Course Overview
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Course Structure
To attain a Advanced Diploma Hospitality Management, you will need to complete the following units (14 core, 19 elective);
- SITXFIN009 - Manage finances within a budget
- SITXMGT004 - Monitor work operations
- SITXMGT005 - Establish and conduct business relationships
- SITXFIN010 - Prepare and monitor budgets
- SITXCCS016 - Develop and manage quality customer service practices
- SITXGLC002 - Identify and manage legal risks and comply with law
- SITXHRM010 - Recruit, select and induct staff
- SITXMPR014 - Develop and implement marketing strategies
- SITXHRM012 - Monitor staff performance
- BSBFIN601 - Manage organisational finances
- SITXWHS008 - Establish and maintain a work health and safety system
- SITXFIN011 - Manage physical assets
- BSBOPS601 - Develop and implement business plans
- SITXHRM009 - Lead and manage people
- SITXFSA005 - Use hygienic practices for food safety
- SITHCCC027 - Prepare dishes using basic methods of cookery
- SITXHRM008 - Roster staff
- SITXINV007 - Purchase goods
- SITXWHS007 - Implement and monitor work health and safety practices
- SITXFSA006 - Participate in safe food handling practices
- SITHKOP010 - Plan and cost recipes
- SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHKOP013 - Plan cooking operations
- SITXCOM010 - Manage conflict
- BSBOPS502 - Manage business operational plans
- SITXINV008 - Control stock
- SITTTVL001 - Access and interpret product information
- SITTTVL005 - Prepare customer quotations
- SITHIND008 - Work effectively in hospitality service
- SITXCCS010 - Provide visitor information
- BSBTWK501 - Lead diversity and inclusion
- SITEEVT029 - Research event industry trends and practice
- SITXMGT006 - Manage projects