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:

  1. Strategic Management: Learn the art of strategic planning and decision-making to effectively manage a hospitality business and lead teams to success.

  2. Food and Beverage Operations: Gain a thorough understanding of food and beverage service, menu planning, and customer service excellence.

  3. Accommodation Management: Explore the ins and outs of managing accommodation services, including front desk operations, reservations, and housekeeping.

  4. Financial Management: Master financial analysis, budgeting, and cost control to ensure the financial success of a hospitality establishment.

  5. Human Resource Management: Develop essential leadership and interpersonal skills to manage teams, recruit staff, and enhance employee performance.

  6. 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)

Study BlockCodeUnit TitleUnit
 SITHIND005Use hygienic practices for hospitality serviceElective
SITXFSA005Use hygienic practices for food safetyElective
SITHFAB036Provide advice on foodElective
SITHFAB027Serve food and beverageElective
SITHFAB024Prepare and serve non-alcoholic beverageElective
Study break
 SITHIND006Source and use information on hospitality IndustryElective
SITXFSA006Participate in safe food handling practicesElective
SITXHRM007Coach others in job skillsElective
SIRXCEG008Manage disrespectful, aggressive, abusive customersElective
SITXCCS012Provide lost and found serviceElective
Study break
 SITXCCS010Provide visitor informationElective
SITXCCS015Enhance customer service experienceCore
CPPCLO3102Clean hard floorsElective
SITHACS009Clean premises and equipmentElective
Study break
 SITHIND008Work effectively in hospitality serviceElective
Study break
 SITXWHS007Implement and monitor work health safety practicesCore
SITXHRM009Lead and manage peopleCore
SITXMGT004Monitor work operationsCore
Study break
 SITXCOM01Manage conflictCore
SITXFIN009Manage finances within a budgetCore
BSBTWK501Lead diversity and inclusionElective
Study break
 SITXCCS016Develop and manage quality customer service practicesCore
SITXMGT005Establish and conduct business relationshipsCore
SITXINV006Receive, store, and maintain stockElective
SITXINV008Control stockElective
Study break
 SITXHRM00Roster staffCore
SITXFIN010Prepare and monitor a budgetCore
SITXGLC002Identify and manage legal risks and comply with the lawCore
 11 Core
17 Electives

Students enrolling into SIT50416 – Diploma of Hospitality Management must meet the following entry requirements:

  • A candidate must be a minimum age of 18 years at the time of course commencement.
  • Submit a copy of minimum Year 12 or equivalent qualification or AQF Certificate III / IV or higher.
  • Successfully complete a Language, Literacy & Numeracy test (LLN) & Pre-training review (PTR) process
    • Candidate undertaking this course must possess sound language, literacy, and numeracy skills since it requires them to do calculations, make recipe cards and do menu costing, do the calculation for budget and prepare operational plans.
    • All students are required to undertake a language, literacy, and numeracy (LLN) test conducted by the institute.
    • If learners do not meet English and LLN requirements, learners will be asked to take further Language, literacy, and numeracy training (as Institute doesn’t offer LLN training courses)
    • All learners will be required to undertake a pre-training review which aims to identify their training needs through questions on previous education or training, the relevance of the courses to the learner, relevant experience, and interview conducted by the Institute’s enrolment officer. The interview also aims to identify the suitability of the course, any support needs, and possible RPL opportunities.
    • Through pre-training review learner will demonstrate that they have the necessary skills to successfully complete the course
  • Ability to independently use & operate a computer/laptop and knowledge of basic use of office applications. (Part of the PTR process). Learners who do not possess basic computing skills will be referred to take basic computer training before enrolment (as Institute doesn’t offer IT training courses).
  • Students may also need to have access to a computer & internet services outside class hours.
    • Although Institute will provide access to computers/laptops on loan with required resources during classroom hours however to work on assignments and tasks for self-study. However, all learners are expected to have access to a laptop or computer with the Windows 7 operating system or higher. Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address).
    • All learners are expected to have access to MS office applications such as Microsoft Word, an email platform.
  • Must be physically fit to undertake hospitality tasks and responsibilities as required by the course units.
  • Students with specific personal/religious beliefs/food or other allergies in terms of food products may need to consider their enrolment.
  • Attend an interview (face to face / phone / skype)
    • All prospective students (the candidates) are interviewed (face to face/phone/skype) and will have the course explained to them by a Student Services Officer. The purpose of this interview is to ensure the candidate understands the commitment of signing up to the course, entry requirements, course outcomes, and what is expected of the student during their studies with Federation Academy.

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.

"The more that you read, the more things you will know. The more that you learn, the more places you'll go."

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