Associate Degree of Business (Hospitality Management)

Hospitality is any situation where a host provides a service to a guest, and is traditionally related to food, drink or accommodation. Nowadays, hospitality goes way beyond this – today it’s the world’s largest and fastest growing industry. It is a world-wide renowned career, and it’s all about customer service.

William Blue’s Hospitality Management courses introduce you to hospitality concepts, allow you to discover business and management principles, and provide you with the knowledge, attributes, skills and experience of hospitality operations. As a graduate, you will have the opportunity for an exciting role in many areas of the hospitality industry.

Students can study our hospitality management course with an event management focus. There are six event management electives to choose from.

If you love people, a hospitality career could be just what you are looking for – this program gives you a taste of what a hospitality career has to offer.

CRICOS CODE
094178G

Key Study Outcomes:

About the School

This course is provided by William Blue College of Hospitality Management at Torrens University Australia. CRICOS 03389E.

Read more about William Blue College of Hospitality Management

William Blue College of Hospitality Management

Course Delivery

Can’t find what you’re looking for? Contact a Course Advisor

Workload and Assessment

Out of the Classroom and into the Workplace:

Students of the Associate Degree of Business (Hospitality Management) will be required to complete 800 hours in approved internship. With the help of the Career Consultants, we partner with industry to provide students practical work while they study. We partner with students to find an organisation in the sector they wish to gain practical experience in. The opportunity to gain professional work experience in the Bachelor Degree and Associate Degree is an invaluable experience for students, giving them important insights.

Typical assessment includes:

• Practical Demonstration and Observation
• Proposal/Design Rationale
• Process/Research Documentation
• Reflective Journal/Blog
• Report/Essay
• Presentation/Pitch
• Research
• Collaboration
• Individual self-directed major project
• Work integrated learning project work
• Design work for social enterprise

Subject Information

This subject will cover daily front desk/reception tasks like:

Complete guest reservation, check daily arrivals accurately, allocate rooms, complete guest registration, check guests in and out of their rooms and complete invoicing of guest charges within typical workplace time constraints. In addition prepare and distribute relevant departmental reports.

This subject explores how a customers’ perceptions – both conscious and subconscious – effect their relationship with a brand’s value proposition. Students will explore how a customer’s interactions with a brand during the customer life cycle will determine levels of customer satisfaction. Students will analyse Customer Journey Mapping techniques, Employees engagement in the customer experience strategy and metrics of satisfaction, loyalty and advocacy.

This subject introduces the student to gastronomy and gastronomic heritage, focussing on the role of beverages, the history of meals and their significance to both guests and service providers, the history and importance of restaurants and the development of gastronomic writing. Contemporary regional and indigenous cuisines are explored, including the importance of ethical foods such as organics, the slow food movement, socially responsible food and sustainable or eco gastronomy. This subject focuses strongly on gastronomic tourism, and uses case studies and practical assessments of both Australian and international gastronomic destinations to illustrate the rise, opportunities and challenges and innovations of sustaining such tourism. The impacts of gastronomic tourism, issues relating to regional destination marketing, and the growth of both food and wine tourism are examined through an introduction to wine varieties and their influence on food.

This subject explores the major components and organisational structure of the hospitality, tourism and events industries. It presents historical development, opportunities and current trends including food service, lodging, tourism, and event management. Topics will include key issues within the larger visitor economy discipline including transportation and distribution systems, attractions, accommodation, and event management. This subject will introduce students to both global and local brands as well as develop skills required to source information on the Tourism, Hospitality and Events industries as well as incorporating aspects of career planning.

Students will gain a solid foundation in the marketing discipline introducing relevant and contemporary concepts, theories and models. The unit magnifies the importance of understanding consumer behaviour, market segmentation, targeting and positioning, the extended marketing mix and ethics in marketing.

This subject introduces students to the concept of an organisation, and their role within the organisational context. The student will explore the impact of their relationships and emotional intelligence within a business context, as well as developing the skills to foster effective workplace relationships and to learn how to continue to develop and refine these skills in the workplace. Students will gain an understanding of the idea of cultures within organisations, and how their actions interact within these relationships.

This subject introduces students to the concepts of business communications and transferable academic skills. This subject presents an analysis of the types of communication processes which occur in the internal and external business environment, including an examination of the theoretical underpinning of communication in businesses. Emphasis is placed on writing skills, reports, and presentations, and using technology to communicate. The course will provide students with research skills (information literacy), critical analysis, writing and language techniques. Transferable skills including time management and teamwork are incorporated in the course. The aim of this subject is to provide knowledge and skills needed for Higher Education, to help students to manage their own success and to assist students in reaching their academic potential.

Managers in any area of a business need to be equipped to predict, analyse and explain the industry they’re currently immersed in. In this subject, students will learn how to stay up to date with current innovations within the industry as well as explore and predict future trends through analyzing various data sources, spotting trends, prioritizing details and highlighting information most pertinent to business decisions.

This subject covers the information technology needs of hospitality and tourism businesses. The subject will focus on the Internet and information technology as tools that influence hospitality and tourism businesses. Emphasis is placed on providing a thorough understanding of how e-marketing, e-commerce and online information distribution are keys to commercial success. Students will be taught about the opportunities and problems created by the development of e-commerce, e-commerce IT, E-commerce portals and business models and the legal and ethical issues of e-commerce through the context of Yield and Revenue Management. Students will also learn to use various tools which will assist them in predicting customer demand at the micro market level, and the maximization of revenue through pricing optimization. Students will be required to interpret and utilize financial data to make revenue and yield decisions.

This industry placement allows students to challenge, test, and hone the knowledge and skills they have acquired and developed in the classroom and to anticipate future areas of study. Through this experience, students become familiar with the culture of the culinary industry, developing the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete this 800-hour supervised internship at an approved internship site.

This subject covers the analysis of the macro and micro influences on a business’ strategy and operations. Includes the interactions of Australia’s legal frameworks and global economic principles and the influence on modern organisational decision making. Students will learn about legacy and modern management styles and their application in a dynamic business environment.

The subject aims to provide non-accounting students with a broad, business-based introduction to the conceptual foundations of accounting and finance. The use of management accounting information assists in key areas of planning, controlling, reporting, and decision making. It introduces students to basic concepts and functions of the balance sheet, profit and loss statements, cash flow statements, techniques for analysing financial statements investment decisions, full costing and opportunity costing analysis and managing working capital.

In an increasingly complex regulatory environment, an understanding of legal compliance requirements and risk management is essential for managers in the events environment. This subject will build knowledge and develop competence and skills in the techniques that support the identification, analysis and control of business risks with particular emphasis on risk management in events. Practical frameworks for the application of risk and hazard assessment will be integrated into the capstone subject. In addition, this subject will focus on the compliance processes used to evaluate a wide variety of social, economic and financial situations that are directly relevant to the current and future contexts.

This unit explores the sport event in depth. It takes the student through the depth and breadth of the sport event industry and the process of delivering a sport event. Students will examine the importance of the sport event sector to the Australian economy and culture, and explore some of the social and ethical impacts of sport. Students will be introduced to unique aspects of sport events and the specific tools used to deliver and manage them. Students will have the opportunity to become familiar with sport event scheduling and the issues surrounding implementing and managing large scale sporting events.

The subject will introduce students to the role of event consultants. It was designed to highlight an array of relevant frameworks, models and other analytical tools which are fundamental to the practice of consulting. Central to the role of good consultancy practice is the ability to identify the main issues (root cause) of an event problem; formulate sound and innovative solutions in the form of recommendations to address the problem; and communicate these recommendations in a concise and clear manner to clients. Students will have the opportunity to participate in teams whilst working on practical projects that will resemble a real-life consulting engagement.

This subject explores the Wedding event in depth. It takes the student through the gamut of the Wedding industry and the process of delivering the client’s dream. Students will be exposed to the contemporary and traditional, the conservative and the alternative, the religious and secular in wedding concept and design. Students will have the opportunity to examine contemporary issues in marriage and marriage law.

This subject provides students with the opportunity to examine strategic management functions and process in the context of events. The unit focuses on the application of the latest thinking on the area of strategic management to the event environment reinforcing a strategic planning and management framework.

This subject introduces students to the processes behind the targeting, procuring and managing financial support for events. The subject explores alternative revenue sources available to the event; it extends the student beyond a traditional understanding of sponsorship into thinking of events as assets and saleable commodities.

This subject introduces the student to venue management as an integral part of event management and operations. It acknowledges that each venue is different but that each venue operates within a broad industry model. Students will be exposed to different venue types and sectors and the general management principles; including the asset management, maintenance, repair and purchase processes.

Building upon event concepts and design knowledge, this subject introduces the student to the skills and knowledge of event operation and management and the student will be able to learn how and where to apply the various operations and management tools. The unit further exposes the student to the strategic framework and strategic planning function; contextualised within the event management and operations environment.

This subject introduces the student to events at the initial concept phase, working through the design and planning phases of event creation. The subject will expose students to a wide variety of types of events and students will develop a solid understanding of appropriate event themes and design concepts.

The key focus of this subject is to broaden students understanding of the operational aspects of restaurant operations, whilst giving them the opportunity to learn, develop and apply theories, concepts and skills in a practical environment. In this subject, students are required to provide quality table service of food and beverage in an à la carte or fine-dining setting. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverage and to complete end of service tasks.

By the use of a computer-based simulation, a reflective experiential learning approach is used in this subject. This subject will draw on industry knowledge and business skills acquired in earlier studies and provide the student with an ability to develop and evaluate both marketing and management strategies and implement operational plans required to effectively manage a destination. Working in groups, students will gain a real world understanding of the challenges of managing a real-world destination and the impact on local enterprise.

This subject introduces students to the conceptual approaches to the study and management of tourist experiences by combining the perspectives of the tourist consumer with that of experience managers. The subject begins by examining the social construction of the tourist experience, the psychology of the tourist, tourist motivation and the journey from desire to execution and the various influences. It then explores the different interactions of tourists with tourism service providers, hosts and host cultures. In addition it considers how tourist operators manage tourist satisfaction and assesses and evaluates the tourist experience.

This subject examines the role of cross-cultural awareness and communication in the development of international tourism in the context of global destination marketing. The course especially seeks to develop an appreciation in students of different cultures and how cross cultural communication influences and enriches the tourism experience. The course examines international tourism trends from the perspective of the major generating and destination regions. This subject will provide an opportunity for in-depth study of important issues and aspects of tourism planning, management and marketing. The mains issues and aspects encompass destination image, authenticity, commodification, sense of place, and (media) representation.

In this subject students will be introduced to the field of Sport Management. Students will investigate the historical foundations of sport, management principles, socio-cultural influences of sport, and the role of governance in sport. Students will investigate the role sport plays in building communities and analyse the importance that professional sport plays in contemporary society.

This subject encompasses the fundamentals of PR Writing. The subject explains the Australian media environment to public relations students, including media ownership and the differences between media forms. It introduces students to the main aspects of public relations writing, including selecting the right medium, writing for a range of different media such as internet, broadcast, speeches, and publications, as well as learning to write for ‘campaigns’, undertaking financial and annual report writing. It also provides students with a comprehensive style guide that they can use as a reference when working in the industry. Students also develop a thorough understanding of emerging media technologies and how they influence public relations writing. The subject provides students with a background of the ethical and legal issues associated with public relations and provides information on dealing with crisis communications, such as natural disasters or company problems caused by bad planning or poor decisions.

This subject introduces students to the ways in which the internet and new digital and interactive technologies can be used in the development of digital marketing strategies. It also highlights the integration of digital marketing with traditional marketing strategies and practices. It focuses on new digitally orientated business models that add customer value, build customer relationships and increase company profitability. The subject examines vital topics such as digital marketing strategy development and planning, the impact of emergent technologies, social media marketing, web design, digital communications and customer relationship management as well as the ethical and legal issues involved in digital marketing.

This subject provides students with both theoretical knowledge and practical application of the quantitative and qualitative marketing research process. It begins with the concept of marketing research and the research process. It discusses how to design a research project and define the research question. It identifies primary and secondary data sources, and introduces students to qualitative and quantitative research methods.

Business-to-business introduces students to the principles of industrial marketing, also known as B2B. The subject highlights the importance of firms in building strong relationships with their corporate clients in the process of value creation. Students will develop an understanding of business markets and the business marketing environment and will build upon their knowledge of marketing principles and market segmentation to formulate their own B2B marketing strategy.

This subject requires students investigate how to manage, plan and evaluate the sporting facilities that sports teams and local communities rely on for their recreational and sporting needs. Different types of sports venues, construction and refurbishment, venue design, risk management, technology, and venue management will be discussed in detail.

In Corporate Communications the student will focus on all elements and applications of Public Relations in corporate and professional contexts. Students will address the tactics and strategies around Issues and Crisis Management, Stakeholder Management, Not for Profit, Government and Community Relations, and well as the fundamentals of corporate and financial Public Relations and the benefits of corporate and community relationships.

This subject allows students to refine the theory that they have learned in the course, take their understanding and application of PR to another level and put it into action. Students will further investigate media channel strategies, while focusing on the production of context driven written materials, with an emphasis on the completion of an industry standard Public Relations writing portfolio.

This subject explores the scope and application of the various channels available in the modern Public Relations landscape. Students will learn about the speed of transmission afforded by modern media channels and how to maximise the return on investment (ROI) by using these mediums, highlighting the benefits and risks associated with these most modern methods of social interaction and communication.

This subject introduces students to the main aspects of consumer behaviour, including the societal, family and cultural influences on behaviour. The subject examines vital topics such as consumer learning, needs and wants, motivations, perceptions and experience, and specific consumer behaviours and the factors involved in consumer decision making. Students undertaking this unit are encouraged to critically appraise their own buying behaviour, which in turn assists them in acquiring, critically examining, and communicating information from a range of different sources.

BSBPMG522 – Undertake project work describes the skills and knowledge required to undertake a straightforward project or a section of a larger project. It covers developing a project plan, administering and monitoring the project, finalising the project and reviewing the project to identify lessons learned for application to future projects.


BSBPMG522 – Undertake project work

This subject describes the skills and knowledge required to create systems and process to organise information and prioritise tasks. In addition, it covers the development and use of emotional intelligence to increase self-awareness, self-management, social awareness and relationship management in the context of the workplace.

Integrated Marketing Communications provides students with a contemporary view on the use of all different promotional tools available to marketers today such as sales promotions, direct marketing, events, social media and public relations. The unit explores how marketers can increase the number of touch points a brand can explore among its target audience in a consistent and effective manner.

Understanding Advertising introduces students to the fundamentals of advertising and explains how students can use this important tool to solve communication problems in today’s complex and fast-changing world. The unit provides an introduction to the advertising industry and the process of creating advertisements for different media. It begins by looking at the initial steps of advertising planning and research, and the development of an advertising strategy.

This subject gives students a good insight of the importance of MICE (Meetings, Incentives, Conventions, Exhibitions) in the tourism and hospitality industry. Topics that will be covered in this specific sector of the industry include the following: history, structure, different players of the MICE industry, technology, types of events and special requirements, scope of the MICE industry and sponsorship. It examines the physical requirements, marketing, management and operation of convention and exhibition facilities. Emphasis is also placed on the planning and organisation of conventions and meetings.

This subject focuses on food and beverage management within the hospitality industry. It emphasizes management techniques concerned with controlling all facets of an operation, from managing labour costs, purchasing, the planning of a menu and the delivery of quality food and beverage experiences. Quality and control investigates the relationship between providing quality menu items and products and the operation of the control system, at key production phases. In addition students will explore emerging trends and consider future developments in the food and beverage industry.

This subject encompasses the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the service industries and coordinate induction programs. It also requires students to be able to develop Rosters within the industry context as well as what is required by supervisors when monitoring staff performance.
SITXMGT401 Monitor work operations
SITXHRM401 Roster staff
SITXHRM501 Recruit, select and induct staff