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The hospitality industry is made up of a broad category of fields within the service industry. This is a several billion dollar industry that is dependent on the availability of leisure time and disposable income. The hospitality chamber at CATHSSETA covers 16 Standard Industrial Classification (SIC) codes. These include Hotels, Motels, Guest Houses, and Bed and Breakfasts, Restaurants, Fast Food Establishments, Caterers, Night Clubs, Pubs and Time Share.

Activities of these sectors are driven by a Chamber Committee established in terms of the CATHSSETA Constitution and made up of key industry players such as practitioners, government labour organisations, employers and artists.
The duties of the Chamber Committee are as follows:

  • Provide expert advice and strategic leadership,
  • Provide guidance regarding skills development,
  • Assist with the identification of strategic projects,
  • Assist with appropriate recognition of the sub-sector’s education and training needs

Careers in the Sector

The hospitality industry is a diverse one, including a wide range of services related to food, accommodation, entertainment, and recreation. The sector is largely dominated by Small, Medium and Micro-sized Enterprises (SMMEs), most of which are owner managed businesses, with the owner playing a significant role in the day-to-day running of the business.
In order to work in the hospitality industry, one needs to be enthusiastic and hospitable by nature, have good communication skills and a willingness to serve other while having a passion for service excellence. The industry is also diverse enough for people to work in different areas of interest and still be employed within hospitality.

The hospitality industry offers the following exciting career options:

  • Departmental Management: There are various opportunities for management in the hospitality industry. Managers within a standard hospitality unit include Guest Services, Front of House, Reservations, Sales and Marketing, Restaurant, Catering and Spa and Recreation managers.
  • Front of House/Reception: This tends to be the heart of the hotel where guests often go to obtain information on sights to see, places to eat and general guest requests.
  • Chef: A chef is a professional cook. Chefs work their way up the cheffing ladder from chef de partie, to sous chef, to chef de cuisine (head/executive chef). They can also use their skills to open their own eatery or catering business

CATHSSETA Skills Development initiatives

The hospitality chamber provides various skills development initiatives for both employed and unemployed learners. These initiatives are delivered in the following manner:

Learnerships
The hospitality chamber offers a number of learnerships ranging from NQF level 2 to 5.These Learnership are aimed at addressing specific niche areas identified in our scarce and critical skills list for the sector such as accommodation services, Fast Food services, Hospitality reception, Food and Beverage services and Professional Cookery.

Work Integrated Learning (Internship)
Students working towards qualifications such as Hotel Management or Food and Beverage Management are often required to complete an internship as part of their programs. The aim of these internship is to afford the students an opportunity to learn the policies, systems and procedures in place for each department they could be working in once they enter the industry. CATHSSETA plays an important role in assisting learners to gain access to hospitality internships in the following areas, Front of House, Accommodation Services, Housekeeping, Food and Beverage, Accounting, Sales and Marketing.