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SIT50422

Diploma of Hospitality Management

Strengthen your ability to lead hospitality operations, covering service standards, team management, planning, and day-to-day venue performance. This course is suited to those aiming for supervisory or management roles in restaurants, hotels, and hospitality businesses.

Duration
12 Months
Delivery mode
Hybrib (On-campus/Online)
Next intake
19.01.2026
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About this course

This qualification is designed for individuals aspiring to supervisory or management positions in the hospitality industry. It develops advanced skills in managing operations, staff, and customer service.

Students gain knowledge in budgeting, rostering, marketing, and compliance within hospitality environments. The course reflects real-world management responsibilities in restaurants, hotels, and hospitality venues.

Graduates are prepared for leadership roles such as restaurant manager, hotel supervisor, or hospitality operations manager.
Outcomes

Learning outcomes

Through a mixture of theory and practical course work, learn to:

Manage hospitality operations across departments including service, events and accommodation where applicable
Lead teams through rostering, performance management, communication and service standards
Apply financial and operational controls including costing, budgeting, compliance and quality systems
Plan and deliver high-quality customer experiences across different hospitality environments
Manage risk, legal responsibilities and workplace safety in hospitality settings
Outcomes

Course outcomes

Gain practical experience and develop specialist skills that give you an advantage in the job market.

Job-ready management pathway for hospitality sectors as departmental or venue manager
Targeted capability across key hospitality areas with strong operational leadership focus
Improved confidence managing people, service delivery and business performance outcomes
Strong alignment to Australian hospitality business expectations and compliance
Clear progression to higher-level hospitality leadership and broader business pathways
Suitability

Is this course right for you?

Before enrolling, please review the requirements and prerequisites below to ensure this course aligns with your experience, capabilities, and training goals.

Course requirements

This qualification is for individuals managing hospitality operations or teams.

  • Photo identification
  • Resume showing hospitality supervisory experience
  • Evidence of operational planning or staff supervision
  • Understanding of food safety and compliance systems
  • Ability to manage service environments

Entry prerequisites

Prior hospitality experience is required. Certificate III or IV qualifications are recommended.

Free assessment

Not sure which pathway is right for you?

Complete a short self skills assessment and let our team guide you towards the best option — whether that’s this course, RPL, or gap training.

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  • Check eligibility for RPL
  • Identify any gap training required
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Takes 2–3 minutes · No obligation
Pathways

Where this course can take you

Explore career options and next-step study pathways that align with this qualification and your long-term goals.

Career outcomes

Jobs you can pursue

Typical roles graduates move into depending on experience, licensing requirements, and workplace opportunities.

Hospitality Manager (Venue)
$1600–$2800 / week
Industry Hospitality / Venues
Type Full-time
Restaurant Manager
$1550–$2700 / week
Industry Hospitality / Restaurants
Type Full-time
Food & Beverage Manager
$1650–$3000 / week
Industry Hospitality / Hotels
Type Full-time
Catering Operations Supervisor
$1550–$2800 / week
Industry Hospitality / Catering
Type Full-time
Hospitality Business Owner
$1700–$3800 / week
Industry Hospitality / Small Business
Type Self-employed

Salary ranges vary by role, award, employer, location, and experience.

Next steps

Further study pathways

Continue into higher qualifications, specialisations, or complementary training to broaden your opportunities.

Business pathway for hospitality operators
Strengthen business skills to support growth, systems and financial control.
All Skills course
Leadership and management pathway
Extend leadership capability for managing larger teams and multi-site operations.
All Skills course
Training and assessment pathway
If you plan to train staff or deliver workplace learning, add the TAE qualification.
All Skills course
Talk to our team
Units

What you’ll study

Units are grouped by core and elective. Your trainer will confirm elective selections (where applicable) based on packaging rules and delivery schedule.

Core units
Code
Unit name
Type
SITXCCS015
Enhance customer service experiences
Core
SITXCCS016
Develop and manage quality customer service practices
Core
SITXCOM010
Manage conflict
Core
SITXFIN009
Manage finances within a budget
Core
SITXFIN010
Prepare and monitor budgets
Core
SITXGLC002
Identify and manage legal risks and comply with law
Core
SITXHRM008
Roster staff
Core
SITXHRM009
Lead and manage people
Core
SITXMGT004
Monitor work operations
Core
SITXMGT005
Establish and conduct business relationships
Core
SITXWHS007
Implement and monitor work health and safety practices
Core
Elective units
Code
Unit name
Type
CPPCLO3100
Maintain cleaning storage areas
Elective
CPPCLO3101
Clean carpeted floors
Elective
CPPCLO3102
Clean hard floors
Elective
CPPCLO3103
Clean and maintain amenities
Elective
CPPCLO3105
Clean glass surfaces
Elective
CPPCLO3108
Clean window coverings
Elective
CPPCLO3111
Clean rooms, furniture and fittings
Elective
CPPCLO3112
Clean walls, ceilings and fittings
Elective
SITHACS009
Clean premises and equipment
Elective
SITHACS010
Provide housekeeping services to guests
Elective
SITHACS011
Prepare rooms for guests
Elective
SITHACS012
Launder linen and guest clothes
Elective
SITHACS013
Provide porter services
Elective
SITHACS014
Provide valet services
Elective
SITHACS015
Conduct night audit
Elective
SITHACS016
Provide accommodation reception services
Elective
SITHASC020
Prepare dishes using basic methods of Asian cookery
Elective
SITHASC021
Prepare Asian appetisers and snacks
Elective
SITHASC022
Prepare Asian stocks and soups
Elective
SITHASC023
Prepare Asian sauces, dips and accompaniments
Elective
SITHASC024
Prepare Asian salads
Elective
SITHASC025
Prepare Asian rice and noodles
Elective
SITHASC026
Prepare curry pastes and powders
Elective
SITHASC027
Prepare Asian cooked dishes
Elective
SITHASC028
Prepare Asian desserts
Elective
SITHASC029
Prepare Japanese cooked dishes
Elective
SITHASC030
Prepare sashimi
Elective
SITHASC031
Prepare sushi
Elective
SITHASC032
Produce Japanese desserts
Elective
SITHASC033
Prepare dim sum
Elective
SITHASC034
Prepare Chinese roast meat and poultry dishes
Elective
SITHASC035
Prepare tandoori dishes
Elective
SITHASC036
Prepare Indian breads
Elective
SITHASC037
Prepare Indian sweetmeats
Elective
SITHASC038
Prepare Indian pickles and chutneys
Elective
SITHCCC023
Use food preparation equipment
Elective
SITHCCC025
Prepare and present sandwiches
Elective
SITHCCC026
Package prepared foodstuffs
Elective
SITHCCC027
Prepare dishes using basic methods of cookery
Elective
SITHCCC028
Prepare appetisers and salads
Elective
SITHCCC029
Prepare stocks, sauces and soups
Elective
SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous dishes
Elective
SITHCCC031
Prepare vegetarian and vegan dishes
Elective
SITHCCC032
Produce cook-chill and cook-freeze foods
Elective
SITHCCC033
Re-thermalise chilled and frozen foods
Elective
SITHCCC035
Prepare poultry dishes
Elective
SITHCCC036
Prepare meat dishes
Elective
SITHCCC037
Prepare seafood dishes
Elective
SITHCCC038
Produce and serve food for buffets
Elective
SITHCCC039
Produce pates and terrines
Elective
SITHCCC040
Prepare and serve cheese
Elective
SITHCCC041
Produce cakes, pastries and breads
Elective
SITHCCC042
Prepare food to meet special dietary requirements
Elective
SITHCCC043
Work effectively as a cook
Elective
SITHCCC044
Prepare specialised food items
Elective
SITHIND005
Use hygienic practices for hospitality service
Elective
SITHIND008
Work effectively in hospitality service
Elective
SITHKOP013
Plan cooking operations
Elective
SITTTVL001
Access and interpret product information
Elective
SITTTVL004
Sell tourism products or services
Elective
SITXCCS010
Provide visitor information
Elective
SITXCCS012
Provide lost and found services
Elective
SITXCCS013
Provide club reception services
Elective
SITXCCS017
Use a computerised booking system
Elective
SITXCCS019
Prepare quotations
Elective
SITXCRI003
Respond to a customer in crisis
Elective
SITXFSA005
Use hygienic practices for food safety
Elective
SITXINV006
Receive, store and maintain stock
Elective
SITXINV007
Purchase goods
Elective
SITXINV008
Control stock
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective

Facilities built for real trade skills

Train in purpose-built labs designed to simulate workplace environments — so you can practice practical tasks, follow structured activities, and complete assessments using industry-relevant equipment.

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RTO

RTO delivering this course

This course is delivered through the RTO listed below. Where no partner is specified, All Skills College delivers the course.

View all RTO partners →
Frontier Institute of Technology
RTO Code: 21244
Legal name
Frontier Training and Technology Pty Ltd
ABN
70102164974
Website
Visit website
Verify on training.gov.au →
Official registration source
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