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ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT (THEORY)- SIT60316

Course Outline

SIT60316Advanced Diploma of Hospitality Management – General Management
Course CodeADHM_SIT60316
CRISCOS Code091102G
Delivery ModeVaried: Face to Face Classroom, Workshop, Computer generated supervised learning
LocationMelbourne
Course DurationUp to 21 months
Contact Hours1400 hours
Work Based Training160 hours
Qualification LevelAdvanced Diploma
Nationally RecognisedYes
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Course Overview

The hospitality industry provides a vast array of career opportunities across a broad range of sectors.

This qualification provides the skills and knowledge for an individual to be competent as a senior manager in any hospitality functional area. This individual would analyse, design and execute judgments using wide-ranging technical, creative, conceptual or managerial competencies.

Their knowledge base may be specialised or broad and they are often accountable for group outcomes. The qualification is not suitable for an Australian apprenticeship pathway.

Having this qualification will allow you to perform roles including senior manager in a large hospitality enterprise or owning or managing a small hospitality enterprise. The types of positions available also include:

  • Food and Beverage Manager
  • Area Manager
  • Operations Manager
  • Secretary or Manager
  • Cafe Owner or Manager
  • Motel Owner or Manager

Typically, work would be undertaken in various hospitality enterprises:

  • Restaurants
  • Hotels
  • Motels
  • Resorts
  • Clubs
  • Pubs
  • Cafes
  • Cafeterias
  • Coffee shops

Course Details

Subjects
Synopsis of Units
Assessment Methods
Entry Requirements
Course Completion
Course Availability
Future Pathways
Recognition of Prior Learning (RPL)
Credit Transfer (CT)
Special Requirements
Subjects

Subjects

The SIT60316 Advanced Diploma of Hospitality qualification is made up of 33 units of competency from the SIT Tourism, Travel and Hospitality Training Package. The units ANIBT have selected to deliver and for students to complete to be eligible for this qualification are:

16 core units

17 elective units

Core Units

Unit CodeUnit Name
BSBDIV501Manage diversity in the workplace
BSBFIM601Manage finances
BSBMGT517Manage operational plan
BSBMGT617Develop and implement a business plan
SITXCCS008Develop and manage quality customer service practices
SITXFIN003Manage finances within a budget
SITXFIN004Prepare and monitor budgets
SITXFIN005Manage physical assets
SITXGLC001Research and comply with regulatory requirements
SITXHRM003Lead and manage people
SITXHRM004Recruit, select and induct staff
SITXHRM006Monitor staff performance
SITXMGT001Monitor work operations
SITXMGT002Establish and conduct business relationships
SITXMPR007Develop and implement marketing strategies
SITXWHS004Establish and maintain a work health and safety system

Elective Units- choice of 17 elective units

Unit CodeUnit Name
SITHIND001Use hygienic practices for hospitality service
SITHIND004Work effectively in hospitality service (WBT)
BSBADM502Manage meetings
BSBCMM401Make a presentation
SITXCOM005Manage conflict
SITHFAB002Provide responsible service of alcohol
HLTAID003Provide first aid
SITXHRM002Roster staff
SITXFSA001Use hygienic practices for food safety
SITHIND002Source and use information on the hospitality industry
SITHFAB005Prepare and serve espresso coffee
SITXCCS007Enhance the customer service experience
BSBSUS201Participate in environmentally sustainable work practices
BSBSUS401Implement and monitor environmentally sustainable work practices
BSBWOR203Work effectively with others
SITXWHS001Participate in safe work practices
SITXHRM001Coach others in job skills
Synopsis of Units

Core Units

BSBDIV501 Manage diversity in the workplace 60 hours

This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.

It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context

BSBFIM601 Manage finances 80 hours

This unit describes the skills and knowledge required to undertake budgeting, financial forecasting and reporting and to allocate and manage resources to achieve the required outputs for the business unit. It includes contributing to financial bids and estimates, allocating funds, managing budgets and reporting on financial activity.

BSBMGT517 Manage operational plan 70 hours

This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans.

Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisation’s operational plan.

BSBMGT617 Develop and implement a business plan 60 hours

This unit describes the skills and knowledge required to run a business operation and covers the steps required to develop and implement a business plan.

SITXCCS008 Develop and manage quality customer service practices 30 hours

This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.

SITXFIN003 Manage finances within a budget 30 hours

This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets.

SITXFIN004 Prepare and monitor budgets 30 hours

This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.

The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.

SITXFIN005 Manage physical assets 40 hours

This unit describes the performance outcomes, skills and knowledge required to manage the physical assets of an organisation. It requires the ability to establish systems and practices for asset monitoring, maintenance and acquisition.

SITXGLC001 Research and comply with regulatory requirements 80 hours

This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance.

The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events.

SITXHRM003 Lead and manage people 60 hours

This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership

SITXHRM004 Recruit, select and induct staff 60 hours

This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs.

SITXHRM006 Monitor staff performance 50 hours

This unit describes the performance outcomes, skills and knowledge required to monitor staff performance within the framework of established performance management systems. It requires the ability to monitor the day-to-day effectiveness of staff and conduct structured performance appraisals and formal counselling sessions.

SITXMGT001 Monitor work operations 20 hours

This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

SITXMGT002 Establish and conduct business relationships 60 hours

This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.

The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.

SITXMPR007 Develop and implement marketing strategies 80 hours

This unit describes the performance outcomes, skills and knowledge required to analyse internal and external business environments, and develop and evaluate marketing strategies and plans for products and services.

The unit applies to all industry sectors, and to individuals in senior marketing or management roles. This may include those whose primary role is marketing related, or those for whom marketing is a part of a broader job responsibility.

Marketing strategies could be developed for a new or existing product or service, a small or medium-sized business organisation, a destination or a specific project, such as an event.

SITXWHS004 Establish and maintain a work health and safety system 30 hours

This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety (WHS) management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace.

The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.

It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions.

This unit incorporates the requirement, under state and territory WHS legislation, for businesses to take a systematic approach to managing the safety of their workers and others in the workplace.

Elective Units

SITHIND001 Use hygienic practices for hospitality service 10 hours

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others.

SITHIND004 Work effectively in hospitality service – WBT 30 hours plus 160 hours WBT

This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.

It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.

The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels.

It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

BSBADM502 Manage meetings 30 hours

This unit describes the skills and knowledge required to manage a range of meetings including overseeing the meeting preparation processes, chairing meetings, organising the minutes and reporting meeting outcomes.

It applies to individuals employed in a range of work environments who are required to organise and manage meetings within their workplace, including conducting or managing administrative tasks in providing agendas and meeting material. They may work as senior administrative staff or may be individuals with responsibility for conducting and chairing meetings in the workplace.

BSBCMM401 Make a presentation 30 hours

This unit covers the skills and knowledge required to prepare, deliver and review a presentation to a target audience.

This unit applies to individuals who may be expected to make presentations for a range of purposes, such as marketing, training and promotions. They contribute well developed communication skills in presenting a range of concepts and ideas.

SITXCOM005 Manage conflict 20 hours

This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.

SITHFAB002 Provide responsible service of alcohol 10 hours

This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.

Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.

The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.

The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.

Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.

This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.

Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

HLTAID003 Provide first aid 18 hours

This unit describes the skills and knowledge required to provide a first aid response to a casualty. The unit applies to all workers who may be required to provide a first aid response in a range of situations, including community and workplace settings.

Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.

SITXHRM002 Roster staff 30 hours

This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.

This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments.

SITXFSA001 use hygienic practices for food safety 15 hours

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

SITHIND002 Source and use information on the hospitality industry 25 hours

This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

The unit applies to all hospitality sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency.

This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

SITHFAB005 Prepare and serve espresso coffee 30 hours

This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians. It applies to espresso machine operators who operate with some level of independence and under limited supervision.

SITXCCS007 Enhance customer service experience 40 hours

This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints

BSBSUS201 Participate in environmentally sustainable work practices 20 hours

This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

It applies to individuals, working under supervision or guidance, who are required to follow workplace procedures and instructions, and work in an environmentally sustainable manner within scope of competency, authority and own level of responsibility.

BSBSUS401 Implement and monitor environmentally sustainable work practices

This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.

It applies to individuals with responsibility for a specific area of work or who lead a work group or team and addresses the knowledge, processes and techniques necessary to implement and monitor environmentally sustainable work practices, including the development of processes and tools.

BSBWOR203 Work effectively with others

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

SITXWHS001 Participate in safe work practices

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.

All personnel at all levels use this skill in the workplace during the course of their daily activities.

The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.

SITXHRM001 Coach others in job skills

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.

Assessment Methods

Assessment Methods

A wide variety of assessments methods will be employed to assess student competence in each unit. These include but are not limited to:

  • Demonstration and observation
  • Review questions and answers
  • Group assignments
  • Individual projects / portfolios
  • Case studies
  • Role plays
  • Presentations
Entry Requirements

Entry Requirements

There are no pre-requisites for entry into this qualification. However, it is highly recommended that students are currently in a workplace or have access to a workplace for this course.

For International Students

Please check with the Australian Department of Home Affairs (DHA) regarding international students enrolling into any online only based qualifications.

The Australian government publishes rules for English language proficiency for international students applying for entry to vocational training. You should establish your country’s assessment level by reading the DHA rules at www.homeaffairs.gov.au. Be aware that the rules are subject to change from time to time.

Generally, to demonstrate English language proficiency for doing a Certificate or Diploma course, an international student needs one of the following test scores:

TestScore
IELTS5.5
PTE Ac42
TOEFL iBT46
TOEFL PBT527
Cambridge5.B2 – 160-179

ANIBT also accepts completion of a recognised equivalent English preparation course from an accredited ELICOS provider. Admission may be approved if the language of instruction in the student’s home country is English or if English has been the language spoken in the student’s home.

Overseas students who do not provide a satisfactory score from an English test recognised by DHA will be interviewed to ascertain their language, literacy and numeracy (LLN) skills.

All students must complete a Language, Literacy and Numeracy test at ANIBT as part of the registration process.

If necessary, the student will need to complete an English language course at ANIBT before being admitted to a vocational training Certificate or Diploma course.

Note: ANIBT may establish student’s English language proficiency appropriateness’ level if:

  • The student has completed 1-year study which is taught in English
  • The student has successfully completed ELICOS course and the level is equivalent to IELTS 5.5
  • The student passes ANCE English assessment test, under supervision by ANIBT or ANIBT representative
    agents (does not apply to offshore direct-application).
Course Completion

Course Completion

Upon successful completion of this course, you will receive a nationally recognised qualification SIT60316 Advanced Diploma of Hospitality Management issued by the Australian National Institute of Business and Technology Pty Ltd (ANIBT).
The Australian National Institute of Business and Technology Pty Ltd is a Registered Training Organisation (Provider number: 21368) registered with the Australian Skills Quality Authority (ASQA).

Course Availability

Course Availability

ANIBT’s programs allow participants to undertake their studies in a variety of flexible ways including:

Classroom
Work-based training - NOTE – for the unit SITHIND004 Work effectively in hospitality service – 160 hours
Computer generated supervised learning – NOTE – maximum 20% per term which equals 4 hours per week.

ANIBT has regular intakes for its classroom-based courses as follows:

January
Term 1 intake

April
Term 2 intake

July
Term 3 intake

October
Term 4 intake

Please contact ANIBT to discuss your specific study and qualification requirements and how we can tailor a program to suit your specific requirements.

Future Pathways

Future Pathways

After successful completion of your Advanced Diploma, you will have many other study options available to you. These may include other Advanced Diploma level and bachelor qualifications as well as more advanced study within the Higher Education sector.

Please see here for more information on available Pathways through the college. 

Recognition of Prior Learning (RPL)

Recognition of Prior Learning (RPL)

Students may be able to shorten the length of their chosen course by taking into account previous training, employment experience or other life skills that directly relate to the competencies the Unit of competency is assessing.
Please contact ANIBT directly to discuss your previous experiences and we will be able to guide you through the RPL process.

Credit Transfer (CT)

Credit Transfer (CT)

Students may be able to shorten the length of their chosen course by taking into account previous studies.
ANIBT recognises AQTF registered organisations for credit transfers.
Please contact ANIBT directly to discuss your previous studies and we will be able to guide you through the credit transfer process

Special Requirements

Special Requirements

It is expected that all students will have access to their own personal computer and the internet. This is essential for regular research and also on-line based assessment work throughout the course.

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Course Guide- Advanced Diploma of Hospitality Management (Management Theory)