Course overview
Develop operational, customer service, financial and people-management skills for hospitality leadership.
COURSE FEESContact Admissions for current course feesFees and delivery details can change. Confirm the current information with Admissions before applying.
Entry requirements
- English language, literacy and numeracy evidence may be required
- Australian Year 12 or equivalent
- At least 18 years old at course commencement
- Access to a suitable computer and reliable internet
Delivery & assessment
- Full-time, face-to-face delivery
- Learning and assessment through classroom, project and practical activities
- Assessment tasks vary by unit
- Student and academic support available
Course structure
To achieve this qualification, students complete 28 units — 13 core and 15 electives.
13 core units
- BSBTWK501Lead diversity and inclusion
- SITXCCS015Enhance customer service experiences
- SITXCCS016Develop and manage quality customer service practices
- SITXCOM010Manage conflict
- SITXFIN010Prepare and monitor budgets
- SITXFIN011Manage physical assets
- SITXGLC002Identify and manage legal risks and comply with law
- SITXHRM008Roster staff
- SITXHRM009Lead and manage people
- SITXMGT004Monitor work operations
- SITXMPR014Develop and implement marketing strategies
- SITXWHS007Implement and monitor work health and safety practices
- SITXWHS008Establish and maintain a work health and safety system
Elective selectionThe elective list below reflects the planned course structure. Electives may change to meet training package or delivery requirements; Admissions can confirm the current training plan.
15 elective units
- SITHFAB021Provide responsible service of alcohol
- SITHFAB024Prepare and serve non-alcoholic beverages
- SITHFAB025Prepare and serve espresso coffee
- SITHFAB027Serve food and beverage
- SITHFAB034Provide table service of food and beverage
- SITHIND008Work effectively in hospitality service
- SITXINV006Receive, store and maintain stock
- SITXINV007Purchase goods
- SITXHRM010Recruit, select and induct staff
- SITXMGT005Establish and conduct business relationships
- SITXFIN009Manage finances within a budget
- SITXCCS017Use a computerised booking system
- SITXCOM007Show social and cultural sensitivity
- SITXWHS006Identify hazards, assess and control safety risks
- BSBOPS504Manage business risk
Study and career pathways
- Restaurant manager
- Front office manager
- Functions manager
- SIT60322 Advanced Diploma of Hospitality Management