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Course Description

Management knowledge, technical skills and valuable insights into an increasingly complex and dynamic area are the hallmarks of our Bachelor of Tourism and Hospitality Management degree.

You will be prepared with highly developed capabilities and analytical skills that can be applied to a range of careers across the tourism and hospitality industries.

This four-year degree is designed to create tourism and hospitality industry leaders and provides the management knowledge, technical skills and insights you need as an industry professional in an increasingly complex world.

A 12-month paid work placement in the third year of study gives you invaluable industry experience, while the fourth year consolidates theory and practice to help produce the restaurant owners, business entrepreneurs, tourism specialists, hotel food and beverage managers, event coordinators and industry leaders of tomorrow.

The course thoroughly explores the links between food and beverage, hospitality and tourism, while a flexible approach gives you the opportunity to focus on either tourism (an operational or destination focus) or hospitality (an operational management or food and beverage focus).

The Angliss Experience

  • Experience and practice industry skills in live classrooms , operational restaurants, kitchens, wine tasting and coffee rooms industry
  • Undertake a broad range of field trips to destinations and attractions in Melbourne and regional Victoria, learning first hand from industry specialists

COURSE DETAILS

Course Code

CRS1201421

Study Area

Hospitality, Tourism

Course Level

Bachelor

Course Structure

Year 1

TOU501Introduction to the Tourism Industry
HOS509Food and Beverage Knowledge
MAN501 Management Fundamentals
TOU551Tourism Theories and Concepts
MAN502Financial Concepts
MAN601Introduction to Marketing
Choose from one of the following:
TOU503 Tourism Distribution Systems
HOS501Food and Beverage Operations
TOUR504Visitor Services
Electives1 (1st semester)

Year 2

TOU601Tourism Attraction Management
HOS603Sustainable Procurement for Hospitality and Tourism
MAN605Financial Analysis and Decision Making
MAN606Human Resource Operations for the Services Industry
HOS651People and Place
HOS602 Food and Beverage Service Management
HOS609Wine Design
MAN702 Risk and Legal Issues

Year 3 - Work Placement

HOS618Professional Practice 1
HOS718 Professional Practice 2

Year 4

HOS701Menu Design and Engineering
MAN706Innovation and Entrepreneurship
MAN707Strategy, Change and Leadership
TOU751Taking Responsibility for Tourism and Hospitality
HOS702Project Restaurant
TOU739Current issues in Tourism and Hospitality
Electives1 per semester (2 in total)

Electives

All students must undertake RES501 Foundation Academic Communication Skills in their first semester (unless otherwise agreed).
Electives can be chosen from the suite of Higher Education Subjects. Please note that not all subjects are available in all courses and study periods. 

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Course admission requirements

Admissions Transparency

William Angliss Institute is committed to admissions transparency.

All applicants for the Bachelor of Tourism and Hospitality Management must demonstrate that they meet the following admission requirements:

Companies who hired our graduates

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