SIT50416 -Diploma of Hospitality Management

National Code: SIT50416
Cricos Code: 097988D

(Both Local and International Students can enrol)

For students who would like to further improve their knowledge and skills in hospitality operations, the Diploma of Hospitality Management Course can be of interest. This Diploma will be able to give pupils exemplary knowledge and experience to be able to work successfully in the field of hospitality. This course will focus on a range of hospitality skills:

Skills You'll Learn through Hospitality Diploma Courses

  • Implement and monitor work health and safety practices.
  • Develop and manage quality customer service practices.
  • Enhance customer service experiences.
  • Research and comply with regulatory requirements.
  • Develop workplace policy and procedures for sustainability.
  • Develop and manage financial budgets.
  • Ongoing development of the business operational plans.

A Diploma of Hospitality Management will improve their skill sets in the hospitality industry and will give a hands-on training experience that could lead to a much more exciting career in a team leader role in the hospitality industry. Through rigorous classroom education and training, students will be able to learn from actual specialists in this field and will be able to gain valuable insights from them.

Job roles:

This qualification provides a pathway for students to work in a team leader role in hospitality industry

Possible job titles:

- Banquet or function manager

- Bar manager

- Cafe manager

- Club manager

- Motel manager

- Restaurant manager.

Units of Competency

This course consists of 28 units of competence with 13 core units as listed below:

Unit Code
Unit Name
SITXWHS003 Implement and monitor work health and safety practices
BSBRSK501 Manage risk
BSBMGT517 Manage operational plan
SITXCCS008 Develop and manage quality customer service practices
SITXMGT001 Monitor work operations
SITXCCS007 Enhance customer service experiences
BSBADM502 Manage meetings
SITHIND001 Use hygienic practices for hospitality service
SITHIND004 Work effectively in hospitality service
SITXHRM003 Lead and manage people
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXCOM005 Manage conflict
SITXHRM002 Roster staff
BSBDIV501 Manage diversity in the workplace
BSBSUS501 Develop workplace policy and procedures for sustainability
BSBITU201 Produce simple word processed documents
BSBITU306 Design and produce business documents
BSBITU302 Create electronic presentations
BSBCMM401 Make a presentation
SITXGLC001 Research and comply with regulatory requirements
BSBFIM502 Manage payroll
SITXMGT002 Establish and conduct business relationships
BSBRES401 Analyse and present research information
BSBITU301 Create and use databases
BSBITU202 Create and use spreadsheet
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
Course Details
  • Intake Dates
  • Mode of Delivery
    • Face-to-face classroom-based learning.
    • Practical training and assessment at Restaurant's kitchen
  • Career Outcome

    At the end of the course, students will be able to competently undertake various tasks in a food and beverage service environment and take up positions such as:

    • Banquet or function manager
    • Bar manager
    • Cafe manager
    • Club manager
    • Motel manager
    • Restaurant manager
  • Course Duration
    The course duration is 104 weeks.
  • Entry Requirements
    • Minimum 18 years of age;
    • Completion of Year 11 or high school or equivalent; and
    • Have a passion to work in hospitality industry
  • Timetable
    Students need to attend face to face training at SAI campus and other training locations for a minimum of 20 hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 8:00 AM to 9:30 PM (Monday to Sunday).
  • Assessment Methods
    Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld variety of learning styles and a range of assessment strategies are used.
    Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:
    • Classroom exercises
    • Assignments
    • Practical demonstrations
    • Group Activities
    • Projects
    • Verbal and/or written questions
    Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.
  • Tuition and Resource Fee
    Tuition Fee
    • Total tuition fee: $17,600
    Resource Fee
    • Resource fee: $900
    Enrolment Fee (Non-refundable)
    • $230
  • Uniform
    Dress code while attending theory class at SAI campus
    There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.
  • Recognition of Prior Learning
    SAI gives students credits or recognition for skills and knowledge they already possess. An RPL application form can be obtained from SAI
  • Accreditation
    This qualification is nationally recognised under the Australian Qualification Framework (AQF) at Diploma level. As a registered training organisation, qualifications issued by Skills Australia Institute are nationally recognised. If all units of competency are not achieved in this qualification, a Statement of Attainment will be issued for the units that have been deemed competent.
  • Articulation
    Upon completion of Diploma of Hospitality Management (Food and Beverage stream), students may continue to study Advanced Diploma of Hospitality (Food and Beverage stream).

The information contained on this website is current at the time of publishing. Skills Australia Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.