Course Units
SITXCCS015 Enhance customer service experiences
SITEEVT020 Source and use information on the events industry
SITEEVT026 Manage event production components
SITEEVT028 Manage on-site event operations
SITXCCS016 Develop and manage quality customer service practices
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXHRM010 Recruit, select and induct staff
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXMGT006 Manage projects
SITXMPR011 Plan and implement sales activities
SITXMPR012 Coordinate marketing activities
SITXMPR016 Prepare and present proposals
SITXWHS006 Identify hazards, assess and control safety risks
SITXWHS007 Implement and monitor work health and safety practices
SITEEVT023 Plan in-house events
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHFAB021 Provide responsible service of alcohol
SITHGAM022 Provide responsible gambling services
SITHKOP013* Plan cooking operations
SITXCCS017 Use a computerised booking system
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
BSBSUS511 Develop workplace policies and procedures for sustainability
BSBSUS411 Implement and monitor environmentally sustainable work practices