwork in providing good guest service
Explain the importance of setting standards in providing guest service
Explain the importance of providing the infrastructure and systems within which guest service is to be delivered
Explain the importance of measuring guest service and guest satisfaction
Explain the importance of monitoring the process of guest service to ensure that standards and systems remain relevant and up to date
Supervision and Training
Identify the main tasks of supervisors
Understand the needs for effective planning and decision making
Understand how to use schedules for effective planning
Describe the supervisor's responsibilities in the organising process
Describe how to develop performance standards
Compile a job description
Describe the reasons why supervisors should be effective leaders
Develop a motivational strategy for your staff
Describe how to monitor performance and control performance
Recognise the importance of a planned general and departmental induction
Plan an on-the-job training session for a specific task
Explain the requirements for a successful training session
Identify the labour legislation that is likely to affects your work environment, and be able to discuss the impact of these
Explain the disciplinary process including substantive and procedural fairness
Describe how grievances are handled in organisations
Food and Beverage Studies (Credits 20)
Explain the role of the restaurant operation within the hotel environment
Explain the difference between the hotel restaurant operation and an independent restaurant operation
Give a detailed description of the different types and styles of restaurant operation
Describe the various possible table set-ups and explain the space requirements involved
Explain the important elements of menu planning for various types of restaurant operations
Explain the various factors that will influence the staffing structure of a restaurant operation
Explain the important elements of restaurant staff management and control
Explain the important elements of seating and service
Give a summary of the contents of a procedure and training manual
Explain the role of the banqueting department within the hotel environment
Explain the difference between the hotel banqueting operation and an independent conference centre
Illustrate the staffing structure of a banqueting operation
Describe the functions of each member of staff in a banqueting operation
Describe the different types of functions that may be handled by a function venue
Describe the various possible table set-ups and explain the space requirements involved
Use a function booking sheet to take down the details of a function booking
Draw up a function booking and confirmation procedure
Explain the important elements of menu planning for various types of functions
Explain the protocol that should be followed at wedding receptions, formal banquets and important official functions, and the order of service that may be followed
Explain what additional factors should be taken into account for outside functions
Describe the important factors in staffing a beverage operation
Explain the important elements of liquor stock control
Set up a simple requisition, issuing and bar stock system
Explain the implications of computerised control systems
Describe how to make at least fifteen of the best known and commonly ordered cocktails
Explain the service and mixing of various types of spirits
Describe at least fifteen of the most important and commonly used liqueurs
Explain which glasses are normally used for the service of the various types of liquor, cocktails, fruit juices and minerals
Catering Theory II (Credits 20)
Kitchen Organisation and Planning
Explain the structure of the kitchen, how it evolves in large and small kitchens and the tasks associated with the different positions in the kitchen
Discuss the flow of work in the kitchen
List and explain the different types of production systems that are used in hotel kitchens
List six types of large equipment and six types of small equipment (ancillary) used in the kitchen and explain its use
Discuss the main areas contained in a kitchen for example, pastry, production, still room, and be able to describe the ideal lay out for these areas
Discuss the layout of a kitchen taking into consideration, menus, production methods, workflow, areas of production, equipment, flooring, lighting, ventilation and equipment and be able to use this information to plan a small kitchen for a hotel
Explain the fundamental structure and functioning of the components of food
Discuss the nutritional value of food products
Be able to apply good nutritional principles to menu planning
Understand how food psychology plays an important part in determining nutritional menus
Demonstrate an understanding of the commodities that are available to you in the preparation of food
Identify the types of commodities used in different dishes on a menu
Apply the knowledge gained in the study unit of menu planning where you will be required to plan menus with consideration to texture, colour, aroma, appearance and taste
Know the origins of the various commodities
Explain the different menu types associated with the different styles of service
Explain the order of dishes for lunch and dinner
Detail the considerations given to planning menus
Be able to plan and write a simple menu in proper sequence
Discuss the impact of a good menu design as a sales tool
Complete a recipe card and calculate the cost of a recipe and a portion
Calculate the selling price of a portion
Evaluate the hygiene and safety aspects of a food preparation environment and understand why you should apply correct practices
Understand the guidelines of basic cooking methods so that you can manage cooking systems
Evaluate the suitability of a menu for different service environments
Evaluate the quality of food and establish where errors have been made
Advise staff on how to correct problems with the flavour, texture, aroma, consistency and presentation of food
Hotel Accounting I (Credits 28)
Describe four main business structures
Explain why financial information is important for the various people and departments who use it
Discuss the hotel's specific procedures when it comes to the night audit
Be able to identify the differences between profit and service centres within the hotel and give examples
Identify the three main objectives of the accounting role within the hotel
Explain the front office accounting system
Identify the controls that are used in the accounting cycle
List the main objectives of accountancy
Describe the basic accountancy concepts
Explain what the following mean:
a. The double-entry system
b. An account the accounting equation
c. Source documents (and be able to give examples)
g. Expense, and
h. Owner's equity
Explain the differences (with examples) of income and expenditure
Explain the use of basic T-accounts
Explain the uses of journals (such as the cash receipts and cash payments, journals, purchases journal, sales journal, purchases returns and sales returns journal)
Post to the general ledger
Enter a journal entry into the general ledger
Know how to enter entries to journals accurately and correctly
Know how to accurately check transaction documents and account balances to ensure that they are matching
Prepare a trial balance
Determine the importance of the trial balance within the accounting cycle
If given a set of financial transactions, be able to identify the correct account categories
Hotel Law (Credits 15)
Explain the legislation pertaining to the granting of liquor licences, particularly in the hotel industry
Discuss the liquor legislation that affects the hotelier
Know and understand the terms used in the legislation, for example, statutory law, common law, the HITB, the CCMA, temporary licences, and so on
Describe the obligations of the hotel manager with respect to liquor legislation
Explain how the law of contract affects the hotelier, particularly in respect to reservations, deposits, guest absences, loss of guest property, injury to guests and ejectment of guests
Describe the hotelier's rights when a guest leaves the hotel without paying his or her outstanding accounts
Describe the major areas covered in labour legislation, namely, the Labour Relations Act, The Basic Conditions of Employment Act, The Wage Determination Act, and The Bargaining Councils Act
List the records that the hotelier needs to keep in relation to staff salaries and employment
Describe the financial returns the hotelier needs to make, as contained in legislation
Describe the considerations the hotelier must take when dismissing staff
Be aware of the types of inspections that may take place by statutory bodies and local government authorities
Introduction to Computers (Credits 10)
Demonstrate the ability to:
a. Identify the need for you to be computer literate and the limitations placed on you if you are not computer literate
b. Identify various career paths available to you if you are computer literate
c. Explain the difference between hardware and software
d. Differentiate between the various hardware peripherals and describe the use of each (examples included in range hardware, printer, monitor) economy
e. Describe the function of each peripheral
f. Describe the role of software in computers
g. Describe the uses of a word processing software, spreadsheet software and database software and give examples
h. Describe how data is transferred between computers