Diploma of Hospitality Management

The Diploma of Hospitality Management is a two-year qualification delivered by New Era Institute Pty Ltd and registered on CRICOS (course code 111453C). It sits at the diploma level of the Australian Qualifications Framework, which means it's a practical, industry-focused qualification rather than a research or academic pathway. You'll study how hospitality businesses actually run: food and beverage service, front office and accommodation operations, kitchen and restaurant coordination, rostering and staffing, budgeting and cost control, stock and purchasing, compliance with food safety and liquor licensing rules, and the customer service standards that keep venues busy. Assessment is competency-based, so you're judged on whether you can perform the tasks to industry standard, not just whether you can pass an exam.

Diplomas in Australia are usually made up of units of study, each carrying credit points, and are delivered across semesters or trimesters. The exact unit list, credit point values and term structure for this course are set by the institute, so confirm them on the official page before you apply. Because hospitality is a hands-on field, delivery typically includes practical training in a simulated or real service environment, and many diplomas build in a work placement or industry-based component so you graduate with time on the floor, not just theory. If you continue studying afterwards, completed units may count as credit towards a bachelor degree under the institute's articulation arrangements.

You'll come out of the diploma able to supervise a team, manage a shift, handle bookings and complaints, keep wage and stock costs in line, and apply the legal and safety requirements that apply to venues serving food and alcohol. Those skills are what employers in hotels, restaurants, clubs, pubs, catering companies and event venues look for when they're filling supervisor and duty manager roles. The Australian hospitality industry is a major employer across every state and territory, so the qualification is portable between cities and regional areas.

This course suits people who want to move into supervisory or management work in hospitality, career changers who like working with people and don't want a three-year degree, and international students who want a recognised Australian qualification with a practical focus. If you're studying in Australia on a Student visa, you can work up to 48 hours per fortnight while your course is in session, which is a real advantage in a field where casual shifts are common. After graduating, the Temporary Graduate visa (subclass 485) post-study work stream may be available depending on your circumstances. English requirements for international applicants are usually IELTS Academic 6.0–6.5 overall, or an accepted equivalent such as TOEFL iBT, PTE Academic or Cambridge C1 Advanced; the Department of Home Affairs also sets its own English threshold for the Student visa. Tuition is published on the CRICOS register, and you should check the official page for current fees, intake dates and entry requirements.

• Duty manager or shift supervisor, running day-to-day operations in hotels, pubs, clubs and restaurants.
• Food and beverage supervisor, coordinating service staff, rostering and stock in restaurants, cafes and function venues.
• Front office supervisor, managing reservations, check-in and guest relations in hotels and resorts.
• Housekeeping supervisor, leading room attendants and maintaining accommodation standards.
• Restaurant or cafe manager, overseeing budgets, staffing, compliance and customer experience.
• Events and functions coordinator, organising conferences, weddings and corporate catering.
• Catering supervisor, managing food production and delivery for airlines, hospitals, aged care and events.
• Bar or gaming supervisor, supervising licensed venues and compliance with liquor and gaming rules.

Australian employers in these roles include hotel groups, hospitality chains, licensed clubs, catering companies, event venues, resorts, and food service operations in tourism, health and aged care.