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Diploma of Hospitality

Diploma of Hospitality



  • Course Code:
  • Course Duration:
    Maximum 12 months (with option to fast-track)
  • Start Date:
    Enrol Anytime
  • RPL / Skills Recognition:
    Yes for eligible students. (Click here for details.)
  • Government Funding:
    Yes for eligible students. (Click here to enquire.)
  • Provider:
    Wise Education Group
  • Available for Study:
    Australia Only
  • Nationally Accredited:

Enrol at 20% off

FROM: $5,347.50



Enrol in Instalments

TOTAL: $5,347.50



  • Banquet or function manager
  • Chef de cuisine
  • Chef patissier
  • Executive housekeeper
  • Front office manager
  • Gaming manager
  • Kitchen manager
  • Motel manager
  • Restaurant manager
  • Sous chef
  • Unit manager (catering operations)

    All these Core and Elective Units must be completed to receive your qualification:

    Core units

    BSBDIV501 Manage diversity in the workplace

    BSBMGT517 Manage operational plan

    SITXCCS401 Enhance the customer service experience

    SITXCCS501 Manage quality customer service

    SITXCOM401 Manage conflict

    SITXFIN402 Manage finances with a budget

    SITXFIN501 Prepare and monitor budgets

    SITXGLC501 Research and comply with regulatory requirements

    SITXHRM401 Roster staff

    SITXHRM402 Lead and manage people

    SITXMGT401 Monitor work operations

    SITXMGT501 Establish and conduct business relationships

    SITXWHS401 Implement and monitor work health and safety practices

    Elective units

    SITXFSA101 Use hygienic practices for food safety

    SITHIND301 Work effectively in hospitality service

    SITHFAB203 Prepare and serve non-alcoholic beverage

    SITXCCS201 Provide visitor information

    BSBMGT516 Facilitate continuous improvement

    SITXFIN201 Process financial transactions

    BSBADM502 Manage meetings

    BSBCUS401 Coordinate implementation of customer service strategy

    BSBCUS402 Address customer needs

    BSBINN301 Promote innovation in a team environment

    BSBMGT401 Show leaderships in the workplace

    BSBLDR403 Lead team effectiveness

    SITHIND201 Sources and use information on the hospitality industry

    BSBRSK501 Manage risk

    BSBITU306 Design and produce business documents

The learning outcomes of this course include:

  • Communication - Consulting with team members and customers to elicit feedback and ideas on operational and service issues; explaining the organisation’s plans, policies and procedures to team members; communicating work team goals; consulting with team members about workplace practices; discussing supply options and negotiating purchases with suppliers; writing clear and concise operational procedures and reports
  • Initiative and enterprise - Generating ideas to improve products, services, operational practices and efficiency; assessing options and suggesting a range of new products and services; monitoring and evaluating financial performance of the department or business and developing ideas for improvement; engaging team members in discussions and encouraging innovative ideas
  • Learning - Developing and maintaining knowledge required to make a range of operational decisions for the business; proactively maintaining and updating knowledge of hospitality industry practices, trends products, services and suppliers; taking responsibility for own professional development; implementing training practices for the organisation; supporting team members to learn
  • Planning and organising - Planning and organising the operational activities of the hospitality business or department; determining deadlines and resource requirements for effective delivery of hospitality products and services; implementing and monitoring plans, policies, procedures and business practices; actively participating in continuous improvement processes for operational and service efficiency
  • Problem-solving - Responding effectively to routine operational and service issues requiring immediate resolution; considering systematic operational or service failures and developing solutions; taking ultimate responsibility for resolving escalated customer service complaints and conflicts
  • Problem-solving - Evaluating staff feedback on operational or service problems and implementing suggestions for improvement; monitoring and evaluating the effectiveness of solutions
  • Self-management - Knowing the primary components of laws that specifically relate to the hospitality industry and implementing operational compliance practices; operating independently, reviewing own work performance and proactively seeking feedback and advice on management skills; taking responsibility for the operational management of the hospitality business across a range of activities including finances, human resources, customer service and workplace health and safety
  • Teamwork - Using the social and cultural diversity of team members to advantage service delivery to diverse customers; planning work operations to take account of team member strengths; implementing work team goals and teamwork practices; providing training, coaching and advice for effective teamwork; seeking feedback from team members on operational practices, policies, procedures and service efficiency; motivating and leading supervisor teams
  • Technology - Selecting and using technologies used in the hospitality industry to support operational management functions; understanding, assessing and providing feedback on the operating capacity of technologies required to manage the operational, sales and service activities of the hospitality business; implementing skill development activities required for new business technologies

    SIT60313 Advanced Diploma of Hospitality or higher education qualifications in management

    There are no formal entry requirements for this qualification. The unit of competency SITHIND301, Work effectively in hospitality service requires you to complete a minimum 36 complete service periods to complete your qualification.