Diploma of Hospitality Management

Diploma of Hospitality Management

Qualification Code: SIT50422 | CRICOS Course Code: 110366K

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of the industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.

The total duration will be 80 weeks including the breaks. See: Academic Calendar & Fees
Pathway from the qualification are to further study in our SIT60316 Advanced Diploma of Hospitality Management, or a range of other Advanced Diploma qualifications.
  • Function manager
  • Executive housekeeper
  • Front office manager
  • Motel manager
  • Unit manager (catering operations)
  • Consulting and writing on workplace practices, operational procedures and reports.
  • Generating ideas to improve products, services, operational practices and efficiency
  • Developing & maintaining knowledge of hospitality industry practices, trends, products, services and suppliers
  • Planning and organising the operational activities and effectively responding to routine operational and service issues
  • Knowing legal components that relate to the hospitality industry

Course Structure

Total 28 units must be completed in order to successfully achieve this qualification. 13 core units of competency AND 15 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

 

*Prerequisite: SITXFSA005 Use hygienic practices for food safety

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