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.
CRICOS code: 110948K
Course Duration
Total course duration of 52 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.
Core Units
BSBFIN601 Manage organisational finances
BSBOPS601 Develop and implement business plans
SITXFIN011 Manage physical assets
SITXHRM010 Recruit, select and induct staff
SITXHRM012 Monitor staff performance
SITXMPR014 Develop and implement marketing strategies
SITXWHS008 Establish and maintain a work health and safety system
SITXCCS016 Develop and manage quality customer service practices
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
Elective Units
SITXFSA005 Use hygienic practices for food safety
SITHIND008 Work effectively in hospitality service
SITHFAB021 Provide responsible service of alcohol
SITHFAB025 Prepare and serve espresso coffee
SITHFAB027 Serve food and beverage
SITXFSA006 Participate in safe food handling practices
SITEEVT023 Plan in-house events
SITXINV006 Receive, store and maintain stock
SITXINV007 Purchase goods
SITHFAB024 Prepare and serve non-alcoholic beverages
SITEEVT028 Manage on-site event operations
SITXFSA007 Transport and store food
SITHFAB038 Plan and monitor espresso coffee service
BSBTWK501 Lead diversity and inclusion
BSBOPS502 Manage business operational plans
SITXCOM010 Manage conflict
SITXFIN007 Process financial transactions
SITXHRM007 Coach others in job skills
SITXCCS015 Enhance customer service experiences