Welcome to SIT50422 – Diploma of Hospitality Management, your pathway to excellence in the hospitality industry! Our diploma program is designed to equip students with the essential skills and expertise needed to excel in managing various aspects of hospitality establishments.
With a strong focus on practical learning, our program ensures that students are well-prepared to take on the challenges of the industry. Whether you’re an international or domestic student, this nationally recognized diploma offers a comprehensive curriculum that covers all aspects of hospitality management.
Key Course Highlights:
Strategic Management: Learn the art of strategic planning and decision-making to effectively manage a hospitality business and lead teams to success.
Food and Beverage Operations: Gain a thorough understanding of food and beverage service, menu planning, and customer service excellence.
Accommodation Management: Explore the ins and outs of managing accommodation services, including front desk operations, reservations, and housekeeping.
Financial Management: Master financial analysis, budgeting, and cost control to ensure the financial success of a hospitality establishment.
Human Resource Management: Develop essential leadership and interpersonal skills to manage teams, recruit staff, and enhance employee performance.
Marketing and Sales: Discover effective marketing strategies and sales techniques to attract and retain customers in the competitive hospitality market.
Throughout the SIT50422 – Diploma of Hospitality Management, experienced trainers with real-world expertise will guide you, providing valuable insights and support to help you thrive in the industry. Practical training will take place in fully-equipped hospitality facilities, allowing you to apply your knowledge in a simulated environment, preparing you for the dynamic challenges of the real world.
SIT50422 – Diploma of Hospitality Management (11 Core units + 17 Elective Units)
|Use hygienic practices for hospitality service
|Use hygienic practices for food safety
|Provide advice on food
|Serve food and beverage
|Prepare and serve non-alcoholic beverage
|Source and use information on hospitality Industry
|Participate in safe food handling practices
|Coach others in job skills
|Manage disrespectful, aggressive, abusive customers
|Provide lost and found service
|Provide visitor information
|Enhance customer service experience
|Clean hard floors
|Clean premises and equipment
|Work effectively in hospitality service
|Implement and monitor work health safety practices
|Lead and manage people
|Monitor work operations
|Manage finances within a budget
|Lead diversity and inclusion
|Develop and manage quality customer service practices
|Establish and conduct business relationships
|Receive, store, and maintain stock
|Prepare and monitor a budget
|Identify and manage legal risks and comply with the law
Students enrolling into SIT50416 – Diploma of Hospitality Management must meet the following entry requirements:
Upon successful completion of the SIT50422 – Diploma of Hospitality Management, you’ll possess a highly valued qualification that opens doors to diverse and exciting career opportunities in the fast-paced and dynamic hospitality sector. Here are some of the specific career paths that you can pursue:
Restaurant Manager: As a restaurant manager, you will oversee the daily operations of a restaurant, ensuring smooth functioning, exceptional customer service, and efficient staff management. You’ll be responsible for handling reservations, maintaining quality standards, and implementing marketing strategies to attract more patrons.
Hotel Manager: As a hotel manager, you will be in charge of managing all aspects of a hotel’s operations, including guest services, housekeeping, front desk, and food and beverage outlets. Your role will involve ensuring guest satisfaction, maintaining high-quality standards, and optimizing revenue generation for the hotel.
Food and Beverage Manager: In this role, you will focus on overseeing the food and beverage operations within a hospitality establishment. This includes managing restaurant and bar services, coordinating menus and promotions, and ensuring the highest levels of food quality and customer satisfaction.
Events Coordinator: As an events coordinator, you will plan, organize, and execute various events, such as conferences, weddings, and corporate gatherings, for hospitality venues. You’ll be responsible for managing budgets, logistics, and coordinating with different teams to ensure successful and memorable events.
Catering Manager: Catering managers are responsible for planning and managing catering services for events, functions, and corporate meetings. You’ll handle menu planning, staffing, logistics, and ensuring that clients’ specific requirements are met while maintaining high-quality catering standards.
Resort or Club Manager: As a resort or club manager, you’ll manage the overall operations of a resort, spa, or club facility. This includes overseeing accommodation services, recreational activities, and member or guest experiences, ensuring a high level of guest satisfaction and facility maintenance.
Front Office Manager: Front office managers are responsible for managing the reception area of a hotel or hospitality establishment. Your role will involve guest check-ins and check-outs, handling reservations, and coordinating with various departments to ensure a smooth guest experience.
Venue Operations Manager: In this role, you will manage the day-to-day operations of event venues, stadiums, or entertainment centers. You’ll oversee staff, coordinate events, and ensure that the venue meets safety and regulatory requirements.
Hospitality Consultant: As a hospitality consultant, you can work independently or with consulting firms to provide expertise and advice to hospitality businesses. Your role may involve improving operational efficiency, optimizing customer experience, and implementing best practices for business growth.
These career opportunities represent just a snapshot of the many possibilities available to graduates of the SIT50422 – Diploma of Hospitality Management. With a solid foundation in hospitality management and practical experience gained during the course, you’ll be well-prepared to pursue a successful and fulfilling career in this vibrant industry.
The workplace units (SITHIND004, SITHFAB003 & SITHFAB004) are practicum training and must be undertaken in a real industry workplace that provides effective hospitality service to customers during live service periods. The student may already be in suitable employment or alternatively a suitable practical placement will be provided. Work-based training placements are designed to ensure that all required service periods/occasions specified in the above units are covered and integrate a range of individual technical skills with numerous sales, service, or operational hospitality tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service, and end-of-service tasks.
A logbook will be issued, and each student will be required to complete the required service periods (shifts).
SITHIND004 – Work effectively in hospitality services (36 occasions/service periods)
A service period consists of breakfast, lunch, or dinner with a minimum of four (4) hours. A minimum of 144 hours of work-based training must be completed. This is recorded in the WBA logbook issued to students and signed by the immediate supervisor of the business operation.
SITHFAB003 – Operate a bar AND SITHFAB004 – Prepare and serve non-alcoholic beverages (3 occasions/service periods)
A service period consists of a minimum of four (4) hours. A minimum of 12 hours of work-based training must be completed, including at least one peak service period (Weekend). This is recorded in the WBA logbook issued to students and signed by the immediate supervisor of the business operation. The practicum for both the above units will be done together as it relates to working within the same environment.
Prior to placing students into a workplace Federation Academy will assess the suitability of the business operation for work-based training. This is to ensure that the workplace has the training conditions, as specified in the training package, necessary for students to effectively demonstrate the required skills. In the event the workplace does not meet all of the requirements for training purposes Federation Academy will make alternative training arrangements with the student.
Once a workplace is deemed appropriate a formal agreement will be entered into with the establishment. This involves the business operation accepting Federation Academy student/s for work placement. The formal agreement will specify the number of shifts the student is required to complete, the type of shifts available along with the guidelines relevant to the employer, student, and Federation College. Formal guidelines are developed to ensure all unit and course requirements are addressed.
When undertaking WBA students will have in possession a student guide for WBA that includes information on how to complete the WBA logbook, a copy of the practical placement agreement/guidelines, and training tasks. Students undertaking a practical placement in a workplace will follow timing and uniform requirements according to the workplace’s standards.
The Hospitality Trainer will visit each student on placement a minimum of once every 4 weeks to ensure positive progression. The Hospitality Trainer will discuss the progress of the student with their direct workplace supervisor. In addition to this, the Hospitality Trainer will check to ensure logbooks are completed to the required standard and that the student is being provided assistance and support as per the workplace agreement.