Applied Food and Beverage Project - APH2601 |
|||
|---|---|---|---|
| Under Graduate Degree | Year module | NQF level: 6 | Credits: 12 |
| Module presented in English | Module presented online | ||
| 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 | Module presented online | ||
| 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. | |||