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The course provides students with the knowledge and skills for a career in senior management in the international hospitality industry. It focuses on business and management principles relevant to the hospitality industry, and includes business units as well as applied hospitality units. Students also have the opportunity to undertake a four-month capstone internship.
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.
Students can choose to complete either a 20-credit point work placement unit or two 30-credit point internship units as a specialisation in this course. The 20-credit point work placement option requires students to undertake a minimum of 100 hours of learning in a work setting. For the two 30-credit point internship units, students complete a minimum of 225 hours of learning in a work setting in each unit. The first internship unit is completed in one semester and the second unit in the following semester. Work placement and internship hours are typically completed on a part-time basis and students will undertake projects and tasks that are related to their course learning outcomes. Internships and work placements will be secured through the work-integrated learning team, or as a result of pre-approved networking and contacts developed by the student. Terms of payment, if any, will be negotiated on an individual basis.
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 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 work placement and internship units are by application only. Interested students should contact the work-integrated learning team at least one semester prior to when they hope to commence their placement or internship. 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 work-integrated learning team and prospective industry partners. Students should be aware that enrolment into the course does not guarantee entry into work placement or internship units. Furthermore, enrolment in and completion of FBL6505 Professional Internship 1 does not guarantee enrolment into FBL6510 Professional Internship 2 (resulting in a credit point imbalance as both are 30-credit point units).
Students are expected to behave in a professional manner in the 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'.
One or more of the specialisations in this course is externally recognised when studied within this course. Refer to the specialisation for more information.
English competency requirements may be satisfied through completion of one of the following:
All applicants are required to meet the published entry requirements. Successful applicants with a Graduate Certificate qualification or higher in Hospitality Management may seek reduced course duration by applying for recognition of prior learning.
This course has been accredited by ECU as an AQF Level 9 Masters Degree (Coursework) Award.
| Unit Code | Unit Title | Credit Points |
|---|---|---|
| FBL5010 | Managing People and Organisations | 20 |
| FBL5020 | Marketing Leadership | 20 |
| HOS6504 | Global Hospitality Operations Management | 20 |
| Unit Code | Unit Title | Credit Points |
|---|---|---|
| FBL5030 | Fundamentals of Value Creation in Business | 20 |
| HOS6102 | Food and Society | 20 |
| FBL6530 | Business Events Management | 20 |
| MKT5325 | Applied Digital Marketing | 20 |
| HOS6502 | Current Issues in Hospitality | 20 |
| HOS6104 | Hospitality, Tourism and Event Leadership | 20 |
| Unit from Specialisation | Units from approved Specialisation | 60 |
| or | ||
| Elective Unit | 3 x Level 5 or Level 6 units from the School of Business and Law as approved by Course Coordinator | 60 |
* The units taken in Year 1, Semester 2 and Year 2, Semesters 1 & 2 will vary according to the specialisation or elective units chosen. Prior to enrolment in these units, all students must contact the ECU Student Hub team to obtain a personalised course planner to ensure timely completion of all core units.
Recommended electives:
| Unit Code | Unit Title | Credit Points |
|---|---|---|
| HOS6103 | Tourism, Hospitality and Creative Industries | 20 |
One or more of the specialisations in this course is externally recognised when studied within this course. Refer to the specialisation 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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