Diploma of Hospitality Management

SIT50416 CRICOS CODE 091071J

Course Description:

The Diploma of Hospitality Management reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

COURSE STRUCTURE – UNITS OF COMPETENCY:

  • BSBDIV501 Manage Diversity in the Workplace
  • BSBMGT517 Manage Operational Plan
  • SITXCCS007 Enhance Customer Service Experiences
  • SITXCCS008 Develop and Manage Quality Customer Service Practices
  • SITXCOM005 Manage Conflict
  • SITXFIN003 Manage Finances within a Budget
  • SITXFIN004 Prepare and Monitor Budgets
  • SITXGLC001 Research and Comply with Regulatory Requirements
  • SITXHRM002 Roster Staff
  • SITXHRM003 Lead and Manage People
  • SITXMGT001 Monitor Work Operations
  • SITXMGT002 Establish and Conduct Business Relationships
  • SITXWHS401 Implement and Monitor Work Health and Safety Practices
  • SITXFSA001 Use Hygienic Practices for Food Safety
  • SITHIND001 Use Hygienic Practices for Hospitality Service
  • SITHIND004 Work Effectively in Hospitality Service
  • BSBCMM401 Make a Presentation
  • SITHFAB002 Provide Responsible Service of Alcohol
  • SITEEVT001 Source and Use Information on the Events Industry
  • SITXFIN002 Interpret Financial Information
  • BSBFIA302 Process Payroll
  • BSBRSK501 Manage Risk
  • SITXHRM006 Monitor Staff Performance
  • SITTPPD007 Research and Analyse Tourism Data
  • SITXWHS002 Identify Hazards, Assess and Control Safety Risks
  • SITHIND002 Source and Use Information on the Hospitality Industry
  • SITHFAB005 Prepare and Serve Espresso Coffee
  • BSBITU306 Design and Produce Business Documents

Intake:

Every week except holiday and Research Break weeks.

Key Days:

Key days:

Wednesdays, Tutorial assistance available Monday – Friday

Potential Career Opportunities:

  • Resort Supervisor/Manager
  • Sales and Marketing Manager
  • Restaurant Owner/Manager
  • Logistics Operator
  • Operations Director
  • Sommelier
  • Food and Beverage Manager
  • Tourism Consultant/Manager
  • Front of House Manager
  • Concierge