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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.

During the third year of your course, you will undertake 12 months of invaluable hands-on experience in industry after being supported to find appropriate paid employment. The fourth year consolidates theory and practice producing restaurant owners, business entrepreneurs, tourism specialists, hotel food and beverage managers, event coordinators and industry leaders for 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 Code

Bachelor of Tourism and Hospitality Management - CRS1201421

Study Area

Hospitality, Tourism

Course Level


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
TOU504Visitor 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)


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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Entry requirements

Admissions Transparency

Eligibility for entry can be demonstrated by ATAR score, previous study, work experience and other factors.

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Career Outcomes

With the relevant work experience graduate employment opportunities include but are not limited to:

  • Restaurant manager
  • Food & beverage manager
  • Business entrepreneur
  • Tourism officer
  • Inventory and supply officer
  • Procurement manager
  • Sommelier
  • Food and wine development officer (local government, tourism bodies)
  • Sustainability coordinator (local government, tourism bodies)
  • Kitchen & cellar door supervisor

Companies who hired our graduates

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