Bachelor of Business in Hotel Management

CRICOS Course Code: 086102E

The three-year Bachelor of Business in Hotel Management, offered at The Hotel School, focuses on hotel operational skills, management practice in hospitality industries and the skills needed for employment in a competitive, changing, global business environment.

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.

Managing Organisations:

This unit introduces students to the theory and practice of managing organisations in today's globally competitive business environment. This is achieved by examining the management function from a competing values (CV) framework. Through this model, four contrasting perspectives on organisational effectiveness are emphasised. Students will subsequently learn how to balance and blend the various management competencies associated with each perspective.

Food and Beverage Operations:

Introduces students to the dynamic and challenging area of food and beverage operations. Initially it analyses the historical and cultural issues that have developed and influenced social and cultural norms. Students develop an understanding of the key operational activities and legal responsibilities of a food and beverage outlet. This is followed with an examination of the main issues facing food and beverage operators today and evaluates current trends and practices that are emerging.

Hospitality Services Management:

Introduces students to the concept of hospitality 'service' management where the customer is the centre of the organisation. It develops an understanding of the links between a range of functions within the organisation to facilitate effective strategies and service management techniques for hospitality-related enterprises. In particular, this unit takes a student-centred approach and aims to develop students' teamwork skills.

Communication in Organisations:

Improves students' communication competencies in business and academia. Provides an understanding of the role and importance of interpersonal communication within organisations. Introduces students to communication theories and concepts applicable in a business and academic setting. Illustrates and puts into practice skills required to improve interpersonal communication competence.

Introduction to Professional Practice:

Introduces the skills necessary to move from the classroom into hospitality organisations, specifically for the 6-month MNG20001-4 Professional Hospitality Experience units, and includes the range of skills incorporated in the employment process.

Accommodation Operations:

Introduces students to the history, origins, trends and issues of accommodation operations. It also evaluates the impact of size, ownership and target markets on the accommodation organisation and guest cycle. The content is covered through the adoption of 'Theatre of Accommodation' as a metaphor with a problem based learning approach.

Marketing Principles: 

Introduces students to the world of modern marketing – creating and delivering value in both profit and non-profit organisations. Examines strategic marketing planning and analysis within a dynamic environment, buying behaviour, target market selection and marketing mix strategies. Emphasises practical and ethical perspectives. Equips students to build a marketing plan for a sustainable offering.

Tourism Theories and Practices:

Explains foundation tourism theories, in particular whole tourism systems, and applies these theories to practical contexts in tourism and hospitality industries. Important academic skills related to sustainable tourism, critical thinking, information literacy and essay writing are embedded in the curriculum.

Professional Hospitality Experience I
Professional Hospitality Experience II
Professional Hospitality Experience III
Professional Hospitality Experience IV

PROFESSIONAL HOSPITALITY EXPERIENCE (PHE) INTERNSHIP (BACHELOR) INFORMATION

Engages students in authentic experiences of professional service and workplace practice within hospitality industries. PHE integrates academic and practical learning through students working continuously in one organisation for a 6-month period to gain 600 hours work experience.

Professional Hospitality Experience is also referred to as the Internship or Work Integrated Learning Program.

The Human Resource Management Expert Practitioner:

Aims to develop an understanding of the employment life-cycle such as branding image and attraction and ending with employment transitions and termination. Builds on initial themes identified in the unit Managing Organisations in relation to the employment relationship.

The Sustainable Hotel Environment:

Introduces students to hotel operations within the framework of sustainable development. Focussing on a hotel context , topics covered include policy and planning for sustainable business ,the development and implementation of environmental management systems,  and the management of resource consumption.  Strategic considerations for hotels as service-orientated businesses are considered, such as the integration of service quality into environmental performance.

Hospitality: History, Politics and Culture:

Introduces students to the phenomenon of hospitality in its broadest context. Develops students' understanding of the structure and characteristics of the political, cultural and historical factors of hospitality that shape the way the concept is considered in the contemporary environment. The unit constructs and reframes current concepts of hospitality and challenges the normalised beliefs of hospitality personally, socially and commercially.

Accounting for Business:

Provides students with fundamental accounting knowledge and skills used by business managers for planning and control. Non-financial considerations, both internal to the organisation and pertaining to society at large, are also addressed.

Hospitality and Tourism Financial Management:

Develops students' understanding of the use of financial and operating information in planning, control, evaluation and decision making in hotels. The focus is management accounting and financial accounting for hotels. The topics include management control, hotel financial statements, financial analysis, cash management, cost management, internal controls, product and services pricing, operational budgeting variances, investment decisions and feasibility studies.

Tourism and Hospitality Research and Analysis:

Develops understanding of the importance and application of the research process to tourism and hospitality businesses. Explains, through a project-based teaching approach, how to develop a research question and choose the appropriate data collection, analysis and presentation methods. Students gain skills in the planning, preparation and design of a tourism or hospitality research project.

Introduction to Business Law:

Introduces students to basic legal skills as well as the nature and structure of the Australian system of government. Because contracts and consumer rights underpin business and commerce, students focus on the law of contract and related statutes such as the Australian Consumer Law.

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.

Facility and Risk Management for Hospitality Operations:

Examines organisations' procedures to manage facilities and risks in hospitality industries. This knowledge is needed to protect guests from safety hazards and organisations from loss of profits. The unit evaluates how tangible aspects of hospitality products are determined to be feasible in different contexts. It estimates the need to introduce strategic facility management measures for the benefit of operational efficiency. Examines risk management processes and their potential to protect physical, non-physical, financial and human assets.

Elective Subjects:

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.

Conventions 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.

Contemporary Tourism Issues:

Provides students with opportunities to critically engage with and explore a number of key contemporary issues confronting tourism and hospitality industries. The unit assists students understand the basis of issues and controversies, their often contested nature and ethical implications, as well as the various scales at which issues can operate.

Tourism and Hospitality Sales and Promotion:

Provides students with an overview of the management and control of the marketing function in tourism and hospitality organisations. This is a skills-based marketing unit that covers the areas of destination marketing, media releases, brochure development, internet marketing, product development, pricing, packaging and advertising.

Festival and Special Events Planning:

Provides the theoretical and technical skills to apply the principles and concepts of special events planning. Examines the nature and characteristics of events, their positive and negative impacts on the economic, environmental, socio-cultural and political environments and associated implications pertaining to the sustainable planning and management of events in the global and local marketplace.

 

Bachelor of Business in Hotel Management

Course code: 3004145
Course abbreviation: BBusHotelMgt
Credit points: 288
Total units: 24
Duration: 3 years full-time
Location: Sydney and Melbourne
Session:
2017: February, July, November
CRICOS code:
086102E

Admission requirements:
Qualification equivalent to Australian Year 12 with the required entry grade. Refer to the Course Structure for specific admission requirements.

English language IELTS:
Overall: 6.0
Reading: 5.5
Writing: 5.5
Listening: 5.5
Speaking: 5.5

Domestic Fees (2017):
Unit: $2,585
Annual tuition*: $20,680

International Fees (2017):
Unit: $2,985
Annual tuition*: $23,880

Key dates / teaching calendar

*Tuition fees are in Australian dollars, are correct at time as of October 2016, and are 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).