Diploma of Hospitality Management
Diploma of Hospitality Management
Qualification Code: SIT50416 | CRICOS Course Code: 093160C
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 Code | Unit Name |
|---|---|
| SITHFAB016 | Provide advice on food |
| SITXCOM002 | Show social and cultural sensitivity |
| BSBWOR203 | Work effectively with others |
| SITXHRM001 | Coach others in job skills |
| SITHIND002 | Source and use information on the hospitality industry |
| SITXFSA001 | Use hygienic practices for food safety |
| SITHFAB007 | Serve food and beverage |
| SITXCCS006 | Provide service to customers |
| SITHIND001 | Use hygienic practices for hospitality service |
| SITXWHS001 | Participate in safe work practices |
| 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 |
| BSBMGT517 | Manage 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 |