SIT50422 – Diploma of Hospitality Management

CRICOS Course Code: 111165M

Course Outline

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. The skills in this qualification must be applied in accordance with Commonwealth and
State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication



Delivery mode: Face to Face

Delivery site

Classroom: Mezzanine 56-58 York Street Sydney NSW 2000

Kitchen: Shop 22, The Quay Haymarket, 61-79 Quay Street, Haymarket, 2000

More information is available via the My Skills Website.

Entry requirement

Course Details

  • This course has a duration of 26 weeks

Students completed a SIT40521 Certificate IV in Kitchen Management with ABM Further Education will receive 20 credit transfer units. This will reduce the course SIT50422 Diploma of Hospitality Management to 2 terms of study (20 weeks excluding holiday break).
Each term consists of 10 weeks of training and assessments, followed by a 3-week holiday.

The qualification is delivered over 78 weeks comprising of:

  • Six(6) terms of 10 weeks each (60 weeks total) of teaching period.
  • Holiday breaks amounting to 18 weeks (as specified in the timetable)


It is applicable ONLY for those who completed SIT40521 Cert Iv Kitchen Management with ABM Further education

Work placement: N/A

Course duration: 26 weeks (2 terms)


Term 1

No of weeks Unit code and title
3 weeks SITXFIN010 Prepare and monitor budgets
2 weeks SITXWHS006 Identify hazards, assess and control safety risks
3 weeks SITXINV008 Control stock
2 weeks SITXMGT005 Establish and conduct business relationships

 3 weeks break

Term 2

No of weeks Unit code and title
3 weeks SITXGLC002 Identify and manage legal risks and comply with law
2 weeks SITXCCS015 Enhance customer service experiences
3 weeks SITXCCS010 Provide visitor information
2 weeks SITXCCS016 Develop and manage quality customer service practices
Number of units Code Title Core/Elective
1 SITXCCS015 Enhance customer service experiences Core
2 SITXCCS016 Develop and manage quality customer service practices Core
3 SITXCOM010 Manage conflict Core
4 SITXFIN009 Manage finances within a budget Core
5 SITXFIN010 Prepare and monitor budgets Core
6 SITXGLC002 Identify and manage legal risks and comply with law Core
7 SITXHRM008 Roster staff Core
8 SITXHRM009 Lead and manage people Core
9 SITXMGT004 Monitor work operations Core
10 SITXMGT005 Establish and conduct business relationships Core
11 SITXWHS007 Implement and monitor work health and safety practices Core
12 SITXFSA005 Use hygienic practices for food safety Elective Group A
13 SITHIND008 Work effectively in the Hospitality service Elective Group B
14 SITXHRM010 Recruit, select and induct staff Group D
15 SITHFAB030* Prepare and serve cocktails Group C
16 SITXINV008 Control stock Group C
17 SITHKOP014 Plan catering for events or functions Group C
18 BSBCMM411 Make presentations Group D
19 BSBSUS511 Develop workplace policies and procedures for sustainability Group D
20 BSBTWK501 Lead diversity and inclusion Group D
21 SITHFAB021 Provide responsible service of alcohol Group C
22 SITHFAB023 Operate a bar Group C
23 SITXFSA006 Participate in safe food handling practices Group C
24 SITXFSA008* Develop and implement a food safety program Group C
25 SITHFAB025 Prepare and serve espresso coffee Group C
26 SITHIND006 Source and use information on the hospitality industry Group C
27 SITXCCS010 Provide visitor information Group C
28 SITXCCS012 Provide lost and found services Group C

Work Placement: 285 hours (* not applicable when it is packaged with Certificate IV in Kitchen Management course)

  • Workplace Component

    It is important to note a workplace unit forms part of this qualification and learners are required to complete tasks outlined in the training package elements and performance criteria.

    Workplace logbook will be provided by ABM and students are required to maintain on a daily basis a record of activities / tasks performed during work placement This will be monitored by ABM Workplace assessor during scheduled site visits. Daily activities / logbook entries are to be signed by the workplace supervisor each day.


    Work Placement Schedule
    Term  Week number Hours
    Term 5 Week 1-10 SITHIND008 Work effectively in the hospitality service – 30shifts at 5hours from a total 57 shifts 150
    Term 6 Week 1-9 SITHIND008 Work effectively in the hospitality service – 27shifts at 5hours from a total 57 shifts 135
    TOTAL Minimum hours 285



    *Please note Hospitality shifts may vary in time due to business needs. ABM has allocated approximately 5 hours per shift based on industry standards. ABM understands some shifts may be slightly shorter or longer based on individual business needs. Students may need to do additional service periods to reach the 285 workplace hours.


    Work placement arrangements

    • Students can choose their work placement locations. However, it will be verified by the Trainer/Assessors to ensure it has all the facilities and equipment’s that meets the requirements of SITHIND008 Work effectively in the hospitality service.
    • Students would be supervised/assessed while on placement by the ABM Trainer/Assessors.
    • ABM would organise work-placement locations if students are unable to manage by themselves.
    • Work-placement agreement needs to be filled by the relevant parties. ABM would provide the agreement to the students.
    • Trainers and Assessors would instruct the students on how to complete the logbook.
    • ABM may engage a third party to manage work-placement for the students which includes, visiting the work placement venues, organising work placement locations for the students and instruct students to fill the logbook as per requirement.

ABM will ensure students have access to a range of resources as required in the units and training package however students will be required to have access to their own computers (including software programs such as Microsoft Office), printers, internet facilities, and stationery resources. Students will also be required to bring their own device to each session ensuring it has connectivity to the internet.

Assessment is competency based. Students are required to complete written and practical tasks, which reflect the requirements of the units of competency and current workplace practices. Assessment is continuous throughout the duration of the course.

Completed and submitted work will be assessed within ten (10) working days and feedback provided to the student as soon as possible thereafter. Where the student’s work is assessed to be not yet satisfactory, he/she will be provided with additional advice, coaching or tutoring and the opportunity to re-submit the work with a view to having it assessed as satisfactory.

Feedback and information regarding the student’s competency, progress and study will be provided by the facilitator on a regular and ongoing basis. Ongoing support is also available to all learners and will be provided as soon as a need is identified.

Students obtaining a ‘competent’ result for all listed competencies will be issued, by ABM, a nationally recognised award for the Diploma of Hospitality Management.

ABM will issue the Certification within 30 days of the student being deemed competent in all units they are enrolled in. Students, who do not complete the required 28 units of competency to achieve the Diploma, will receive a Statement of Attainment for those units that they have successfully completed.

To maximise the chance of students successfully completing their training, ABM will identify any support individual students need prior to their enrolment and provide access to that support throughout their training. This will be done using both the Enrolment Form, and a Pre-Enrolment Form, that students are required to fill in.

The aim of both documents is to provide any support that may be required. This could include:

  • Language, Literacy and Numeracy (LLN) support
  • Assistive Technology
  • Additional Tutorials, and / or
  • Other mechanisms, such as assistance in using technology for online delivery components.

Where this support attracts an additional cost to the student, ABM will make this clear prior to accepting the student’s enrolment. If there are limitations to the support ABM is able to provide, these limitations will be made clear in information provided to a potential student.

Where ABM identifies required support, such as literacy or numeracy, English or other language barriers or physical capabilities, and it cannot provide such support directly, it will refer the student to a third party. The costs of such third-party support will the responsibility of the individual.

Where ABM is not capable of offering an environment suitable for the needs of a student with specific identified needs, it will inform them accordingly and may direct the student to a provider that can, and thus will not process their enrolment.

Hotel or Motel Manager
Restaurant Manager
Front Office Manager
Café Manager
Event Coordinator
Housekeeping Supervisor
Food and Beverage Supervisor
Banquet Supervisor
Duty Manager
Bar Manager
Resort Manager
Catering Manager
Operations Supervisor
Guest Services Manager
Conference and Events Coordinator

It is important that you inform and advise ABM, prior to enrolment, about any existing skills and prior knowledge and education, to ensure they can provide you with the appropriate structure and support during the course.

Credit Transfer and Recognition of prior learning (RPL)

Credit transfer is available for completed past studies in areas related to the qualification that participants plan to enrol in. Participants are advised of the process of applying for credit transfer and assisted by the Trainer / Assessor to apply.

Candidates who believe they have already obtained current skills and knowledge that would otherwise be covered in the qualification / unit of competence for which they intend to attain, but have no formal prior learning, should apply for RPL at the time of enrolment. The candidate’s skills and knowledge will be assessed and validated, and where appropriate, units of competency acknowledged, and face-to-face training reduced.

The recognition of prior learning procedure will be made known to you at the time of enrolment. If you can demonstrate competency through provision of sufficient, current, valid and authentic evidence of work experience, life skills, and study or via other evidence, then you may be granted RPL for that unit of competency.

After achieving this qualification, graduates may undertake the next qualification up the SIT60322 – Advanced Diploma of Hospitality Management

Additional Information

Please read the Student Handbook prior to enrolment as this contains valuable information about ABM. For further information, please contact ABM by sending an email to or call us on +61 (02) 9160 4507.