Unizulu Hospitality Management



Unizulu Hospitality Management, this program offers training to students who are keen to enter the hospitality industry and seek employment in a variety of lodging and guest service occupations as owners or managers.  Graduates of the Diploma Hospitality Management will be equipped with supervisory and managerial skills in areas such as Accommodation management, Food and Beverage management, Front Office, Hotels & Restaurants, Banqueting or as entrepreneurs where they will be responsible for quality control, effective use of equipment, hygiene and safety, stock control, compilation and adhering to budget procedures, problem identification and resolution, and liaising with different divisions of the organization and industry.



Teaching of a high standard is offered and the student has the use of sophisticated and well equipped kitchens and a dining area.  Students will do six months Work Integrated Learning in their third year to prepare them for their career in the hospitality industry.



FACULTYFaculty of Science and Agriculture
DEPARTMENT:Consumer  Sciences
Degree(Designator)n/a
QualifierDiploma Hospitality Management
MAJORSn/a
UNIZULU CodeSDIP02
NQF EXIT Level6
Admission RequirementsEnglish HL 4  or FAL 5
Minimum Credits for AdmissionNational Senior Certificate with Diploma endorsement and a minimum of 26  points
Minimum duration of studies3 years
Presentation mode of subjects:Day Classes
Intake for the qualification:January
Registration Cycle for the subjects:January
Readmission:Subject to prior performance and current applicability of passed modules
Total credits to Graduate:360

FIRST YEAR

SUBJECT NAMESUBJECT CODESUBJECT CREDITSSUBJECT LEVELPREREQUISITE SUBJECT(S)
SEMESTER 1
Hospitality CommunicationsSHHC11185None
Hotel Health And SafetySHMG111155None
Hospitality Information Systems 1SHMI11185None
Hospitality Operations 1 – AccommodationSHMP11186None
Food And Beverage Studies 1SHMB111156None
Culinary Studies 1SHMC111155None
SEMESTER 2
Culinary Studies 2SHMC112155None
Hospitality Information Systems 2SHMI11286None
Hospitality Management 1 – Applied PrinciplesSHMM11285None
Hospitality Financial Management 1SHMF11286None
NutritionSHMG11285None
Service ExcellenceSHMG12285None
TOTAL124

SECOND YEAR

SUBJECT NAMESUBJECT CODESUBJECT CREDITSSUBJECT LEVELPREREQUISITE SUBJECT(S)
SEMESTER 1
Culinary Studies 3SHMC221156SHMC111 and SHMC112
German For HospitalitySHGH11186None
Hospitality Management 2 – Human ResourcesSHMM211156None
Hospitality Industry Law 1SHML21186None
Hospitality Behavioral StudiesSHMG21185None
SEMESTER 2
Culinary Studies 4SHMC222156SHMC111 and SHMC112
Food And Beverage Studies 2SHMB212156SHMB111
Events ManagementSHHM21286SHMB111 SHMC 11 SHMC112
German For Hospitality 2SHGH11286SHGH111 co-requisite
Hospitality Operations 2 – Front OfficeSHMP212156None
TOTAL115

THIRD YEAR

SUBJECT NAMESUBJECT CODESUBJECT CREDITSSUBJECT LEVELPREREQUISITE SUBJECT(S)
SEMESTER 1
Hospitality Financial Management 2SHMF311156SHMF112
Hospitality Information Systems 3SHMI311156SHMI111 and SHMI112
Hospitality Industry Law 2SHML31186None
Hospitality Management 3 – EntrepreneurshipSHMM31186None
Hospitality Operations 3- Facility PlanningSHMP311156None
SEMESTER 2
WORK INTEGRATED LEARNINGSHMG312606SHGH112  SHHM212SHMB212 SHMC212SHMP212
TOTAL121
TOTAL FOR DIPLOMA360




Hospitality and Tourism – SBSC56

FACULTYFACULTY OF SCIENCE AND AGRICULTURE
DEPARTMENTS:CONSUMER SCIENCE
DEGREE(DESIGNATOR)BACHELOR OF SCIENCE (HOSPITALITY AND TOURISM)
QUALIFIER
MAJORS
ABBREVIATIONBSC
QUALIFICATION CODE (SAQF)SBSC56
UNIZULU CODE
EXIT NQF LEVEL7
ADMISSION REQUIREMENTSNSC WITH DEGREE ENDORSEMENT
ADMISSION REQUIREMENTS30 POINTS
ADMISSION REQUIREMENTSENGLISH AT LEVEL 4
MINIMUM CREDITS FOR ADMISSIONNATIONAL SENIOR CERTIFICATE WITH DEGREE ENDORSEMENT AND WITH 30 NSC POINTS
MINIMUM DURATION OF STUDIES3 YEARS
PRESENTATION MODE OF SUBJECTS:DAY CLASSES
INTAKE FOR THE QUALIFICATION:JANUARY
REGISTRATION CYCLE FOR THE SUBJECTS:JANUARY
READMISSION:SUBJECT TO PRIOR PERFORMANCE AND CURRENT APPLICABILITY OF PASSED MODULES
TOTAL CREDITS TO GRADUATE:360

FIRST YEAR

SUBJECT NAMESUBJECT CODESUBJECTCREDITSNQF LEVELPREREQUISITESUBJECT(S)CO-REQUISITESUBJECT(S)
SEMESTER 1
PRACTICAL ENGLISH 1AAENG121155
COMPUTER LITERACYSCPS121155
INTRODUCTION TO TOURISMARTO111155
INTRODUCTION TO HOSPITALITY MANAGEMENTSCHT111155NONENONE
SEMESTER 2
INTRODUCTION TO HUMAN NUTRITIONSCNU112156NONENONE
FOOD  HYGIENE & SAFETYSCFH112156NONENONE
BUSINESS TOURISM & ENTREPRENEURSHIPARTO112156
BASIC FOOD PREPARATION & CULINARY SKILLSSCFD112156NONESCFH112
TOTAL120

SECOND YEAR

SUBJECT NAMESUBJECT CODESUBJECTCREDITSNQF LEVELPREREQUISITESUBJECT(S)CO-REQUISITE SUBJECT(S)
SEMESTER 1
TOURISM DEVELOPMENTARTO121156
RECREATION & TOURISM EVENTS MANAGEMENT AARTO221156
MEAL PLANNING & MANAGEMENTSCFD211156SCFD112NONE
BEGINNERS GERMANAGER111156
SEMESTER 2
TOURISM MANAGEMENTARTO122156
RECREATION & TOURISM EVENTS MANAGEMENT BARTO222156
QUANTITY FOOD PRODUCTIONSCFD212156SCFD112NONE
ORGANISATION & MANAGEMENT OF FOOD SERVICESSCFD222156SCFS112,  SCFD112NONE
TOTAL120

THIRD YEAR

SUBJECT NAMESUBJECT CODESUBJECT CREDITSNQF LEVELPREREQUISITE SUBJECT(S)CO-REQUISITESUBJECT(S)
SEMESTER 1
FOOD & BEVERAGE MANAGEMENTSCFD311157SCD212,SCFD222
TOURISM RESEARCH AARTO311157
INFORMATION TECHNOLOGY & DISTRIBUTION CHANNELS IN TOURISMARTO321157
EXPERIENTIAL LEARNING IN HOSPITALITYSCHT319157SCFD212,SCFD311, SCHT322, SCHT332 SCFD222
SEMESTER 2
HOSPITALITY SERVICES OPERATIONSSCHT322157SCHT111, ARTO221 & 222SCHT319, SCFD222
HOSPITALITY LAWSCHT332157NONESCHT319
TOURISM RESEARCH BARTO322157
PRINCIPLES OF DESIGN & INTERIORSSCHC212157NONENONE
TOTAL120