Brisbane - SIT50422


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. Refer to www.spencercollege.edu.au for more details.

Entry Requirements

  • 18 years or over
  • Basic computer skills
  • Meet all Student Visa requirements, including IELTS 5.5 (or equivalent) or English proficiency or Spencer College ACSF test level 3 PLUS
  • Minimum Year 12 education or equivalent

Course Delivery

68 weeks classroom delivery, depending on intake (includes a maximum of 8 weeks holiday). Students must attend minimum 20 hours class time per week as part of your Student Visa requirements. Distance learning is not available.

Recognition of Prior Learning (RPL)

If you think you may be eligible to apply for RPL, please contact the College to discuss.

Delivery Methods

  • Lecture/workshops
  • Workbooks
  • Role plays/simulations
  • Practical activities

Units of Competency

SITXCCS015Enhance customer service experiences
SITXCCS016Develop and manage quality customer service practices
SITXCOM010Manage conflict
SITXFIN009Manage finances within a budget
SITXFIN010Prepare and monitor budgets
SITXGLC002Identify and manage legal risks and comply with law
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXMGT004Monitor work operations
SITXMGT005Establish and conduct business relationships
SITXWHS007Implement and monitor work health and safety practices
SITXFSA005Use hygienic practices for food safety
SITHIND008Work effectively in hospitality service
BSBCMM411Make presentations
BSBTEC303Create electronic presentations
SIRXOSM004Analyse performance of social media and online business tools
SIRXOSM007Manage risk to organisational reputation in an online setting
SIRXSTR001Develop an ecommerce strategy
SITEEVT023Plan in-house events
SITHKOP010Plan and cost recipes
SITHKOP015Design and cost menus
SITTTVL004Sell tourism products or services
SITXCCS010Provide visitor information
SITXFSA006Participate in safe food
handling practices
SITXFSA008Develop and implement a food safety program
SITXHRM007Coach others in job skills
SITXINV006Receive, store and maintain stock
SITXINV008Control stock



Experience in
the Workplace