SIT50422 – Diploma of Hospitality Management

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.

Check out Timetable

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.

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

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 info@abm.edu.au or call us on +61 (02) 9160 4507.