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The course covers the key aspects required for managing diverse hospitality and tourism businesses including managing the service experience, business markets and environments, business protocols, human resource management, food and beverage management, financial management, marketing analytics, and strategic management. It also includes a professional practice unit, whereby students will complete 80-hours of work-based learning with industry or community partner(s).
Students can choose specialised units in event management, social media marketing, service learning, international resort management, sustainable tourism development and/or an international business study tour.
Students can further customise their studies by including a specialisation in the relevant fields of international hotel and resort management, tourism business management, event management, marketing, entrepreneurship and innovation, human resource management, and/or an internship placement with a leading hospitality and/or tourism business (on application and subject to a selection process).
The hospitality, accommodation and tourism industries are dynamic and fast-paced. Graduates are presented with a wide variety of career options to choose from as the sector encompasses activities such as accommodation, travel agency and tour operations, food and drink providers, transportation, retail, arts, cultural, business and recreation events and services. The size and potential of the sector means that employment opportunities and demand for qualified employees in Australia and worldwide is strong, and will grow as these service industries continue to expand.
Graduates will gain the theoretical knowledge, practical skills, essential competencies and professional perspectives required by entry and middle levels of management in contemporary hospitality and tourism organisations.
This course information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester. In particular please check the course requirements and the unit and unit set offerings, as these differ according to course delivery location.
All students undertaking the Bachelor of Hospitality and Tourism Management will complete 80 hours of professional practice (SBL3800 Professional Practice) where they engage with industry and/or community partner(s) to practically apply their discipline learning. Examples of professional practice could be an internship, a client-based project, consultancy, service learning, simulated practice, competition, or combination thereof. Students are responsible for sourcing their own professional practice opportunity with support from the work-integrated learning team. All opportunities are vetted to ensure they can provide a meaningful learning experience. Recognition of Prior Learning will not be considered for this unit.
Students must complete the relevant risk management documentation prescribed by the work-integrated learning team, in accordance with ECU policy and procedures. Students should be aware of any work-related restrictions in their visa conditions, if applicable. They must also provide any documentation required by their host partner, including police clearances and immunisations. Required documentation is likely to vary across host organisations.
Students are required to attend host organisations to complete their learning in a work setting. Hours will be organised on an individual basis and host organisations may require students to attend after hours and on the weekends. In addition to thier time in the work setting, students may be required to attend virtual and/or face-to-face sessions as instructed by their Unit Coordinator.
Students self-enrol in SBL3800 Professional Practice via SIMO
Students are expected to behave in a professional manner in their work setting and adhere to the host organisation and/or industry's Code of Conduct. They are also required to meet the requirements outlined in the 'SBL WIL Guidelines for Students'. Host organisations are expected to the meet the requirements outlined in the 'SBL WIL Guidelines for Collaborators'.
SBL3800 Professional Practice can only be attempted once.
All students undertaking the Bachelor of Hospitality and Tourism Management will complete a work-based learning experience (SBL3800 Professional Practice) where they engage with industry and/or community partner(s) to practically apply their discipline learning. They will also have the option of extending this experience to participate in an Internship Minor, which is by application only. The work-integrated learning opportunities enable students to gain relevant work experience, allowing them to build professional networksm develop skills and capabilities required to succeed in their chosen profession, and advance their understanding of work and professional conduct in their chosen industry.
Students must complete the relevant risk management documentation perscribed by the work-integrated learning team, in accordance with ECU policy and procedures. Students should be aware of any work-related restrictions in their visa conditions, if applicable. They must provide any documentation required by their industry or community partner, including police clearances and immunisations. Required documentation is likely to vary across host institutions.
Students are required to attend host organisations to complete their learning in a work setting. Hours will be organised on an individual basis and host organisations may require students to attend after hours and on the weekends. In addition to their time in the work setting, students may be required to attend virtual and/or face-to-face sessions as instructed by the Unit Coordinator.
Enrolments into the Internship minor are by application only. Interested students should contact the SBL work-integrated Learning team at least one semester prior to when they hope to commence. Eligible students will be required to participate in a recruitment process which could involve submitting recruitment documents and attending an interview (virtual or face-to-face) with the SBL WIL team and prospective industry partners. Students should be aware that enrolment into the course does not guarantee entry into the Internship Minor. Furthermore, enrolment in and completion of FBL3400 Business Internship 1 does not guarantee enrolment into FBL3500 Business Internship 2.
Students are manually enrolled into internship units.
Students are expected to behave in a professional manner in their industry and/or community partner's settings and adhere to the partner organisation and/or industry's Code of Conduct. They are also required to meet the requirements of participating students in the SBL WIL Guidelines for Students. Partner organisations are expected to meet the requirements outline in the SBL WIL Guidelines for Collaborators.
Internship units can only be attempted once.
One or more of the majors in this course is externally recognised when studied within this course. Refer to the major for more information.
All applicants must meet the academic admission requirements for this course. The indicative or guaranteed ATAR is as published (where applicable) or academic admission requirements may be satisfied through completion of one of the following:
English competency requirements may be satisfied through completion of one of the following:
This course has been accredited by ECU as an AQF Level 7 Bachelor Degree Award.
Students will complete 24 units consisting of 12 Core units plus a 4-unit Minor and an 8-unit Supplementary Program which may consist of 1 x Major, 2 x Minors or 8 x Elective units.
| Unit Code | Unit Title | Credit Points |
|---|---|---|
| TSM2111 | Introduction to Hospitality and Tourism | 15 |
| HOS2110 | Food and Beverage Management | 15 |
| SBL1800 | Work and Career | 15 |
| Unit from Supplementary Program | 1 x Unit | 15 |
| Unit Code | Unit Title | Credit Points |
|---|---|---|
| HOS2325 | Managing the Service Experience | 15 |
| MAN2145 | Human Resource Management | 15 |
| SBL1300 | Business Environments & Markets | 15 |
| Unit from Supplementary Program | 1 x Unit | 15 |
| Unit Code | Unit Title | Credit Points |
|---|---|---|
| Unit from Minor | 1 x Unit | 15 |
| Unit from Supplementary Program | 2 x Units | 30 |
| Plus select 1 unit from: | ||
| TSM2202 ^ | Introduction to Event Management | 15 |
| MKT2805 ^ | Social Media Marketing | 15 |
| TSM3500 ^ | Business Events Management | 15 |
| BUS3700 ^ | Business Study Tour | 15 |
Note: BUS3700 is not offered every semester and enrolment is by application only.
| Unit Code | Unit Title | Credit Points |
|---|---|---|
| HOS3211 | Management of Hospitality Finance | 15 |
| Unit from Minor | 1 x Unit | 15 |
| Unit from Supplementary Program | 2 x Units | 30 |
| Unit Code | Unit Title | Credit Points |
|---|---|---|
| The units taken in Year 3, Semesters 1 & 2 will vary according to the Minor and/or Supplementary Program units chosen. | ||
| MKT3820 | Data Analysis for Marketing Insights | 15 |
| HOS3100 | Hospitality and Tourism Management | 15 |
| SBL3800 # | Professional Practice | 15 |
| Unit from Minor | 2 x Units | 30 |
| Unit from Supplementary Program | 2 x Units | 30 |
| Plus select one unit from: | ||
| TSM3101 ^ | International Resort Management | 15 |
| TSM3610 ^ | Sustainable Tourism Development | 15 |
^ Core Option
# Designated Unit - a Unit or Unit of Competency which a School has designated as a fundamental course requirement and may only be attempted once unless otherwise determined by the School Progression Panel.
One or more of the majors in this course is externally recognised when studied within this course. Refer to the major for more information.
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
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