At 54, Dr Dawn Sihle Khuluse is celebrating a significant academic achievement after completing her Doctor of Philosophy in Management Sciences specialising in Tourism and Hospitality, with over 20 years of lecturing experience in the Department of Hospitality and Tourism at the Durban University of Technology (DUT) and Cape Peninsula University of Technology (CPUT).
Born from uLundi, KwaZulu-Natal, but now resides in Durban. Dr Khuluse stepped up to the stage during the DUT 2026 Spring Graduation ceremony on 17 September 2026, at the Olive Convention Centre.
Dr Khuluse is currently a lecturer at the DUT institution. Although she did not receive funding from the National Research Foundation (NRF), she was awarded the University Capacity Development Grant (UCDG) through the Centre of Excellence in Learning and Teaching (CELT). She expressed her gratitude for the financial support as it helped to fund a lecturer that replaced her during her period of study leave.
Her Doctoral research focused on: “Food Vendor Management: A Case of Higher Education Institutions in KwaZulu-Natal, South Africa.
“This study focuses on food vendor management at Higher Education Institutions in KwaZulu-Natal, South Africa. Street food is consumed customarily across all income groups, including students. Most HEIs rely on food vendors for food service operations; however, there is no assurance that food prepared and served by food vendors is safe for consumption,” she said.
The study aimed to develop a framework that explicitly focuses on food vending management for higher education institutions in KZN. The study findings highlighted major concerns regarding a range of health and safety matters.
“All participants (HEI management, food vendors, staff and students) demonstrated concern about food safety and hygiene practices of vendors in HEIs in KwaZulu-Natal. The management, staff and students expressed discontentment with the nutritional value and quality of food prepared and sold by the food vendors. The food sold by food vendors was nutritionally imbalanced, characterised by high fat and starch content. The development of the framework provides valuable insights for the management of HEIs in strategising intervention measures, such as implementing training programmes and developing operational policies to govern vendor activities within HEIs,” she added.
Her journey was not without challenges, as she had to balance her academic responsibilities with her professional and personal life. However she expresses her sincere gratitude for the support she provided by her supervisors, husband, children, colleagues, friends and extended family members.
Dr Khuluse was delighted to complete her PhD, an achievement that remains relatively rare among professionals in the field of culinary arts. “This is a very significant and emotional achievement for me as it represents many years of hard work, perseverance, learning and personal growth,” she said.
As she walked across the stage, she remained hopeful that her late parents are looking at this huge accomplishment she has achieved.
Pictured: Dr Dawn Sihle Khuluse
Photography: sifundo Thwala
Luyanda Mlaba
