Hospitality Industry

These courses have been developed for some of Australia's leading hospitality brands such as Seagrass Boutique Hospitality Group, Sydney Collective, and Betty’s Burgers, to help people in the hospitality industry make their mark.

All courses have been mapped to Australian standards and can be customised to your brand. They can be delivered as non-accredited internal training for your team members, future leaders, leaders and managers and can lead to nationally recognised qualifications.

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What you’ll get

  • Customisable content & eLearning quizzes are provided in Word documents.

  • Finished product is developed into RISE SCORM files ready to deliver as non-accredited internal training.

  • Courses are rebranded and personalised for a tailored brand training solution.

Hospitality Learning Pathways

Expand the lists below to see the topics included in each course.

Team Members

  • HI.01 The Hospitality Industry

    HI.02 It’s the Law

    HI.03 Hospitality and Technology

    HI.04 Update Your Knowledge

  • HS.01 An Introduction - Health and Safety at Work

    HS.02 Workplace Hazard Control

    HS.03 Emergency Procedures

    HS.04 Bullying and Harassment

    HS.05 WHS - It’s the Law!

    HS.06 WHS Responsibilities

  • 01 What is RSA

    02 Volumes and Strengths

    03 Assessing intoxication

    04 ID and Responsibilities

    05 Saying no with style

    06 A sign of the times

    07 Long-lasting effects

  • TAC.01 Multicultural Society

    TAC.02 Social and Cultural Differences in Communication

    TAC.03 Culturally Aware Service

    TAC.04 Develop Effective Workplace Relationships

    TAC.05 Contribute to Workgroup Activities

    TAC.06 Deal effectively with issues problems and conflict

  • 01 The Customer Experience Role

    02 Customer Communication

    03 Meeting Standards

    04 Customer Expectations

    05 Handling Complaints

    06 Receiving Feedback

  • ST.01 Providing service

    ST.02 Upselling and Customer Loyalty

  • BT.001 A Clean Bar is a Good Bar

    BT3.09 Keeping it Clean

    BT.03 Playing it Safe

  • BB.01 Organise Coffee Workstation

    BB.02 It’s All About the Beans

    BB.03 Taking Orders

    BB.04 Extraction Reaction

    BB.05 Spinning the Milk

    BB.06 Serving

    BB.07 Cleaning Equipment

  • BAF3.01 Research Information on food

    BAF3.02 Advise customers on menu Items

    BAF3.03 Contribute to Menu Development

    BAF3.04 Update Own Food Knowledge

  • KT3.1.01. Cleaning and maintaining equipment

    KT3.1.02. Clean and sanitise the kitchen

    KT3.1.03. Disposing of waste and broken items

    KT3.1.04. Work safely and care for the environment

  • KT3.2.01 Planning and Preparation

    KT3.2.02. Use equipment to prepare food

    KT3.2.03. All about knives

    KT3.2.04 Select food and packaging

    KT3.2.05 Food Safety and Labelling

    KT3.2.06 Faulty equipment and more about food safety

  • FT3.01 Prepare for Service

    FT3.02 Provide Service

    FT3.03 Complete Operational Tasks

    FT3.04 Complete End of Shift Duties

  • FS3.01 The Crew

    FS3.02 Getting the room dolled up

    FS3.03 Table Setting

    FS3.04 Service Styles

    FS3.05 It’s Showtime!

    FS3.06 Serving

    FS3.07 End of shift

  • HS.01 Maintain Stock Handling and Storage Areas

    HS.02 Receive Stock

    HS.03 Manage Stock

  • PT.01 Process customer payments

    PT.02 Reconcile takings

  • PSWP3.01 Measure Sustainable Work Practices

    PSWP3.02 Support Sustainable Work Practices

    PSWP3.03 Seek Opportunities

  • WS.01 Evaluating alcoholic beverages

    WS.02 Storing, handling, and quality

    WS.03 More about wine

    WS.04 Wines down under - Australian wine

    WS.05 Internationals - Imported wines

    WS.06 Beers, spirits, and liqueurs

    WS.07 What goes with what?

    WS.08 Serving and recommendations

    WS.09 Working as an alcohol specialist and expanding knowledge

Future Leaders

  • LCR3.01 Signs a Storm is Brewing

    LCR3.02 Let’s Talk it Over

    LCR3.03 Calm and Resolve

    LCR3.04 Threatening Situations

    LCR3.05 Solutions

  • EP.01 Understanding Customer Expectations

    EP.02 Coordinate Event Services

    EP.03 Finalise and Evaluate Event

  • CE3.01 The Coaching Need

    CE3.02 Organise Coaching

    CE3.03 The Coaching Session

    CE3.04 Practise and Feedback

    CE3.05 Following Up

    CE3.06 Reporting

  • FSS3.06 Movement and Storage

    FSS3.07 Food Safety Supervisor Role

    FSS3.08 HACCP Eliminate the Hazard – Reduce the Risk

    FSS3.09 Safe Food Monitoring

    FSS3.10 Safe Food Storage and Handling

Leaders

  • CBT.01 Collaboration

    CBT.02 Existing Collaborative Technology

    CBT.03 New Collaborative Technology

    CBT.04 Business Case

    CBT.05 Implementation Plan

    Maps to.. BSBTEC404 Use digital technologies to collaborate in a work environment

  • BUR.01 Business Development

    BUR.02 Business Relationships

    BUR.03 Review Business Development

    Maps to.. BSBTWK401 Build and maintain business relationships

  • Coming Soon

  • LHW.01 Health & Wellbeing Framework

    LHW.02 Manage Wellbeing

    LHW.03 Manage Physical Health

    LHW.04 Health & Wellbeing Strategies

    Maps to.. BSBPEF401 Manage personal health and wellbeing

  • LOP.01 Preparing for a Plan

    LOP.02 Building the Plan – Why, How, Who & When?

    LOP.03 Building the Plan – What with?

    LOP.04 Building the Plan – What if?

    LOP.05 Building the Plan – How well?

    LOP.06 Controlling and Adjusting the Plan

    Maps to.. BSBOPS402 Coordinate Business Operational Plans

  • LCM2.01 Identify Context for Communication

    LCM2.02 Clarify Message and Engage Communication

    LCM2.03 Take Follow-Up Actions

    Maps to.. BSBLDR401 Communicate effectively as a workplace leader

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  • MFP.01 Learning the basics

    MFP.02 Implement and Manage Financial Plans and Budgets

    MFP.03 Team and Effective Leadership

    Maps to.. BSBFIN501 Manage budgets and financial plans

  • Coming Soon

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Managers

  • LB.01 Allocate Budget Resources

    LB.02. Monitor Financial Activities Against Budget

    LB.03. Improving Budget Performance

    LB.04. Financial and Statistical Reports

  • LGE3.01 Provide a Quality Service Experience

    LGE3.02 Dealing with Difficult Situations

    LGE3.03 Resolving Guest Complaints

    LGE3.04 Developing Guest Relationships

  • LPH.01 Being a Role Model

    LPH.02 Commitment and Cooperation

    LPH.03. Communication, Representation and Feedback

    LPH.04. Delegate, Evaluate and Monitor

    LPH.05. Motivation and Teamwork

  • LS3.01 Providing WHS Info to the Team

    LS3.02 WHS Participation Arrangements

    LS3.03 Hazards and Risk Assessments

    LS3.04 Reports and Records

  • LWO3.01 Monitor and Improve Workplace Operations

    LWO3.02 Feedback and Sustainability

    LWO3.03 Workloads and Workflow

    LWO3.04 Monitor and Support Teams

    LWO3.05 Feedback, Records, and Problems

Hospitality Qualification Pathways

  • Food Safety Supervisor

  • Responsible Service of Alcohol

  • SIT20322 - Certificate II in Hospitality

  • SIT30622 - Certificate III in Hospitality

  • SIT30722 - Certificate III in Hospitality (Restaurant Front of House)

  • SIT40422 - Certificate IV in Hospitality

Looking for another pathway?

Want to have a sneak peek at what other hospitality brands are doing?

Drop us your questions and one of our experts will get back to you

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