hospitality_courses

Diploma of Hospitality

SIT50313

No matter what facet of hospitality you want to work in, this nationally recognised qualification delivered by William Blue will help you develop a wide range of skills required to be successful in hospitality.

You will learn from industry professionals and be trained in business communication, food and beverage management, sales and marketing and hospitality law.

Have a question or ready to enrol?

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At a glance

Study mode

laptop
Online

Provider

William Blue College of Hospitality Management (RTO 0269)
Career Opportunities
Recognition

Nationally recognised - meets Australian Qualifications Framework standards.
Accredited by the International Centre of Excellence in Tourism and Hospitality Education (THE-ICE).

Prerequisites

Year 12 or successful completion of a Language Literacy & Numeracy (LLN) test.

Location

Online

Work placement

36 Service Periods of industry placement

Course length
1 year full-time | 2 years part-time
Study mode

Online


Online

Study from anywhere, when it suits you best and graduate with the identical qualification as an on-campus student.

Blended

Study part of the course online. Combine your online learning with classes or practical sessions on-campus at a college or university.

In-class

Attend classes on-campus at a university, TAFE or college and interact face-to-face with teachers and fellow students.

Assessment
Online exams, assignments & presentations
Start date

6 intakes per year.

Contact us about enrolling.
Provider
William Blue College of Hospitality Management (RTO 0269)

William Blue College of Hospitality Management has been producing graduates with outstanding skills in hospitality, tourism and event management for over 20 years.

As a William Blue student, you have the opportunity to benefit from the college's close contacts in the hospitality and events industries, and their career support services.

Think: Colleges Pty Ltd (RTO 0269) trading as William Blue College of Hospitality Management

Payment options

Study now pay later – VET FEE-HELP

Upfront payment

Read more
Price
The total cost varies depending on the payment option
Calculate total cost

What you'll learn

Become trained in:

  • Hospitality law
  • Food and beverage management
  • Human resource management
  • Business communication
  • Sales and marketing

Work placement

Students must complete compulsory work placement of 36 service periods within a hospitality environment. This equates to 36 shifts with a minimum duration of 4 hours per shift.

Students are welcome to use their existing work placement to complete this subject, providing the placement meets the requirements of the subject.

Course structure

13 units

Term 1

  1. Food safety supervisor


    This unit is designed to take you step-by-step through the food safety laws in Australia and help you understand what you need to do to ensure that food is handled, prepared, cooked and stored safely in your organisation.

    Units of competency:
    SITXFSA101 - Use hygienic practices for food safety
    SITXFSA201 - Participate in safe food handling practices
    SITXWHS101 - Participate in safe work practices

  2. Fundamentals of HRM


    This unit encompasses the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the service industries and coordinate induction programs. It also requires students to be able to develop Rosters within the Hospitality context as well as what is required by supervisors when monitoring staff performance.

    Units of competency:
    SITXMGT401 - Monitor work operations
    SITXHRM401 - Roster staff
    SITXHRM501 - Recruit, select and induct staff

  3. Leadership in the hospitality industry


    This unit describes the performance outcomes, skills and knowledge required to lead and manage people and teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage team performance through effective leadership as well as encompassing the ability to manage within a diverse workplace and the management skill of being able to manage conflict situations.

    Units of competency:
    SITXHRM402 - Lead and manage people
    BSBDIV501A - Manage diversity in the workplace
    SITXCOM401 - Manage conflict

  4. Front office management*


    This unit encompasses the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.

    Unit of competency:
    SITHACS303 - Provide accommodation reception services

  5. Environmental sustainability*


    This unit describes the performance outcomes, skills and knowledge required to effectively measure current resource use and to carry out improvements including reducing the negative environmental impact of work practices.

    Unit of competency:
    BSBSUS201A - Participate in environmentally sustainable work practices

Term 2

  1. Hospitality operations & safety management


    This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace.

    Units of competency:
    BSBMGT515A - Manage operational plan
    SITXWHS401 - Implement and monitor work health and safety practices
    SITXWHS601 - Establish and maintain a work health and safety system

  2. Customer service management


    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 all while ensuring thecustomer service experience is continually enhanced and improved.

    Units of competency:
    SITXCCS501 - Manage quality customer service
    SITXCCS401 - Enhance the customer service experience

  3. Strategies in sales & marketing


    This unit encompasses the performance outcomes, skills and knowledge required to analyse internal and external business environments and to develop and evaluate marketing strategies and plans for products and services. It also involves addressing the intricacies of establishing and maintaining business relationships within the Hospitality environment.

    Units of competency:
    SITXMGT501 - Establish and conduct business relationships
    SITXMPR502 - Develop and implement marketing strategies

  4. Introduction to hospitality accounting


    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.

    Units of competency:
    SITXFIN402 - Manage finances within a budget
    SITXFIN501 - Prepare and monitor budgets
    SITXFIN401 - Interpret financial information

Term 3

  1. Hospitality workplace relations


    This unit describes the performance outcomes, skills and knowledge to develop and maintain a positive and productive workplace environment. It covers all aspects of employee relations impacting on managers at the strategic level.

    Units of competency:
    BSBHRM604A - Manage employee relations
    SITXHRM503 - Monitor staff performance

  2. Hospitality law


    This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, develop, implement and continuously review and update policies and practices for business compliance.

    Unit of competency:
    SITXGLC501 - Research and comply with regulatory requirements

  3. Facilities & design management


    This unit describes the performance outcomes, skills and knowledge required to manage the physical assets of an organisation. It requires the ability to establish systems and practices for asset monitoring, maintenance and acquisition.

    Unit of competency:
    SITXFIN601 - Manage physical assets

  4. Hospitality industry experience


    This unit describes the performance outcomes, skills and knowledge required to provide effective hospitality service to customers during live service periods. It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks within 36 complete service periods within a hospitality business.

    Units of competency:
    SITHIND301 - Work effectively in hospitality service
    SITHIND201 - Source and use information on the hospitality industry
    SITHIND101 - Use hygienic practices for hospitality service
    BSBITU203A - Communicate electronically

* Choose Front office management OR Environmental sustainability.

Recognition

William Blue is an accredited member of International Centre of Excellence in Tourism and Hospitality Education (THE-ICE) and all courses have been quality assessed and accredited by THE-ICE. 

William Blue is also a member of the following bodies:

  • Association of Australian Hotel Schools (founding member)
  • Australian Hotels Association
  • EUHOFA International Association of Hotel Schools
  • Tourism Industry Council NSW

Payment options

There are 2 ways you can pay for this course:

1. Study now pay later – VET FEE-HELP

If you are eligible, you can pay for this course through the Australian Government’s VET FEE-HELP loan scheme.

This means you don’t need to pay upfront for the course if you:

2. Upfront payment

You can pay for this course upfront via credit card or bank transfer.

To understand more about payment options or find out if you’re eligible for a funding entitlement, contact a SEEK Learning Consultant.

Have a question or ready to enrol?

Our Learning Consultants can:
  • icon enquiry 1Answer any questions about a course
  • icon enquiry 2Give advice on job outcomes
  • icon enquiry 3Explain finance options and help you enrol
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