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What will I learn?

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

Student must complete 16 core units and 17 elective units to finish this course.

Course Structure

Core

BSBDIV501 Manage diversity in the workplace SITXFSA001 Use hygienic practices for food safety BSBFIM601 Manage finances SITHIND004 Work effectively in hospitality service BSBMGT517 Manage operational plan SITXFSA002 Participate in safe food handling practices BSBMGT617 Develop and implement a business plan SITXCOM004 Address protocol requirements SITXCCS008 Develop and manage quality customer service practices SITXFSA004 Develop and implement a food safety program SITXFIN003 Manage finances within a budget SITEEVT005 Plan in-house events or functions SITXFIN004 Prepare and monitor budgets SITXINV004 Control stock SITXFIN005 Manage physical assets SITXFIN006 Manage revenue SITXGLC001 Research and comply with regulatory requirements BSBSUS501 Develop workplace policy and procedures for sustainability SITXHRM003 Lead and manage people SITHFAB019 Plan and monitor espresso coffee service SITXHRM004 Recruit, select and induct staff SITXINV005 Establish stock purchasing and control systems SITXHRM006 Monitor staff performance SITHFAB014 Provide table service of food and beverage SITXMGT001 Monitor work operations SITXMPR005 Participate in cooperative online marketing initiatives SITXMGT002 Establish and conduct business relationships BSBADV602 Develop an advertising campaign SITXMPR007 Develop and implement marketing strategies BSBMKG603 Manage the marketing process SITXWHS004 Establish and maintain a work health and safety system BSBPMG516 Manage project information and communication BSBPMG522 Undertake project work

Career Prospects:

  • Club secretary or manager
  • Executive housekeeper
  • Executive chef
  • Food and beverage manager
  • Motel owner or manager
  • Head chef
  • Area manager or operations manager
  • Café owner or manager
  • Rooms division manager

Course Duration:

82 weeks or 2000 hours. 20 hours per week consisting of face-to-face lectures, supervised tutorials and projects, and online training.

CRICOS

091097K

Study options

Online/Distance with attendance (82 weeks)

Tuition fees
A$17,756.09 (9,56,686) per year
AUD $28,000 for the entire course fees
Start date

To suit the client/individual

Venue

Toowoomba Campus

53-59 West Street,

NEWTOWN,

Queensland,

4350, TOOWOOMBA, Australia

Online/Distance with attendance (82 weeks)

Tuition fees
A$17,756.09 (9,56,686) per year
AUD $28,000 for the entire course fees
Start date

To suit the client/individual

Venue

Royal Brisbane Institute of Technology

Westbrook Campus,

48 Althaus Road,

WESTBROOK,

Queensland,

4350, TOOWOOMBA, Australia

Entry requirements

For international students

  • English Proficiency of equivalent IELTS 5.5 or equivalent. Alternatively, clients may request to sit for an internal English Entry Test from RBIT
  • Individuals who have completed SIT50416 Diploma of Hospitality Management, i.e. the preferred path way, or another relevant qualification/s
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