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SIT40313

Certificate IV in Hospitality

Qualification description

This qualification provides a pathway to 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 organise and book tours, transport and entertainment for guests, provide them with information on the local area and handle luggage. They may also assist guests and staff with safety and emergency procedures.

      • Core Units - 9 required
      • Manage diversity in the workplace
      • Work effectively in hospitality service
      • Enhance the customer service experience
      • Manage conflict
      • Manage finances within a budget
      • Coach others in job skills
      • Lead and manage people
      • Monitor work operations
      • Implement and monitor work health and safety practices
      • Elective Units - 12 required
      • Use hygienic practices for hospitality service
      • 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 front office roles within the hospitality industry.

      • Core Units - 9 required
      • Manage diversity in the workplace
      • Work effectively in hospitality service
      • Enhance the customer service experience
      • Manage conflict
      • Manage finances within a budget
      • Coach others in job skills
      • Lead and manage people
      • Monitor work operations
      • Implement and monitor work health and safety practices
      • Elective Units - 12 required
      • Process financial transactions
      • Roster staff
      • Conduct oral communication in a language other than English
      • Use hygienic practices for hospitality service plus
      • 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
  • 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 - 9 required
      • Manage diversity in the workplace
      • Work effectively in hospitality service
      • Enhance the customer service experience
      • Manage conflict
      • Manage finances within a budget
      • Coach others in job skills
      • Lead and manage people
      • Monitor work operations
      • Implement and monitor work health and safety practices
      • Elective Units - 12 required
      • Use hygienic work practices for hospitality service plus
      • 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 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 - 9 required
      • Work effectively in hospitality service
      • Enhance the customer service experience
      • Manage conflict
      • Manage finances within a budget
      • Coach others in job skills
      • Lead and manage people
      • Monitor work operations
      • Implement and monitor work health and safety practices
      • Manage diversity in the workplace
      • Elective Units - 12 required
      • Use hygienic work practices for food safety plus
      • 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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