Higher Certificate in Hospitality Management
Registered by the South African Qualifications Authority ID No 88062, National Qualifications Framework Level 5.
12 – 24 months (5–10 hours per week. Each module is offered over a ten week period.)
R42 750 per module (inclusive of all textbooks and examination fees, excludes textbook delivery costs). Talk to us about a discount for full and upfront payment.
Graduates receive the IHS Higher Certificate in Hospitality Management with an AHLEI award for each module completed, as well as for Rooms Division Management.
National Senior Certificate (NSC) with admission to study a Higher Certificate or equivalent.
The hospitality industry makes a significant contribution to the national and global economy. As such, the industry requires competent managerial staff who possess the required skills and knowledge for successful hospitality management.
Students achieving this qualification are competent to apply hospitality-specific frontline and management skills with specific focus on hospitality management.
Delivered as a distance learning programme, qualifying learners will through a combination of academic and work-integrated learning, acquire the necessary competencies required to fulfil roles in lower- or middle-management positions within hospitality industry.
What does the programme cover
Students are required to complete eight modules. One of these modules includes 12 weeks of practical work experience in the hospitality industry.
This module takes a management perspective in explaining the organisation and structure of hotels, restaurants, casinos, cruise lines, and clubs. It further examines related topics such as franchising, management contracts, business ethics, human resources and marketing. The hospitality industry’s impact on the national and international economy is examined.
Students learn to increase front office efficiency and help sales grow with the knowledge and skills gained from the completion of this module. Topics include revenue management and the latest technology applications. This module shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure the property’s goals are met.
Efficient housekeeping operations are a business imperative for any lodging operation. This module provides a thorough overview of housekeeping operations, which include hiring and retaining quality staff, planning and organising the daily activities of the department, including the technical details required for cleaning each area of a typical lodging establishment.
This module is aimed at developing effective managerial skills essential to success in the hospitality industry. Topics include how to recruit, select, and train; increase productivity; control labour costs; communicate effectively; manage conflict and change; and use time management techniques. The importance of self-development to enable career progression is emphasised.
This module examines how the food and beverage operation is planned, implemented, and evaluated. Students learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximising service, productivity, and the use of technology.
This module examines the management of the physical plant of a hospitality operation. The module takes a systems approach to hospitality facilities issues, while also considering the various functional spaces within a property. Current trends and issues insofar facilities management and design are also covered.
The completion of periods of Work-Integrated Learning (Practical work experience in industry) is a compulsory component of this course. Students are required to undertake work within the hospitality industry to enable them to apply concepts to the real world of work. The time needed for this is 540 hours or 12 weeks.
If you are already employed in the Hospitality Industry, it would be necessary for you to negotiate a departmental rotation with your employer.
During this time you will be required to collect evidence of your work experience, conduct research, and reflect on your learning.
This module covers beverage service and the management thereof. Content is aimed at enhancing profitability with a focus on marketing. Legal issues related to responsible alcohol service are dealt with. Other topics include control systems, hiring and training, and essential information on a wide range of local and international beverage products. The importance of product knowledge is emphasised throughout.