The program
The hospitality industry offers a wide range of positions
and the opportunity to combine travel with work both nationally and internationally.
Hospitality is a people business. Those in demand are multi-skilled,
multi-cultural in outlook, and practise excellence in customer service.
The Williams Advanced Diploma of Hospitality Management includes the Certificate III in Hospitality (Operations), where competency modules have been specifically selected to give the broad coverage of hospitality functions of which managers need to be aware. The Certificate III also provides practical skills that enable you to work in the industry as you complete the Advanced Diploma level of your program.
The Advanced Diploma level focuses on management, marketing and administrative functions, and has sufficient breadth to allow you to move into other industries if you wish in the future. It leads to nationally recognised industry-standard
AQTF qualifications that may be completed one step at a time.
This Advanced Diploma is longer than the Business Management/Marketing Advanced Diplomas because of the additional requirements of the hospitality industry. An advantage is that it includes significant studies in events management, human resources and financial control that are only available in the Business Advanced Diplomas as single majors.
Fast facts
Course |
ADip of Hospitality Management |
Code |
HH6R |
Qualification awarded |
THH60202 Advanced Diploma of Hospitality Management
A statement of attainment is issued for all national competencies achieved. |
Course length |
60 weeks (6 terms) |
Starting dates |
See starts and timetables |
Academic entry requirement |
Year 12 or equivalent, or successful completion of a relevant Certificate III or IV or Diploma |
Upward pathways |
Graduates can continue into relevant undergraduate degree programs with advanced standing. See university pathways. |
Course content
The national units of competency in our version of the Advanced Diploma of Hospitality Management were selected to give a broad coverage of the functional areas of hospitality.
Please note that subjects may be changed at the discretion of the College to keep them up to date, to comply with industry Training Package requirements, or for timetabling purposes.
Communication, Personal Development |
Career Strategies
Relationships & Communication
Relationships & Networking
|
Events Management |
Conference Program Development
Event Concept Development
Event Industry Knowledge
Event Proposals & Bids
Event Registration Management
Event Venue Site Selection
Sponsorship Management |
Finance & Law |
Business Law
Financial Operations
Financial Transactions
Health, Safety & Security
Managing Budgets
Tourism OH&S |
Hospitality |
Bar Service
Computer Hospitality Reservations
Food & Beverage Service
Front Office
Hospitality Industry Knowledge
Housekeeping
Hygiene Procedures
Responsible Service of Alcohol
Wine Knowledge & Service |
|
Human Resources |
Diversity Management
Human Resources
Job Coaching
|
Management |
Business Planning
Facilities Management
Leadership
Managing Customer Focus
Strategic Management |
Marketing |
Marketing Strategies & Planning
Product Promotion |
Operations |
Office Procedures
Operations Management
Rosters
Stock Control |
|
Graduate employment
The Certificate III in Hospitality (Operations) provides skills that can get you work in many hospitality situations. We help and encourage students to gain relevant work while studying. During your vocational studies (up to Advanced Diploma level), classes are held from Mondays to Thursdays, leaving Fridays free for part time work. The synergy of learning at the same time as working enhances your career prospects at the same time as giving
valuable knowledge, experience and income.
Areas where recent graduates have been employed include:
Bar Attendant
Waiter
Food & Beverage Manager
Restaurant Manager
Service Supervisor |
Guest Service Officer
Concierge
Front Office Receptionist
Front Office Supervisor
Front Office Manager |
Housekeeper
Rooms Division Manager
Venue Manager
Hotel Manager Owner/Operator |
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| Richard
Lloyd is Assistant Manager
at "Scuba",
a lively Bar in central Sydney. I went straight from school to
the Diploma at Williams. In less than a year since I started
working, I have been promoted to Supervisor, Duty Manager at
the "Cargo Bar", and then I was offered my current
position. I love the work and am really enjoying life. The skills
I learnt at Williams I use every day, and are integral in my
role. It was a very good choice for me." |
 |
| Alyson
Carroll is Food and Beverage
Team Leader at the Mercure Hotel, Parramatta. "After leaving school, I worked
full-time at McDonalds, and completed a Cert 3 in Retail Operations
before starting my course at Williams. My goal was a career in
the Hospitality Industry, and in particular Hotel Management.
I am thoroughly enjoying my role, and was promoted within two
months of starting with Mercure. Through Williams I have learnt
the skills to help me progress through the Hotel, and achieve
my goal". |
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