Indigenous Food

Indigenous food dates back to the ancestors of 10,000 years ago and what they could cultivate from the land and livestock. Grains, like maize and sorghum, would be cooked or fermented (and served as “pap” and “ting”), while meat from chickens, sheep and cattle would be roasted (what South Africans commonly refer to as braai-ing) or dried and preserved (what South Africans commonly refer to as biltong).

Traditional beer has played a significant role in indigenous culture for centuries. Offered at special occasions (like weddings and funerals), these home-made tonics brewed from fermented grains, were some of the very first tokens of South African hospitality. With the onset of the mining industry, traditional beer became more commercial, being sold – even to this day - from the many shebeens that have popped up across the country. Two indigenous people preparing a fire

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M

Management

A manager standing in the lobby of a hotel

All jobs that are responsible for overseeing the operations carried out by hotel staff.

Hotel managers	Someone who is responsible for the overall running of an establishment – from managing all staff and personnel, to ensuring that the hotel is kept clean and hygienic and conforms to legal requirements
Assistant hotel managers	Someone who acts as second-in-command with regards to managing the overall running of an establishment – they are able to step in for the hotel manager as and when needed
Room division managers	Someone who is responsible for the day-to-day functioning of the front office (i.e. overseeing guest satisfaction by ensuring that house-keeping, concierge and reception are all doing their jobs properly)