Diploma of Hospitality Management
Course Overview
The Diploma of Hospitality Management at the Australian Vocational Training Academy prepares students for senior operational roles by combining advanced hospitality skills with managerial expertise. This qualification enables graduates to work independently, manage teams, and make key business decisions across various hospitality sectors. It is designed for those aiming to become departmental or small business managers in settings like hotels, restaurants, and catering operations.
Key Program Highlights
- Mandatory Pre-Enrolment Consultation to ensure informed decision-making
- Focus on managerial skills and broad hospitality industry knowledge
- Pathway to diverse roles in restaurants, hotels, clubs, and cafes
- Requires completion of service periods in real or simulated environments
- Prerequisites include Australian Year 12 equivalent and an LLND test
Course Overview
The Diploma of Hospitality Management at the Australian Vocational Training Academy prepares students for senior operational roles by combining advanced hospitality skills with managerial expertise. This qualification enables graduates to work independently, manage teams, and make key business decisions across various hospitality sectors. It is designed for those aiming to become departmental or small business managers in settings like hotels, restaurants, and catering operations.
Key Program Highlights
- Mandatory Pre-Enrolment Consultation to ensure informed decision-making
- Focus on managerial skills and broad hospitality industry knowledge
- Pathway to diverse roles in restaurants, hotels, clubs, and cafes
- Requires completion of service periods in real or simulated environments
- Prerequisites include Australian Year 12 equivalent and an LLND test
Requirements
Modules
- Enhance customer service experiences
- Develop and manage quality customer service practices
- Manage conflict
- Manage finances within a budget
- Prepare and monitor budgets
- Identify and manage legal risks and comply with law
- Roster staff
- Lead and manage people
- Monitor work operations
- Establish and conduct business relationships
- Implement and monitor work health and safety practices
- Use hygienic practices for food safety
- Recruit select and induct staff
- Develop and implement business plans
- Receive store and maintain stock
- Work effectively in hospitality service
- Manage meetings
- Monitor staff performance
- Participate in safe food handling practices
- Purchase goods
- Control stock
- Clean premises and equipment
- Provide accommodation reception services
- Provide visitor information
- Transport and store food
- Develop and implement a food safety program
- Source and use information on the hospitality industry
- Access and interpret product information
