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.
It is delivered over 53 study weeks plus holidays.
Fast Track Option available
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
