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: 110947M

 

Course Duration

 Total course duration of 52 weeks include:

• Face-to-face sessions in classroom

• Practical training and assessment

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

• Overseas student must have a minimum overall band of IELTS 5.5 or equivalent

 

Career Opportunities

• Bar manager

• Restaurant manager

• Club manager

• Motel manager

• Banquet or function manager

 

Assessment

The units of competency are assessed using any of the following methods:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• Roles plays

 

Further Study

After successful completion of Diploma of Hospitality Management – Food and Beverage stream, students can pursue the Advanced Diploma of Hospitality Management

 

Units of Competencies

There are 28 units in total including 13 core units and 15 elective units must be completed for this qualification.

 

Core Units

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

SITXWHS003 Implement and monitor work health and safety practices

 

Elective Units

SITXFIN001 Process financial transactions

SITXMPR004 Coordinate marketing activities 

SITHIND004 Work effectively in hospitality service

SITHFAB002 Provide responsible service of alcohol

SITEEVT005 Plan in-house events or functions

SITHFAB005 Prepare and serve espresso coffee

SITHFAB007 Serve food and beverage

SITHFAB010 Prepare and serve cocktails

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITXINV001 Receive and store stock

BSBMKG413 Promote products and services

BSBCMM401 Make a presentation

BSBADM502 Manage meetings

BSBSUS401 Implement and monitor environmentally sustainable work practices

​