ADL SIT60316 Advanced Dip. Hospitality Management | QTHC

CREATE A REWARDING CAREER IN HOSPITALITY LIKE NO OTHER

DURATION
UP TO 2 YEARS
POSSIBLE JOB OUTCOMES

SENIOR MANAGER, EXECUTIVE MANAGER, BUSINESS OWNER, DIRECTOR

PACKAGING RULES

33 units must be completed:
• 16 core units
• 17 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:

Other streams are available.

BSBDIV501
BSBFIM601
BSBMGT517
BSBMGT617
SITXCCS008
SITXFIN003
SITXFIN004
SITXFIN005
SITXGLC001
SITXHRM003
SITXHRM004
SITXHRM006
SITXMGT001
SITXMGT002
SITXMPR007
SITXWHS004

SITHIND004
SITXFSA001
SITHFAB002
SITHFAB003
SITHFAB005
SITHFAB007
SITHFAB011
SITHFAB012
SITHFAB016
SITXINV004
SITXCOM005
SITXHRM002
SITEEVT005
SITXCCS007
SITXWHS003
BSBADM502
BSBHRM604
BSBSUS501

16 CORE UNITS

Manage diversity in the workplace
Manage finances
Manage operational plan
Develop and implement a business plan
Develop and manage quality customer service practices
Manage finances within a budget
Prepare and monitor budgets
Manage physical assets
Research and comply with regulatory requirements
Lead and manage people
Recruit, select and induct staff
Monitor staff performance
Monitor work operations
Establish and conduct business relationships
Develop and implement marketing strategies
Establish and maintain a work health and safety system

ELECTIVE EXAMPLES - 17 UNITS TO BE SELECTED

Work effectively in hospitality service+
Use hygienic practices for food safety~
Provide responsible service of alcohol#
Operate a bar*^
Prepare and serve espresso coffee*
Serve food and beverage*^
Provide advice on beers, spirits and liqueurs^
Provide advice on Australian wines^
Provide advice on food
Control stock
Manage conflict
Roster staff
Plan in-house events or functions
Enhance customer service experiences
Implement and monitor work health and safety practices
Manage meetings
Manage employee relations
Develop workplace policy and procedures for sustainability

~ 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

+61 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