This qualification reflects the role of individuals who use well-developed administrative skills and a broad knowledge base in a wide variety of hospitality contexts. They apply solutions to a defined range of problems, and analyse and evaluate information from a variety of sources. They may provide leadership and guidance to others with some responsibility for the output of others.

Graduates of this course may gain employment at the operational and supervisory level and also gain further management career opportunities in the hospitality industry including hotels, motels, restaurants, clubs and other hospitality establishments.

At a Glance

QualificationSIT50416 Diploma of Hospitality Management
AccreditationNationally recognised – meets AQF standards
Qualification StatusCurrent
CRICOS Code091021G
Study ModeClassroom: 14 hours per week
Online: 6 hours per week
Duration52 weeks (includes 10 weeks holiday)
Intake Dates14 January, 18 February, 15 April, 20 May, 15 July, 19 August, 7 October, 11 November
Entry RequirementsIELTS 5.5 or equivalent
Supersedes and is equivalent to SIT50307 – Diploma of HospitalityThe SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013 – 11/10/2013
Supersedes and is equivalent to SIT50312 – Diploma of HospitalityIntent of the qualification remains unchanged. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group Core units reduced from 14 to 13 units. Elective units increased from 14 to 15 units – 11/10/2013

Employment opportunities

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:

  • 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)
Unit Code and Unit Name Unit Type
BSBDIV501  Manage diversity in the workplace Core
SITXCOM005 Manage conflict Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXMGT002 Establish and conduct business relationships Core
SITXCCS007 Enhance customer service experience Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXHRM002 Roster staff Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
BSBMGT517 Manage Operational Plan Core
SITXWHS003 Implement and Monitor Work Health and Safety Practices Core
SITHIND004 Work effectively in hospitality service Elective
SITXHRM004 Recruit, select and induct staff Elective
SITXHRM006 Monitor staff performance Elective
SITXFIN002 Interpret financial information Elective
SITXFSA001 Use hygienic practices for food safety Elective
BSBCMM401 Make a presentation Elective
BSBADM502  Manage meetings Elective
SITEEVT001 Source And Use Information On The Events Industry Elective
SITXMPR007 Develop and implement marketing strategies Elective
BSBITU306 Design and Produce Business Documents Elective
SITXWHS002 Identify Hazards, Assess and Control Safety Risks Elective
SITHIND002 Source and use information  on the hospitality industry Elective
BSBCMM201 Communicate in the workplace Elective
SITHFAB016 Provide advice on food Elective
BSBWOR203 Work effectively with others Elective
SC EditorDiploma of Hospitality Management SIT50416