If you intend to pursue a management role in hospitality, you’ll need strong leadership and interpersonal communication skills. You’ll also need a passion for the industry, which covers restaurants, hotels, travel, airlines, cruise and related companies, to be successful.
The Certificate of Hospitality Management is an online professional development program that will equip you with the skills and knowledge required to successfully lead and manage people in the hospitality industry.
In this online hospitality course, you will improve your ability to lead and manage, and learn how to manage conflict in the workplace to foster team commitment and cohesion.
You will also learn how to work effectively in hospitality service and manage workflow to ensure optimal business performance, including staff rostering, work schedules, and efficiency and service levels planning to meet business objectives.
You will also gain a range of competencies in budgeting, finance and marketing, specifically relating to the hospitality industry.
On completion of this course you will feel confident to work in a management role in the hospitality industry.
Course Structure
Unit 1 - Work effectively in hospitality service
- Preparing for service
- Plan and organise tasks
- Mise en place
- Briefings from head chef
- Setting up
- Function running sheets
- Service requirements
- Staff communication
- Work plan / action plan
- Roles and responsibilities
- Quality customer service
- Beverage service
- Bar service
- Special or cultural requirements
- Menus
- Wine lists / beverage menus
- Upselling and cross-selling
- Resolving complaints
- Operational tasks
- Working cooperatively
- Required machinery,
- Materials and equipment
- Workplace safety
- Hygiene procedures
- Security
- Organisational procedures
- Technology
- Job roles
- Tasks / frequency of tasks
- End of shift duties
- Administration and reporting
- Incident reports
- Maintenance reports
- Debriefing and handover sessions
Unit 2 - Manage conflict
- Conflict situations
- Preventing escalation
- Aggressive or abusive behaviour
- Weapons
- Physical interventions
- Emergency procedures
- Conflict management
- Negotiation
- Resolving conflict
- Impact of conflict
- Building rapport
- Active listening
- Managing conflict
- Preventing disputes
- Finding solutions
- Implementing solutions
- Conflict resolution
- Oral and written questions
- Causes of workplace conflict
- Workplace improvements
Unit 3 – Manage operational plan
- Operational plans
- Resource requirements
- What is an operational plan?
- Implement consultation processes
- Developing KPI’s
- Contingency plan
- Develop a proposal
- Approval from relevant parties
- Activities and targets
- Manage resource acquisition
- Recruitment strategies
- Physical resources and services
- Choosing vendors
- Making the purchase
- Intellectual property rights (IP)
- Types of IP
- IP disputes
- Performance systems
- Profit and productivity plans
- Monitoring progress
- Interpreting budget information
- Areas of under-performance
- Gap analysis
- Fishbone diagram
- Coaching and mentoring programs
- Training sessions
- Documenting performance
- Organisational requirements
- Performance measures
Unit 4 - Monitor work operations
- Work place operations
- Performance criteria
- Efficiency and service levels
- Waste management
- Workplace operations
- Team goals
- Sharing information
- Trends and practices
- Sustainability
- Plan workflow
- Work schedules
- Delegation
- Prioritising
- Supporting team members
- Monitor performance
- Sharing experiences
- Testing ideas
- Recognition
- Making decisions
- Customer complaints
- Resolution
- Group decision-making
Unit 5 - Lead and manage people
- Performance and behaviour
- Acting as a role model
- Positive and professional interaction
- Vision and mission statements
- Input/output procedure
- Leadership
- Leadership and management differences
- Team commitment and cooperation
- Plans and objectives
- Workplace culture
- The paradigm shift
- Social responsibility
- Expectations, roles and responsibilities
- Communication skills
- Maslow’s hierarchy of needs
- Rewarding individual and team efforts
- Measuring performance
- PDCA cycle
- Manage team performance
- Learning plans
- Mentoring and coaching
- Achieving optimum performance
- Equity Goal and Motivation Theories
Unit 6 - Roster staff
- Staff rosters
- Casual / full time employees
- Awards and enterprise agreements
- Rotating rosters
- Fixed rosters
- Operational efficiency and performance
- Service levels
- Wage costs
- Combining duties
- Multi-hiring
- Social and cultural considerations
- Roster systems
- Communicate rosters to staff
- Rostering records
- Employee information records
- Evaluate rosters
Unit 7 - Source and use information on the hospitality industry
- Source relevant industry information
- Method of communication
- Evaluating websites
- Manual handling
- First aid
- Physical hazards
- Dealing with difficult customers
- Serious threats and emergencies
- Pollution and waste control
- HACCP Regulation
- Competition and consumer legislation
- Licensing legislation
- Food safety legislation
- Environmental constraints
- Business ethics
- Career planning
- Hospitality technology
- Sharing knowledge / information
Unit 8 - Sell to the retail customer
- Product knowledge
- Customer knowledge
- Customer buying behaviour
- Customer contact
- Questioning techniques
- Listening skills
- Customer buying motives
- Sell the benefits
- Matching customer needs
- Product features and benefits
- Product use and safety
- Referring customers to senior sales staff
- Related legislation
- Customer objections
- Problem solving / solutions
- Closing the sale
- Purchase decisions
- Techniques for closing a sale
- Sales opportunities
- Cross selling and up selling
- Down selling
- Personal sales outcomes
- Sales targets
- Parameters
- Sales team plans
Unit 9 - Manage finances within a budget
- Budget resources
- Allocating funds
- Business planning
- Cash flow budgets
- Forecasting and operations budgets
- Income and expenditure priorities
- Budget control
- Responsibility accounting
- Resource allocation records
- Financial activities
- Income and expenditure
- Financial commitments
- Financial cost analysis
- Expenses
- Budget deviations
- Budget analysis
- Budget status reports
- Budget performance
- Costs and resources
- Continuous improvement plan
- Financial management systems
- Desired budget outcomes
- Budget processes
- Zero-based budgeting
- Activity-based budgeting
- Rolling forecasts
- The balanced scorecard
- Value-based management (VBM)
- Customer service levels
- Budget management
- Financial and statistical reports
- Break-even analysis
Unit 10 - Develop and manage quality customer service practices
- Customer service practices
- Customer needs and expectations
- Bundling
- Professionalism and courtesy
- Providing information
- Suppliers
- Customer and staff feedback
- Market segmentation
- Organisation planning
- Quality assurance
- Feedback model
- Policies and procedures
- Delivering quality customer service
- Meetings
- Induction and training
- Monitor customer service
- Training needs analysis (TNA)
- Customer service training programs
- Service outcomes
- Dispute resolution
- Positive role modelling
- Improving performance
- Continuous improvement cycle
- Problem solving model
Assessment
Assessment Information
When you study with Australian Online Courses, you will be assessed using a competency-based training method.
Competency-based training focuses on the achievement of skills and knowledge against set criteria to meet industry-standard and is not benchmarked against other students’ work.
In this course, the assessment will be comprised of written assignments and exercises, which may include short answer questions, reports, essays, research projects and reflective tasks.
If you do not achieve a competency result on your first attempt, you have two more attempts to pass your assessment. So, you have three attempts in total to obtain a competency result.
In this way, you can complete your course in your own time and at your own pace with the assistance of unlimited tutor support.
Testimonials
I thoroughly enjoyed studying the hospitality management course with Australian Online Courses. I would definitely recommend and use this great resource again. By adding the course details to my CV and stating that I had almost finished I have been offered so many more jobs as a F&B Supervisor. It has definitely enhanced my hospitality management career.
E. Byrnes, Wembley, WA | Certificate of Hospitality Management
Course FAQs
Why Choose Australian Online Courses?
- Professional development that is widely recognised and respected;
- Improve your employment opportunities;
- Study online, anywhere via our elearning system;
- High-quality professional development programs written by industry experts;
- No entry requirements;
- All course materials provided online – no textbooks to buy;
- Unlimited tutor support;
- Easy to understand course content;
- We offer twelve (12) months’ access, with extensions available upon application (fees apply);
- Certificate of Attainment/Completion issued for your CV (hard copy provided); and
- Course may be tax deductible; see your tax advisor.
How long will it take to complete this course?
The approximate study hours for this course is 150 hours. We offer twelve (12) months’ access, with extensions available upon application (fees apply).
Can I purchase optional printed materials?
Yes! The cost for printed materials for this course is $50 per unit. Total cost for optional printed materials is: $500.00. Printed materials are optional and not required to complete the course. Everything you need to complete the course is provided online via our e-learning system.
When can I start this course?
You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!
Credit card: Within 60 mins during business hours.
BPAY: Within 1-2 working days.
Internet Banking: Within 1-2 working days.
Cheque/Money Order: Upon receipt of mailed cheque.
Will I receive a certificate upon completion of this course?
Yes! You will receive a Certificate of Attainment upon successful completion of your assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our e-learning system and there are no work placement requirements in this course.
What support can I expect from Australian Online Courses?
Unlimited tutor support is available throughout your studies via email during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.
I am an international student. Can I enrol into this course?
Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.
Career Pathways
Future growth
Strong
Unemployment
Low
- Hospitality Manager
- Hospitality Services Assistant
- Hospitality Attendant
- Hospitality Team Member
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