Diploma of Hospitality
Qualification Summary
The Diploma of Hospitality covers specialised techniques such as managing business finances, co-ordinating staff, administering continuous improvement and the administration and evaluation of teams in a hospitality environment. This course provides the skills and knowledge for an individual to be competent as a manager in any hospitality functional area. The course includes extensive supervised work-placement so students have the opportunity to learn from industry professionals, gain hands-on experience and be assessed in the workplace. Provide Responsible Service of Alcohol and Provide Responsible Gambling Services units will be delivered by a third party registered training provider as part of this course.
Training Methods
A combination of classroom learning, practical sessions and simulated role plays, research and project work and compulsory work placement arranged by MEGT Institute.
Assessment
Competency is demonstrated by practical demonstrations, role plays, written assessments, case studies, projects, work place observations and assessor interviews. Students are assessed in the workplace against key learning outcomes. Students are marked as Competent (C) or Not Yet Competent (NYC) and have the opportunity to obtain a Graded Mark for this course.
Pathways
Upon successful completion of the Diploma in Hospitality, students may enroll in a course at a higher level.
Duration
104 weeks
Industry Outcomes
Café Manager; Restaurant Manager; Bar Manager
Entrance Requirements
Students must be at least 18 years of age. Australian students will need to have completed Year 12 or equivalent. Minimum requirement is IELTS score 6 or equivalent.
Units
| Provide and coordinate hospitality service SITHIND003A
Provide quality customer service SITXCCS002A Manage quality customer service SITXCCS003A Work with Colleagues and Customers SITXCOM001A Work in a socially diverse environment SITXCOM002A Interpret Financial Information SITXFIN003A Manage Finances within a Budget SITXFIN004A Prepare and Monitor Budgets SITXFIN005A Develop and update legal knowledge required for business compliance SITXGLC001A Develop and update hospitality industry knowledge SITHIND001A Coach others in job skills SITXHRM001A Roster staff SITXHRM003A Lead and manage people SITXHRM005A Manage workplace diversity SITXHRN007A Receive and store stock SITXINV001A Control and order stock SITXINV002A Monitor work operations SITXMGT001A Develop and implement operational plans SITXMGT002A Establish and conduct business relationships SITXMGT006A Operate a bar SITHFAB002A Deal with conflict situations SITXCOM003A |
Follow workplace hygiene procedures SITXOHS002A
Implement and monitor Workplace Health Safety and Security Practices SITXOHS004A Establish and Maintain an OHS system SITXOHS005A Provide accommodation reception services SITHACS001A Perform office procedures SITXADM001A Process financial transactions SITXFIN001A Clean and tidy bar areas SITHFAB001A Serve food and beverage to customers SITHFAB003A Provide responsible service of alcohol SITHFAB009A Prepare and serve espresso coffee SITHFAB012A Provide responsible gambling services SITHGAM006A Recruit, select and induct staff SITXHRM002A Develop and implement a business plan SITXMGT004A Receive and process reservations SITTTSL007A Control reservations or operations using a computerised system SITTTSL010A Strategic Marketing (supplementary unit) SITXMPR005A Follow health, safety and security procedures SITXOHS001A Develop and update food and beverage knowledge SITHFAB011A
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