Bachelor of Business in Hotel Management

Overview Keen on a career that can take you around the world with the possibility of always learning something new? Take the first step with this innovative course. Offered at the University's Hotel School, this degree will provide core business knowledge in marketing, finance, and human resources management, along with specialist industry skills in service design and innovation, accommodation operations, food and beverage management, asset protection and security. A 600-hour professional placement is a key feature of this course. Graduates are well-prepared for a variety of professional positions in the hotel, hospitality and service management sector in Australia and overseas. These include management positions in hotels and resorts, human resources, marketing, front office, food services, food and beverage, events and conferences. All applicants for The Hotel School are selected on their individual merit. While recent academic performance or professional experience is used as an indicator of ability to undertake studies at a tertiary level, applicants will also be invited to an interview as part of the final application process. "I love working with people, hearing their stories, engaging with guests and creating magical experiences for them. And I thought if I'm going to work in a hotel I want to fully immerse myself and study Hotel Management." Alan Chu Hotel Culturist, Capella, Sydney Default --> "The Hotel School helped me grow my professional network quickly and build a solid understanding of hospitality fundamentals. The work-integrated learning and academic support teams provided valuable guidance on how to succeed in the industry." Gideon Akaadom Reservations Specialist at Meriton Suites and Bachelor of Business in Hotel Management graduate Understanding the Southern Cross Model The Southern Cross Model is a game-changer in higher education study. Our students now engage in shorter, six-week unit structures designed around immersive and interactive learning experiences. The shorter unit structure gives students a greater sense of momentum as they achieve milestones quickly, resulting in increased student success rates, and course and teacher satisfaction. Lectures are a thing of the past - students will be engaged in active, interactive and discussion-based learning. On-campus students experience a variety of teaching approaches including lectures, tutorials, online activities and video-linked or podcast virtual classes. Our online study option is highly interactive and may include a combination of podcast or video-linked lectures, electronic study materials, workshops, online discussion forums and virtual classes. The method of teaching and assessment may vary from unit to unit. Learn more Learning outcomes and graduate attributes Course Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a course. These outcomes are aligned with the graduate attributes (GA). Course Learning Outcome GA1: Intellectual rigour CLO1 - Personal Disposition: Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and unpredictable and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within broad parameters in diverse settings. CLO2 - Numeracy + Data Literacy: Interpret, analyse and explain operating data and financial reports; conceptualise, model, and visualise business problems via digital tools; and make data-driven recommendations and decisions for the short and medium and long term. CLO3 - Business Acumen: Make commercially astute recommendations and decisions and recognise and pursue internal and external commercial opportunities. GA2: Creativity CLO6 - Entrepreneurship: Take calculated risks to achieve results within reasonably well defined environments in response to identifiable challenges. CLO1 - Personal Disposition: Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and unpredictable and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within broad parameters in diverse settings. GA3: Ethical practice CLO5 - Leadership: Strive for personal and professional development and encourage and lead others to perform at high levels, seek challenges and solve problems, and create and pursue opportunities within reasonably well defined environments in response to identifiable challenges. CLO7 - Global Citizenship: Demonstrate and apply broad discipline specific knowledge and skills with a global perspective. CLO3 - Business Acumen: Make commercially astute recommendations and decisions and recognise and pursue internal and external commercial opportunities. GA4: Knowledge of a discipline CLO6 - Entrepreneurship: Take calculated risks to achieve results within reasonably well defined environments in response to identifiable challenges. CLO3 - Business Acumen: Make commercially astute recommendations and decisions and recognise and pursue internal and external commercial opportunities. CLO2 - Numeracy + Data Literacy: Interpret, analyse and explain operating data and financial reports; conceptualise, model, and visualise business problems via digital tools; and make data-driven recommendations and decisions for the short and medium and long term. GA5: Lifelong learning CLO1 - Personal Disposition: Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and unpredictable and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within broad parameters in diverse settings. GA6: Communication and social skills CLO7 - Global Citizenship: Demonstrate and apply broad discipline specific knowledge and skills with a global perspective. CLO5 - Leadership: Strive for personal and professional development and encourage and lead others to perform at high levels, seek challenges and solve problems, and create and pursue opportunities within reasonably well defined environments in response to identifiable challenges. CLO4 - Interpersonal Skills: Use appropriate communication approaches for various audiences, including guests, fellow staff members, and superiors) and develop and apply functional and strategic solutions for contexts that are complex, dynamic and ambiguous (e.g. dealing with difficult guests). GA7: Cultural competence CLO7 - Global Citizenship: Demonstrate and apply broad discipline specific knowledge and skills with a global perspective. CLO5 - Leadership: Strive for personal and professional development and encourage and lead others to perform at high levels, seek challenges and solve problems, and create and pursue opportunities within reasonably well defined environments in response to identifiable challenges. CLO1 - Personal Disposition: Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and unpredictable and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within broad parameters in diverse settings. Placements, work experience and study hours A 600-hour professional hospitality placement is a key feature of the course. This may be completed in Australia or overseas. All students establish valuable industry experience, confidence and networks. Specialisations, majors and minors Students choose one of the following three majors: Events Hospitality Tourism or from a range of elective units. Core units include key operational subjects such as food and beverage, accommodation operations, and introduction to professional practice, together with introductory management subjects including finance, marketing and hospitality management. Students also develop advanced analytical, strategic, and management skills. Availability Availability and fees Location Teaching period Brisbane Term 1, Term 3, Term 5 Melbourne Term 1, Term 3, Term 5 Perth Term 1, Term 3, Term 5 Sydney Term 1, Term 3, Term 5 Location Teaching period Annual Fees CRICOS Brisbane Term 1, Term 3, Term 5 $26,000 ($3,250 per unit) 111082C Melbourne Term 1, Term 3, Term 5 $26,000 ($3,250 per unit) 111082C Perth Term 1, Term 3, Term 5 $26,000 ($3,250 per unit) 111082C Sydney Term 1, Term 3, Term 5 $26,000 ($3,250 per unit) 111082C Tuition fees are in Australian dollars, and are subject to change, including annual increases over the duration of a course. Annual tuition fee is based on completing 8 units per year. In addition students are required to pay OSHC for the duration of their visa in advance. Non-tuition fee covers textbooks, stationery and excursions.