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SIT50416 Diploma of Hospitality Management

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.

Entry Criteria

There are no prerequisites for entry to this qualification.

Unit Selection (Core & Electives)

CORE UNITS

Participants are required to complete all 13 core units listed below:

BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices

ELECTIVE UNITS

Participants are required to complete minimum of 15 of the elective units listed below that apply to their job role.

Group A – Select one (1) Elective Unit from Group A

SITHIND101 Use hygienic practices for hospitality service
SITXFSA101 * Use hygienic practices for food safety

 

Group B –  Select one (1) Elective Unit from Group B

SITHCCC020 Work effectively as a cook
SITHIND004 Work effectively in hospitality service
SITHKOP005 Coordinate cooking operations

Group C – Select a minimum of thirteen (13) elective units from Group C

CPPCLO2019A Sort and remove waste and recyclable materials
SITHACS001 Clean premises and equipment
SITHACS008 Provide accommodation reception services
SITTTSL005 Sell tourism products and services
SITTTSL006 Prepare quotations
SITTTSL007 Process reservations
SITTTSL010 Use a computerised reservations or operations system
BSBADM502 Manage meetings
BSBRES401 Analyse and present research information
SITXCCS002 Provide visitor information
SITXCCS004 Provide lost and found services
SITXCCS005 Provide club reception services
SITXCRI001 Respond to a customer in crisis
SITHCCC001 Use food preparation equipment
BSBCMM401 Make a presentation
SITXCOM004 Address protocol requirements
BSBITU301 Create and use databases
BSBITU302 Create electronic presentations
BSBITU306 Design and produce business documents
BSBITU402 Develop and use complex spreadsheets
BSBEBU501 Investigate and design e-business solutions
SITXEBS002 Develop, implement and monitor the use of social media in a business
BSBSUS501 Develop workplace policy and procedures for sustainability
SITEEVT001 Source and use information on the events industry
SITEEVT005 Plan in-house events or functions
SITEEVT008 Manage event staging components
SITEEVT010 Manage on-site event operations
BSBFIA302 Process payroll
BSBFIA303 Process accounts payable and receivable
BSBFIA304 Maintain a general ledger
BSBFIA401 Prepare financial reports
BSBFIM502 Manage payroll
SITXFIN001 Process financial transactions
SITXFIN002 Interpret financial information
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare and serve espresso coffee
SITHFAB007 Serve food and beverage
SITHFAB010 Prepare and serve cocktails
SITHFAB011 Provide advice on beers, spirits and liqueurs
SITHFAB016 Provide advice on food
SITHFAB019 Plan and monitor espresso coffee service
SITHFAB020 Manage the sale or service of wine
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXFSA003 Transport and store food
SITXFSA004 Develop and implement a food safety program
BSBFRA502 Manage a franchise operation
SITXHRM004 Recruit, select and induct staff
SITXHRM005 Manage volunteers
SITXHRM006 Monitor staff performance
SITXINV002 Maintain the quality of perishable items
SITXINV003 Purchase goods
SITXINV004 Control stock
SITHKOP003 Plan and display buffets
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHKOP006 Plan catering for events or functions
SITHKOP007 Design and cost menus
SITHKOP008 Select catering systems
BSBRSK501 Manage risk
BSBMKG401 Profile the market
SITXMPR001 Coordinate production of brochures and marketing materials
SITXMPR002 Create a promotional display or stand
SITXMPR003 Plan and implement sales activities
SITXMPR004 Coordinate marketing activities
SITXMPR005 Participate in cooperative online marketing initiatives
SITXMPR006 Obtain and manage sponsorship
SITXMPR007 Develop and implement marketing strategies
SITTPPD001 Package tourism products
SITTPPD003 Coordinate and operate sustainable tourism activities
SITTPPD004 Develop in-house recreational activities
SITTPPD005 Develop host community awareness of tourism
SITTPPD007 Research and analyse tourism data
SITXWHS002 Identify hazards, assess and control safety risks
SITHIND001 Use hygienic practices for hospitality service
SITHIND002 Source and use information on the hospitality industry
SITHIND004 Work effectively in hospitality service

Recognition of Prior Learning (RPL) and Credit Transfer(CT)

Tubal offers all participants the opportunity to have existing skills and knowledge recognised through Recognition of Prior Learning and Credit Transfer options. Participants may be eligible to receive RPL for units based on their work background, working in the community, volunteering and life experiences (such as hobbies, sport and recreation), or Credit Transfer based on their prior qualifications, where applicable.

Pathways

The Diploma in Hospitality Management provides a pathway to further studies in the Hospitality industry, such as the Advanced Diploma of Hospitality Management.

Assessment

Tubal’s Assessors will determine a Trainees’ competency against:

  • Answers to established underpinning knowledge questions
  • Performance feedback from Employer/Manager/Supervisor confirming participant is meeting all requirements of each unit of competency
  • Demonstrated performance of designated tasks by the participant
  • Participant self-assessment against designated tasks
  • Historical information pertaining to past experience and work history eg. Resume/CV and/or verbal details.

Cost

Contact Tubal to enquire on the cost of enrolling in this qualification through work-based training and assessment.