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Diploma of Hospitality Management SIT50416

Overview

With this qualification you will be able to use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. You will be able to work independently, have responsibility for others and make a range of operational business decisions. It covers all aspects of hospitality operations and supervision including restaurant and bar service, sales and marketing including social media applications, supervision of staff and hospitality budgeting.

Qualification: Diploma of Hospitality Management SIT50416
Program No: DP-TH38
Campus: CIT Reid 
Duration: 3 semesters full-time (approximately 20 hours of study per week) OR part time equivalent.
If you have achieved lower level qualifications in Hospitality or have relevant industry experience the duration of study may be reduced.
Likely Job Outcome: This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:
- banquet or function manager
- motel manager
- unit manager (catering operations)
- sales & marketing assistant
- human resources assistant.
Application Type: Public
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Timetable Information

To help with the enrolment process print your timetable, or keep the window open, so that you can refer back to it for your course (program) code, course (program) name, and the Course Reference Numbers (CRNs).

Additional Information

Tourism Awards 2014You will be required to purchase materials required for the program (approximately $100.00). Please note that the cost of materials is in addition to tuition fees and that concessions DO NOT apply to this additional cost.

After achieving the Diploma of Hospitality Management SIT50416, you can progress to the Advanced Diploma of Hospitality Management SIT60316.

Entry Requirements / How to Apply

To be successful in the program we recommend that you possess a lower level qualification or vocational experience in hospitality, or fields such as events, tourism or travel or have relevant work experience.

WarningIMPORTANT
Before you apply/enrol

To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI). This includes new students and re-enrolling students.

If you don't have a USI that's ok, you can apply right now. It only takes two minutes, just go to usi.gov.au

Already have one? Great! Verify it in our student administration system now so your enrolment or graduation isn't delayed. (New CIT students will not be able to do this until they have been given their CIT number which will be given to you when you apply to study most CIT courses).

  1. Login to CIT Self Service
  2. Click on the link for USI
  3. Verify your USI

It's important that your first name, surname and date of birth in our student system match the ID you use to create your USI (eg if you are Christopher in USI database and Chris at CIT your USI will not verify).

If you need assistance you can go to Unique Student Identifier (USI), drop in to any CIT Library or CITSA office or contact CIT Student Services on 6207 3188.

Literacy Skills Information

We suggest that you will need Australian Core Skills Framework literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your program of study, numeracy skills to successfully complete this program. See below to check your literacy skills. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with the lower level program. Please visit Education and Community or phone (02) 6207 4872 to have a chat to one of our teachers.

Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Core - complete all 13 subjects

  • SITXCCS007  Enhance customer service experiences
    • CIT Code: MKTG327
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints.
      The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences.
      This includes individuals working in a range of tourism, travel, hospitality and events contexts.

      Prerequisites: Nil
  • SITXCCS008  Develop and manage quality customer service practices
    • CIT Code: MGNT721
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.
      The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions.
      This includes individuals working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.

      Prerequisites: Nil
  • SITXCOM005  Manage conflict
    • CIT Code: COMM135
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
      The unit applies to all tourism, travel, hospitality and event sectors.
      The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.

      Prerequisites: Nil
  • SITXFIN004  Prepare and monitor budgets
    • CIT Code: ACCT118
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.
      The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.
      It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.

      Prerequisites: Nil
  • SITXGLC001  Research and comply with regulatory requirements
    • CIT Code: LEGL102
      Cost: $160.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance.
      The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events.
      It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and regulatory compliance decisions.

      Prerequisites: Nil
  • SITXHRM002  Roster staff
    • CIT Code: MGNT722
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
      This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments.
      It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers.
      The unit applies to all tourism, travel, hospitality and event sectors.

      Prerequisites: Nil
  • SITXMGT002  Establish and conduct business relationships
    • CIT Code: COMM130
      Cost: $120.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.
      The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.

      Prerequisites: Nil
  • SITXWHS003  Implement and monitor work health and safety practices
    • CIT Code: OHSS119
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
      This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.

      Prerequisites: Nil
  • BSBDIV501  Manage diversity in the workplace
    • CIT Code: MGNT699
      Cost: $120.00
      Description:

      This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
      It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context.

      Prerequisites: Nil
  • BSBMGT517  Manage operational plan
    • CIT Code: MGNT768
      Cost: $140.00
      Description: This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans.
      Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisation’s operational plan.
      This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan.
      Prerequisites: Nil
  • SITXFIN003  Manage finances within a budget
    • CIT Code: ACCT117
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
      The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets.
      This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.
      It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.

      Prerequisites: Nil
  • SITXHRM003  Lead and manage people
    • CIT Code: MGNT131
      Cost: $120.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
      The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers.
      The unit applies to all tourism, travel, hospitality and event sectors.

      Prerequisites: Nil
  • SITXMGT001  Monitor work operations
    • CIT Code: MGNT126
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
      The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.

      Prerequisites: Nil

Electives - complete 15 subjects

  • SITEEVT005  Plan in-house events or functions
    • CIT Code: MGNT726
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to plan the delivery of events or functions in a commercial venue. It requires the ability to identify customer operational needs and preferences, prepare and confirm event proposals, and finalise operational documents for the delivery of events.
      This unit is relevant to events that are diverse in nature and are coordinated in many industry contexts, including the tourism, hospitality, sport, cultural and community sectors.
      It applies to event coordinators who operate independently, and are responsible for making a range of operational decisions. They may work in commercial event or function venues, such as hotels, clubs, theatres, and convention and exhibition centres.

      Prerequisites: Nil
  • SITXFIN001  Process financial transactions
    • CIT Code: ACCT112
      Cost: $50.00
      Description:

      This unit applies to all tourism, travel, hospitality and event sectors.
      This unit mainly applies to frontline sales and operations personnel who operate with some level of independence and under limited supervision. It does, however, describe a fundamental operational function and those people who work with very little independence under close supervision would also use this skill.

      Prerequisites: Nil
  • SITHFAB002  Provide responsible service of alcohol
    • CIT Code: FBEV113
      Cost: $20.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.
      Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.
      The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.
      The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.
      Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.
      This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.
      Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

      Prerequisites: Nil
  • SITHFAB003  Operate a bar
    • CIT Code: FBEV155
      Cost: $95.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.
      The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries.
      The unit applies to bar attendants who operate with some level of independence and under limited supervision.
      The sale and service of alcohol is subject to the provisions of liquor legislation law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
      OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHFAB011  Provide advice on beers, spirits and liqueurs
    • CIT Code: FBEV158
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.
      The unit applies to hospitality, retail, breweries and wholesale organisations that sell beers, spirits and liqueurs.
      It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers, and senior bar and food and beverage attendants.
      The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
  • SITHFAB012  Provide advice on Australian wines
    • CIT Code: FBEV160
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to evaluate a range of Australian wines; provide advice to customers on their selection; and continuously extend personal product knowledge.
      The unit applies to hospitality, winery, retail and wholesale organisations that sell Australian wines.
      It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of Australian wines. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers, and senior bar and food and beverage attendants.
      The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
  • SITHFAB014  Provide table service of food and beverage
    • CIT Code: FBEV108
      Cost: $475.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.
      Fundamental technical skills for food and beverage service are covered by the unit SITHFAB007 Serve food and beverage.
      This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues.
      It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members.
      The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
      OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHFAB016  Provide advice on food
    • CIT Code: FBEV116
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
      The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs.
      It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.

      Prerequisites: Nil
  • SITHFAB005  Prepare and serve espresso coffee
    • CIT Code: FBEV127
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.
      Preparation of coffee beverages using other methods is covered in SITHFAB004 Prepare and serve non-alcoholic beverages.
      This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.
      It applies to espresso machine operators who operate with some level of independence and under limited supervision.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXFSA001  Use hygienic practices for food safety
    • CIT Code: OHSS457
      Cost: $30.00
      Description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
      The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
      This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
      It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
      Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
      In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
      Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
      Prerequisites: Nil
  • SITHIND004  Work effectively in hospitality service
    • CIT Code: HOSP185
      Cost: $220.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
      It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks.
      The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels.
      It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.

      Prerequisites: Nil
  • SITXINV003  Purchase goods
    • CIT Code: ADMN224
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.
      It does not cover the specialist skills to systematically purchase and control the supply of goods for an organisation. These skills are covered by:
      - SITXINV004 Control stock
      - SITXINV005 Establish stock purchasing and control systems.
      The unit applies to all tourism, travel, hospitality and event industry sectors where the purchase of any type of good takes place, including food and beverage supplies. Purchasing goods may involve placing an order for future delivery or purchasing goods face-to-face and taking immediate delivery.
      The unit applies to operational personnel who operate with some level of independence and under limited supervision. This includes tour coordinators, account managers for professional conference organisers, event coordinators and banquet coordinators. In a kitchen environment it can apply to chefs of all levels, including commis chefs, but in larger organisations purchasing often remains the responsibility of sous chefs and executive chefs.

      Prerequisites: Nil
  • SITXWHS002  Identify hazards, assess and control safety risks
    • CIT Code: OHSS458
      Cost: $60.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others.
      This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace.

      Prerequisites: Nil
  • SITXEBS002  Develop, implement and monitor the use of social media in a business
    • CIT Code: TOUR252
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to manage the development and implementation of social media in a business and monitor its effectiveness. It requires an understanding of social media tools and platforms in order to develop a social media plan, and supporting organisational policies for social media use. This unit does not address the skills and knowledge required to set up social media accounts or its day-to-day business use.
      The unit is relevant to businesses operating in many industry contexts, including the tourism, travel, hospitality, events and other service industry sectors.
      It applies to owners or managers of businesses who are responsible for the planning, development and monitoring of social media use in a business context.

      Prerequisites: Nil
  • SITXMGT003  Manage projects
    • CIT Code: MGNT125
      Cost: $120.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to develop project plans, implement project activities, monitor progress to ensure objectives are achieved, and evaluate all aspects of projects.
      The unit applies to all tourism, travel, hospitality and event sectors and the project could relate to event planning and execution, product development, research or initiatives such as the introduction of new workplace systems or technologies.
      It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and project management decisions.

      Prerequisites: Nil

Related Courses

Advanced Diploma Hospitality Management SIT60316
Certificate IV Hospitality SIT40416
Certificate III Hospitality SIT30616
Statement Attainment training Bar Service [extract from SIT30616
Statement Attainment training Responsible Service of Alcohol [extract from SIT30616]

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au