Course Overview

About This Course

Increase your hospitality skills and learn how to solve complex problems in a team environment. Take the next step in your career and get the skills you need to take on a management role in the hospitality industry. According to the Australian Government's Job Outlook service, the number of people working as hotel service managers such as front office manager or hotel concierge is expected to grow over the next five years. There are likely to be around 6,000 job openings in this sector over the next five years. This course covers managerial skills including rostering, budgeting, marketing, and people management. If you study on campus you will learn customer service skills in our training restaurants, as well as how to operate a bar and prepare espresso coffee. This qualification will improve your ability to lead and manage teams in the hospitality industry. You'll graduate with the skills required to work as a restaurant manager, sous chef or motel manager.

Where You Can Study

Available Locations

Ipswich, Greater Brisbane, Queensland

66 Ernest St, South Brisbane, QLD 4101

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Career & Study Pathways

Where this takes you

Career Opportunities

Motel Manager, Sous Chef, Restaurant Manager, Banquet Manager, Functions Manager, Cafe or Restaurant Manager, Bar Manager, Chef de Cuisine, Club Manager, Front Office Manager, Kitchen Manager, Unit Manager (Catering Operations)

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Course Content

Units of Competency

All Units11 units

SITXCCS015

Enhance customer service experiences

This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations and take responsibility for resolving complaints.

SITXCCS016

Develop and manage quality customer service practices

This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.

SITXCOM010

Manage conflict

This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions.

SITXFIN009

Manage finances within a budget

This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

SITXFIN010

Prepare and monitor budgets

This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.

SITXGLC002

Identify and manage legal risks and comply with law

This unit describes the performance outcomes, skills and knowledge required to identify and manage legal risks and comply with laws applicable to specific business operations. It requires the ability to identify legal risks, access and interpret regulatory information, and determine action required to manage legal risks and to comply with applicable laws.

SITXHRM008

Roster staff

This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.

SITXHRM009

Lead and manage people

This unit describes the performance outcomes, skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.

SITXMGT004

Monitor work operations

This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

SITXMGT005

Establish and conduct business relationships

This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.

SITXWHS007

Implement and monitor work health and safety practices

This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.

Common Questions

Frequently Asked Questions

How long does the Diploma of Hospitality Management take to complete?

The Diploma of Hospitality Management takes 1 year to complete and is offered on a full-time basis.

What are the fees for the Diploma of Hospitality Management?

Fees vary depending on your eligibility: Concession fees range from $10,755 to $11,960, Subsidised fees range from $12,295 to $13,500, Full fees range from $17,420 to $18,620, and International student fees are $22,400. Fee concessions may apply to eligible students, and there are government funded options available.

Where can I study the Diploma of Hospitality Management?

You can study the Diploma of Hospitality Management at campuses in Greater Brisbane (including Ipswich and South Bank), Darling Downs and South West (Toowoomba), and North Queensland. It is also available online and for international students.

What jobs can I get after completing this diploma?

Graduates of the Diploma of Hospitality Management can pursue roles such as Motel Manager, Sous Chef, Restaurant Manager, Banquet Manager, Functions Manager, Cafe or Restaurant Manager, Bar Manager, Chef de Cuisine, Club Manager, Front Office Manager, Kitchen Manager, and Unit Manager (Catering Operations).

What study modes and workloads are available for this course?

The course is available on campus, on campus with some online, fully online, and for international students. At Ipswich and Toowoomba campuses, the workload is full time with 3 days on campus plus 1 Zoom session per week (with a 20% online and 80% on-campus split). At South Bank, the course is fully on campus at 4 days per week. Virtual classes are also available, conducted online according to a set timetable with no on-campus requirements.

Application

How to Apply

Three simple steps to get enrolled

Step 01

Enquire

Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.

Step 02

Submit Documents

Our team will guide you on exactly which documents to prepare and submit.

Step 03

Get Enrolled

Receive your offer letter and confirm your enrolment. Welcome to the course!

Processing time: Offer letter issued within approximately 1 business days.

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $50,000 to $62,000 per year

Early Career (2-5 years)AUD $62,000 to $80,000 per year

Mid-Level (5-10 years)AUD $80,000 to $100,000 per year

Career Paths

Hotel General ManagerFront Office ManagerFood and Beverage ManagerRestaurant ManagerEvent Coordinator / Events Manager

Key Skills

Hotel and accommodation operations managementFood and beverage service and cost controlCustomer relationship management and guest experience designEvent planning and conference managementFinancial management, budgeting and revenue analysis

Full Course Overview

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