SIT50416 (CRICOS Course Code 097645E)

Diploma of Hospitality Management

Course At A Glance

Course Duration
104 Weeks
Study Mode
Blended Delivery (Face to Face & Online)
Campus Location
Start Date
Contact us for various intake & start dates
Student Type
Vocational Placement
12 Weeks (96 hours)

The Diploma of Hospitality Management reflects the role of highly skilled senior operators within the industry who use a broad range of hospitality skills combined with managerial skills and industry knowledge to coordinate and manage hospitality operations. They will be required to operate independently, have responsibility for others and make a range of business decisions.

This qualification can provide a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.


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Entry Requirements

Academic Requirements
• Depending on upon the nationality of the student year 11 (Australian
equivalent year 11) may be sufficient – please check with Axis institute
prior to enrolment
• Have completed at least an Australian year 12 equivalent
• Mature-age students without a formal qualification are required to Axis
institute LLN/English Placement test.

English Requirements
• Student must provide evidence of attaining an overall IELTS score of
5.5 bands or equivalent scores on a similar test (such as TOEFL, PTE
etc.); or
• Student must have attained at least Upper Intermediate Level of
English and must provide evidence of the same; or
• Mature-age students without a formal qualification are required to Axis
institute LLN/English Placement test.

What You'll Learn

• Gain an understanding of the hospitality industry including where to source key industry knowledge and information, key social and cultural sensitivity and how to research and comply with regulatory requirements
• Strategies to work effectively in a team environment and enhance the customer experience, how to coach and train staff, manage diversity in the workplace lead staff and work effectively as a chef
• The use of kitchen equipment to produce food items such as appetisers, salads, stocks, sauces, soups, vegetable, fruit, egg and farinaceous dishes, poultry dishes, seafood dishes, meat dishes, food to meet special dietary requirements, cakes, pastries and breads
• Business essentials such as how to manage finances, transactions, budgets and other financial requirements, manage the business operations, rosters and effective communication skills and how to manage conflict
• Safety essentials such as the implementation and ongoing monitoring of work health and safety practices, how to Identify hazards, assess and control safety risks and participate in safe food handling practices

Course Outline

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 relationship
SITXWHS003 Implement and monitor work health and safety practices

SITXFSA001 Use hygienic practices for food safety
SITHIND004 Work effectively as a cook
SITXHRM004 Recruit, select and induct staff
SITXFSA002 Participate in safe food handling practices
SITXMPR007 Develop and implement marketing strategies
SITXHRM006 Monitor staff performance
SITXHRM001 Coach others in job skills
SITHFAB004 Prepare and serve non-alcoholic beverages*
BSBSUS401 Implement and monitor environmentally sustainable
work practices
SITHACS008 Provide accommodation reception services
SITXINV003 Purchase goods
HLTAID011 Provide first aid
SITHFAB005 Prepare and serve espresso coffee*
SITHFAB002 Provide responsible service of alcohol
SITHACS003 Prepare rooms for guests

*SITXFSA001 is a prerequisite for these units. Learners must be deemed competent in the pre-requisite unit(s) of the unit prior to the determination of competency in the unit.


Students will be assessed through the following general methods of assessment that may apply for each unit. Each of the selected methods must be completed/deemed satisfactory, as each method is only a partial completion.
• Written Assessment
• Assignment
• Practical Project

Vocational Placement

The Diploma of Hospitality Management includes the requirement of up to 48 service shifts of practical placement hours to be completed and evidence of the ability to manage a budget for a business over a three-month period.

Vocational placement helps you prepare for the real world with real-life skills. For more information on vocational placement, including or support services that we are able to offer, please feel free to contact us or talk to your course advisor at Axis Institute today.

Possible Career Outcomes

Possible career pathways in roles such as departmental or small business manager in restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

Payment Options

Axis Institute has a number of options to allow you to select a payment method best suitable to your financial situation. Course fees can be paid by in person, by phone, internet banking, or credit card.

Fee for Service

• Option 1 Upfront 100% Payment.
You can pay course fees in full upfront through your own pocket either through direct debit or credit card. A direct debit or direct withdrawal of funds can be arranged and scheduled from your nominated bank account. We accept payments by MasterCard or Visa.

• Options 2 Payment Plan
You can pay course fees through convenient instalments weekly, fortnightly, monthly or per every semester. Terms and conditions apply.

• Options 3 Direct Debit
A direct debit or direct withdrawal of funds can be arranged and scheduled from your nominated bank account.

• Options 4 Credit Card
We accept payments by MasterCard or Visa.

Enquire Today

Take the next step and enquire today at or call us on 07 2102 3553.