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Advanced Diploma of Hospitality Management

Advanced Diploma of Hospitality Management

Qualification Code: SIT60322 | CRICOS Course Code: 110367J

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
SITXFSA006 Participate in safe food handling practices
SITHIND006 Source and use information on the hospitality industry
SITXCCS010 Provide visitor information
SITHACS016 Provide accommodation reception services
SITXINV007 Purchase Goods
SITXFSA005 Use hygienic practices for food safety
SITHFAB027* Serve food and beverage
SITHFAB036 Provide advice on food
SITEEVT023 Plan in-house events
SITXCCS015 Enhance customer service experiences
SITXMGT004 Monitor work operations
SITXHRM008 Roster staff
SITHFAB021 Provide responsible service of alcohol
SITHGAM022 Provide responsible gambling services
SITHIND005 Use hygienic practices for hospitality service
SITHIND008 Work effectively in hospitality service (Work placement)
SITXCOM010 Manage conflict
SITXHRM009 Lead and manage people
SITXHRM007 Coach others in job skills
SITXFIN009 Manage finances within a budget
SITXWHS007 Implement and monitor work health and safety practices
SITXFSA008 Develop and implement a food safety program
SITXFIN010 Prepare and monitor Budgets
SITXHRM010 Recruit, select and induct staff
SITXHRM012 Monitor staff performance
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXMGT005 Establish and conduct business relationships
BSBFIN601 Manage organisational finances
SITXFIN011 Manage physical assets
SITXWHS008 Establish and maintain a work health and safety system
BSBOPS601 Develop and implement business plans
SITXMPR014 Develop and implement marketing strategies

*Prerequisite: SITXFSA005 Use hygienic practices for food safety

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