SIT50416 – Diploma of Hospitality Management (Superseded)

Course Overview

This course covers managerial skills including rostering, budgeting, marketing, and people management. Increase yourhospitality skills and learn how to solve complex problems in a team environment. Take the next step in your career and getthe skills you need to take on a management role in the hospitality industry. According to the Australian Government’s JobOutlook service, the number of people working as hotel service managers such as front office manager or hotel conciergeis expected to grow over the next five years. 

This course covers managerial skills including rostering, budgeting, marketing, and people management. You will also learncustomer service skills in our training restaurants, as well as how to operate a bar and prepare espresso coffee.

This qualification will improve your ability to lead and manage teams in the hospitality industry. You’ll graduate with theskills required to work as a restaurant manager, sous chef or motel manager.

Course Outcomes: Restaurant and Bar Manager | Food and Beverage Manager | Hotel or Motel Manager

Cricos Course Code: 095012K

Course Duration: 70 Weeks

Holidays: 8 Weeks

Core Units: 13

BSBTWK501 Lead diversity and inclusion 
BSBOPS502 Manage business operational plans 
SITXCCS015 Enhance customer service experiences 
SITXCCS016 Develop and manage quality customer service practices
SITXCOM010 Manage conflict 
SITXFIN009 Manage finances within a budget 
SITXFIN010 Prepare and monitor budgets 
SITXGLC002 Identify and manage legal risks and comply with law 
SITXHRM008 Roster staff 
SITXHRM009 Lead and manage people 
SITXMGT004 Monitor work operations 
SITXMGT005 Establish and conduct business relationships 
SITXWHS007 Implement and monitor work health and safety practices

Elective Units: 15

SITHIND005 Use hygienic practices for hospitality service
SITHKOP013 Plan cooking operations Elective
SITHCCC023 Use food preparation equipment 
SITHCCC027 Prepare dishes using basic methods of cookery 
SITHCCC024 Prepare and present simple dishes 
BSBSUS411 Implement and monitor environmentally sustainable work practices 
SITXINV008 Control stock 
BSBTEC303 Create electronic presentations 
BSBCMM411 Make presentations 
SITXFSA005 Use hygienic practices for food safety 
SITXFSA006 Participate in safe food handling practices 
SITXINV006 Receive, store and maintain stock 
SITXHRM010 Recruit, select and induct staff 
SITXINV007 Purchase goods 
SITXHRM007 Coach others in job skills