Recipe to success
Led by industry experts, this TAFE course is ideal for people working in the hospitality industry wanting to step up in to a food and beverage management role. It is also perfect for new entrants looking to kick-start their career in hospitality management.
The hospitality industry covers a vast range of employment sectors from cafes, restaurants, hotels, motels, resorts, casinos, pubs, clubs and more. This nationally recognised qualification includes a hands-on work placement, where you will make industry contacts and learn practical skills needed to hit the ground running in your career.
Essential food and beverage ingredients
The SIT50313 Diploma of Hospitality (specialising in Food and Beverage Management) covers hospitality essentials like customer service, managing staff, rostering, budgets and selling. It has a specific focus, however, on food and beverage operations, teaching you about the responsible service of alcohol, offering advice on wines, tips on food and beverage matching, and delivering outstanding table service.
This TAFE qualification will provide you with the essential skills needed to succeed in a food and beverage management position in a hospitality environment.
Potential career outcomes
- Catering Operations Manager
- Food and Beverage Manager
- Restaurant Manager
- Restaurant, Café or other Small Hospitality Business Owner/Manager
|Qualification name||SIT50313 Diploma of Hospitality (specialising in Food and Beverage Management)|
|Course duration||Maximum 24 months|
|Delivery Method||Online with Work Placement|
|Assessments||Case studies, Portfolio of evidence, Practical assessments, Presentations, Short-answer questions|
|Training package update||SIT50313 Diploma of Hospitality (specialising in Food and Beverage Management) has been superseded by SIT50416 Diploma of Hospitality Management on the 2nd of March, 2016. Open Colleges will transition to the new qualification in the near future.|
- Australian Year 12 OR
- A qualification at Certificate III level or higher, OR
- Two years of industry experience in a role that requires the use of written documentation and communication.
You will need to be at least 18 years old.
This course involves reading learning content and undertaking a range of written assessments and engaging in online forums and discussions. Furthermore, the delivery mode relies on the extensive use of written communication. As such, entry to the course requires the successful completion of English to Year 12 level.
If you haven't successfully completed English at Year 12 level, you can demonstrate equivalency through one of the following:
- Successful completion of a Nationally Recognised Training qualification at Certificate III level or higher; or
- 3 years relevant industry experience in a role that requires the use of written documentation and communication
Open Colleges recognises that not all people are able to read, write and perform calculations to the same standard. See the Language, Literacy and Numeracy Considerations section for more information on tools, resources and support services provided to by Open Colleges.
Minimum specifications for your computer are:
- Microsoft Office 2013 or equivalent
- Broadband internet connection
- 2GB of RAM
- Adobe Reader XI or equivalent
- Microsoft Windows 7 or higher recommended
- 1 gigahertz (GHz) or faster processor (2GHz or faster recommended)
- Adobe Flash Player 11 or higher
Mac OS users:
- Mac OSX v10.6 or higher recommended
- 1 gigahertz (GHz) or faster Intel processor (2GHz or faster recommended)
You will also need access to Macromedia Flash player and access to software to view online videos and images, such as Adobe Reader, Windows Media Player, Windows Photo Viewer, which are available as a download from the internet.
You will need access to a digital video recording device and/or a digital camera and associated software to save and upload video, audio and image files to OpenSpace. Many mobile phones and smart phones include this technology.
You will also need access to software to view online videos and images. Software such as Adobe Reader, Windows Media Player, Windows Photo Viewer etc are available as a download from the internet.
Some assessments include a component for students to record a video. The requirements for these videos vary, depending on the assessment. If you are unable to conduct these in the workplace, if this is a requirement of the assessment, you have the option of engaging with friends, family and other students to record this via other means, such as Skype.
Language, Literacy and Numeracy
Our free online assessment tool can help give you an idea of the language, literacy and numeracy skills needed to study a VET course. This tool can also help you determine your learning level and help you plan your future studies. You can access the Language, Literacy and Numeracy tool here.
Note: Courses offered by Open Colleges on behalf of TAFE NSW North Region may include Units of Competency that are graded by TAFE NSW. Students studying through Open Colleges are not subject to TAFE NSW grading criteria, receiving an ungraded outcome for Units of Competency and Qualifications successfully completed.
|SITHIND201||Source & use information on the hospitality industry|
- Source and use relevant industry information
- Source and use compliance information in daily activities
- Source and use information on hospitality technology
- Update personal and organisational knowledge of the hospitality industry
|SITXGLC501||Research and comply with regulatory requirements|
- Research information required for legal compliance
- Develop and communicate policies and procedures for legal compliance
- Ensure compliance with legal requirements
- Maintain personal and organisational knowledge of regulatory requirements
|SITHIND301||Work effectively in hospitality service|
- Prepare for service.
- Provide service.
- Complete operational tasks.
- Complete end of shift duties.
|SITXMGT401||Monitor work operations|
- Monitor and improve workplace operations
- Plan and organise workflow
- Monitor and support team members
- Solve problems and make decisions
|SITXMGT501||Establish and conduct business relationships|
- Build business relationships
- Conduct negotiations
- Make formal business agreements
- Foster and maintain business relationships
Quality Customer Service
|SITXCCS401||Enhance the customer service experience|
- Provide a quality service experience to customers.
- Share customer information with team members to ensure quality service.
- Proactively respond to difficult service situations.
- Resolve customer complaints.
|SITXCCS501||Manage quality customer service|
- Develop quality customer service practices.
- Communicate policies, procedures and expectations to colleagues.
- Monitor and adjust customer service
|SIRXSLS201||Sell products and services|
- Develop and apply product knowledge.
- Approach customer.
- Gather and respond to information.
- Sell benefits.
- Overcome objections.
- Close sale.
- Maximise sales opportunities.
|SITXWHS101||Participate in safe work practices|
- Work safely.
- Follow procedures for emergency situations.
- Participate in organisational work health and safety practices.
|SITXFSA101||Use hygienic practices for food safety|
- Follow hygiene procedures and identify food hazards.
- Report any personal health issues.
- Prevent food contamination.
- Prevent cross contamination by washing hands.
|SITXWHS401||Implement and monitor work health and safety practices|
- Provide information on health, safety and security.
- Monitor safe work practices.
- Coordinate consultative arrangements for the management of health, safety and security issues.
- Implement and monitor procedures for identifying hazards, assessing and controlling risks.
- Implement and monitor health, safety and security training.
- Maintain work health and safety records and reports.
|SITHIND101||Use hygienic practices for hospitality service|
- Maintain personal hygiene.
- Prevent health hazards.
Lead and Manage People
- Develop staff rosters.
- Present and communicate rosters.
- Maintain rostering records.
- Evaluate rosters.
|SITXHRM402||Lead and manage people|
- Model high standards of performance and behaviour
- Develop team commitment and cooperation
- Manage team performance
- Identify conflict situations.
- Resolve conflict.
- Evaluate conflicts and resolutions.
|BSBDIV501A||Manage diversity in the workplace|
- Implement diversity policy
- Foster respect for diversity in the work team
- Promote the benefits of diversity
Accounts and Operations
|BSBMGT517||Manage operational plan|
- Develop operational plan
- Plan and manage resource acquisition
- Monitor and review operational performance
|SITXFIN402||Manage finances within a budget|
- Allocate budget resources
- Monitor financial activities against budget
- Identify and evaluate options for improved budget performance
- Complete financial and statistical reports
|SITXFIN501||Prepare and monitor budgets|
- Prepare budget information.
- Prepare budget.
- Finalise budget.
- Monitor and review budget
|BSBITU306A||Design and produce business documents|
- Select and prepare resources
- Design document
- Produce document
- Finalise document
Food and Beverage Management
|SITHFAB203||Prepare and serve non-alcoholic beverages|
- Select ingredients.
- Select, prepare and use equipment.
- Prepare and serve non-alcoholic drinks
|SITHFAB204||Prepare and serve espresso coffee|
- Organise coffee workstation.
- Select and grind coffee beans.
- Advise customers on espresso coffee beverages.
- Extract and monitor quality of espresso.
- Texture milk.
- Serve espresso coffee beverages.
- Clean espresso equipment.
|SITXEVT401||Plan in-house events or functions|
- Liaise with event customer to satisfy service expectations
- Prepare and confirm event proposals
- Coordinate event services
- Finalise event and evaluate operational success
|SITXHRM501||Recruit, select and induct staff|
- Identify recruitment needs.
- Administer recruitment.
- Select staff.
- Evaluate applicants for customer service attitude and experience to ensure a fit for the service industries.
- Plan and organise induction programs.
Food and beverage management in licensed premises
|SITHFAB201||Provide responsible service of alcohol|
- Sell or serve alcohol responsibly.
- Assist customers to drink within appropriate limits.
- Assess alcohol affected customers and identify customers to whom sale or service must be refused.
- Refuse to provide alcohol
|SITHFAB305||Provide advice on Australian wines|
- Evaluate Australian wines.
- Handle, store and monitor Australian wine products.
- Advise customers on Australian wines.
- Extend and update own knowledge of Australian wines.
|SITHFAB310||Provide advice on food and beverage matching|
- Evaluate foods and beverages.
- Provide advice on food and beverage compatibility.
- Extend and update own knowledge of food and beverage compatibility.
|SITHFAB307||Provide table service of food and beverage|
- Prepare restaurant for service.
- Provide food and beverage advice to customers.
- Serve and clear meals.
- Serve and clear alcoholic beverages.
- Work cooperatively as part of the service team.
Peter Fernando first considered the fascinating opportunities offered by the tourism and travel industry when he took a position as a sales and marketing executive for the Hilton international hotel chain.
Fifteen years' of travelling and working in the industry have taken Peter to Dubai, Sri Lanka, Singapore and now to Australia. He has also participated in study exchange programs at the Washington State University in the USA, and has a Bachelor of Business & Hospitality (Hons.) and Master of Hospitality & Tourism. Peter has also been awarded a Diploma of Business Management and is particularly knowledgeable about Meetings, Incentives, Conferences and Events (MICE) services, as well as inbound tour groups.
Peter enjoys the eLearning interactions with his students at Open Colleges and finds great satisfaction in ensuring that they receive the best learning experiences.
Rebecca has been working in the hospitality industry for 17 years in frontline service delivery as well as management roles. Rebecca has eight years of experience as a lecturer in hospitality. She holds a Diploma of Hospitality, Hospitality Certificate III (Food and Beverage) and (Commercial Cookery), Responsible Management of License Venues (RMLV), as well as a Certificate IV in Training & Assessment. Rebecca’s passion for hospitality and food extends beyond the workplace. She has entered culinary competitions and has been awarded both gold and bronze awards from Salonculinaire and a silver medal in the Smithton Seafood Competition.
The course contains a minimum of 44 hours of work placement
The work placement will need to give you access to commercial hospitality equipment and resources. These will vary depending on the elective stream chosen, but should include kitchen and bar equipment, hospitality software programs and workplace policies and procedures. Throughout your work placement you should get involved in various stages of hospitality management, operations, implementation and evaluation.
Your work placement will need to be completed in Australia, and you will be responsible for the costs of any travel, accommodation, statutory checks or other requirements related to your work placement.
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