SIT60307 Advanced Diploma of Hospitality
Course Description
This qualification provides the skills and knowledge for an individual to be competent as a senior manager in any hospitality functional area. This individual would analyse, design and execute judgements using wide-ranging technical, creative, conceptual or managerial competencies. Their knowledge base may be specialised or broad and they are often accountable for group outcomes. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.
Duration
90 academic weeks
Target Audience
Students with a first language other than English looking to enter senior management roles in the tourism industry, or progressing to a higher AQF qualification in the hospitality area.
Entry Requirements
There are no prerequisites for entry to this qualification.
Students are required to have at least an upper intermediate level of English, evidenced by a certificate from an ELICOS provider, an IELTS test score of at least 5.5, or successful completion of the SBTA English Language Entry Test.
Employability Skills
Communication
. Communicating, consulting and encouraging feedback on organisational goals, strategies and outcomes
. Negotiating and liaising with a broad range of colleagues and customers on operational and service issues
. Consulting with others to elicit feedback and ideas
. Providing briefings to operational staff and other managers
. Developing and maintaining workplace documentation such as operational procedures, staff-related documentation or reports
Teamwork
. Fostering workplace diversity
. Building, motivating and leading diverse teams
. Providing support and coaching
. Planning work operations to take account of team member strengths
. Taking a lead role in agreeing and establishing work team goals
Problem solving
. Developing and applying a range of strategies to address both typical and unpredictable workplace problems
. Responding effectively to a wide range of operational issues requiring immediate resolution
. Working with colleagues to develop practical solutions
. Monitoring and evaluating the effectiveness of solutions at a strategic level
Initiative and enterprise
. Initiating new concepts, products and services
. Engaging and persuading stakeholders to adopt approaches
. Generating options and ideas to address different workplace challenges
. Developing ideas about ways to improve operations and services
. Encouraging team members to be innovative
. Using knowledge of current and emerging hospitality industry and marketplace trends to inform work practices
Planning and organising
. Developing and managing strategies across the broad spectrum of hospitality management practices, including overall business planning, financial management and product development
. Researching and critically analysing current and emerging industry practices, market and product trends
. Forecasting and managing resources
. Developing and leading continuous improvement processes
. Understanding the roles and responsibilities of leaders and managers in the context of the overall organisation
. Communicating goals, strategies and outcomes to team members
. Monitoring and evaluating plans, procedures and systems, including timelines and resources
Self-management
. Reviewing and reflecting on own work performance
. Understanding the legal and compliance framework that affects those working in the hospitality industry
. Maintaining general and technical knowledge to inform work practices
Learning
. Developing and maintaining the legal knowledge required for business compliance
. Proactively maintaining and updating knowledge of hospitality industry trends and practices
. Being aware of hospitality industry professional development opportunities
. Supporting team members to learn
Technology
. Researching new technological solutions to inform management practice and product development
. Selecting and using technologies used in the hospitality industry to support workplace operations and planning
. Understanding the operating capacity of different technologies, including emerging technologies used to support hospitality operations
. Supporting skill development required by new technologies
Delivery modes
Full-time, on-campus. Additional support material available on the SBTA E-Learning Portal.
Pathways
At the successful completion of this course students may elect to continue further studies at undergraduate level. Students who are admitted to any of the following degree courses will be eligible for advanced standing as specified.
Central Queensland University
. Bachelor of Hospitality Management (12 credits)
. Bachelor of Business (11 credits)
. Bachelor of Accounting (7 credits)
. Bachelor of Financial Planning (3 credits)
. Bachelor of Financial Planning / Bachelor of Accounting (4 credits)
Southern Cross University
. Bachelor of Business in International Hospitality Management (12 credits)
. Bachelor of Business in Hotel Management (12 credits)
. Bachelor of Business in Convention and Event Management (12 credits)
. Bachelor of Business in International Tourism Management (12 credits)
. Bachelor of Business in Tourism Management (12 credits)
Charles Sturt University
. Bachelor of Business Studies (12 credits)
. Bachelor of Business (Finance) (5 credits)
King's Own Institute
. Bachelor of Business (Accounting) (8 credits)
. Bachelor of Business (Management and Finance) (10 credits)
Blue Mountains International Hotel Management School
. Bachelor of Business - International Hotel & Resort Management (12 credits)
. Bachelor of Business - International Event Management (12 credits)
Students with relevant work experience may also apply for credit towards 1 x 6-month Industry Practicum
Units of Competency
The candidate must complete 29 core units and 18 electives.
|
Unit Code
|
Unit Name
|
Type
|
Weeks
|
|
SITHIND001B
|
Develop and update hospitality industry knowledge
|
Elective
|
4
|
|
SITHIND003A
|
Provide and coordinate hospitality service
|
Core
|
5
|
|
SITHFAB011A
|
Develop and update food and beverage knowledge
|
Elective
|
5
|
|
SITXOHS001B
|
Follow health, safety and security procedures
|
Core
|
2
|
|
SITXOHS002A
|
Follow workplace hygiene procedures
|
Core
|
2
|
|
SITXCOM001A
|
Work with colleagues and customers
|
Core
|
2
|
|
SITXCOM002A
|
Work in a socially diverse environment
|
Core
|
1
|
|
SITXCCS001B
|
Provide visitor information
|
Core
|
1
|
|
SITXCCS002A
|
Provide quality customer service
|
Core
|
1
|
|
SITXCCS305A
|
Provide lost and found facility
|
Elective
|
1
|
|
SIRXSLS001A
|
Sell products and services
|
Elective
|
3
|
|
SIRXSLS002A
|
Advise on products and services
|
Elective
|
2
|
|
SITXINV001A
|
Receive and store stock
|
Core
|
2
|
|
SITXHRM001A
|
Coach others in job skills
|
Core
|
2
|
|
SITXCOM004A
|
Communicate on the telephone
|
Elective
|
1
|
|
SITXCOM003A
|
Deal with conflict situations
|
Core
|
2
|
|
SITXCOM005A
|
Make presentations
|
Elective
|
2
|
|
SITXFIN003A
|
Interpret financial information
|
Core
|
2
|
|
SITXFIN004A
|
Manage finances within a budget
|
Core
|
2
|
|
SITXFIN005A
|
Prepare and monitor budgets
|
Core
|
3
|
|
SITXFIN007A
|
Manage physical assets
|
Core
|
1
|
|
SITXMGT001A
|
Monitor work operations
|
Core
|
1
|
|
SITXMGT002A
|
Develop and implement operational plans
|
Core
|
1
|
|
SITXMGT004A
|
Develop and implement a business plan
|
Core
|
2
|
|
SITXHRM005A
|
Lead and manage people
|
Elective
|
1
|
|
SITXHRM007A
|
Manage workplace diversity
|
Core
|
1
|
|
SITXCCS003A
|
Manage quality customer service
|
Core
|
2
|
|
SITXGLC001A
|
Develop and update legal knowledge required for business compliance
|
Core
|
2
|
|
SITXMPR005A
|
Develop and manage marketing strategies
|
Core
|
1
|
|
SITXMPR003A
|
Plan and implement sales activities
|
Elective
|
1
|
|
SITHFAB012B
|
Prepare and serve espresso coffee
|
Elective
|
4
|
|
SITHFAB013A
|
Provide specialist advice on food
|
Elective
|
2
|
|
SITXQUA001A
|
Contribute to workplace improvements
|
Elective
|
3
|
|
SITXENV001A
|
Participate in environmentally sustainable work practices
|
Elective
|
2
|
|
SITXMGT005A
|
Manage business risk
|
Elective
|
2
|
|
SITXMGT003A
|
Manage projects
|
Elective
|
2
|
|
SITXOHS005A
|
Establish and maintain an OHS system
|
Core
|
2
|
|
SITXOHS004B
|
Implement and monitor workplace health, safety and security practices
|
Core
|
2
|
|
SITXHRM002A
|
Recruit, select and induct staff
|
Core
|
1
|
|
SITXHRM003A
|
Roster staff
|
Core
|
1
|
|
SITXHRM006A
|
Monitor staff performance
|
Core
|
1
|
|
SITXMGT006A
|
Establish and conduct business relationships
|
Core
|
1
|
|
SITHFAB325A
|
Provide specialised advice on Australian wines
|
Elective
|
2
|
|
SITHFAB326A
|
Provide specialised advice on imported wines
|
Elective
|
1
|
|
SITXADM004A
|
Plan and manage meetings
|
Elective
|
2
|
|
SITXFIN008A
|
Manage financial operations
|
Core
|
2
|
|
SITXINV002A
|
Control and order stock
|
Core
|
2
|
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