SST (NQF 5) introduces students to the broader context of the hospitality industry and views tourism through the lens of a supply and demand model. Managing a hospitality organisation requires a understanding of the regulations, trends and other players within the tourism sector. This module looks at tourism from both a local and international perspective. Students will explore the history of Tourism in South Africa and how it has shaped current tourism trends, as well as the impact of developing technologies, communication pathways and consumer behaviour. This supplementary module will help students understand the tourism supply chain and how to reach international tourists.
- Teacher: Lebohang Dibate
SSC (NQF 5) focusses on end-user computing. Making sure students feel comfortable using generic computing software for their studies, research, and business management. Being exposed to the online learning environment helps promote self-directed learning, while exposure to hospitality specific software such as Fidelio Opera PMS software adds to their ability to integrate more quickly into a hospitality organisation.
- Teacher: Greg Pillhofer
AS (NQF 5) aims to provide students with theoretical and practical knowledge of the fundamental principles of accommodation services. As one of the 3 fundamental operations of the hospitality industry, hospitality managers will need a working knowledge of the processes, procedures, and structures of managing reservations, preparing and maintaining rooms, housekeeping, as well as front desk services.
- Teacher: Lebohang Dibate
F&B (NQF 5) aims to provide students with theoretical and practical knowledge of the fundamental principles of food and beverage service. As one of the 3 fundamental operations of the hospitality industry, hospitality managers will need a working knowledge of the processes, procedures, and structures of service.
- Teacher: Kuno Tschumi
FP (NQF 5) aims to provide students with theoretical and practical knowledge of the fundamental principles of food preparation and cookery. As one of the 3 fundamental operations of the hospitality industry, hospitality managers will need a working knowledge of the processes, procedures, and structures of food production.
- Teacher: Chad Humby
- Teacher: Gina Mulder
- Teacher: Annette Weaver
HBM 1 (NQF 5) prepares the student with skills and inculcates attitudes to enable them to perform in a professional business setting. Students are introduced to the concept of managing themselves, acting timeously, being organised, displaying discipline and having the confidence to ask questions in order to meet the goals of their employer. The first step of successfully managing others is successfully managing yourself. This module will focus on two perspectives. Internal communications looks at the process of communicating with colleagues within the organisation. External communications examines dealing with other stakeholders such as guests - potential and actual, suppliers, government and competitors.
- Teacher: Cameron Martin