HOSPITALITY MANAGEMENT COURSES
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 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 diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage.
As part of this qualification you will undertake a supervised work placement (minimum of 140 hours) where you will be able to apply the skills and knowledge you have learned.
CRICOS code: 110948K
Course Duration
Total course duration of 92 weeks include:
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Face-to-face sessions in classroom
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Practical training and assessment
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Study Breaks
Entry Requirement
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Completion of Year 10 or equivalent
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Overseas student must have a minimum overall band of IELTS 5.5 or equivalent
Career Opportunities
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Area manager or operations manager
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Café, club, or restaurant manager
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Food and beverage manager
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Motel manager
Assessment
The units of competency are assessed using any of the following methods:
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Underpinning knowledge assessment through written exam questions
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Projects and presentations
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Practical observation
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Roles plays
Further Study
After successful completion of Advanced Diploma of Hospitality Management, students can progress to undergraduate degree level studies at universities.
Units of Competencies
There are 33 units that must be completed for this qualification.
Units below with * are units from AILFE SIT50416 Diploma of Hospitality Management (Food and Beverage), students will received credit transfer if they have successfully completed this course. In this case, the total duration is 52 weeks.
Core Units
BSBFIM601 Manage finances
BSBMGT617 Develop and implement a business plan
SITXFIN005 Manage physical assets
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXMPR007 Develop and implement marketing strategies
SITXWHS004 Establish and maintain a work health and safety system
BSBDIV501* Manage diversity in the workplace
BSBMGT517* Manage operational plan
SITXCCS008* Develop and manage quality customer service practices
SITXFIN003* Manage finances within a budget
SITXFIN004* Prepare and monitor budgets
SITXGLC001* Research and comply with regulatory requirements
SITXHRM003* Lead and manage people
SITXMGT001* Monitor work operations
SITXMGT002* Establish and conduct business relationships
Elective Units
SITXFSA001* Use hygienic practices for food safety
SITHIND004* Work effectively in hospitality service
SITEEVT005* Plan in-house events or functions
SITXMPR004* Coordinate marketing activities
SITXCCS007* Enhance customer service experiences
SITXCOM005* Manage conflict
SITHFAB002* Provide responsible service of alcohol
SITHFAB005* Prepare and serve espresso coffee
SITHFAB007* Serve food and beverage
SITHFAB010* Prepare and serve cocktails
BSBMKG413* Promote products and services
BSBADM502* Manage meetings
BSBCMM401* Make a presentation
SITXHRM002* Roster Staff
SITXFIN001* Process financial transaction
SITXFSA002* Participate in safe food handling practices
SITXINV001* Receive and store stock