Hospitality Management

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification is suitable for an Australian Apprenticeship pathway.

Upon successful completion of this course students may gain employment in any sector of the hospitality industry as a departmental or small business manager.

• International Students: IELTS score of 5.5 with no band less than 5.0 (or equivalent)
• and high school certificate

• banquet or function manager
• chef de cuisine, chef patisserie
• executive housekeeper
• front office manager
• gaming manager
• kitchen manager
• motel manager
• restaurant manager
• sous chef or unit manager

Core Units

• Manage diversity in the workplace
• Manage operational plan
• Enhance the customer service experience
• Develop and manage quality customer service experiences
• Manage conflict
• Manage finances within a budget
• Prepare and monitor budgets
• Research and comply with regulatory requirements
• Roster staff
• Lead and manage people
• Monitor work operations
• Establish and conduct business relationships
• Implement and monitor work health and safety practices

Elective Units

Group A

• Use hygienic practices for hospitality service

Group B

• Work effectively in hospitality service

Group C

Accommodation Services

• Clean premises and equipment
• Provide housekeeping services to guests
• Prepare rooms for guests
• Launder linen and guest clothes
• Provide porter services
• Provide valet service
• Conduct night audit
• Provide accommodation reception services

Client and Customer Service, Crisis Management

• Provide lost and found services

Computer Operations and ICT Management

• Create and use databases
• Design and produce business documents
• Develop and use complex spreadsheets

Finance

• Prepare financial reports