Advanced Diploma of Hospitality (Event Management)

Be the person behind the magic of an incredible event.

Learn how to plan, market, implement and evaluate an event from start to finish while also acquiring management skills such as human resources and risk management. Anything can (and will) happen throughout the planning and execution of an event – and it will be up to you to ensure the smooth running of the event at all costs.

In this event management course, you will develop your understanding of event concepts, including how to select the right venue, coordinate the food and beverage service and exceed the expectations of the client, to deliver exceptional projects. You will be introduced to an exhilarating industry through a variety of hands-on practical learning experiences in this Advanced Diploma of Hospitality course.

Pathway options exist into a Bachelor of Business with only a further year of study, depending on your choice of specialism.

QUALIFICATION CODE
SIT60313
CRICOS CODE
080902K

What you'll learn:

Course Delivery

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Workload and Assessment

Out of the Classroom and into the Workplace:

Industry relevance is at the core of everything we do here at William Blue. It is so important that the Industry Placement program is a compulsory part of this course. A placement allows you to have valuable work experience before you complete the course - vital for becoming employed following graduation. As part of the SIT60313 Advanced Diploma of Hospitality (Event Management Specialisation) you will undertake 600 hours in an Industry Placement.

Typical assessment includes:

Practical demonstrations, observation, assignments, case studies and portfolio work.

Subject Information

This subject describes the performance outcomes, skills and knowledge required to provide effective hospitality service to customers during live 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 within 36 complete service periods within a hospitality business.
SITHIND301 Work effectively in hospitality service

This subject describes the performance outcomes, skills and knowledge required to analyse event staging requirements and organise and monitor different staging services and products. It requires the ability to use advanced planning, organisation and communication skills combined with a detailed knowledge of the event management process and broad understanding of specialist component services.

SITXEVT503 Manage event staging components
SITXMGT502 Manage projects

This subject describes the performance outcomes, skills and knowledge required to explore and refine ideas for event concepts, and to progress those concepts to the point where they can be made operational. In this subject students will commence working collaboratively within their teams working on the development and deployment of their event as a project.

SITXEVT602 Develop event concepts
SITXEVT502 Select event venues and sites

This subject describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks and document all processes all contextualised within an Event Management framework.

SITXWHS301 Identify hazards assess and control safety risks

This subject describes the performance outcomes, skills and knowledge required to access and interpret current and emerging information on event industry operations. This includes industry structure, technology, laws and ethical issues specifically relevant to event coordination. Event personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

SITXEVT301 Access information on event industry operations

This subject is where students undertake industry placement in a commercial front of house environment integrating the practical application of a broad range of tasks. A logbook of workplace practice is required to be maintained during the placement and an Industry Adviser provides regular supervision through workplace visits.
BSBFIM601A Manage finances
SITXFIN601 Manage physical assets
BSBHRM604A Manage employee relations

This subject describes the performance outcomes, skills and knowledge required to manage the physical assets of an organisation. It requires the ability to establish systems and practices for asset monitoring, maintenance and acquisition.
SITXFIN601 Manage physical assets

This subject describes the performance outcomes, skills and knowledge to develop and maintain a positive and productive workplace environment. It covers all aspects of employee relations impacting on managers at the strategic level.
BSBHRM604A Manage employee relations
SITXHRM503 Monitor staff performance

This subject describes the performance outcomes, skills and knowledge required to run a business operation and covers the steps required to develop and implement a business plan. This subject also looks at the management function of financial management and how this is done within the hospitality context.
BSBFIM601A Manage finances
BSBMGT617A Develop and implement a business plan

This subject describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace.
BSBMGT515A Manage operational plan
SITXWHS401 Implement and monitor work health and safety practices
SITXWHS601 Establish and maintain a work health and safety system

This subject describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, develop, implement and continuously review and update policies and practices for business compliance.
SITXGLC501 Research and comply with regulatory requirements

This subject encompasses the performance outcomes, skills and knowledge required to analyse internal and external business environments and to develop and evaluate marketing strategies and plans for products and services. It also involves addressing the intricacies of establishing and maintaining business relationships within the Hospitality environment.
SITXMGT501 Establish and conduct business relationships
SITXMPR502 Develop and implement marketing strategies

This subject describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations and manage the delivery of successful budgetary performance.
SITXFIN402 Manage finances within a budget
SITXFIN501 Prepare and monitor budgets
SITXFIN401 Interpret financial information

This subject 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 all while ensuring the customer service experience is continually enhanced and improved.
SITXCCS501 Manage quality customer service
SITXCCS401 Enhance the customer service experience

This subject describes the performance outcomes, skills and knowledge required to lead and manage people and teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage team performance through effective leadership.
SITXHRM402 Lead and manage people
BSBDIV501A Manage diversity in the workplace
SITXCOM401 Manage conflict

This subject applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licenced premises. Those selling and serving alcohol may include food and beverage attendants; retail liquor sales persons; winery, brewery and distillery cellar door staff and supplier sales representatives. It also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for RSA management.
SITHFAB201 Provide responsible service of alcohol

This subject encompasses the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the service industries and coordinate induction programs. It also requires students to be able to develop Rosters within the industry context as well as what is required by supervisors when monitoring staff performance.
SITXMGT401 Monitor work operations
SITXHRM401 Roster staff
SITXHRM501 Recruit, select and induct staff

This subject is designed to take you step-by-step through the food safety laws in Australia and help you understand what you need to do to ensure that food is handled, prepared, cooked and stored safely in your organisation.
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices