This capstone project (Also Known as The Restaurant Project) integrates learning achieved in previous semesters. As a group students will take over the School Restaurant for a period of 4 weeks. The students will agree to a theme, devise décor, menus, wine lists and a musical signature. They will also create and execute a marketing strategy, create an operating budget, monitor and report on income and expenditure and be responsible for all operational aspects from purchasing to food preparation and service. On conclusion of the project students will reflect on the performance against plan and be marked as a group by a panel of experts. Individual marks will be awarded through a faculty and peer review mechanism.
This major element of the programme bridges the last quarter of second year and the first quarter of third. This slightly unusual timing is in response to the need to present the student with the best internship choices. A minimum of 22 weeks this internship is paid and often undertaken abroad and in response to student preference. The desired outcomes are twofold: 1) Students develop the skills implied in the term “reflective practitioner” and the mechanisms to manage their own careers. Students are expected to review their reasons for choosing a particular internship and to set objectives, personal and professional, to be achieved during this time. 2) Students, while executing their operational responsibilities during the long stage, develop a managerial understanding of the organisation within which they are working. This understanding will cover, marketing, financial, human resources and operational aspects. During the internship students will prepare a report on their experiences and the extent to which they met their objectives. Students will present their reports to their peer group demonstrating clear thinking, communication skills and competence with computer presentation software
This theoretical module will familiarise the student with all aspects of the human resources department. Dealing with all hospitality (especially employment) legislation including Basic Conditions of Employment, Employment Equity and Skills Development. Also investigated are best practice in workplace communications, collective bargaining, disciplinary and grievance procedures and the role of Trade Unions. The student will learn how to handle the various personnel issues including recruitment advertising, interview and selection, staff induction, rosters and wage administration. Later the emphasis will shift to managerial aspects of motivation and organisational development. As a final element students will, through guest speakers and site visits, consider various organisations within the wider tourism industry, their similarities and differences to the hotel sector in terms of the skills set required of their managers and the career opportunities they offer. Facilitation of this course keeps students active with individual and group assignments including role-plays.
This course introduces students to the essential concepts and applications of the modern business management cycle and entrepreneurship. It provides a sound foundation for their understanding of the key issues and challenges for managers in modern business organisations. The course material and its’ delivery takes place over two academic semesters: Semester 5 introduces the concepts of management organisational culture, and then focuses on understanding and application of best practice in developing Planning and Organisational skills. Learning is achieved through a mix of classroom lectures, projects and group discussions. Case studies, video and slideshow materials are used to enhance the material and to facilitate reflective learning. Semester 6 concentrates on Leadership Skills and on Control and Evaluation techniques. Case study work, critical reading analysis, and integration with practical experience work and projects harnesses the personal and shared work experience of the student group. A variety of both formal academic and self-assessment tools help students to analyse and understand their own leadership style and to develop advanced communication and motivation skills. Applicable and related elements of the Entrepreneurship module are integrated at appropriate points throughout the Business Management programme.
Through following the main text, case studies, investigations, and e-learning students with gain a broad understanding of the science and the art of marketing, from consumer research and product development to developing marketing strategies and executing marketing plans. Students will also examine the role of e-marketing for various types of hospitality organisations. Running parallel with The Restaurant Project, students will have the opportunity to implement marketing strategies in support of the restaurant. Assessment will be through written examination and various group and individual projects.
Building on 1st year Hospitality Mathematics and 2nd year Hospitality Revenue & Cost Control I & II this module addresses the creation, understanding and interpretation of Income and Expenditure statements and to a lesser degree Balance Sheets.

Macro Economics examines ownership concepts, funding, supply and demand, inflation, interest rates, role of government, return on investment. Students will be expected to apply these concepts to case studies in the hospitality sector.