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SIT40312

Certificate IV in Hospitality

Qualification description

This qualification is suitable for those who work as a team leader or supervisor in hospitality organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

  • Did you know there may be government funding or incentives available to help cover the cost of this course?
  • Potential Course Delivery: Classroom, E-Learning, Blended Learning, Work Place Learning, Distance, Recognition of Prior Learning
  • Click here to download course details as a PDF

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This qualification could be applied to the following jobs:

  • Training plan

    JOB DESCRIPTION: Employees lead, manage and coach others. They may organise and book tours, transport and entertainment for guests, provide them with information on the local area and handle emergency situations.

      • Core Units - 10 required
      • Manage diversity in the workplace
      • Work effectively in hospitality service
      • Enhance the customer service experience
      • Manage conflict
      • Manage finances within a budget
      • Use hygienic practices for food safety
      • Coach others in job skills
      • Lead and manage people
      • Monitor work operations
      • Implement and monitor work health and safety practices
      • Elective Units - 11 required
      • Process simple word processed documents
      • Provide porter services
      • Provide valet service
      • Source and use information on the tourism and travel industry
      • Access and interpret product information
      • Book supplier services
      • Process travel related documentation
      • Provide visitor information
      • Provide lost and found services
      • Respond to a customer in crisis
      • Conduct oral communication in a language other than English
  • Training plan

    JOB DESCRIPTION: Employees are team leaders or supervisors in the gaming sector of the hospitality industry and work in clubs, hotels or casinos supervising gaming operations.

      • Core Units - 10 required
      • Manage diversity in the workplace
      • Work effectively in hospitality service
      • Enhance the customer service experience
      • Manage conflict
      • Manage finances within a budget
      • Use hygienic practices for food safety
      • Coach others in job skills
      • Lead and manage people
      • Monitor work operations
      • Implement and monitor work health and safety practices
      • Elective Units - 11 required
      • Design and produce business documents
      • Provide responsible service of alcohol
      • Operate a bar
      • Provide responsible gambling services
      • Attend gaming machines
      • Operate a TAB outlet
      • Conduct Keno games
      • Analyse and report on gaming machine data
      • Roster staff
      • Purchase goods
      • Identify hazards, assess and control safety risks
  • Training plan

    JOB DESCRIPTION: Employees work as team leaders or supervisors in front office roles within the hospitality industry.

      • Core Units - 10 required
      • Manage diversity in the workplace
      • Work effectively in hospitality service
      • Enhance the customer service experience
      • Manage conflict
      • Manage finances within a budget
      • Use hygienic practices for food safety
      • Coach others in job skills
      • Lead and manage people
      • Monitor work operations
      • Implement and monitor work health and safety practices
      • Elective Units - 11 required
      • Maintain financial records
      • Design and produce business documents
      • Provide accommodation reception services
      • Process reservations
      • Use a computerised reservations or operations system
      • Provide visitor information
      • Address protocol requirements
      • Respond to a customer in crisis
      • Process financial transactions
      • Roster staff
      • Conduct oral communication in a language other than English
  • Training plan

    JOB DESCRIPTION: Employees are supervisors or team leaders in the food and beverage sector of the hospitality industry working in restaurants, cafes, hotels, clubs and other food and beverage outlets.

      • Core Units - 10 required
      • Manage diversity in the workplace
      • Work effectively in hospitality service
      • Enhance the customer service experience
      • Manage conflict
      • Manage finances within a budget
      • Use hygienic practices for food safety
      • Coach others in job skills
      • Lead and manage people
      • Monitor work operations
      • Implement and monitor work health and safety practices
      • Elective Units - 11 required
      • Provide responsible service of alcohol
      • Provide advice on beers, spirits and liqueurs
      • Provide advice on Australian wines
      • Provide advice on imported wines
      • Provide table service of food and beverage
      • Provide advice on food
      • Provide advice on food and beverage matching
      • Address protocol requirements
      • Roster staff
      • Purchase goods
      • Identify hazards, assess and control safety risks
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