This Module holds all the information and documentation required for the long internship.  

This theoretical and practical curriculum will familiarise the student with all aspects of building maintenance, servicing of equipment and machinery and particularly preventative maintenance programmes. The student will also be instructed on design concepts and refurbishment projects. Class room studies, field trip, guest speakers and a research lead assignment form the basis of instruction.


The student will be conversant with the organization and goals of a professional purchasing department and know how this knowledge can be adapted for use in smaller operations. Key topics include developing appropriate purchasing specifications (especially for meat, fish, poultry, fresh fruit and vegetables), make or buy decisions, price comparisons and the supplier’s role in quality management. In the second half of the module students will explore stock control procedures (how purchasing integrates with the accounting function) and stores management with special emphasis on the “cold chain” and other HACCP imperatives. Students will each have the opportunity to work in the School’s stores as part of their kitchen practical.
A department by department examination of areas in which the young manager may expect to be tested. This module looks at the following key activities: Cost control of various categories of goods and equipment utilized in F&B and Rooms departments. E.g. Food, liquor, laundry and housekeeping supplies. Includes budgeting, stock taking, consumption calculation. Events management – looking at staffing, rosters, production planning, menu costing, budgetary control and event operations. Property Management Software – offered as a one week workshop this course teaches students how Rooms Division income is controlled in a modern hotel. Timed to run just before the Rooms Division internship to assist students in gaining experience in this challenging aspect of the industry.
The module completes the work started in module 11. Topics covered in this short semester include: POS and accounting software. Onsite training on both programmes. Pastel accounting software offered through one week workshop. Yield management - maximising revenue (balancing price versus volume) from sale of guest rooms. Reflection on tourism supply chain, and web based reservation platforms. Exploring practical strategies for maximising revenue in strong and weak demand periods
This module offers students a first glimpse of the challenges of leadership. How does a good worker make the transition to being a good manager? The module examines such as - counselling, conflict resolution, communications, motivation, leading by example etc. This module will also familiarise the student with all aspects of training. The student will learn about different training methods, training material and tools. Induction training, identifying training needs, job analysis as well as the on-job training and evaluation of staff members. This instructor led module combines supervisory theory with role plays and a training project and will prepare the student to take over supervisory management functions in an establishment. This module also links through to the Semester 3 practical’s which require S3 students to supervise S1 students.
This module will familiarise the student with a theoretical model of the tourism industry to facilitate learning. It will also explain how the hospitality industry fits into the tourism industry and highlights the importance of transport, attractions and professional travel management. It will focus on the tourism industry in South Africa, the role of government and how it can positively affect the country and economy. Included in this module is a full examination of eco-tourism from a demand and supply perspective coupled with an examination of sustainability and green issues within hospitality.

One of the “Swiss” Languages - French may be more useful for a student looking to work within Africa. This modules will familiarize the student with the foreign language and teach him/her the grammatical background of the language. Emphasis is placed on the ability to speak and understand thereby enabling students to work in international hospitality and to travel abroad.

Of the “Swiss” Languages - German will be of distinct advantage to a student wishing to complete their This module will familiarize the student with the foreign language and teach him/her the grammatical background of the language. Emphasis is placed on the ability to speak and understand thereby enabling students to work in international hospitality and to travel abroad.