Master of International Tourism and Hotel Management

CRICOS Course Code: 086101F

The Master of International Tourism and Hotel Management (16 units) is designed for students with or without industry experience who wish to gain a higher degree in the field of tourism and hospitality studies. The degree is flexible with students able to choose a course of study that matches their prospective career path offering a coursework schedule consisting of hotel and tourism management and an optional workplace internship.

Domestic students: Visit domestic course page for information on admission requirements, fees and availability.
International students: Visit international course page for information on admission requirements, fees and availability.

Suggested subject progression with eight units per year:

Competitive Strategy:

The strategy process is vital to the success of an organisation. It is an ongoing process of applying strategic thinking to the challenge of finding effective responses to dynamic competitive environments whilst making optimal use of resources and capabilities. The aim is to find a strategic direction for the organisation that secures sustainable competitive advantage and its long-term viability and success. Whilst ensuring sound knowledge and application of established strategy frameworks and tools, the unit also requires students to critically engage with the latest thinking about the realities of strategy as a complex social practice characterised by politicised processes.

Food and Beverage Management:

Provides students with an understanding of strategic, operational and managerial issues facing food and beverage operators. The unit equips students with the knowledge and skills required to successfully manage a food and beverage enterprise in restaurant and catering settings with an emphasis on sustainable practices. Emerging trends and developments in the food and beverage industry are also examined.

Convention and Exhibition Planning:

Examines and evaluates the convention, meeting and exhibition industry. Provides technical and theoretical knowledge and skills to apply the specialist planning processes used globally in the industry. Examines the physical requirements, marketing, management and operation of convention and exhibition facilities.

Entrepreneurship and Innovation:

Introduces students to the concepts of entrepreneurship, the new venture creation process, and the entrepreneurial environment. To provide students with an understanding of the entrepreneurs and their entrepreneurial behaviour, several entrepreneurship theories and their applications will also be examined and discussed.

Tourism and Hotel Professional Development:

Prepares students for work in tourism and hotels. Part one covers practical job search skills, resumé writing and interview skills. In part two students evaluate the role of personality, values, ethics and other key aspects of organisational behaviour in the contemporary workplace.

Leading and Managing People:

Introduces students to the concept of markets and the philosophy of marketing underpinning our contemporary business environment. Looks at aspects of marketing management: customer focus, relationship marketing, monitoring of the environment, buyer behaviour, marketing research, marketing planning, the marketing mix, and competitive strategy. Concepts are applied to products and services in a global context.

Marketing:

Introduces students to the concept of markets and the philosophy of marketing underpinning our contemporary business environment. Looks at aspects of marketing management: customer focus, relationship marketing, monitoring of the environment, buyer behaviour, marketing research, marketing planning, the marketing mix, and competitive strategy. Concepts are applied to products and services in a global context.

Business Research Methods:

Develops understanding of research methods relevant to tourism and hospitality. Examines how the collection, analysis and interpretation of data inform business decision-making. The unit prepares students to undertake an independent research project in tourism and hospitality.  

 

INTERNSHIP

Business Events Management:

Examines and evaluates the functional areas of management and marketing of the Business Events industry at both the strategic and operational level, nationally and internationally. Key factors and issues affecting the future of the industry are reviewed and evaluated. This is achieved by critical evaluation and synthesis of recent academic research and innovative industry best practice. 

Environmental Management for Hotels and Attractions:

Provides an understanding of ecologically sustainable management in the hospitality and tourism industries, with a specific focus on attractions and accommodation. Topics include ecological systems and ecological thinking; sustainable management of energy and water; waste management; sustainable design and construction; sustainable food systems; environmental accreditation systems; and environmental management systems.

Industry Research Project*:

Enables students to undertake an analysis of a business, industry or social problem or opportunity which students undertake at a substantially independent level in this capstone research unit. Through learning, developing and applying an evidence-based research design, students create an industry-accessible publication that reports on the research process and elaborates on business solutions and research implications.

Accounting for Managers:

This unit introduces students to the fundamentals of financial and management accounting viewed from the perspective of the business manager. The focus is on critical evaluation of accounting information contained in financial statements and management accounting reports for use by managers to inform responsible decisions.

Service Management for Tourism and Hospitality:

Examines tourism and hospitality service and quality management using theory and case studies from real world situations. In particular - the three operational management concepts common throughout tourism related organisations; the provision of services in the tourism and hospitality industries rather than transfer of goods; and the management of service quality in tourism and hospitality organisations.

Tourism and Hotel Internship*:

Assists students to critically reflect on the relationship between their academic studies and the workplace environment, by providing a minimum 300 hours of practical workplace experience over 10 weeks within the tourism and hospitality sectors. This double-weighted unit also enables students to gain an understanding of the nature and requirements of the business environment.

*double weighted units

Master of International Tourism and Hotel Management

Course code: 1207320
Course abbreviation: MinTour&HotelMgt
Credit points: 192
Total units: 16
Duration: 2 years full-time
Location: Sydney and Melbourne
Session:
2017: February, July, November
CRICOS code:
086101F
 
Admission requirements:
Qualification equivalent to an Australian Bachelor degree. Refer to the Course Structure for specific admission requirements.

English language IELTS:
Overall score or equivalent: 6.5


Domestic Fees (2017):
Unit: $2,510
Annual tuition*: $20,080

International Fees (2017):

Unit: $2,960
Annual tuition*: $23,680

Key dates / teaching calendar

*Tuition fees are in Australian dollars, are correct as of October 2016, and subject to change. Annual tuition fee is based on completing 8 units per year. International students are required to pay Overseas Student Health Cover (OSHC) for the duration of their visa in advance. In addition, students will be charged a Student Services and Amenities Fee (SSAF), and indicative non-tuition fees of $1,500 (to cover textbooks, stationery, internships or placements).