ADL SIT50416 Dip. Hospitality Management | QTHC

GROW YOUR CAREER

DURATION
UP TO 2 YEARS
POSSIBLE JOB OUTCOMES

OPERATIONS OR RESTAURANT MANAGER, BAR OR DUTY MANAGER, FOOD & BEVERAGE MANAGER

PACKAGING RULES

28 units must be completed:
• 13 core units
• 15 elective units
The selection of electives must be guided by the job outcome sought, local industry
requirements and the complexity of skills appropriate to the AQF level of this qualification.

 

See one of our consultants for the full unit selection and elective unit packaging requirement.

Different combinations of elective units can be tailored for the following streams:

CLUB MANAGER STREAM

HOTEL MANAGER STREAM

Contact QTHC for different elective options

BSBDIV501
BSBMGT517
SITXCCS007
SITXCCS008
SITXCOM005
SITXFIN003
SITXFIN004
SITXGLC001
SITXHRM002
SITXHRM003
SITXMGT001
SITXMGT002
SITXWHS003

BSBSUS401


SITHFAB002
SITHFAB003
SITHFAB004
SITHFAB005
SITHFAB007
SITHFAB011
SITHFAB012
SITHIND002
SITHIND004
SITXHRM004
SITXHRM006
SITXFSA001
SITXHRM006
SITXINV003
SITXINV004
SITXWHS002
SITEEVT005

13 CORE UNITS

Manage diversity in the workplace
Manage operational plan
Enhance customer service experiences
Develop and manage quality customer service practices
Manage conflict
Manage finances within a budget
Prepare and monitor budgets
Research and comply with regulatory requirements
Roster staff
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Implement and monitor work health and safety practices

ELECTIVE EXAMPLES - 12 UNITS TO BE SELECTED

Implement and monitor environmentally sustainable work practices
Provide responsible service of alcohol#
Operate a bar*^
Prepare and serve non-alcoholic beverages*
Prepare and serve espresso coffee*
Serve food and beverage*^
Provide advice on beers, spirits and liqueurs^
Provide advice on Australian wines^
Source and use information on the hospitality industry
Work effectively in hospitality service+
Recruit, select and induct staff
Monitor staff performance
Use hygienic practices for food safety ~
Monitor staff performance
Purchase goods
Control stock
Identify hazards, assess and control safety risks
Plan in-house events or functions

~ Compulsory elective unit where units with * are selected

# Compulsory elective unit where units with ^ are selected
* Prerequisite is SITXFSA001 Use hygienic practices for food safety

^ Prerequisite is SITHFAB002 Provide responsible service of alcohol
+ This unit contains a compulsory work placement component called Holistic Placement, for more information on this placement please go to our Policies and Procedures section of our website.

Contact Us

1300 511 888

(08) 8271 5566

Sydney

Suite 2, Ground Level, 55 Pyrmont Bridge Road, Pyrmont NSW 2009

Adelaide

Suite 3, Level 1, 8 Greenhill Road, Wayville, SA 5034

The Quality Training and Hospitality College Pty Ltd trading as Quality Training and Hospitality College © 2017

RTO Number: 1036 | CRICOS Provider Code: 02880B