BACHELOR OF BUSINESS (INTERNATIONAL HOTEL AND RESORT MANAGEMENT)

Torrens University Australia

About

During the first two years of the Bachelor of Business (International Hotel & Resort Management) course, you will live on-site at our Practical Learning Centre, Leura campus in the Blue Mountains.

The Leura campus operates as a simulated hotel, where students are both guest and staff.

This provides you with the unique opportunity to put theoretical knowledge into practice.

From guest relations, front office management, food and beverage to housekeeping and property management, you will gain hands-on experience in all aspects of day-to-day operations.

The final six months will focus on purely on business management.

These classes will be held at our non-residential, Executive Business Centre, in the Sydney-Town Hall campus.

Structure

LEVEL 100

  • Core Units
  • IP101 - Industry Practicum
  • HTL102 - The International Hospitality Industry
  • HTL101 - Food and Beverage Management and Control
  • HOS101 - Food and Beverage Operations Management
  • BUS105 - Cross-cultural Studies
  • BUS104 - Sales and Marketing
  • BUS103 - Research and Academic Skills
  • BUS102 - Management and Leadership
  • BUS101 - Accounting Fundamentals

LEVEL 200

  • Core Units
  • IP201 - Industry Practicum
  • HTL202 - Hotel and Resort Facilities Management and Design
  • HTL201 - Rooms Division Management
  • HOS201 - Operations and Environment Management
  • BUS205 - Research Skills and Practices
  • BUS204 - Human Resource Management
  • BUS203 - Business Law
  • BUS202 - Economics
  • BUS201 - Management Accounting

LEVEL 300

  • Core Units
  • HTL303 - The Leadership Experience
  • HTL302 - Revenue Management
  • HTL301 - Managing Hotel and Resort Facilities
  • BUS305 - Ethical Business Management
  • BUS304 - Strategic Planning and Management
  • BUS303 - Organisational Development and Change
  • BUS302 - Business Management and Entrepreneurship
  • BUS301 - Services Marketing

Learning outcomes

  • 2x 600-hour industry placements
  • Management and leadership
  • Practical skills in food and beverage
  • Housekeeping and front office operations
  • Kitchen outlet operations
  • Hospitality economics and accounting

Institution