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 |
| 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.
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