Bachelor of Business Administration in Hospitality Operations Management
Services - Hospitality, Tourism, Travel, Gaming and Leisure
Purpose and Rationale
Qualification Information
Purpose:
The purpose of this qualification is to provide learners with the opportunity to acquire knowledge and competence required to perform a variety of management functions across the different departments of the hospitality environment. The ability to successfully manage the operations in a hospitality business requires knowledge of hospitality functions and operations and the managerial aspects associated with a hospitality business. Operational areas include: food service, accommodation, housekeeping, events, facilities and finance. Learning in the operational areas are supported by modules focussing on business management, human resource management, project management, marketing and guest relations, in order to develop graduates with the competence to manage operations in the hospitality industry. Progression of learning is effectively achieved in the qualification through the logical development of skills, knowledge and competence, by providing foundational modules in the first year to provide the correct context and background, from where an increasingly more applied approach is followed in second and third year. Projects and assignments aim to combine and overlap the different learning areas of the programme as a whole where possible and appropriate, and the focus of simulations, case studies and experiential learning is on the management of the operational areas in second and third year.
Rationale:
The Hospitality industry is dynamic and must continually evolve to contribute competitively to new venture creation and employment opportunities. This industry makes significant contributions to both the South African national economy and the global economy. This qualification will provide an opportunity for new entrants and those already employed in the industry to achieve a formal qualification in the field of hospitality operations management. The programme, through the provision of applied theory and work-integrated learning, will develop the competencies that will provide learners with a competitive advantage in the employment market. The programme will expose students to the management, operations, and business functions of hospitality business and provides a foundation for graduates to enter the employment sector with appropriate skills and competence, and strategic problem-solving and decision-making abilities. Qualifying learners will acquire the competencies required to fulfil a variety of management roles in hospitality sectors. In this way, the programme will contribute to the socio-economic growth and help reduce the skills shortage of managers in the industry. The learning outcomes, course content, and qualification structure compare favourably with similar offerings in a national and international context providing for mobility and career progression. Qualifying learners from this qualification will also be prepared to enter into further related qualification at National Qualifications Framework (NQF) Level 8.
Career opportunities for qualifying learners in the hospitality industry as/in:
- Restaurant manager
- Food and Beverage
- Hospitality Marketing
- Human Resources
- Training Officer
- Guest Relations Manager
- Front Office Manager
- Executive Housekeeper
- Hotel Manager
Outcomes
- Demonstrate integrated knowledge of the hospitality industry and its services, operations and practices.
- Demonstrate the ability to apply management principles and practices to plan and manage operations effectively in a hospitality business.
- Demonstrate the ability to apply strategic management principles to support growth and sustainability in a hospitality business.
- Demonstrate the ability to apply project management principles to achieve objectives within a hospitality operational environment.
- Demonstrate an understanding of research principles and conduct basic research.
Assessment Criteria
Associated Assessment Criteria for Exit Level Outcome 1:
- Competence in the production and serving of food and beverage to guests
- Knowledge in safe handling and storage of food and beverage
- Application of principles and practices of hygiene and safety in food and beverage preparation and serving
- Planning, execution, and management of events and functions
- Identification and meeting of guests' needs and requirements
- Calculation of minimum and maximum stock levels of food and beverage consumables
- Application of good practices and principles of procurement
- Knowledge in measuring guest satisfaction
- Usage of industry standard accommodation booking and other hospitality related software systems
- Observance and application of principles of good house-keeping and regulations regarding occupational health and safety
- Applied knowledge of logistics and supply chain operations in acquiring and dispatching food, beverage, and materials
Associated Assessment Criteria for Exit Level Outcome 2:
- Operation and management of the Front Office of a hospitality business
- Development and application of housekeeping operational techniques
- Understanding of relevant labour and employment acts and regulations
- Recruitment, selection, appointment, and effective training of staff
- Staff planning and compensation budgeting
- Implementation of applicable law and regulations in the hospitality industry
- Knowledge of management principles and practices
- Usage of various formats and relevant technology for information production and communication
- Application of fundamental concepts and analytical techniques in hospitality management accounting
Associated Assessment Criteria for Exit Level Outcome 3:
- Contribution to effective decision-making and execution of operations for sustained growth
- Demonstration of innovative techniques for sustainability in a hospitality business
- Understanding economic factors impacting the business
- Knowledge and approaches to leadership practices
- Application of strategies for internal control and profitability
- Insight into revenue-increasing techniques
- Identification and evaluation of appropriate business management strategies
- Establishment of risk management practices
- Comparison of cost control processes for revenue improvement
- Contribution to marketing strategy implementation
- Understanding of management information systems supporting business practices
Associated Assessment Criteria for Exit Level Outcome 4:
- Understanding and application of project management knowledge areas
- Selection and application of relevant project management tools
- Role and scope of change management in project management
- Development and implementation of project plans in a hospitality environment
Associated Assessment Criteria for Exit Level Outcome 5:
- Understanding of key research concepts and principles
- Conducting a literature study using academic research principles
- Production of a research proposal in an academically appropriate manner
Integrated Assessment:
- Formative Assessments include projects, case studies, essays, simulations, experiments, assignments, online activities, interactions, and presentations.
- Summative Assessments may include final examinations, portfolios of evidence, and research reports.
- Work-Integrated Learning is an integral part of the learning programme and contributes to the assessment of learning outcomes.
Qualification Details
- Type
- National First Degree
- NQF Level
- 07
- Min. Credits
- 360
- SAQA Source
- More Information
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This page includes information from the South African Qualifications Authority (SAQA) . Builtneat Pty Ltd trading as Study Start, has modified all or some of this information. SAQA has not approved, endorsed, or tested these modifications.