SIT60316 – Advanced Diploma of Hospitality Management

Course Overview

This advanced diploma course offers exceptional learning experienced for students dedicated to a successful career in hospitality management. Setting you up for management roles across a range of venues and companies, you’ll uncover the unique skill set required for delivering exceptional hospitality. The course will give you a broad understanding of hospitality and allow you to explore theoretical concepts to support your hospitality expertise. You’ll develop key skills in business planning, asset management, finance, human resources and marketing to open a wide variety of employment opportunities.

The students who complete this course successfully can perform as a highly skilled senior manager after successful completion of this course. You will be able to use a broad range of hospitality skills combined with specialised managerial skills and you will have substantial knowledge of industry to coordinate hospitality operations. You will be able to operate with significant autonomy and may be responsible for making strategic business management decisions. This course also provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Course Outcome: Senior Hospitality Manager

Cricos Course Code: 097459G

Course Duration: 104 Weeks

Holidays: 16 Weeks


Core Units: 16

BSBTWK501 – Lead diversity and inclusion
BSBFIN601 – Manage organisational finances
BSBOPS601 – Develop and implement business plans
BSBOPS502 – Manage business operational plans
SITXCCS008 – Develop and manage quality customer service practices
SITXFIN003 – Manage finances within a budget
SITXFIN004 – Prepare and monitor budgets
SITXFIN005 – Manage physical assets
SITXGLC001 – Research and comply with regulatory requirements
SITXMPR007 – Develop and implement marketing strategies
SITXHRM003 – Lead and manage people
SITXHRM004 – Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXMGT001 – Monitor work operations
SITXMGT002 – Establish and conduct business relationships
SITXWHS004 – Establish and maintain a work health and safety system

Elective Units: 17

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
SITXINV002 – Maintain the quality of perishable items
SITXINV004 – Control stock
BSBITU312 – Create electronic presentations
BSBCMM411 – Make presentations
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXCCS007 – Enhance customer service experiences          
SITXCOM005 – Manage conflict
SITXHRM002 – Roster staff
SITHIND002 – Source and use information on the hospitality industry
SITXFSA004 – Develop and implement a food safety program
SITXWHS003 – Implement and monitor work health and safety practices