SIT60322 Advanced Diploma of Hospitality Management 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.
Benefit, Goal of this course :
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.
Example of possible job roles include:
Area manager or operations manager
Café owner or manager
Food and beverage manager
Curriculum :
To attain the SIT60322 Advanced Diploma of Hospitality Management 33 units must be achieved.
SITXCCS016 Develop and manage quality customer service practices
SITXFIN009 Manage finances within a budget
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
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXWHS007 Implement and monitor work health and safety practices
SITHKOP013* Plan cooking operations
SITXCOM010 Manage conflict
SITXHRM008 Roster staff
SITXCCS015 Enhance customer service experience
BSBTWK501 Lead diversity and inclusion
^BSBFIN601 Manage organisational finances
^BSBOPS601 Develop and implement business plans
^SITXFIN011 Manage physical assets
^SITXMPR014 Develop and implement marketing strategies
^SITXWHS008 Establish and maintain a work health and safety system
^SITXFIN010 Prepare and monitor budgets
^BSBCMM411 Make presentations
^BSBSUS511 Develop workplace policies and procedures for sustainability
^BSBOPS502 Manage business operational plans
^BSBOPS504 Manage business risk
^BSBTEC301 Design and produce business documents
^BSBTEC402 Design and produce complex spreadsheets
^BSBTWK503 Manage meetings
^BSBMKG431 Assess marketing opportunities
^BSBSTR601 Manage innovation and continuous improvement
^BSBWRT411 Write complex documents
^SITHIND006 Source and use information on the hospitality industry
PIA students progressing from SIT50422 (fully completed with the above 16 units attained) will need to complete 17 units (^) in this course.
Classroom Hour :
Delivery of this course is face-to-face: in a classroom, in a training commercial kitchen - that simulates an operational commercial kitchen/hospitality environment. Students must attend a minimum of 20 face-to-face contact hours per week during scheduled study.
Direct entry student: This qualification is delivered over a period of 78 weeks including 18 weeks of holidays.
