SIT50416 – Diploma of Hospitality Management


SIT50416 – Diploma of Hospitality Management

Qualification overview

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.

Employment opportunities 

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes:

  • Banquet or Function Manager
  • Bar Manager
  • Café Manager
  • Chef de Cuisine
  • Chef Patissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • restaurant manager
  • Sous chef
  • Unit Manager catering operations

This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.

Entry into the course

Other than the age limit noted below, there are no specific entry requirements to the qualification.

  • Must be 15 years of age or over
  • Students will be required to undertake a Language, Literacy and Numeracy test (LLN) to determine sufficient LLN competency to progress through the course and offer insight to Alpine Training Pty Ltd to determine what support may be required by our students

Training delivery

This course can be conducted within a suitable workplace or at the following location:

  • Hillcrest, QLD

Training is delivered through Alpine Training Pty Ltd RTO no. 41511.

Training and assessment

This program is delivered through a combination of lectures, practical sessions, individual activities and group activities and Trainer/Assessor moderated discussion on assigned projects. Delivered in an interactive, supporting environment.

Course fees

To view our course fees, 

please view the Program outline. 

Course Structure 

Units are relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid industry-supported vocational outcome. The following structure is offered based on consultation with industry as to what skills they seek from hospitality graduates. Total number of units = 28 13 core units plus 15 elective unit

Core Units

BSBDIV501 Manage diversity in the workplace

BSBMGT517 Manage operational plan

SITXCCS007 Enhance customer service experiences

SITXCCS008 Develop and manage quality customer service practices

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITXFIN004 Prepare and monitor budgets

SITXGLC001 Research and comply with regulatory requirements

SITXHRM002 Roster staff

SITXHRM003 Lead and manage people

SITXMGT001 Monitor work operations

SITXMGT002 Establish and conduct business relationships

SITXWHS003 Implement and monitor work health and safety practices

Elective Units 

SITXFSA001 Use hygienic practices for food safety

SITHIND004 Work effectively in hospitality service

BSBADM502 Manage meetings

BSBRES401 Analyse and present research information

BSBITU302 Create electronic presentations

BSBITU306 Design and produce business documents

BSBITU402 Develop and use complex spreadsheets

BSBSUS501 Develop workplace policy and procedures for sustainability

BSBRSK501 Manage risk

SITXWHS002 Identify hazards, assess and control safety risks

BSBCUS501 Manage quality customer service

BSBHRM501 Manage human resource services

BSBMGT502 Manage people performance

BSBMKG501 Identify and evaluate marketing opportunities

BSBMKG507 Interpret market trends and developments