|SIT50416||Diploma of Hospitality Management|
|Delivery Mode||Varied: Face to Face Classroom, Workshop, Computer generated supervised learning|
|Location||Melbourne and Sydney|
|Course Duration||Up to 18 months|
|Nominal Study Hours||1200 hours|
|Work Based Training||Minimum 140 hours|
|Cost||$15000.00 + $500.00 materials fee (These fees are subject to change without notice. Please contact ANIBT marketing staff for the latest fees.)|
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 manager in any hospitality functional area. It is not, however, suitable for an Australian apprenticeship pathway.
Graduates would possess a sound theoretical knowledge base and be able to use a range of specialised, technical or managerial competencies to plan, carry out and evaluate their own work and/or the work of their team.
Having this qualification will allow you to perform roles including managing a department in a large hospitality enterprise or managing a small hospitality enterprise. The types of positions available also include:
- Restaurant Manager
- Kitchen Manager
- Front Office Manager
- Gaming Manager
- Motel Manager
- Unit Manager (Catering Operations).
Typically, work would be undertaken in various hospitality enterprises:
- Coffee shops
The SIT50416 Diploma of Hospitality Management qualification is made up of 28 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:
|Unit Code||Unit Name|
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS007||Enhance customer service experience|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXWHS003||Implement and monitor work health and safety practices.|
|SITHIND001||Use hygienic practices for hospitality service|
|SITHIND004||Work effectively in hospitality service - WBT|
|BSBCMM401||Make a presentation|
|SITHFAB002||Provide responsible service of alcohol|
|HLTAID011||Provide First Aid|
|SITXHRM004||Recruit, select and induct staff|
|SITXHRM006||Monitor staff performance|
|SITHIND002||Source and use information on the hospitality industry|
|SITHFAB005||Prepare and serve espresso coffee|
|SITXFSA001||use hygienic practices for food safety|
|BSBSUS201||Participate in environmentally sustainable work practices|
|BSBWOR203||Work effectively with others|
|SITXWHS001||Participate in safe work practices|
|SITXHRM001||Coach others in job skills|
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
ANIBT may change the elective units based on industry, student needs and trainer availability.
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
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:
English Language proficiency level
Listening & Reading 4.0
No band less than 5
Listening & Reading 5.0
No band less than 5.5
Listening: 12 Reading: 13
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.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.
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).
Upon successful completion of this course, you will receive a nationally recognised qualification
SIT50416 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)
ANIBT’s programs allow participants to undertake their studies in a variety of flexible ways including:
- 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.
After successful completion of your Diploma, you will have many other study options available to you. These may include Advanced Diploma level or Bachelor qualifications.
Please see here for more information on available Pathways through the college.
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 on +61 3 9620 3099 to discuss your previous experience and we will be able to guide you through the RPL process.
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 on +61 3 9620 3099 to discuss your previous studies and we will be able to guide you through the credit transfer process.
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.