Associated Assessment Criteria for Exit-Level Outcome 1:

• Entrepreneurship and New Venture Creation:
  • Describe entrepreneurship and new venture creation within a South African context.
  • Anticipate post-start-up challenges for a new venture and explain how to deal with these challenges.
• Leadership:
  • Define leadership and discuss its importance in achieving desired results.
  • Identify key traits and qualities of an effective leader and give specific situations in the workplace where they can be demonstrated.
  • Describe the four leadership styles and discuss the factors that influence them.
  • Develop own mission statement and explain why this is important for effective leadership.
• Problem Solving:
  • Identify steps to follow in solving problems within own team.

Associated Assessment Criteria for Exit-Level Outcome 2:

• International Wine Trade:
  • Discuss the international wine trade.
  • Discuss wines produced in at least four different countries in detail.
  • Discuss wine cultures in different countries.
  • Apply advanced wine evaluation, food and wine pairing.
  • Compare wines from at least four different countries and at least three different cultivars.

Associated Assessment Criteria for Exit-Level Outcome 3:

• Serve Guests:
  • Plan, organise and implement operations in the rooms division department of hospitality operations.

Associated Assessment Criteria for Exit-Level Outcome 4:

• Front Office Department and Rooms Division Department:
  • Explain and demonstrate all functions performed in the front office including guest management and reservations.
  • Summarise the four stages of the guest cycle.
  • Discuss the sales dimension of the reservation process and demonstrate sales techniques.
  • Discuss the communication responsibilities of the front office staff.
  • Discuss and demonstrate how complaints should be handled.
  • Explain how the roles of front office staff fit in with the accounting system and department of the hotel/hospitality operation.
  • Discuss and demonstrate the financial management tasks of the front office.
  • Employ effective room sales strategies to increase revenue.
  • Describe how rooms division employees interact with other departments.
  • Work as a team and communicate effectively.
  • Use hotel management IT.

Associated Assessment Criteria for Exit-Level Outcome 5:

• Housekeeping Department:
  • Identify different sections and positions of the housekeeping department.
  • Describe the overall goal of housekeeping.
  • Explain the importance of effective communication between housekeeping and the front office.
  • Identify and demonstrate all typical responsibilities, including use of equipment and supplies, in the housekeeping department and the standards that should be adhered to.
  • Demonstrate the managerial skills necessary to efficiently operate in the housekeeping department.
  • Plan, apply and supervise waste and energy control systems in rooms division.
  • Discuss new trends, products, including IT, used in housekeeping.

Associated Assessment Criteria for Exit-Level Outcome 6:

• Human Resource Management:
  • Explain what human resource management (HRM) is at both national and international levels.
  • Discuss the employee as a human being and explain the quality assurance approach to HRM.
  • Discuss the legislative environment in which the HRM Department works, e.g. disability, equity, and conditions of service.
  • Explain the importance of job analysis and job design.
  • Apply methods of forecasting labour demand and identify the advantages and disadvantages of internal and external recruiting.
  • Explain the functions of a computer-based Human Resource Information System.
  • Describe the importance of the selection process.
  • Explain the purpose of an orientation programme and a performance appraisal.
  • Discuss training and development.
  • Describe types of compensation and outline major influences on compensation plans.
  • Describe effective incentive programmes and identify four general categories of employee benefits.
  • Discuss unions and the role of unions in the workplace.
  • Discuss the health and safety management of staff, including legal requirements.
  • Outline the hospitality industry's turnover problem and discuss staff motivation.
  • Explain steps in and approaches to employee discipline.
  • Describe ways in which hospitality companies assess and address social responsibility issues, and identify key factors in assessing whether behaviours are ethical.

Associated Assessment Criteria for Exit-Level Outcome 7:

• Marketing:
  • Define, use, and explain marketing terminology and concepts.
  • Distinguish between marketing and sales.
  • Identify fundamental and ethical marketing strategies.
  • Discuss the benefits of a marketing plan.
  • Demonstrate an understanding of research techniques to solve marketing problems.
  • Discuss marketing competition.
  • Discuss internal marketing and sales and marketing material.
  • Identify and explain common advertising and public relations strategies and media.
  • Discuss complaint analysis.
  • Discuss the marketing of events, including meetings and sport events.
  • Identify marketing issues and trends in a global environment.

Associated Assessment Criteria for Exit-Level Outcome 8:

• Kitchen Operations:
  • Serve guests in a hospitality operation.
  • Plan, organise and implement operations in the kitchen of a restaurant or other hospitality operation.

Associated Assessment Criteria for Exit-Level Outcome 9:

• Food Preparation:
  • Apply characteristics, uses, and preparation methods for the main types of food items.
  • Develop a work schedule for all tasks to be performed in a kitchen.
  • Prepare the menu following principles and techniques in food preparation.
  • Demonstrate appropriate and innovative cooking methods for various food items to be served in an up-market establishment.

Associated Assessment Criteria for Exit-Level Outcome 10:

• South African Cuisine and International Cuisines:
  • Understand and supply South African cuisine as a speciality on a menu.
  • Prepare food related to different cuisines of the world as appropriate.

Associated Assessment Criteria for Exit-Level Outcome 11:

• Desserts and Baked Products:
  • Apply characteristics, uses, and preparation methods for the main types of desserts and baked products.
  • Develop a work schedule for all tasks to be performed.
  • Prepare a menu, following principles and techniques in food preparation.
  • Demonstrate appropriate and innovative baking methods of various food items to be served in an up-market establishment.

Associated Assessment Criteria for Exit-Level Outcome 12:

• Culinary Theories and Concepts:
  • Demonstrate an understanding of culinary theories and concepts.
  • Use experimental work to find answers to culinary art requirements.
  • Develop creativity and a positive attitude towards culinary art through experimentation.