SIT50416 Diploma of Hospitality Management

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

28 units are required for award of this qualification including:
13 core units & 15 elective units.

Course Fees

  • $5 Concessional+
  • $10 Non-Concessional+
  • FFS Price**

+ QLD Government funded pricing only. For further information, please click here.

**Please enquire for FFS pricing

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.

Entry Requirements

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.

Vocational Placement

36 Service periods within industry required for successful completion of this course.

Course Features






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


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