Course Duration & Method of Delivery
At SERO Institute we work with individuals and companies to offer a range of flexible delivery options. Delivered direct to you through our online learning system, via workbooks, in workshops or in a classroom this course is nationally recognised and fully supported by a dedicated trainer.
This course will be delivered and assessed in 71 weeks.
The are no pre-requisites for entry into this course however, candidates are required to complete a Language, Literacy and Numeracy Assessment at application for admission which is used to determine the level of support (if any) that may be required or adjustment needed to the training plan on enrolment.
36 Service periods within industry required for successful completion of this course.
Unit 1.1: BSBDIV501 Manage Diversity in the workplace
Unit 1.2: BSBMGT517 Manage Operational Plan
Unit 1.3: SITXCCS007 Enhance customer service experiences
Unit 1.4: SITXCCS008 Develop and manage quality customer service practices
Unit 1.5: SITXCOM005 Manage conflict
Unit 1.6: SITXFIN003 Manage finances within a budget
Unit 1.7: SITXFIN004 Prepare and monitor budgets
Unit 1.8: SITXGLC001 Research and comply with regulatory requirements
Unit 1.9: SITXHRM002 Roster staff
Unit 1.10: SITXHRM003 Lead and manage people
Unit 11: SITXMGT001 Monitor work operations
Unit 12: SITXMGT002 Establish and conduct business relationships
Unit 13: SITXWHS003 Implement and monitor work health and safety practices
Unit 2.1: SITHIND001 Use hygienic practices for hospitality service
Unit 2.2: SITHIND004 Work effectively in hospitality service
Unit 2.3: BSBADM502 Manage Meetings
Unit 2.4: BSBRES401 Analyse and present research information
Unit 2.5: BSBCMM401 Make a presentation
Unit 2.6: SITXCOM004 Address protocol requirements
Unit 2.7: BSBITU302 Create electronic presentations
Unit 2.8: BSBSUS501 Develop workplace policy and procedures for sustainability
Unit 2.9: BSBFIM502 Manage payroll
Unit 2.10: SITXFIN002 Interpret financial information
Unit 2.11: SITXHRM004 Recruit, select and induct staff
Unit 2.12: SITXHRM006 Monitor staff performance
Unit 2.13: BSBRSK501 Manage risk
Unit 2.14: SITHIND002 Source and use information on the hospitality industry
Unit 2.15: BSBFIA401 Prepare financial reports