HBM3SM (NQF 7) engages students in the understanding and creation of external communication strategies within the hospitality industry. At higher levels of management there are a number of key factors to consider when developing external communication strategies.
- Teacher: Nyasha Olivia Mugadza
HBM3L (NQF 7) takes the next step by focusing on dealing with people within a hospitality organisation from a position of leadership. This module addresses different concepts of leadership in the leading and developing an organisation through the strategic organising, structuring of the human resource. This module asks the student to evaluate various leadership styles and decide on which is most appropriate for the young hospitality manager.
HOM 2 (NQF 7) This capstone project requires students to call on all their gathered knowledge and experience in order to develop their own hospitality organisation – a pop-up restaurant. They will need to analyse and evaluate competition, design and develop products, and then implement within the public domain. Developing and integrating organisational strategies from finance, marketing and human resources (these have been covered in other subjects in the course) are a key aspect of this module.
- Teacher: Nicholas Martin
FM 2 (NQF 7) Moves on from the fundamentals of income statement accounting to a consideration of valuing businesses and balance sheet accounting. This will necessitate the study of business funding, cash flow management, depreciation and taxation
- Teacher: Japie Benade
LIR (NQF 7) is a deliverable that is created during the long internship that takes place between 2nd year and 3rd year. The report requires students to identify, investigate and analyse the different business disciplines of the hospitality organisation in which they have worked for 22 weeks. They then need to propose improvements to the systems that they have experienced in order to improve the results of the organisation. Departments include rooms’ division, food and beverage service, kitchen and food preparation, sales and marketing, financial control and human resources. Specific aspects will be explained during the internship briefing that takes place in the August before commencement of the internship.
SSEN (NQF 7) looks to engage students in a different area of hospitality business management and operations which is the designing and development of their own business. This support module focusses the students on the processes and legal procedures of opening your own hospitality business in South Africa. Moreover, the module engages students in the analysis of new business ventures both locally and internationally in order to establish common traits of success and failure. This will also cover the concept of innovation and how to turn imagination into a working business plan.
SSCSR (NQF 7) The final aspect of student support is engagement with ethics and corporate responsibility. More and more there is a need for ethical leadership from managers in the hospitality sector as well as ethical organisational practices from hospitality organisations. Aspects such as sustainability, ecological impact, addressing previous imbalances of rights and education all contribute to good leadership practices. Through case studies and in depth analyses of ethical leadership and corporate responsibility, students are able to engage with these concepts to add to their business management knowledge.