/prod01/channel_8/media/scu-dep/current-students/images/Coffs-harbour_student-group_20220616_33.jpg)
/prod01/channel_8/media/scu-dep/current-students/services/counselling/images/RS21533_English-College-Student_20191210_DSC_6961.jpg)
/prod01/channel_8/media/scu-dep/study/scholarships/images/STEPHANIE-PORTO-108-2.jpg)
/prod01/channel_8/media/scu-dep/study/arts-and-humanities/images/RS20958_Chin-Yung-Pang-Andy_20190309__79I5562-960X540.jpg)
/prod01/channel_8/media/scu-dep/experience/images/SCU-INTNL-STUDY-GUIDE-280422-256.jpg)
/prod01/channel_8/media/dep-site-assets/component-library/screenshots/online-1X1.jpg)
Course snapshot
Domestic snapshot
-
Start Date
-
Duration
3 years full-time; 6 years part-time
-
Location
-
Placements
Yes
-
ATAR
N/A
-
Inherent Requirements
No
-
Language Requirements
IELTS Overall Score 6.0
-
Entry Requirements
-
Course abbreviation
BBHM
-
Course code
3007005
-
Credit points
288
-
Equivalent units
24
-
Indicative Fee
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 in partnership with The Hotel School, our unique partnership with Mulpha Australia, 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 Schools 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.
| 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. |
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.
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.
| Location | Teaching period | UAC code | QTAC code |
|---|---|---|---|
| Brisbane - The Hotel School | Term 1, Term 3, Term 5 | N/A | N/A |
| Melbourne - The Hotel School | Term 1, Term 3, Term 5 | N/A | N/A |
| Sydney - The Hotel School | Term 1, Term 3, Term 5 | N/A | N/A |
Requirements
We encourage you to apply for the courses you most want to study. If you are not eligible to enter your chosen course right now, our team will work with you to find the best pathway option.
Before applying, make sure you double check all entry requirements, gather required documentation and review the University’s Rules Relating to Awards, noting any specifics listed below.
Entry requirements
Domestic students wishing to enter the Bachelor of Business in Hotel Management must complete an interview prior to entry into the course.
Language requirements
English language requirements apply to International applicants and other applicants whose previous study was undertaken in a language other than English. The minimum English language requirements for such applicants for entry to this course are as follows
| Category | Score |
|---|---|
| Overall | 6.0 |
| Listening | minimum 5.5 |
| Reading | minimum 5.5 |
| Speaking | minimum 5.5 |
| Writing | minimum 5.5 |
Course requirements
To be eligible to receive the Bachelor of Business in Hotel Management, students must complete the equivalent of 24 units (288 credit points), comprising:
- 16 core units (192 credit points), and
- 1 eight unit major (96 credit points) OR
- 8 option units (96 credit points) that include a maximum of 1 × 1000 level units, and a minimum of 1 × 3000 level units.
Course structure
Your course progression is in the recommended order you should complete your course in. It is important that you follow this to ensure you meet the course requirements. For further assistance see How to Enrol in Units using My Enrolment.
Students should use course progression information to select units specific to their course and enrol in these units using My Enrolment.
| Unit Code | Unit Title | Available | Credit points | Notes | |||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Complete units in the following order to satisfy the Requirements of the Award | |||||||||||||||||||||||||||||||||||||||||||||||
First Year |
|||||||||||||||||||||||||||||||||||||||||||||||
| EDUC1001 | Language and Learning in your Discipline |
Term1,3,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| HOSP1001 | Introduction to Professional Practice |
Term1,3,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| HOTL1007 | The Foundations of Hospitality |
Summer Term
Term2,4
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| HOSP1003 | Food and Beverage Operations |
Summer Term
Term2,4
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| HOSP1002 | Accommodation Operations |
Term1,3,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| HOTL1006 | Business Communications |
Term1,3,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| HOTL1003 | Management Practices |
Summer Term
Term2,4
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| HOTL1005 | Marketing Fundamentals |
Term1,3,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
Second Year |
|||||||||||||||||||||||||||||||||||||||||||||||
| HOTL1002 | Accounting and Finance for Hotel Operations |
Term1,3,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| Option Units OR Major Unit | |||||||||||||||||||||||||||||||||||||||||||||||
| HOTL3006 | Hospitality Information and Technology Systems |
Summer Term
Term2,4
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| Option Units OR Major Unit | |||||||||||||||||||||||||||||||||||||||||||||||
| HOTL2009 | Compliance and Ethics for Hotels |
Term1,3,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| Option Units OR Major Unit | |||||||||||||||||||||||||||||||||||||||||||||||
| HOTL3004 | Talent and Diversity |
Summer Term
Term2,4
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| HOSP2006 | Revenue and Yield Management for Tourism and Hospitality |
Term1,3,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
Third Year |
|||||||||||||||||||||||||||||||||||||||||||||||
| HOTL3001 | Business Strategies: Process and Application |
Term1,3,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| Option Units OR Major Unit | |||||||||||||||||||||||||||||||||||||||||||||||
| HOSP3001 | Professional Hospitality Experience I |
Summer Term
Term1,2,3,4,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| Option Units OR Major Unit | |||||||||||||||||||||||||||||||||||||||||||||||
| HOSP3002 | Professional Hospitality Experience II |
Summer Term
Term1,2,3,4,5
|
12 | ||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| Option Units OR Major Unit | |||||||||||||||||||||||||||||||||||||||||||||||
| Option Units OR Major Unit | |||||||||||||||||||||||||||||||||||||||||||||||
| Option Units OR Major Unit | |||||||||||||||||||||||||||||||||||||||||||||||
Note 1:
Choose a maximum of 1 x 1000 level option units and a minimum of 1 x 3000 level option units
| Unit Code | Unit Title | Notes | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Choose One (1) x Major or Eight (8) x Option units | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Note 1 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||