SIT50416 – Diploma of Hospitality Management

Course Overview

Diploma of Hospitality Management provides you with the skills and knowledge to work in all areas of the hospitality industry as a manager including restaurants, hotels, motels, café and coffee shops. You will work independently as well as have responsibility for managing a team and make a range of operational decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

The successful completion of this course results in highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. Students may operate independently, have responsibility for others and make a range of operational business decisions. This qualification provides a pathway for students to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Course Outcomes: Restaurant Manager | Hotel or Motel Manager

Cricos Course Code: 095012K

Course Duration: 70 Weeks

Holidays: 12 Weeks

 

Core Units: 13

BSBTWK501 – Lead diversity and inclusion
BSBOPS502 – Manage business operational plans
SITXCCS007 – Enhance customer service experiences
SITXCCS008 – Develop and manage quality customer service practices
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFIN004 – Prepare and monitor budgets
SITXGLC001 – Research and comply with regulatory requirements
SITXHRM002 – Roster staff
SITXHRM003 – Lead and manage people
SITXMGT001 – Monitor work operations
SITXMGT002 – Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices

Elective Units: 15

SITHIND001 – Use hygienic practice for hospitality service
SITHKOP005 – Coordinate cooking operations
SITHCCC001 – Use food preparation equipment
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC002 – Prepare and present simple dishes
BSBSUS411 – Implement and monitor environmentally sustainable work practices
SITXINV004 – Control stock
BSBITU312 – Create electronic presentations
BSBCMM411 – Make presentations
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM004 – Recruit, select and induct staff
SITXINV002 – Maintain the quality of perishable items
SITXINV003 – Purchase goods
SITXHRM001 – Coach others in job skills