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 and gaming.
- Banquet or Function Manager
- Bar Manager
- Café Manager
- Chef de Cuisine
- Chef Patissier
- Club Manager
- Executive Housekeeper
- Front Office Manager
- Gaming Manager
- Kitchen Manager
- Motel Manager
- Restaurant Manager
- Sous Chef
- Unit Manager Catering Operations
|Qualification name:||SIT50416 Diploma of Hospitality Management|
|Assessments:||Case studies, portfolio, reports, short-answer questions, video/audio recording|
|Awarded by:||Australian Institute of Vocational and Technical Education (AIVTE) RTO ID: 31717 CRICOS Provider Code: 03327G
|Course Fees:||Our friendly Course Advisors can provide details about course fees and payment options. Contact us today on +61 1300 656 693 to discuss your choices, chat with us online, or send us a message.
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- Students must be 18 years of age or over;
- Students are required to provide evidence to demonstrate English Language competence by any of the following:
- Completing the our Language Literacy and Numeracy test.
- Providing evidence of English language skills test (IELTS or equivalent)
- Satisfactorily complete a pre-training review interview to determine academic suitability for the chosen course.
Total number of Units of Competency = 28
- 13 core units
- 15 elective units
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXMGT002 Establish and conduct business relationships
SITHFAB002 Provide responsible service of alcohol
SITHFAB005 Prepare and serve espresso coffee
SSITHIND001 Use hygienic practices for hospitality service
SITHIND004 Work effectively in hospitality service
SITXMPR003 Plan and implement sales activities
SITXFIN001 Process financial transactions
SITXFIN002 Interpret financial information
BSBFIA401 Prepare financial reports
BSBMKG401 Profile the market
BSBRES401 Analyse and present research information
BSBWRT401 Write complex documents
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXWHS002 Identify hazards, assess and control safety risks
SITHIND002 Source and use information on the hospitality industry
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