Diploma in Hospitality Management


This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Course Information

Course Duration
  • 6 Terms
  • 78 Weeks (including holidays)
  • 60 contact weeks
  • Contact Hours: 20 Hours per Week x 60 Weeks (1200 Hours)
  • 600 hours will be practical work place experience
Intake Dates Monthly Intake Available (PDF Link)
Mode of Delivery
  • Face-to-Face: Classroom and simulated hospitality environment
  • Workplace placements
  • Involve industry participation through guest lectures and demonstrations.
  • Combination of assessment tasks such as case studies, group tasks , written tasks, presentations and practical assessments.
  • Assessments for qualifications are competency based.
  • ACHBM will endeavour to conduct assessments of skills acquired under a partnership arrangement in the workplace
Entry requirements
  • Minimum age of entry is 18yrs old.
  • Pre-Training analysis might be required.

English Language Requirements:

  • IELTS 6 or equivalent with a minimum of 5 in each band OR
  • Successful completion of General (Upper Intermediate Level)at BIC English OR other approved providers


Modern facilities with the latest technology used in classrooms and study areas.
Flexible timetable to suit your needs.
Multilingual and supportive team ready to assist in all your needs.
Career Pathways and Guidance.
Real work experience opportunities

Academic Calendar

Term Dates Intake Dates
2019 14th Jan to 22nd March 14th Jan
8th April to 7th June 8th April
15th July to 13th Sept 15th July
7th Oct to 13th Dec 7th Oct
2020 13th Jan to 20th March 13th Jan
6th Apr to 19th June 6th Apr
13th July to 18th Sep 13th July
12th Oct to 18th Dec 12th Oct

Course Structure

Course 28 Subjects

Requires the completion of 28 Subject units.

13 Cores
15 Electives


  • Manage diversity in the workplace
  • Manage operational plan
  • Enhance customer service experience
  • Develop and manage quality customer service practices
  • Manage conflict
  • Manage finances within a budget
  • Prepare and monitor budgets
  • Research and comply with regulatory requirements
  • Roster staff
  • Lead and manage people
  • Monitor work operations
  • Establish and conduct business relationships
  • Implement and monitor work health and safety practices


  • Use hygienic practices for hospitality service
  • Work effectively in hospitality service
  • Analyse and present research information
  • Manage meetings
  • Develop workplace policy and procedures for sustainability
  • Make a presentation
  • Recruit, select and induct staff
  • Manage risk
  • Develop, Implement and Monitor the Use of Social Media in a Business
  • Identify hazards, assess and control safety risks
  • Manage Personal Work Priorities and Professional Development
  • Facilitate continuous improvement
  • Prepare financial reports
  • Build and sustain an innovative work environment
  • Monitor staff performance