All learning outcomes are compulsory. All learners must achieve the following: all 7 mandatory modules/units, providing 175 credits.

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2 Reference 600/7092/4 Level 5 Dip. Duration 1 year Assessment Yes Course Delivery Options Full-time No Part-time No Correspond. Yes Entry Requirement Competency in English Prerequisite Course Aim Diploma Hospitality Management (Level 4) or similar Completed full time secondary or high school education up to age 16 The CTH Level 5 Diploma in Hospitality is a substantive management programme, typically taught over a nine month period. The course aims to provide students with an understanding of the managerial, decision-making and leadership aspects of the hospitality industry. In addition it is also designed to develop independent research and study skills required when working at senior managerial level in the industry Practical Content The course comprises seven modules/units covering the following: 1. Operational finance in tourism and hospitality, 2. Human resource management in the tourism and hospitality industry, 3. Strategic marketing in the tourism and hospitality industry, 4. Customer relationship management in the tourism and hospitality industry, 5. Contemporary issues in the tourism and hospitality industry, 6. Food and Beverage management, 7. Facilities management in the tourism and hospitality industry. All learning outcomes are compulsory. Practical Competencies All learners must achieve the following: all 7 mandatory modules/units, providing 175 credits. The diploma has an assessment methodology of assignments, presentations and examination. Learners can achieve the guided learning hours in combination of face to face classroom interactions, attending seminars, visits to hotels, self-study and group study as well as research work. Final competencies are assessed by means of a 2.5 hour written examination. Who Should Attend Those seeking a career in Tourism or Hospitality Further Studies Level 6 specialist stream in Hospitality or Tourism Management Revised: 0915 Page 2 of 5

3 Mandatory Units UFTH HRMTHI SMTHI CRMTHI CITHI Understanding Funding and Finance in Tourism & Hospitality Human Resource Management in the Tourism & Strategic Marketing in the Tourism & Hospitality Customer Relationship Management in the Tourism & Contemporary Issues in the Tourism & Hospitality 4 15 FBM Food and Beverage Management 5 30 FMTHI Facilities Management in the Tourism & Hospitality 5 30 Grading Criteria Individual units can be graded either as fail, pass, merit or distinction. However, the qualification is not subject to grading. The qualification is either achieved or not achieved. In terms of certification, this means that students will receive a transcript of their results showing the grades for each unit successfully completed, plus the Diploma that recognises their level of achievement. Examinations Written Work-based Work Activities Student Self-report Examinations take the form of essay question papers. For those units of assessment which are examined, the question papers are set and marked by CTH. All written assessments should be marked and moderated internally. The internal verifier will mark a sample of the assignments. Students will be assessed on their own working practice in their place of work, in an organisation known to them or in realistic simulated environment. They must show their knowledge and understanding of the unit of assessment and any recommended readings. Students who are employed by an organisation or carrying out work experience should be able to provide a range of evidence showing they meet the requirements of the Learning Outcomes and Assessment Criteria through performance of their jobs. Students should prepare a short document explaining the considerations that were taken into account in reaching their conclusions and/or recommendations in order to address the relevant Assessment Criterion. Assessment Methods Understanding Funding and Finance in Tourism & Hospitality Human Resource Management in the Tourism & Strategic Marketing in the Tourism & Customer Relationship Management in the Tourism & Contemporary Issues in the Tourism & Assignment Assignment or work-based assessment Page 3 of 5

4 Assessment Methods Food and Beverage Management Facilities Management in the Tourism & Assignment Assignment or work-based assessment Assessment Submission should be submitted in accordance with the Assessment Schedule provided to students. Students must be registered and all assessment fees paid at least four weeks prior to their submission Units of Assessment Learning outcomes Understanding Funding and Finance in Tourism & Hospitality Human Resource Management in the Tourism & Strategic Marketing in the Tourism & Customer Relationship Management in the Tourism & Contemporary Issues in the Tourism & 1. Understand the sources of funding for both the private and public sectors in the tourism and hospitality industries; 2. Understand the importance of costs, volume and profit for decision making in tourism and hospitality; 3. Interpret financial accounts to aid in decision making in the tourism and hospitality industry; 4. Be able to prepare budgets and compare budgets with actual results. Students are required to select an organisation and prepare a 4,000 word report discussing principles underpinning human resources management, leading of teams and human resources policies. Particular reference should be made to the following areas: Principles underpinning human resources management; Leading of teams; Development of Human Resources policies. 1. Contribute to the development of marketing and sales strategies in the tourism and hospitality industry; 2. Optimise marketing communications in the tourism and hospitality industry; 3. Build strategic partnerships in the tourism and hospitality industry; 4. Develop new products and/or services (NPD) in hospitality or tourism; 5. Understand the purpose and components of an organisational business plan in the tourism and hospitality industry. Students are required to select an organisation in the Hospitality industry and prepare a 4,000 word report discussing how a customer service strategy is developed within their chosen organisation as well as how customer relationship management is implemented and customer service evaluated. Particular reference should be made to the following areas: Customer service strategies; Customer relationship management; The evaluation of customer service. 1. Understand how to identify emerging issues in the tourism and hospitality industry 2. Examine the impact of emerging issues in the tourism and hospitality industry. Page 4 of 5

5 Units of Assessment Learning outcomes Food and Beverage Management Students are required to select an organisation in the Hospitality industry and prepare a 4,000 word report discussing development of Food and Beverage operations as well as management and effectiveness of Food and Beverage operations. Particular reference should be made to the following areas: Development of Food and Beverage operations; Management of Food and Beverage operations; Effectiveness of Food and Beverage operations. Facilities Management in the Tourism & Students are required to select an organisation in the Tourism or and prepare a 4,000 word report discussing facilities management within their chosen organisation. Particular reference should be made to the following areas: the role of a facilities manager; facilities optimization; ensuring the facilities meet health, safety and environmental requirements; maintaining and developing the facilities. Registration To register for this qualification, please complete and submit the Learner Registration Form available online, or training@aceqa.co.za Page 5 of 5