SIT60322 – Advanced Diploma of Hospitality Management

Course Overview

This advanced diploma course offers exceptional learning experienced for students dedicated to a successful career in hospitality management. Setting you up for management roles across a range of venues and companies, you will uncover the unique skill set required for delivering exceptional hospitality. The course will give you a broad understanding of hospitality and allow you to explore theoretical concepts to support your hospitality expertise. You will develop key skills in business planning, asset management, finance, human resources and marketing to open a wide variety of employment opportunities.

The students who complete this course successfully can perform as a highly skilled senior manager after successful completion of this course. You will be able to use a broad range of hospitality skills combined with specialised managerial skills and you will have substantial knowledge of industry to coordinate hospitality operations. You will be able to operate with significant autonomy and may be responsible for making strategic business management decisions. This course also provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Course Outcome: Senior Hospitality Manager

Cricos Course Code: 115084B

Course Duration: 104 Weeks

Holidays: 14 Weeks

Core Units: 14

BSBFIN601 Manage organisational finances
BSBOPS601 Develop and implement business plans
SITXCCS016 Develop and manage quality customer service practices
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXFIN011 Manage physical assets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM009 Lead and manage people
SITXHRM010 Recruit, select and induct staff
SITXHRM012 Monitor staff performance
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXMPR014 Develop and implement marketing strategies
SITXWHS008 Establish and maintain a work health and safety system

Elective Units: 19

SITXFSA005 Use hygienic practices for food safety
SITHIND008 Work effectively in hospitality service
SITHCCC026 Package prepared foodstuffs
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITXFSA006 Participate in safe food handling practices
SITXFSA008 Develop and implement a food safety program
SITXINV006 Receive, store and maintain stock
SITXINV007 Purchase goods
SITXINV008 Control stock
SITHIND006 Source and use information on the hospitality industry
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
BSBOPS502 Manage business operational plans
BSBCMM411 Make presentations
BSBTEC303 Create electronic presentations
SITXCOM010 Manage conflict
SITXHRM008 Roster staff
SITXCCS015 Enhance customer service experiences