Course Description:

This qualification reflects the role of skilled operators who use a broad range of hospitality service, sales or operational skills combined with supervisory skills and sound knowledge of industry operations to plan, monitor and evaluate the work of team members. They operate independently or with limited guidance from others, and use discretion to solve non-routine problems.

Qualifications:

Student must complete 9 core unit and 12 elective units to finish this course.

Course Structure:

Core

BSBDIV501 Manage diversity in the workplace

SITHIND004 Work effectively in hospitality service

SITXCCS007 Enhance customer service experiences

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITXHRM001 Coach others in job skills

SITXHRM003 Lead and manage people

SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety practices

Elective

SITXFSA001 Use hygienic practices for food safety

SITXCCS002 Provide visitor information

BSBITU402 Develop and use complex spreadsheets

SITEEVT005 Plan in-house events or functions

SITXFIN002 Interpret financial information

SITHFAB002 Provide responsible service of alcohol

SITXHRM002 Roster staff

SITXINV004 Control stock

BSBWRT401 Write complex documents

SITXINV003 Purchase goods

SITXLAN003 Conduct oral communication in a language other than English

SITHIND002 Source and use information on the hospitality industry

Course Duration:

54 weeks or 1400 hours. 20 hours per week consisting of face-to-face lectures, supervised tutorials and projects, and online training.

Career Prospects:

• Bar supervisor or team leader
• Duty manager
• Front office supervisor or team leader
• Gaming supervisor or team leader
• Concierge
• Shift manager.
• Food and beverage supervisor or team leader
• Housekeeping supervisor or team leader