Description
Hospitality Advanced Diploma – SIT60313
(Release 1)
This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions.
This qualification is suitable for an Australian Apprenticeship pathway.
Job roles
This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.
Possible job titles include:
- area manager or operations manager
- cafe owner or manager
- club secretary or manager
- executive chef
- executive housekeeper
- executive sous chef
- food and beverage manager
- head chef
- motel owner or manager
- rooms division manager
Pathways Information
Pathways into the qualification
It is strongly recommended that individuals undertake lower level qualifications, or gain industry experience prior to entering SIT60313 Advanced Diploma of Hospitality. However, this is not mandatory.
Pathways from the qualification
After achieving SIT60313 Advanced Diploma of Hospitality, individuals could progress to higher education qualifications in management.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.
Entry Requirements
There are no entry requirements for this qualification.
Employability Skills Summary
Industry/enterprise requirements for this qualification include:
Communication
Consulting with personnel at all levels about operational and service issues, workplace practices, policies and procedures; communicating strategic business goals to supervisors and managers; discussing supply options and negotiating purchases with suppliers; writing comprehensive yet easily accessible plans, policies, procedures and reports.
Initiative and enterprise
Researching and critically analysing current and emerging hospitality industry practices, market and product trends; generating and testing ideas for new or improved products and services; initiating the development of new products and services; engaging and persuading personnel at all levels to generate innovative ideas for new or improved products and service delivery.
Learning
Developing and maintaining knowledge required to strategically manage the business, proactively maintaining and updating knowledge of hospitality industry practices, trends, products, services and suppliers; seeking hospitality industry professional development opportunities for self and others; developing training strategies for the organisation.
Planning and organising
Developing overall business plans for sustainable and profitable operation; developing new products, forecasting and managing resource requirements; developing and evaluating strategic plans, policies, procedures and business practices for legal compliance and effective delivery of hospitality products and services; developing and leading continuous improvement processes for operational and service efficiency.
Problem-solving
Developing and implementing a range of strategies to address business management problems; analysing systematic operational or service failures, working with supervisors and managers to develop practical solutions and developing continuous improvement processes for operational and service efficiency; analysing and evaluating the effectiveness of strategic solutions to business management problems.
Teamwork
Fostering workplace diversity; establishing work team goals and teamwork strategies; developing training strategies for effective teamwork throughout the business; involving personnel at all levels in the planning of business practices, policies and procedures; motivating and leading management teams.
Technology
Selecting and using technologies used in the hospitality industry to support strategic management functions; researching new and emerging technologies required to manage the operational, sales and service activities of the hospitality business; developing skill development strategies required for implementing new business technologies.
Packaging Rules
33 units must be completed:
- 16 core units
- 17 elective units
Duration
2 years
Location
Sydney Brisbane – Hobart
