Durban University of Technology Hospitality Management

Durban University of Technology Hospitality Management

Hospitality Management Department

Good hospitality management is about ensuring high standards in businesses which provide hospitality as their core product, mainly in respect of accommodation, food and beverage production and service, conferences and leisure activities.

Although establishments vary with regard to business emphasis and target markets, a common commitment to service excellence is essential. It is only the degree of luxury that changes. As a career which depends upon service as its cornerstone, it is the challenge of every general manager and his/her team to ensure that each guest leaves the hotel as a satisfied and well disposed customer.

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First Level (One Year)

  1. Hospitality Management I
    At this first level of management, students are introduced to the principles of management and its functions.
  2. Hospitality Financial Management I
    Commencing with the basics of accounting, lecturers cover the methodology of catering costing and control.
  3. Culinary Studies (Theory)
    This subject deals with an introduction to the art of cookery, the theory of catering, food commodities, cooking methods and preparation, as well as nutrition.
  4. Culinary Studies (Practical)
    This is a hands-on subject, whereby students learn the principles of preparing, cooking and presenting food at the work place.
  5. Food and Beverage Studies I (Theory)
    Deals with the theoretical aspects of both food and beverages service and the service techniques.
  6. Food and Beverage Studies I (Practical)
    Students learn how to serve foods and drinks practically.
  7. Hospitality Operations Theory I
    In one section of this subject, students learn about the growth and development of the hospitality industry, both nationally and internationally. In the second section, the guest cycle, reception and other front office procedures and operations are discussed.
  8. Hospitality Communication I
    Principles of communication in English, as well as communication in business matters are discussed.
  9. Hospitality Communication II
    This subject introduces the students to a second language. Due to the important place of French in the history and culture of the hospitality industry, this is the language that is included at the Durban University of Technology. Basic language skills in written and conversational French are taught.
  10. Hospitality Information Systems I
    Students are introduced to computer hardware and software. They are taught the role and use of computer systems in the hospitality industry.

Second/Third Level (One Semester Each)

  1. Hospitality Management II and III
    Human resources management, Economics, Tourism, Marketing, Purchasing, Industrial Relations and Entrepreneurship are the main sub-sections of this subject at these levels.
  2. Hospitality Financial Management II & III
    The accounting process, books of first entry, departmental operating system, final accounts, accounting for close corporations, accounting for companies, budgets, cash flow and cost volume profit analysis.
  3. Law for the Hospitality Industry I and II
    National Law, the law of obligation, contracts, surety, insurance, the Liquor Act, and the Hotel Act are learnt at first level, followed by Hospitality and Catering Legislation, Labour Legislation, including Pension Fund and Wage Determination.
  4. Hospitality Operations II and III
    Housekeeping Management, the National Occupation and Safety Act, and practical studies in front office and housekeeping are the main aspects of study at this level.
  5. Culinary Studies II & III (Theory)
    Menu planning, Kitchen Management, Kitchen Design and Planning principles.
  6. Culinary Studies II (Practical)
    Advanced cookery practicals and techniques.
  7. Food and Beverage Service II and III (Theory)
    Service Studies, Beverage and Wine Studies
  8. Food and Beverage Service II (Practical)
    Advanced service practicals and techniques.
  9. Hospitality Information Systems II & III
    This subject deals with computer systems in the hospitality industry and its practical usage. Property management as well as food and beverage management systems are discussed in detail.

DEGREE COURSE – BTech : Hospitality Management
Admission Requirements
Graduates will be individually assessed and a bridging programme may be determined.

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Course Content
1. Hospitality Management IV 2. Hospitality Financial Management IV 3. Hospitality Operation Studies IV 4. Law for the Hospitality Industry III 5. Hospitality Information Systems III 6. Research Methodology.