Program Overview
The Diploma of Hospitality Management provides comprehensive training in key aspects of hospitality management, including customer service, finance, legal compliance, and work health and safety. Through a blend of face-to-face instruction, online learning, and industry placements, students develop the skills and knowledge necessary for a successful career in the hospitality industry. Graduates are prepared for roles such as Hospitality Manager, Restaurant Manager, and Sous Chef.
Program Outline
Outline:
Course Content:
The program delves into various aspects of hospitality management, covering key areas such as customer service, conflict management, finance management, legal compliance, staffing, business relationships, work health and safety, and food safety.
Course Structure:
The Diploma of Hospitality Management comprises 28 units of competency, consisting of 11 core units and 17 elective units.
Modules:
Core Units:
- Enhance customer service experiences: This unit equips students with the skills to deliver exceptional customer service in hospitality settings.
- Develop and manage quality customer service practices: Students learn how to establish and implement effective quality customer service practices within hospitality businesses.
- Manage conflict: This unit provides students with the knowledge and skills to effectively manage and resolve conflict situations.
- Manage finances within a budget: Students gain the ability to manage financial resources and budgets effectively in a hospitality context.
- Prepare and monitor budgets: This unit focuses on developing skills in budget preparation and monitoring within hospitality businesses.
- Identify and manage legal risks and comply with law: Students learn how to identify and manage legal risks and ensure compliance with relevant legislation in the hospitality industry.
- Roster staff: This unit equips students with the ability to effectively roster staff in a hospitality setting.
- Lead and manage people: Students develop the skills and knowledge required to effectively lead and manage staff in a hospitality environment.
- Monitor work operations: This unit focuses on developing skills in monitoring and evaluating work operations within a hospitality context.
- Establish and conduct business relationships: Students learn how to build and maintain positive business relationships in the hospitality industry.
- Recruit, select and induct staff: This unit equips students with the skills required to effectively recruit, select, and induct new staff members.
- Develop and implement business plans: Students learn how to develop and implement effective business plans within hospitality businesses.
- Receive, store and maintain stock: This unit focuses on developing skills in managing stock effectively within a hospitality setting.
- Work effectively in hospitality service: Students gain practical experience in delivering high-quality hospitality service to customers.
- Manage meetings: This unit equips students with the skills to effectively manage and conduct meetings in a professional setting.
- Monitor staff performance: Students learn how to monitor and evaluate the performance of staff members within a hospitality context.
- Participate in safe food handling practices: This unit focuses on developing safe food handling practices in a hospitality environment.
- Control stock: This unit focuses on developing skills in stock control within a hospitality setting.
- Clean premises and equipment: Students learn how to effectively clean and maintain hospitality premises and equipment.
- Maintain cleaning storage areas: This unit focuses on maintaining clean and hygienic storage areas for cleaning equipment and supplies.
- Provide visitor information: Students gain the skills required to provide accurate and informative assistance to visitors in a hospitality setting.
- Transport and store food: This unit focuses on developing skills in the safe and effective transportation and storage of food in a hospitality context.
- Develop and implement a food safety program: Students learn how to develop and implement effective food safety programs within a hospitality business.
- Manage risk to organisational reputation in an online setting: Students learn how to manage risks to the organization's reputation in an online environment.
Assessment:
Assessment Methods:
The program utilizes a variety of assessment methods including written assignments, practical demonstrations, presentations, and workplace-based projects.
Assessment Criteria:
Aligned with industry standards, the program's assessment criteria focus on evaluating students' knowledge, skills, and application of these in practical scenarios relevant to the hospitality management field.
Teaching:
Teaching Methods:
The program utilizes a blended approach, incorporating face-to-face instruction, online learning modules, and practical industry placements.
Faculty:
The program's faculty comprises experienced hospitality professionals and academics, ensuring students receive industry-relevant knowledge and guidance.
Careers:
Potential Career Paths:
Upon successful completion, graduates can pursue various career paths in the hospitality industry, including:
- Hospitality Manager
- Motel Manager
- Sous Chef
- Chef Patissier
- Restaurant Manager
Employment Outcomes:
The program provides a strong foundation for graduates to seek employment opportunities in diverse hospitality industry sectors such as:
- Restaurants
- Hotels
- Motels
- Catering operations
- Clubs
- Pubs
- Cafés
- Coffee shops
Other relevant information:
- Prior to enrollment, students must attend a mandatory Pre-Enrollment Consultation session to ensure they are fully informed about the program requirements.
- Students must have successfully completed Australian Year 12 or its equivalent.
- Students must be 18 years of age or above.
- Students require a minimum of IELTS 6.0 or equivalent.
- Graduates are not guaranteed a job or migration outcome.
- Upon completion, students can receive individual unit certificates or a combined Diploma of Hospitality Management qualification.