[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: 

Master of Management in Food Service
Management 
SAQA QUAL ID QUALIFICATION TITLE
97075  Master of Management in Food Service Management 
ORIGINATOR
Vaal University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Master's Degree  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  180  Not Applicable  NQF Level 09  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

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.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
Learners obtaining this qualification will be able to demonstrate a high level of overall knowledge in the Hospitality field ranging from fundamental concepts to advanced theoretical or applied knowledge.

Rationale:
Learners obtaining this qualification will be able to contribute to the improvement and development of the functions and operations of some specialised area(s) of the Hospitality industry, as well as to demonstrate a high level of overall knowledge in such specialised area(s), ranging from fundamental concepts to advanced theoretical or applied knowledge. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
A panel will assess the applicants RPL portfolio according to the institution's RPL policy. The portfolio will entail the following:
  • Four year qualification or equivalent
  • Evidence of substantial experience and professional development in the field of Hospitality/Food & Beverage/Food Service Management.

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • Postgraduate Diploma in Food Service Management, NQF Level 8.
    Or
  • Bachelor of Science in Food Management, NQF Level 8. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
  • Research Dissertation, 180 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Compare, analyse and evaluate industry practices and strategies.
    2. Select appropriate research methodology to address a hospitality industry problem.
    3. Successfully apply research methods. Record, synthesise and analyse findings to offer meaningful recommendations. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Identify and solve problems, demonstrating responsible decision-making, originality and a critically evaluate/approach.
  • Demonstrate an understanding of the changing macro environment as a set of related systems by recognising that problem-solving processes do not exist in isolation.
  • Developing of entrepreneurial skills and opportunities within the hospitality industry.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Organise and manage time and research responsibly and effectively.
  • Collect, analyse, organise and critically evaluate information.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Use information technology effectively and responsibly.
  • Contribute to the full personal development of each learner as a researcher, the subject field and society at large, by making it the underlying intention of the tourism and hospitality qualification to make learners aware of the importance of:
    Participation as a responsible citizen in local, national and international community issues.

    Integrated Assessment:
    The learner's competence will be assessed by means of a proposal and dissertation that demonstrate:
    An understanding of the theoretical frameworks as well as the practices and strategies in industry. The ability to critically analyse industry practices and strategies. The insight to identify areas that need improvement or development. Familiarity with various research methodologies utilised in the industry. The skill to apply appropriate methodology. The ability to compile and analyse findings in order to make constructive recommendations. The written dissertation will demonstrate that all the capabilities have been integrated. 
    		•

    INTERNATIONAL COMPARABILITY 
    There are similar courses abroad in, for example, Australia, UK and the USA but individual institutions have unique offerings, which may/may not articulate with ours entirely. There is undoubtedly synergy in courses with variations ranging from slight to extreme synergy depending on the institution. Benchmarked against the following International Qualification: Master's Degree in Hotel & Food Services Management at Bournemouth University, Fern Barrow, and United Kingdom. 

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

    Horizontal Articulation:
  • Master of Technology in Food and Beverage Management, NQF Level 9.

    Vertical Articulation:
  • Doctor of Technology in Food Service Management, NQF Level 10. 
    		•

    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.
     
    1. Vaal University of Technology 


    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.