HOSPITALITY MANAGEMENT

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Applied Food and Beverage Project - APH2601
Under Graduate Degree	Year module	NQF level: 6	Credits: 12
Module presented in English
		Co-requisite: FOO2613
Purpose: Qualifying learners demonstrate the ability to understand and report on the operational functions in a food service facility.

Food Service Organisation and Management - HPM2601
Under Graduate Degree	Semester module	NQF level: 6	Credits: 12
Module presented in English
Purpose: To understand and apply management and operational competence in managing a food service operation.

Meal Management - HPM2602
Under Graduate Degree	Semester module	NQF level: 6	Credits: 12
Module presented in English
		Co-requisite: NUT1501
Purpose: To understand and apply meal management principles and skills in a food service operation.

Hospitality Industry Regulations - HPM2603
Under Graduate Degree	Semester module	NQF level: 6	Credits: 12
Module presented in English
Purpose: To apply applicable information regarding a manager's legal obligations and rights that relate to business, staff and operations in the hospitality industry in the context in which they arise. Qualified students will therefore comply with basic legal principles when entering into legal relationships with other parties.

Events Management - HPM2604
Under Graduate Degree	Semester module	NQF level: 6	Credits: 12
Module presented in English
Purpose: To understand and apply applicable management and operational competence in managing various kinds of meetings and conventions.Qualifying students develop the skills that are needed to execute a professional convention service within the hospitality industry.

Introduction to Housekeeping - HPS2601
Under Graduate Degree	Semester module	NQF level: 7	Credits: 12
Module presented in English
Purpose: The purpose of the module is to enable you to identify and apply basic food service operational principles used in the hospitality industry. Qualifying learners develop the ability to understand and apply the competence in providing a housekeeping service of high quality in the hospitality industry. Qualified learners will also have the basic knowledge to contribute to the promotion of good practices in the industry.

Front Office Operations - HPS3702
Under Graduate Degree	Semester module	NQF level: 7	Credits: 12
Module presented in English
		Co-requisite: HPM2603
Purpose: To understand and apply the competence in providing a housekeeping service of high quality in the hospitality industry.

Accommodation Operations - HPS3703
Under Graduate Degree	Semester module	NQF level: 7	Credits: 12
Module presented in English
		Co-requisite: HPM2603
Purpose: To apply basic management principles and skills to maintain a high standard with reference to accommodation requirements and operations and personal services as applicable to the hospitality industry.

Hospitality Project - HPS3704
Under Graduate Degree	Semester module	NQF level: 7	Credits: 12
Module presented in English
		Co-requisite: HPM2601, HPM2602 & HPM2603.
Purpose: To develop the competence of making scientifically sound decisions in executing a project in a food service operation successfully, according to given criteria.