A set of skills to equip individuals to manage a restaurant. Achievement of these units provides credit towards qualifications in tourism, travel, hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and Hospitality Training Package and qualifications in the BSB Business Services Training Package.
There are no entry requirements for this course
|Course Type||Short Course (Accredited)|
|How to Apply||Please Enquire|
Tertiary Admission Centre Codes (TAC) Codes
Study Mode Definitions
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details , including the different study modes offered for each structure.
|BSBMGT517||Manage operational plan||More Information||Training.gov Details|
|SITHFAB002||Provide responsible service of alcohol||More Information||Training.gov Details|
|SITXCCS008||Develop and manage quality customer service practices||More Information||Training.gov Details|
|SITXFSA001||Use hygienic practices for food safety||More Information||Training.gov Details|
|SITXHRM003||Lead and manage people||More Information||Training.gov Details|
|SITXHRM004||Recruit, select and induct staff||More Information||Training.gov Details|
|SITXWHS003||Implement and monitor work health and safety practices||More Information||Training.gov Details|
|Unit Code||Unit Name|
|BSBMGT517||Manage operational plan|
|SITHFAB002||Provide responsible service of alcohol|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFSA001||Use hygienic practices for food safety|
|SITXHRM003||Lead and manage people|
|SITXHRM004||Recruit, select and induct staff|
|SITXWHS003||Implement and monitor work health and safety practices|