SIT50416 Diploma of Hospitality Management – Food and Beverage Stream


CRICOS course code: 095035C

Level of study: Career Based/Vocational


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

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage.

Career Opportunities:

  • Bar manager
  • Restaurant manager
  • Club manager
  • Motel manager
  • Banquet or function manager


The units of competency are assessed using any of the following methods:

  • Underpinning knowledge assessment through written exam questions
  • Projects and presentations
  • Practical observation
  • Roles plays

After successful completion of Diploma of Hospitality Management – Food and Beverage stream, students can pursue the Advanced Diploma of Hospitality Management

Units of Competencies

There are 28 units in total including 13 core units and 15 elective units must be completed for this qualification.

Core Units

  • BSBDIV501 Manage diversity in the workplace
  • BSBMGT517 Manage operational plan
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices

Elective Units

  • SITXFIN001 Process financial transactions
  • SITXMPR004 Coordinate marketing activities
  • SITHIND004 Work effectively in hospitality service
  • SITHFAB002 Provide responsible service of alcohol
  • SITEEVT005 Plan in-house events or functions
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB010 Prepare and serve cocktails
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXINV001 Receive and store stock

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