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Certificate IV in Hospitality (Supervision)

Course Code: THH42602 CRICOS Code: 049319F Duration: 9 Months Intake: February, March, July, October

Students undertaking this qualification are individuals requiring a variety of hospitality skills necessary to work as team leaders or supervisors in the
areas of kitchen, food and beverage, housekeeping and front office.

Subjects

• Stock Control
  Control and ordering of stock as carried out by supervisors and team leaders.
  
  
• Operations
  Supervising and monitoring work operations including workplace health, safety and security.
  
  
• Finance
  Interpreting financial information and how this information is used in the industry.
  
  
• Leadership
  Leading people through workplace diversity, leadership and rostering practices.
  
  
• Meetings
  Plan and conduct structured meetings involving multiple participants in tourism and hospitality establishments.
  
  
• Human Resources
  Topics covered include staff performance, recruiting and selecting staff.
  
  
• Industry Placement
  Industry placement occurs within a range of venues to allow students to experience different aspects of industry.

Career Outcomes

• Food and beverage supervisor
• Hotel sales
• Function supervisor
• Team leader
• Accounts
• Purchasing officer
• Human resource assistant
• Conference coordinator