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
Specific Outcomes:
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)
Guest Relations
Specific Outcomes:
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.
Communications
Specific Outcomes:
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.
Non-verbal communication.
Describe the impact and forms of non-verbal communication.
Explain the difference between positive and negative body language.
Improve your own body language.
Listening.
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.
Question technique.
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.
Telephone technique.
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.
Front of House I (Credits 23)
Specific Outcomes:
Demonstrate an understanding of the historical beginnings and development of the lodging industry
Appreciate the term 'target market' and list target markets of the accommodation industry
Know the different types of lodging establishments
Describe the different ways hotels can be classified, using examples
List the characteristics of an accommodation establishment
Know the different types of hotel ownership
Compare the three main types of service that exist in hotels
Describe the departments of the rooms division and appreciate the interaction of the front office has with these departments
Discuss basic front office organisation
Recognise functional areas and positions in the front office
List the types of front office equipment and recognise which are used in automated and non-automated hotels
Explain the activities that occur at each phase
Describe the sales function of a front desk and reservations agent at a hotel
Determine the types of reservations that can be made and the consequences attached to each
Describe the following terms:
Walk-in
Up selling
Perishability of a room
Overbooking
Cancellation of a reservation
Describe reservation processes and recognise possible areas of misunderstanding between the hotel and the quest
List the different methods of recording reservations
Outline the treatment of group bookings
Define pre-registration activities and evaluate their importance
Discuss the importance of completing the registration card
Provide guidelines for group registration
Discuss the relevance of establishing a method of payment at registration
Outline the process for walking a guest
Identify the pre-arrival and arrival phases of the guest cycle and comment on
Distinguish between the different types of keys and how they should be controlled
Know how to advise a guest on VAT refund procedures when they leave South Africa
Talk about some of the duties you will carry out for hotel guests
Discuss the duties you have to carry out for your colleagues and supervisors during these phases
Discuss how important a good telephone manner is and how you would handle incoming and outgoing calls
Discuss the difference between call accounting systems in non-automated systems and fully automated systems
Talk about the various room status terms
Discuss how important it is to update the status of the rooms and which departments may be involved
Discuss how important it is to:
Prepare a positive image as a front office agent
Keep front office tidy and organised at all times
Discuss the steps to follow to safely store guests' property which could include
Luggage
Safety deposit boxes
Lost and found property
Discuss how you would deal with complaints form guests
Discuss what steps to follow when you check guests out
Tell the difference between UK and US English front office terms
Understand and be able to advise a visitor to your hotel on the VAT refund procedures upon their departure from South Africa
Work a manual system of accounting and apply the principles to the computerised system in a hotel
Sketch the flow of information relating to the accounting process
Concentrating on the account records and collections of the rooms division
Explain the following terms and how they fit into the Front Office:
Voucher
Ledger account
Duty ledger
Rooms ledger
Transfer journal
Non-room department sales
Allowance
Corrections
Posting
Produce a folio for a guest based on a fictitious example
Calculate and concert Rands to foreign currency and foreign currency to Rands
Be aware of the documentation that the guests are given by the front desk agent when exchanging foreign currency
Understand the importance of control in the front office department
Explain how cash, expenses and sales are controlled in the front office
Explain how each of these control systems operate
Describe the security issues a hotel needs to consider
Explain the kind of security function the front desk agent performs while on duty at the front desk
Describe the procedures for handling
Bomb threats
An armed robbery
Safe keeping of weapons
Other emergency procedures
A situation where a dead person is found in a hotel bedroom
Provide guidelines for controlling the entry to the hotel of:
Delivery persons
Disorderly guests
Visitors of guests and staff members
Prostitutes
Suspicious persons
Appreciate the effect VIP's or presidential parties have on your hotel and describe a typical VIP procedure
Accommodation Services
Specific Outcomes:
Explain the organisation of the housekeeping department of the hotel
Describe the duties and responsibilities of the housekeeping employees
Understand how the housekeeping department needs to co-operate with the various departments of the hotel
Explain the personal attributes and hygiene requirements of a housekeeping staff member
Explain the various procedures that are used for cleaning in the housekeeping department
Explain the daily work procedures carried out by the supervisor in the housekeeping department
List and explain the various types of equipment and cleaning materials used in the housekeeping department and their uses
Explain the considerations that housekeeping made with regards to safety and security
List the procedures that are used when a fire breads out in the hotel
Explain how room status is recorded in the housekeeping department and the room status acronyms used (added)
Understand and be able to explain the importance of daily planning, costing and controlling in the housekeeping operation
List and explain the various types of equipment and cleaning materials used in the housekeeping department and their uses
Understand the advantages and disadvantages of contract cleaning
To plan/design a linen room from the information gained in the unit
Explain the procedures that are used with clean and dirty linen in the linen room
Explain the uniform handling procedures
Know how to control inventory of the various items found in the housekeeping department
Understand the considerations made when choosing furniture, fabrics, fixtures, fittings and linen for the housekeeping department
Explain the different types of pests that can be found in the housekeeping department
Explain the ways in which pest control is implemented in the housekeeping department
Explain the considerations that housekeeping made with regards to safety and security
List the procedures that are used when a fire breads out in the hotel
Describe how the maintenance reporting system works in the hotel
Explain why communication is vital in the housekeeping department and list the various ways in which the housekeeper can improve communication with the employees of the department
Describe a strategy the housekeeper could use to motivate the employees of housekeeping
List and describe the essential information that should be given to staff in relation to their job, when recruited into the housekeeping department
List and explain the purpose of the various records kept by the housekeeper
Hygiene (Credits 23)
Specific Outcomes:
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
Specific Outcomes:
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
Specific Outcomes:
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
Specific Outcomes:
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)
Specific Outcomes:
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
Wine
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
Beer
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
Specific Outcomes:
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
Specific Outcomes:
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
Maintenance and Security (Credits 20)
Security
Specific Outcomes:
Explain the difference between Safety and Security
Summarize the main functions of a hotel security officer
Evaluate the important characteristics of various hotel security personnel
Analyse the various security risks that may be faced in a hotel or accommodation establishment
Explain the role of the Security Officer in the following areas:
Security of Property and Goods
Security of Guest and Staff
Fire Prevention, Occupational Health and Safety
Legal aspects of Security
Loss Control and Risk Management
State the main Statutory provisions that will affect a security operation
Explain the meaning of Loss control
Maintenance
Specific Outcomes:
List the objectives of the maintenance department of a hotel
Explain the organisation of the maintenance department and the jobs associated with the department
Discuss the safety measures that the maintenance manager must consider with regards the staff of his or her department
Explain the two main types of maintenance in hotels
Identify and briefly discuss the types of wall coverings used in hotels, and the considerations made when choosing wall coverings
Identify three types of floor coverings, and discuss their characteristics and the area where they should be used
Explain how carpets should be maintained
Describe the options a hotel manager should consider when th or she chooses furniture and machinery and plant equipment
Explain how the main water supply of the hotel works and the material that is used in its structure
Discuss the local and central hot water systems, and give one example of each.
Describe the main characteristics of sanitary ware used in hotels (sinks, toilets, wash hand basins, baths and urinals).
Explain the purpose and functioning of grease traps
Calculate the costs of various fuels
List the advantages and disadvantages of gas and electrical appliances
Describe how the extract system and the air-conditioning system of ventilation work
List six safety precautions for using electrical appliances
Describe the flow of electricity from the mains to different areas in the hotel
Prepare a flow chart of how a maintenance reporting system works, and list the objectives of the reporting system
Discuss fire prevention, the various types of fire-fighting equipment
Discuss what to do in the event of an outbreak of fire in a hotel
List and explain the different classes of fires and the methods that are used to extinguish these fires
Identify three types of pests found in hotel buildings that the maintenance manager should be concerned with, and discuss their prevention and elimination
Maintenance Management
Specific Outcomes:
Describe the major tasks of the maintenance manager with regard to planning, organising, leading and control
Define the term 'emergency maintenance' and explain how the emergency maintenance is handled in the hotel
Define the term 'preventative maintenance'
Describe the major components of a preventative maintenance system
Describe the way in which each of the preventative maintenance components are used to achieve the department's goal
Explain how the hotel bedrooms are maintained through a preventative maintenance system
Explain how you would implement a preventative maintenance system in the hotel
Describe how the maintenance reporting system works in the hotel
Describe the maintenance budget and how this assists the manager in controlling the financial resources of the department
Describe two ways in which maintenance costs can be allocated to departments in the hotel
Describe how the maintenance manager could control the stock in his or her department
List 15 environmental considerations that the maintenance manager should observe
Describe the major staffing functions of the maintenance manager (namely, defining tasks, job specifications, interviewing and selection, employee motivation and training)
Front Office Management (Credits 20)
Front Office Management
Specific Outcomes:
Describe the role of the front office manager
List the components of the service package, giving front office examples
Explain how you would go about implementing a guest relations management system in the front office department
Describe, using a case study, how you would train your staff to handle complaints that the front office might receive
Manage hotel reservations systems
Explain the term 'yield management' and be able to use a working example to demonstrate understanding of the topic
Maintain a guest history system and understand how this system contributes to positive customer relations for the hotel
Explain the process of room allocation
Describe the two main ways in which prices (tariffs or rates) are set in hotels
Calculate a simple, cost-based pricing structure, using a given example
Explain the difference between seasonal rates, weekender rates, bed and breakfast rates, exclusive rates and inclusive rates
Explain the ways in which hotels can increase their rooms' turnover (revenue)
Calculate a simple overbooking exercise for a hotel
Describe the direct and indirect methods that the hotel uses to make customers aware of the rooms division product (rooms)
Define the control process in the rooms division department
Briefly describe the control of accounting processes in the front office
Define and explain the term 'night audit'
Calculate: room occupancy, accumulating room occupancy, bed occupancy, and accumulative room occupancy percentages; average room rate, and average guest rate
Prepare a five-day forecast using a provided example
Describe the basic principles and practices of management
Explain how teamwork contributes to a stable and motivated workforce
Explain how the budget is used to control resources in the department
List steps you could take in your role as front office manager to safeguard the health and safety of guests and staff
Food and Beverage Studies (Credits 20)
Restaurant Management
Specific Outcomes:
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
Banqueting Management
Specific Outcomes:
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
Beverage Management
Specific Outcomes:
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
Specific Outcomes:
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
Nutrition
Specific Outcomes:
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
Commodities
Specific Outcomes:
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
Menu Planning
Specific Outcomes:
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
Cookery Theory
Specific Outcomes:
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)
Hotel Accounting
Specific Outcomes:
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
Define 'accountancy'
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)
d. Assets
e. Liabilities
f. Revenue
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)
Hotel Law
Specific Outcomes:
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)
Specific Outcomes:
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 |
