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Advanced Diploma of Hospitality Management

Advanced Diploma of Hospitality Management

Qualification Code: SIT60316 | CRICOS Course Code: 093145B

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

The qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

The total duration will be 105 weeks including the breaks. See: Academic Calendar & Fees
The pathway from the qualification is to further study at other higher education sector qualifications.
  • Area manager or operations manager
  • Café owner, club secretary or manager
  • Executive chef, head chef or executive sous chef
  • Executive housekeeper
  • Food and beverage manager
  • Motel owner, rooms division manager
  • Consulting with personnel at all levels about operational and service issues, workplace practices, policies and procedures; communicating strategic business goals to supervisors and managers;
  • Researching and critically analysing current and emerging hospitality industry practices, market and product trends; generating and testing ideas for new or improved products and services;
  • Developing and maintaining knowledge required to strategically manage the business, proactively maintaining and updating knowledge of hospitality industry practices, trends, products, services and suppliers; seeking hospitality industry professional development opportunities for self and others;
  • Developing overall business plans for sustainable and profitable operation; developing new products, forecasting and managing resource requirements; developing and evaluating strategic plans, policies, procedures and business practices for legal compliance and effective delivery of hospitality products and services;
  • Having a comprehensive knowledge of the objectives and content of laws that specifically relate to the hospitality industry and developing business compliance practices; operating with significant autonomy, reviewing and reflecting on own work performance; taking responsibility for the strategic management of hospitality business practices across a range of activities including business planning, asset management, finances, marketing, human resources, customer service and workplace health and safety.
  • Fostering workplace diversity; establishing work team goals and teamwork strategies; developing training strategies for effective teamwork throughout the business; involving personnel at all levels in the planning of business practices, policies and procedures; motivating and leading management teams.
  • Selecting and using technologies used in the hospitality industry to support strategic management functions; researching new and emerging technologies required to manage the operational, sales and service activities of the hospitality business;

Course Structure

Total 33 units must be completed in order to successfully achieve this qualification. 16 core units of competency AND 17 elective units of competency. 25% of the course is online.

Unit CodeUnit Name
SITHFAB016 Provide advice on food
SITXCOM002 Show social and cultural sensitivity
BSBWOR203 Work effectively with others
SITHIND002 Source and use information on the hospitality industry
SITXFSA001Use hygienic practices for food safety
SITHFAB007Serve food and beverage
SITXCCS006 Provide service to customers
SITHIND001 Use hygienic practices for hospitality service
SITHFAB002 Provide responsible service of alcohol
SITHGAM001 Provide responsible gambling services
SITHIND004 Work effectively in hospitality service
SITXCCS002 Provide visitor information
BSBDIV501 Manage diversity in the workplace
BSBMGT517Manage operational plan
SITXCOM005 Manage conflict
SITXCCS007 Enhance the customer service experience
SITXFIN003 Manage finances within a budget
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS002 Identify hazards, assess and control safety risks
SITXWHS003 Implement and monitor work health and safety practices
SITXFIN004 Prepare and monitor Budgets
SITXHRM002 Roster staff
SITXCCS008 Develop and Manage quality customer service practices
SITXGLC001 Research and comply with regulatory requirements
SITXMGT002 Establish and conduct business relationships
BSBFIM601 Manage finances
SITXWHS004 Establish and maintain a work health and safety system
SITXFIN005 Manage physical assets
SITXHRM004 Recruit, select and induct staff
BSBMGT617 Develop and implement a business plan
SITXHRM006 Monitor staff performance
SITXMPR007 Develop and implement marketing strategies

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