Diploma of Hospitality Management

Diploma of Hospitality Management 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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Pre-Enrolment Information:

Prior to enrolment, it is mandatory that students attend a Pre-Enrolment Consultation with one of our approved Education Agents or delegated AIBT staff.

A Pre-Enrolment Consultation session may be provided to a prospective student one or more times to provide the prospective student additional time and/or information to make an informed decision. In addition, the communication channels used for conducting Pre-Enrolment Consultation sessions can be in various forms such as Face-To-Face, Video Conference, telephone call, and email.

Students will be provided with clear and accurate information about their course before enrolment to allow students to make an informed decision.

During this Pre-Enrolment Consultation session, prospective students will be provided with all the relevant course information to help guide them to make a formal decision that will reflect their existing skills and competencies and meet their needs. International students will be provided with a Pre-Enrolment Consultation Checklist and Handout to ensure they understand the support services provided and their obligations as an international student. 

Course Format:

• Core Subjects
• SITXCCS015    Enhance customer service experiences
• SITXCCS016    Develop and manage quality customer service practices
• SITXCOM010    Manage conflict
• SITXFIN009    Manage finances within a budget
• SITXFIN010    Prepare and monitor budgets
• SITXGLC002    Identify and manage legal risks and comply with law
• SITXHRM008    Roster staff
• SITXHRM009    Lead and manage people
• SITXMGT004    Monitor work operations
• SITXMGT005    Establish and conduct business relationships
• SITXWHS007    Implement and monitor work health and safety practices
• Elective Subjects
• SITXFSA005    Use hygienic practices for food safety
• SITXHRM010    Recruit, select and induct staff
• BSBOPS601    Develop and implement business plans
• SITXINV006    Receive, store and maintain stock
• SITHIND008*    Work effectively in hospitality service
• BSBTWK503    Manage meetings
• SITXHRM012    Monitor staff performance
• SITXFSA006    Participate in safe food handling practices
• SITXINV007    Purchase goods
• SITXINV008    Control stock
• SITHACS009    Clean premises and equipment
• CPPCLO3100    Maintain cleaning storage areas
• SITXCCS010    Provide visitor information
• SITXFSA007    Transport and store food
• SITXFSA008    Develop and implement a food safety program
• SITHIND006    Source and use information on the hospitality industry
• SIRXOSM007    Manage risk to organisational reputation in an online setting
• The above selected elective units may be substituted for any of the approved elective units from the training package, that meet with the packaging rules for this qualification as mentioned above. *This unit requires students to provide hospitality service to customers for a minimum of 36 complete service periods. (SITHIND008 – Work effectively in hospitality service)