SIT50422 Diploma of Hospitality Management
Advance your hospitality career and gain industry ready skills
When you complete this course, you will be ready for a career in hospitality management. You will have the skills and knowledge to lead a team as a functions manager, restaurant manager or front office manager.
This course is part of the Lower fees, local skills initiative. From 1 January 2020 through to 31 December 2025 you'll only pay half the course fees, capped at $1,200; or $400 if you're aged 15—24 or eligible for a concession, plus resource fees and other fees that may apply to your course.
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Overview
Campus Bunbury
When Semester 2, 2025
Study Mode On Campus
Guided by our team on industry expert lecturers you will learn to lead hospitality services. People are the main focus of Hospitality and through this course you will gain management skills to help inspire your team, make decisions and provlme solve. You will also gain strong hospitality technical skills and be trained in a diverse range of areas from reservations to rostering staff and planning events. This pathway can take you around the world, whether it's working on a cruise ship, hotel or working behind bars, in night clubs or cafes.
Important information
Select your preferred campus and apply
Semester 2, 2025
Details
Course fees
(Tuition fee* $1,200.00 + Resource fee $1,092.00 )
(Tuition fee* $400.00 + Resource fee $1,092.00 )
Indicative Fees and Charges
The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers
Units
Not all units and study modes are offered at all campuses. Please check with your local campus.
Core
| National ID | Unit title |
|---|---|
| SITEEVT023 | Plan in-house events |
| SITHIND008 | Work effectively in hospitality service |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
Elective
| National ID | Unit title |
|---|---|
| SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB023 | Operate a bar |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB029 | Conduct a product tasting for alcoholic beverages |
| SITHFAB030 | Prepare and serve cocktails |
| SITHFAB031 | Provide advice on beers, spirits and liqueurs |
| SITHFAB032 | Provide advice on Australian wines |
| SITHFAB034 | Provide table service of food and beverage |
| SITHFAB037 | Provide advice on food and beverage matching |
| SITXFIN007 | Process financial transactions |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXMPR012 | Coordinate marketing activities |