Academics   >   Units description of SIT40416 Certificate IV in Hospitality

Units description of SIT40416 Certificate IV in Hospitality

  • Course Description

    This course focuses on developing essential administrative and workplace skills within a hospitality environment. This qualification provides a pathway to develop a career and work in a range of hospitality-based organisations such as restaurants, hotels, motels, clubs, pubs, cafés and coffee shops. It reflects the role of skilled operators who use a broad range of hospitality service, sales or operational skills combined with supervisory skills and sound knowledge of industry operations to plan, monitor and evaluate the work of team members. They operate independently or with limited guidance from others, and use discretion to solve non-routine problems. This qualification provides a pathway to work as a supervisor in hospitality organisations such as restaurants, hotels, motels, clubs, pubs, cafe, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, food and beverage, and gaming.

  • Course Entry Requirements

    All applicants must be minimum age of 18 years old
    Academic Requirement:
    Successful completion of Year 12 or equivalent and/or above
    Language Requirement:
    IELTS 5.5 or equivalent with a minimum of 5 in each band OR
    Successful completion of English (Upper-Intermediate Level) at BIC English or other approved providers

  • Course structure

      -  Total number of units is 21
      -  9 core units
      -  12 elective units

  • Units description of SIT50416 Diploma in sit40416 Management

    Manage diversity in the workplace (Core)

    This unit describes the performance outcomes, skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's policy on diversity, fostering diversity within the work team, and promoting the benefits of a diverse workplace.

    Work effectively in sit40416 service (Core)

    This unit describes the performance outcomes, skills and knowledge required to work effectively in a sit40416 environment and provide service to customers during service periods. It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks. The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various sit40416 industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels. It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

    Enhance the customer service experience (Core)

    This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints. The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences. This includes individuals working in a range of tourism, travel, sit40416 and events contexts.

    Manage Conflict (Core)

    This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation. The unit applies to all tourism, travel, sit40416 and event sectors. The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.

    Manage finances within a budget (Core)

    This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations. The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets. This unit applies to all tourism, travel, sit40416 and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.

    Coach others in job skills (Core)

    This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, sit40416 and event sectors.

    Lead and manage people (Core)

    This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership. The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers. The unit applies to all tourism, travel, sit40416 and event sectors.

    Monitor work operations (Core)

    This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems. The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.

    Implement and monitor work health and safety practices (Core)

    This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. The unit applies to all tourism, travel, sit40416 and event sectors and to any small, medium or large organisation. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.

    Use hygienic practices for hospitality service (Elective)

    This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others. The skills and knowledge to ensure food safety are covered in Use hygienic practices for food safety. The unit applies to all sit40416 service environments. Individuals at all levels use this skill in the workplace during the course of their daily activities.

    Design and produce business documents (Elective)

    This unit describes the skills and knowledge required to design and produce various business documents and publications. It includes selecting and using a range of functions on a variety of computer applications. It applies to individuals who possess fundamental skills in computer operations and keyboarding. They may exercise discretion and judgement using appropriate theoretical knowledge of document design and production to provide technical advice and support to a team.

    Prepare and serve espresso coffee (Elective)

    This unit describes the skills and knowledge required to create simple two-table relational databases with reports and queries, for storage and retrieval of information. It applies to individuals that may provide administrative support within an enterprise, or may be independently responsible for storage and retrieval of data relating to their own work roles.

    Address protocol requirements (Elective)

    This unit describes the performance outcomes, skills and knowledge required to source and access information on protocol requirements to fulfil any sales or operational need. It requires the ability to identify appropriate information sources, access and interpret specific details of protocol requirements, and coordinate the use of protocol. The unit applies to many tourism, travel, sit40416 and event sectors and is particularly relevant to events, function coordination, tour operations and tour guiding. Protocol affects a broad range of business and government activity and the breadth and depth of protocol knowledge required will vary. This unit does not require in-depth knowledge of protocol requirements, but rather focuses on the ability to collect and interpret protocol information. This unit applies to a range of people working independently or with limited guidance, including tour and event coordinators and managers, tour guides, and front of house or duty managers.

    Use social media in a business (Elective)

    This unit describes the performance outcomes, skills and knowledge required to establish a social media presence in a business. It requires an understanding of the use of social media tools and platforms to enhance customer engagement and market a business. The unit is relevant to businesses operating in many industry contexts, including the tourism, travel, sit40416, events and other service industry sectors. It applies to individuals using social media for business at an operational level under limited supervision.

    Use hygienic practices for food safety (Elective)

    This unit describes the skills and knowledge required to use spread sheet software to complete business tasks and produce complex documents. It applies to individuals employed in a range of work environments who require skills in creation of complex spread sheets to store and retrieve data. They may work as individuals providing administrative support within an enterprise, or may be independently responsible for designing and working with spread sheets relevant to their own work roles.

    Source and use information on the hospitality industry (Elective)

    This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the sit40416 industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the sit40416 industry. sit40416 personnel integrate this essential knowledge on a daily basis to work effectively in the industry. The unit applies to all sit40416 sectors and people working at different levels. Managers will use more formal research to attain specialised and comprehensive knowledge to support product planning, marketing and strategic management activities. This is covered in other units of competency. This unit is not about having in-depth knowledge but focuses on the ability to source and interpret information relevant to day-to-day activities in order to maximise work performance.

    Interpret financial information (Elective)

    This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities. The unit applies to all tourism, travel, sit40416 and event sectors. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit does not include the skills required to produce reports for the overall operation of the department or whole organisation. These would be created by senior managers, financial specialists or accountants.

    Write complex documents (Elective)

    This unit describes the skills and knowledge required to plan documents, draft text, prepare final text and produce documents of some complexity. It applies to individuals who work in a range of business environments and are skilled in the creation of reports, information and general promotion documents that are more complex than basic correspondence, memos or forms and that require review and analysis of a range of information sources.

    Develop & Manage quality customer service practices (Elective)

    This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service. The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions. This includes individuals working in a range of tourism, travel, sit40416 and event contexts and to any small, medium or large organisation.

    Provide responsible service of alcohol (Elective)

    This unit describes the skills and knowledge required to profile a target market or market segments in accordance with a marketing plan and to develop market positioning strategies. It applies to individuals working in a variety of marketing communications occupational roles who have responsibility for a range of tasks involving analysis and planning.

    Serve food and beverage (Elective)

    This unit describes the performance outcomes, skills and knowledge required to record general journal adjustment entries and to prepare end of period financial reports.

  • Course Duration

      -  4 Terms
      -  52 weeks (including holidays)
      -  40 contact weeks
      -  4 terms x 10 weeks x 20 hours = 800 class hours

  • Course Fees

    Tuition Fees (total): AUD$18,000

    Application for Enrolment Fee: AUD$200 (non-refundable)

    Payment Schedule: 4 instalments to be paid 1 week before term starts 4 x AUD$3,000 = AUD$12,000

    Material Fee: AUD$100 per term

  • Intake Dates

    2019
    Term dates Intake dates
    14 th Jan to 24 th Mar 14 th Jan, 18 th Feb
    8 th Apr to 16 th Jun 8 th Apr, 20 th May
    8 th July to 15 th Sep 8 th July, 5 th Aug
    7 th Oct to 15 th Dec 7 th Oct, 4 th Nov
  • Assessment Methods

    ACHBM College will use a range of assessment methods for this course to produce valid decisions and recognise that learners demonstrate competence in a variety of ways. Assessments for this course have been designed for classroom-based face‐to‐face delivery and assessment. Assessment methods include written tasks, practical tasks, projects, case studies, knowledge test, and observation supported by activities such as role plays, presentations, and group and individual work.

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Info@bic.edu.au

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  • ABN: 72 606 814 019
  • RTO code: 45215
  • CRICOS Provider Code:03630A