Career progression that goes well beyond the hospitality industry.


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.


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.


Guaranteed Pathway Entry

Successful completion of the Diploma of Business (Hospitality Management) with Torrens University Australia will guarantee entry into the 2nd year of the Bachelor of Business (Hospitality Management).


Successful completion of the Associate Degree of Business (Hospitality Management) with Torrens University Australia will guarantee entry into the 3rd year of the Bachelor of Business (Hospitality Management).

Career Outcomes:

Some of the possible career outcomes for a graduate of the:

Bachelor of Business (Hospitality Management):

  • Operations Director 
  • Restaurant Owner
  • Hospitality Entrepreneur
  • Resort Manager
  • Hotel Executive
  • Services Manager
  • Business Analyst and Consultant


Associate Degree of Business (Hospitality Management):

  • Area manager or Operations manager
  • Banquet or Functions Manager
  • Front Office Manager
  • Café Owner or Manager
  • Food and Beverage Manager
  • Restaurant Owner or Manager
  • Hospitality Entrepreneur


Diploma of Business (Hospitality Management):

  • Banquet or Functions Supervisor
  • Front Office Supervisor
  • Guest Relations Supervisor
  • Restaurant Supervisor


Our Promises


William Blue at Torrens University Australia is part of Laureate International Universities, a leading international network of quality, innovative institutions of higher education, comprised of 70 universities across 25 countries. Laureate International Universities gives you the opportunity to leverage the network of over 1,000,000 students around the world.



Everyone is connected.




Everyone is global.




Everyone can change their world.


Everyone is unique.




Course overview


Study Options – Domestic Australian students  Full-time Blended*

Part-time Blended*

On-campus or Flexible Online Delivery

*Blended – face to face on campus plus facilitated online.


Study Options – International students  Full-time Blended*

*Blended – face to face on campus plus facilitated online (no more than 25% online). 

Start Dates February, June, September

For specific dates visit William Blue

Course Length Bachelor of Business (Hospitality Management)

Full-time: 3 years

Accelerated: 2 years

Part-time: 6 years 

Associate Degree of Business (Hospitality Management)

Full-time: 2 years

Accelerated: 4 Trimesters

Part-time: 4 years 

Diploma of Business (Hospitality Management)

Full-time: 1 year

Accelerated: 2 Trimesters

Part-time: 2 years 

Payment Options – Domestic Australian students  Upfront payment

This means tuition fees will be invoiced each trimester and payment is required on or before the due date.


FEE-HELP is Australian Government’s loan scheme for higher education degree courses. 

Further information within this Course Information Sheet

It can assist you in paying for all, or part of, your course fees. Repayments commence via the tax system once your income rises above a minimum threshold. Just like with any other debt, a FEE-HELP debt is a real debt that impacts your credit rating.

Payment Options – International students  Upfront payment

This means tuition fees will be invoiced each trimester and payment is required on or before the due date.

Further information within this Course Information Sheet

Course study requirements 10 hours study required per     subject, per week, during a trimester.

e.g. If you undertake two subjects in a trimester, the study requirement is 20 hours each week.

Assessment   Assessments include:

  • 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

Locations  Online 

The Rocks Campus 

William Blue Dining

Adelaide Campus –  (Domestic students only)

Melbourne Campus (Domestic students only) 

Core Business subjects only to be delivered at Melbourne and Adelaide campus locations.

All Hospitality specialisms and electives to be delivered entirely online for Melbourne and Adelaide delivery locations

Delivered by  William Blue College of Hospitality Management at Torrens University Australia 
Provider Torrens University Australia Ltd is registered as a self-accrediting Australian university by the Tertiary Education Quality and Standards Agency (TEQSA). CRICOS Course Code Bachelor of Business (Hospitality Management) 


Associate Degree of Business (Hospitality Management) 


Diploma of Business (Hospitality Management) 


Provider obligations Torrens University is responsible for all aspects of the student experience, including the quality of course delivery, in compliance with the Higher Education Standards 2015 Accrediting body Torrens University Australia Ltd
Course Fees For details, refer to

 Course Fees Information

Any other fees For details, refer to

 Course Fees Information 


Essential requirements for admission: No additional requirements


Student Profile

The table below gives an indication of the likely peer cohort for new students in this course. It provides data on students who commenced in this course in the most relevant recent intake period, including those admitted through all offer rounds and international students studying in Australia. 


Applicant background Trimester one  2019
Number of students Percentage of all students
(A) Higher education study <5 N/P
(includes a bridging or enabling course)
(B) Vocational education and training (VET) study <5 N/P
(C) Work and life experience 5 9%
(Admitted on the basis of previous achievement not in the other three categories)
(D) Recent secondary education: 6 11%
        Admitted solely on the basis of ATAR
(regardless of whether this includes the consideration of adjustment factors such as equity or subject bonus points)
        Admitted where both ATAR and additional criteria were considered na N/P
(e.g. portfolio, audition, extra test, early offer conditional on minimum ATAR)
        Admitted on the basis of other criteria only and ATAR was not a factor <5 N/P
(e.g. special consideration, audition alone, schools recommendation scheme with no minimum ATAR requirement)
International students 38 68%
All students 56 100.00%


Notes: “<5” – the number of students is less than 5.

N/A – Students not accepted in this category.

N/P – Not published: the number is hidden to prevent calculation of numbers in cells with less than 5 students.


Admission Criteria
Applicants with higher education study Successful completion of Diploma level (AQF Level 5 or equivalent) or above qualification. 


Successful completion of one full year (1 EFTSL) of an Associate Degree (AQF Level 6 or equivalent) or above qualification.

Applicants with vocational education and training (VET) study Successful completion of a vocational qualification (AQF Level 4 or equivalent).


Successful completion of one full year (1 EFTSL) of a Diploma (AQF Level 5 or equivalent) or above qualification.

Applicants with work and life experience  Demonstrated skills and knowledge gained through paid or unpaid employment, formal learning and/or non-formal learning (presented on a current resume with attached cover letter). 
Applicants with recent secondary education (within the past two years) with ATAR or equivalent

(for applicants who will be selected wholly or partly on the basis of ATAR)

Bachelor of Business (Hospitality Management)

Year 12 with ATAR 60+ (or equivalent) 

Associate Degree of Business (Hospitality Management)

Year 12 or equivalent 

Diploma of Business (Hospitality Management)

Year 12 or equivalent 

English Language Proficiency

(applicable to international students, and in addition to academic or special entry requirements noted above)

Bachelor Degree of Business (Hospitality Management)

Equivalent IELTS 6.0 (Academic) with no skills band less than 5.5

Associate Degree of Business (Hospitality Management)

Equivalent IELTS 6.0 (Academic) with no skills band less than 5.5

Diploma of Business (Hospitality Management)

 Equivalent IELTS 5.5 (Academic) with no skills band less than 5.0


ATAR profile for those offered places wholly or partly on the basis of ATAR in T1 2019


(ATAR-based offers only, across all offer rounds) ATAR (OP in QLD)
(Excluding adjustment factors) *

Highest rank to receive an offer 80
Median rank to receive an offer 71
Lowest rank to receive an offer 64

Other admission options 

(For applicants who will be selected on a basis other than ATAR)

Special Entry:

Applicants in any category whose study, work or life experiences have been impacted by disability, illness or family disruption will be given special consideration for admission. Each application will be considered on its merit, based on the evidence supplied by the applicant attesting to the circumstances of the applicant. Applicants for special entry may need to complete written or numerical tasks to assist with assessing eligibility for admission.

How to apply 


Advanced standing/academic credit/recognition of prior learning (RPL)

You may be entitled to credit for prior learning, whether formal or informal. Formal learning can include previous study in higher education, vocational education, or adult and community education. Informal learning can include on the job learning or various kinds of work and life experience. Credit can reduce the amount of study needed to complete a degree.

Applicants admitted based on prior higher education study may be eligible for Advanced Standing in the form of credit and/or recognition of prior learning (RPL) under the Torrens University Australia Credit Policy

  • Students with completed subjects may be eligible for specified credit and/or elective exemptions
  • Students who have completed a qualification at AQF level 5 (diploma) or above may be eligible for block credit (where a block credit agreement exists)
  • Students with a mix of formal study and informal and/or non-formal learning may be eligible for recognition of prior learning in addition to any credit approved. 

Credit will not be applied automatically. Applicants must apply for credit and/or RPL as early as possible prior to each study period, with applications not accepted after week 2.

For further information about credit and recognition of prior learning please see /apply-online/course-credits.

Where to get further information 

Torrens University 


Australian Tertiary Admissions Centres (TACs)

Quality Indicators for Learning and Teaching (QILT)

Course structure


Bachelor of Business (Hospitality Management)

The course structure comprises 8 common core subjects, 10 hospitality specialised subjects, and 6 elective subjects over Levels 100, 200, and 300, as follows: 


Level 100 4 common core 


+ 3 specialised subjects; 1 elective subject
Level 200 2 common core subjects + 4 specialised subjects; 2 elective subjects
Level 300 2 common core subjects + 3 specialised subjects; 3 elective subjects


Associate Degree of Business (Hospitality Management)

The course structure comprises 6 common core subjects, 7 hospitality specialised subjects, and 3 elective subjects over Levels 100 and 200 as follows: 


Level 100 4 common core 


+ 3 specialised subjects; 1 elective subject
Level 200 2 common core subjects + 4 specialised subjects; 2 elective subjects


Diploma of Business (Hospitality Management)

The course structure comprises 4 common core subjects, 3 hospitality specialised subjects, and 1 elective subject over Level 100 as follows: 


Level 100 4 common core 


+ 3 specialised subjects; 1 elective subject


Course rules

To be awarded the Bachelor of Business (Hospitality Management) students must complete 240 credit points over 24 subjects including 2 Industry Practicums. Each subject has a value of 10 credit points. 

A minimum of 800 hours of industry placement needs to be completed during the second year of the course.


To be awarded the Associate Degree of Business (Hospitality Management) students must complete 160 credit points over 16 subjects including 2 Industry Practicums. Each subject has a value of 10 credit points 

A minimum of 800 hours of industry placement needs to be completed during the second year of the course.


To be awarded the Diploma of Business (Hospitality Management) students must complete 80 credit points over 8 subjects. Each subject has a value of 10 credit points




Subject details Recommended Study Pattern
Level 100 Core
Subject title, descriptor Full-time Part-time Accelerated
BIZ101 Business Communications*

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.

Trimester 1 Trimester 5 Trimester 1
BIZ102 Understanding People and Organisations*

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
Trimester 3 Trimester 4 Trimester 1
MKT101A Marketing Fundamentals*

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.

Trimester 6 Trimester 7 Trimester 2
BIZ104 Customer Experience Management*

This subject explores how a customer’s 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.

Trimester 2 Trimester 3 Trimester 2
THE101 Introduction to Tourism, Hospitality and Events*

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.

Trimester 1 Trimester 1 Trimester 1
FOO101 Front Office Operations*

The Rooms Division within a hotel is a key revenue generating area within the context of hotel operations. This subject will introduce students to the Front Office department within the Rooms Division and how it plays an integral role in the overall customer experience. In particular, students will learn how critical the effective use of Property Management System (PMS) Micros Opera can contribute to the overall guest experience through the various functions within it. Students 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.  

Trimester 2 Trimester 4 Trimester 2
EGY101 Exploring Gastronomy*

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.

Trimester 3 Trimester 6 Trimester 3
**Elective 1 Trimester 1 Trimester 1 Trimester 1


100 Level Electives
MKT103A Integrated Marketing Communications*

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 subject explores how marketers can increase the number of touch points a brand can explore among its target audience in a consistent and effective manner.

MKG102 Consumer Behaviour*

This unit introduces students to the main aspects of consumer behaviour, including the societal, family and cultural influences on behaviour. The unit 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.

MKT102A Understanding Advertising*

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 subject 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

PRN101A Understanding Public Relations*

The subject introduces students to key communication and Public Relations theories, as well as to the history of Public Relations. The relevance of basic communication and mass communication theory within the field of Public Relations is discussed and applied. The subject demonstrates the ethical and legal implications of Public Relations decision making through case studies, application and debate. Different contexts and subfields are explored, with specific reference to emerging technologies and the changing social environment. The role of public relations as relationship builder and reputation manager is developed together with current issues and cutting edge topics such as risk communication, interactive media, deep branding, social networking, media and regulatory convergence. The transformations in contemporary communication industries and global patterns will be of special significance.

PRN102A Introduction to PR Writing*

This 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.

SPO101 Introduction to Sport Management*

In this subject students will be introduced to the field of Sport Management. Students will investigate the historical foundation s 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.

SPO102 Sports Marketing*

Marketing of sports and recreation is more than simply about the product; it is about broader health and wellness, entertainment, community and generating team or brand loyalty. This unit applies the marketing principles and mix to the field of sports and recreation, to take a broader view on how marketing can support health promotion and advocacy through sport.

HRM101A Human Resource Management*

The subject provides students with a comprehensive introduction and overview of the theory and practice of HRM, and discusses how it developed from a largely administrative function – the personnel manager – to a strategic activity closely aligned with developing workplace culture, organisational goals and business competitiveness. Throughout the subject students study a range of human resources approaches and issues within a range of organisational contexts, and are introduced to concepts and practices of human resource planning, human resource development, and performance management and appraisal. The subject also focuses upon several key ‘environmental’ factors that influence the development of human resource policies and procedures providing quality work and a good work environment along with the contribution of equal opportunity employment, productive diversity and other relevant legislation and regulation. It also addresses new and emerging issues in workplace reform in Australia and internationally.

BPB101 Build Your Personal Brand*
ROP101 Restaurant Operations 1

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.

PCD101 Place, Culture, and Destination Management*

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.

TTE101 The Tourist Experience* (Pre-req:  THE101)

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.

ERC101 Introduction to Event Risk and Compliance* (Pre-req:  THE101)

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.

You can choose to exit the course here with a Diploma of Business (Hospitality Management).


Level 200 Core
INP201/INP202 Industry Practicum 1 and 2*

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 hospitality industry, developing the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete 800-hours supervised internship at an approved internship site.

Trimesters 4 and 5 Trimesters 8 and 9 Trimesters 4 and 5
BIZ201 Accounting for Decision Making*

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.

Trimester 5 Trimester 7 Trimester 3
BIZ202 The Business Environment*

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.

Trimester 6 Trimester 10 Trimester 3
PDR201 Product Distribution and Revenue Management*

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.

Trimester 6 Trimester 10 Trimester 6
GIT201 Global Innovation and Trends*

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 analysing various data sources, spotting trends, prioritizing details and highlighting information most pertinent to business decisions.

Trimester 6 Trimester 11 Trimester 6
**Elective 2* Trimester 2 Trimester 2 Trimester 2
**Elective 3* Trimester 4 Trimester 12 Trimester 6


200 Level Electives
MKG201 Business-2-Business Marketing*

Business-to-business introduces students to the principles of industrial marketing, also known as B2B. The unit 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.

MKT202A Marketing and Audience Research*

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 using statistical analysis packages as a manipulation tool.

MKG203 Digital Marketing Communications*

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

PRL201 Content Creation for Social Media*

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.

PRL202 Advanced PR Writing* (Pre-req:  PRN102A)

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.

PRL203 Corporate Communications*

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.

EVT207A Event Venue Management*

This unit introduces the student to venue management from an event perspective. 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.

EVT204A Wedding Planning*

This unit 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.

EVT206A Sports Events*

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.

SPO203 Managing Sport Facilities*

This subject requires students investigate how to manage, plan and evaluate the sporting facilities that sport clubs and local communities rely on for their recreational and sporting needs. Different types of sport venues, venue design and development, operations considerations including OH&S, risk management, technology, and maintenance will be discussed in detail.

MGT201A Project Management*

Businesses today are increasingly adopting a project-based approach to undertake and manage a diverse mix of business activities ranging from recruitment and change management to product development and implementation. Project management allows organisations to more effectively manage human and financial resources and to meet specific time constraints. 
This subject introduces students to the field of project management. It explores the historical development of project management and introduces students to the Project Management Body of Knowledge.  It examines the theoretical underpinnings of project management and looks at such specific elements as the project life cycle, the role of the project manager, the use of project teams, issues affecting project implementation, and planning, scheduling, and costing. It also explores how technology is used to assist in the management of projects and discusses various project management tools.

ENT201 Sales & Negotiation Strategies*

Product positioning and professional selling are extremely important for initiating a new venture and developing and expanding a new business. On the other hand, whether the entrepreneurs are selling or buying a product, or starting a new business, they need to negotiate the terms and understand the implications.

ENT202 Entrepreneurial Financing*

Entrepreneurs will face many financial challenges when starting and developing a new venture. This subject will teach students how to identify and evaluate the different financing sources of equity and debt financing (including Government financial assistance programs), and identify the most appropriate legal structures for establishing the business. Capital planning, valuation and financing deal structure will also be covered.

TOU202A Tour Operations*

The subject focuses on the operations of individual service sectors and enterprises associated with tourism. It builds on the understanding that tourism is a complex and dynamic sector and introduces students to its major private and public sector stakeholders including the travel and transport industry, 
travel agents, tourist destinations, tourist attractions, the hospitality industry, accommodation services, and tour operators. 
This subject gives the students a good understanding of how travel agencies operate in the tourism and hospitality industry. It emphasizes the importance of itinerary planning and design, costing, destination research and pre and post tour phases. It also addresses the different day-to-day operational issues which an agency may face while operating in this competitive environment.

MIM201 MICE Management* (Pre-req:  INP202)

This subject gives students a good insight of the importance of MICE in the event’s 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.

HOS203A Food and Beverage Management*

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

ROP201 Restaurant Operations 2 (Pre-req:  ROP101)
PMT201 Project Management in Tourism*

Tourism businesses today are increasingly adopting a project-based approach to undertake and manage a diverse mix of business activities ranging from recruitment and change management to product development and implementation. Project management allows organisations to more effectively manage human and financial resources and to meet specific time constraints. This subject introduces students to the field of logistics and project management from a tourism context. It explores the historical development of project management and introduces students to the Project Management Body of Knowledge and how the concepts are applied from a customer travel itinerary through to implementation of marketing strategies.

PRM201 Project Management* (Pre-req:  INP202)

Businesses today are increasingly adopting a project-based approach to undertake and manage a diverse mix of business activities ranging from recruitment and change management to product development and implementation. Project management allows organisations to more effectively manage human and financial resources and to meet specific time constraints. This subject introduces students to the field of project management. It explores the historical development of project management and introduces students to the Project Management Body of Knowledge. It examines the theoretical underpinnings of project management and looks at such specific elements as the project life cycle, the role of the project manager, the use of project teams, issues affecting project implementation, and planning, scheduling, and costing. It also explores how technology is used to assist in the management of projects and explores the various project management tools specific to the events industry.

You can choose to exit the course here with an Associate Degree of Business (Hospitality Management).


Level 300 Core
BIZ301 Organisational Creativity and Innovation*

This course seeks to build the knowledge, skills and attitudes required to succeed as an entrepreneur. These knowledge and skills are then applied to identify and evaluate innovative high-growth product and service opportunities in the context of a start-up, a corporation, a not-for-profit or a government institution. The course equips students with practical skills, including creativity tools, cash-flow modelling, business model analysis and lean experimentation.

Trimester 7 Trimester 13 Trimester 7
MGT301A Ethics and Sustainability*

This subject is built on broad aspects of sustainable development, corporate responsibility, stakeholder thinking and accountability. It explores how organisations acknowledge their impact of their activities in economic, social, and environmental terms. Students will examine why organisations around the world are increasingly moving to reduce the adverse effects of business operations on their stakeholders and local communities. It discusses some of the most common practices associated with environmental ethics evolving to sustainability ethics. It also examines the link between social responsibility and corporate governance.
This course will equip you with a set of tools for managing and leading organisations more ethically and sustainably.

Trimester 9 Trimester 16 Trimester 8
HOT301 Hospitality Entrepreneurship – HOTS*

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 serviced-based enterprise.

Both service operations management and services marketing principles are applied to strategies developed to manage a limited capacity service enterprise.

Trimester 7 Trimester 14 Trimester 7
PDH301 Planning and Designing Hospitality Venues*

In this subject students design and plan the implementation of a multi-use development. Students consider all aspects of launching a new enterprise; with the guidance of faculty and industry mentors, they design the space, develop a business plan including budgets, plan menus, etc. Drawing on each other’s areas of expertise in business, psychology, and hospitality, students learn to work in teams and how to use consultants with specific skill sets. Each student team produces a portfolio for presentation and demonstration to a panel of industry experts for critique and feedback.

Trimester 8 Trimester 15 Trimester 8
RCM301 Risk and Crisis Management*

The subject introduces students to the discipline of risk management in a hospitality context. Risk management involves the identification, analysis, and monitoring of risks that have the potential to be of importance (for good or ill) to organisations as well as how they respond to them. In this subject students will explore the background to risk management, who the key stakeholders are, the role of risk management in strategic planning and environmental scanning, and how risk management impacts upon both the public and private sectors. It discusses risk management strategies and introduces students to the field of crisis communication management and corporate social responsibility. Current risks are identified and tracked to give students an idea of environmental scanning and risk identification. The subject will also explore Incident and Accident reporting requirements and the financial implications of risk management. 

Trimester 8 Trimester 13 Trimester 7
**Elective 4 Trimester 7 Trimester 14 Trimester 7
**Elective 5 Trimester 8 Trimester 16 Trimester 8
**Elective 6 Trimester 9 Trimester 17 Trimester 8


300 Level Electives
MKT301A Marketing Strategy*

This subject introduces students to the concept of marketing strategy and its position within business strategy and organisational goals. It covers the principles and techniques of creating, implementing, and evaluating a marketing strategy, including analysis of market opportsubjecties and formulating marketing strategies for a variety of different business environments. This subject culminates with a discussion of useful tools and techniques for developing, implementing, monitoring, and evaluating a marketing plan.

PRN303A International Public Relations*

This subject draws together the public relations skills and knowledge students have acquired throughout the course to date, and applies them to the international arena. Students critically question the ethnocentric assumptions that American or Western public relations can be transferred to any country and culture, and instead ask how public relations theory and practice should be different in different national or cultural contexts. International theory of public relations that can be used in and adapted to different countries of the world are further explored. Students will also debate whether there could be generic principles of public relations applicable to specific contextual conditions in all cultures. Students are provided with an understanding of the role of international commsubjecties, governments, and the international media and how these bodies influence the formulation of corporate messages and responses to issues and crises.  It highlights the importance of sensitivity to and understanding of different cultures, and the crucial role of effective intercultural communication. It examines the role of key technologies such as the Internet and other new media to international public relations. The subject concludes with an examination of how international corporations can work effectively with local commsubjecties and examines a number of region-specific public relations issues.

EVN301  Events Policy & Strategy*

This unit 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.

MGT302A Strategic Management*

Organisations face increasing environmental uncertainty with shortening product and technology life cycles and increasing competition. Managers need to develop an understanding of their organisation’s 
industry structure, external environment as well as its internal strengths and weaknesses. It is also important that managers are able to think creatively in formulating and implementing their strategies to ensure their organisation’s success in its industry. This subject focuses on providing future managers with relevant strategic management concepts to advance their skills and abilities so that they can contribute towards an organisation’s competitive advantage.

ENT301 Lean Business Start-Up*

Lean Startup is a new, field-tested approach that provides students with the skills to minimise the chances of business failure and increase the chances of success. Students will learn how to apply lean principles and techniques such as minimum viable product, pivoting, actionable metrics, innovation accounting, business model canvas and lean canvas. Through this subject students will develop and test their business concept and develop their business plan ready to pitch to potential investors.

WBM301 Wine and Beverage Management

Wine and Beverage knowledge is paramount in ensuring the customer experience within your restaurant meets customer expectations. Within this subject, students will learn how to enhance the customer experience through effective wine and beverage management. Students will experience a variety of Australian and International Wines, Spirits, and other beverages and be able to discuss the intricacies of food and beverage matching. In addition to learning the history of these wines, spirits and beverages, the subject will be designed in such a way that students will also be accredited the WSET Level 1 Award in Wines

TOU302A Destinations Management*

Tourism is inextricably linked to the concept of ‘destination’ and effective marketing and management of destinations is vital for success in the tourism market. This unit introduce students to the concepts, principles, and processes relating to the creation and development of tourism destinations. It examines the historical, economic, socio-cultural and environmental factors involved in the creation of destinations, the elements that go into the design of destinations, and the concept of the destination as a product. Students will gain an understanding of tourist motivation in relation to destinations and how to market and develop destinations with the customer’s needs in mind. It considers the role of the business plan in destination development and marketing and the broader issue of business management principles in tourism.

TOU303A Airline Management*

This subject focuses on airline business and marketing strategies. Key airline functional areas such as airline forecasting, pricing, business models and alliances will be included. The interaction between airline operations, business planning, marketing strategies and international aviation will be explored as they relate to airline business and marketing plans.

HOS302A Resort and Spa Management*

This subject provides an overview of the characteristics of resorts and spas and the management requirements, including the application of financial and marketing strategies. Students will explore the role of consumer demand on shaping the resort and spa experience and investigate the health and wellness industry in this context. This unit will take an international focus, and through case studies, the nature of the resort and spa product will be analysed in terms of its geographical location and what unique experiences it can offer the guest.

TET301 Tourism Entrepreneurship – TOURISM* (Pre-req:  INP202)

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.

SRM301 Sustainability and Resource Management* (Pre-req:  INP202)

Sustainable tourism must be seen as a holistic concept so that all aspects of tourism planning, management and sustainability must be considered simultaneously to achieve objectives set within the tourism sector. This subject will explore the concept of sustainability within the tourism context whilst examining the various tools and techniques of environmental planning used by management and the range of socioeconomic relationships that must be nurtured between visitors, host communities and the tourism industry. The aim of this subject is to assist students with an understanding of the economic and social importance of sustainability and the ability to contribute to setting the environmental agenda within the business context through the exploration of examples and case studies within industries such as cruise ships and resorts. At the conclusion of the subject students will be prepared to respond to tourism environmental planning and sustainability issues in the management of businesses within the tourism sector.

TSP301 Tourism Strategy, Planning and Policy*

This subject introduces you to key concepts associated with tourism policy and planning and the practical experience of analysis in, and application to, contemporary case studies. The course examines contemporary global tourism issues from the perspectives of government and business. The subject integrates the knowledge developed within the tourism specialisations into a subject that uses government policy and planning as the conceptual framework. It examines the importance of tourism policy and planning in terms of sustainable tourism development, addressing the central role of tourism public policy development. The subject analyses a range of critical factors such as carrying capacity, yield management and risk management. It focuses on sustainable tourism development to explain the links between these factors and tourism policy and planning.

FSE301 Festivals and Special Events* (Pre-req:  RCM301)

This subject explores the theoretical and technical skills, principles and concepts of festival and special events. It examines the nature and characteristics of festivals and special events, their positive and negative impacts on the economic, environmental, socio-cultural and political environments and associated implications pertaining to the sustainable planning and management of them in the global and local marketplace.

* Indicates subject can be taken either in Flexible Online Mode or Face to Face Mode

** Electives available to students in this course require approval by the Program Director and can be taken from any Torrens University or Think: Colleges course

Campus Locations 


Sydney campus 

The Rocks Campus – 1-5 Hickson Road, The Rocks NSW 2000 Australia

William Blue Dining – 105-107 George Street, Sydney, NSW, 2000, Australia.


Located just a few minutes’ walk from Circular Quay, our new Sydney campus opened in February 2015 and is kitted out with modern facilities, open plan teaching spaces and comfortable student lounge areas. As part of Laureate International Universities Australia, Torrens University Australia students share with students from William Blue College of Hospitality Management. The campus overlooks the iconic Sydney Harbour Bridge and the Sydney Opera House can be seen from the classrooms. 


Melbourne campus

196 Flinders Street,

Melbourne VIC 3000


This campus is situated in Flinders Street, right in the heart of Melbourne’s fashionable and trendiest area. As a student, you will enjoy state of the art facilities and a chance to immerse yourself in a creative and stimulating environment.

Melbourne has a reputation as the cultural hub of Australia. This campus is conveniently located close to a multitude of art galleries, restaurants and cafe precincts. It’s also next door to major landmarks such as Federation Square, St Pauls’ Cathedral, Young and Jackson Hotel, the Banana Alley Vaults, the old Herald and Weekly Times building, Melbourne Aquarium and Batman Park – all of which offer a stimulating and colourful range of fashion, food, culture and industry immersion.


Adelaide campus

88-92 Wakefield Street

Adelaide 5000 SA

Located on the historic site of the Menz biscuit factory, the Wakefield campus of Torrens University in Adelaide has been built from the ground up with a single purpose in mind – the student learning experience.

Students can take advantage of numerous dedicated study areas, breakout pods and chill-out zones, while having unprecedented access to their learning facilitators – there are no separated, closed-off academic offices in the building. Facilitators hot-desk and share open access with the students so the campus functions as a true democratic learning community.


Campus Facilities and Services 


All campuses are designed to provide students with professional spaces in which to learn and work. They have been planned with student study needs in mind with well-equipped accessible learning spaces as well as student breakout areas for group work and spending time with friends.  


Facilities and services include:


    • William Blue Dining –  the student run restaurant where students learn upmarket food and beverage skills in a live environment
    • The Customer Service Hub – our friendly and experienced staff can give help and advice about courses, your enrolment and campus life, including all services and activities on campus. 
    • Counsellors are available for students to consult with on a range of personal issues 
    • Student wireless access throughout the Campus 
    • Student break-out and relaxed study spaces for group work
    • Student lounge areas – most with microwaves, kitchenette facilities and vending machines
    • The Learning Hub, home to the Learning Support Team, encompasses Learning Skills Advisors, Learning Technology Advisors, and Library & Learning Skills Officers. It provides an integrated, holistic support program for students throughout the study lifecycle within a library/collaborative study environment.  
    • The service includes:
    • Support and workshops with highly qualified staff in the areas of Academic skills, Library skills, and Technology skills, both on campus and online.
    • Physical and digital resources relevant to studies, such as books, journals, multimedia, databases


  • Self-check kiosks for library loans and print and copy facilities



Success Coaches: 

Our Success Coaches are industry and education experts who leverage your strengths to align your learning with your broader life purpose. With a focus on career goals, and trained in Gallup Strength methodologies, your Success Coach will take a strengths-based approach to helping you set your learning and career goals.


Partnering with you for the duration of your studies, the Success Coach is here to make sense of all of the learning experiences, including readiness for and securing of work integrated learning, placements, internships and opportunities in internal enterprises.  All of our coaches are industry professionals, which will give you that inside edge you’ll need to be successful in your chosen career.


Irrelevant of how you like to learn, our coaches are there for you.  Coaching can take place online, or on campus.  Our main priorities are to make sure that you are always well connected and motivated, that you are successfully completing your desired subjects, and that you gain valuable knowledge and experience through participation and engagement, whilst always aligning to your natural talents.


William Blue at Torrens University Australia

As the first hotel management college established in Sydney, we are proud of our record. Since 1989 we have helped thousands of students become industry professionals. Over the years we have continued to adapt our courses to reflect the changing needs of the hospitality industry.


William Blue graduates have gone on to work at top tier companies and run their own successful businesses; we’ve even trained a MasterChef winner. Our student run   restaurant, William Blue Dining, is award winning and regularly receives exceptional reviews by Sydney media and food bloggers.


William Blue College is part of Laureate International, a global network of over 80 universities including the world renowned Blue Mountains International Hotel Management School


Graduate Confident


Through William Blues’ Industry Placement Program, you work 800 hours over two trimesters during your degree gaining   invaluable work experience and business contacts. With a wide range of organisations to select from, we will assist you in finding a placement where you will experience life working in your industry. Because William Blue graduates are so highly regarded, many placements lead to permanent employment so you could graduate with a job waiting for you. 


Lecturers and Academic staff

William Blue engages lecturers who are industry practitioners with solid experience in their field. Staff are not only educated and qualified in their chosen field, but have industry and corporate experience, giving them a practical knowledge aspect to their teaching. Students not only learn the theory but get to experience their application in the real world, and the knowledgeable staff are always on hand to assist.


Strong industry connections

William Blue courses are designed and delivered by industry practitioners. What you learn is practical, relevant and up-to-date. William Blue is affiliated with a large number of key industry partners – making us a strong contender in our field. These bodies include:

» Disney International

» Merivale Group

» Hilton Worldwide

» The Star

» InterContinental Hotels Group

» Shangri-La Hotel

» Club Med Resorts


Work Placement

Students of the Bachelor of (Hospitality Management) and 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.


All industry partners are aware of the primacy of the student’s learning experience and the desired outcomes of their internship or placement. To evidence the agreement of the relationship between the employer and the college, placements and internships are only agreed to with partners who have entered into a formal agreement, in the form of a Memorandum of Understanding (MOU). This document outlines the scope of the agreement and the responsibilities of the employer, the university and the student respectively.


A positive student experience

Think: Colleges values the importance of a positive student experience, and therefore has robust processes to resolve student complaints.  The Student Complaints Policy, and associated procedures, can be access from the website.


Paying for your qualification

We offer two payment options for this course:


Upfront payment

If you want to complete your qualification debt-free you can choose to pay as you go. This means tuition fees will be invoiced each trimester and payment is required on or before the due date using EFTPOS, credit card or Flywire.



FEE-HELP is Australian Government’s loan scheme for higher education degree courses. 


It can assist you in paying for all, or part of, your course fees. Repayments commence via the tax system once your income rises above a minimum threshold ($55,874 in 2017-18). Just like with any other debt, a FEE-HELP debt is a real debt that impacts your credit rating.


Further information about FEE-HELP, including eligibility, is available at:


Austudy and Abstudy

Students enrolled in this course may be eligible for government assistance, such as Austudy or Abstudy.


For full course and William Blue at Torrens University Australia details go to:

Frequently Asked Questions

Do I need an ATAR?

Yes. The ATAR for the Bachelor of Business (Hospitality Management) is 60.0 or equivalent. If you do not meet these requirements, you can enter the Associate Degree of Business (Hospitality Management) or Diploma of Business (Hospitality Management) if you have completed Year 12 or equivalent. Contact a Course and Career Adviser for more information.


Is Course Credit available?

Yes, course credit is available upon application and academic approval.  This credit can take the form of credit transfer, block credit, or Recognition of Prior Learning (RPL).  For further information, consult our friendly Course and Careers Advisor, or visit the website.


Do I need to wear a uniform?

Uniforms are required whilst studying the Hospitality Management Degree. Please speak to your Course and Career Advisor for more details


What materials and equipment will I need to provide?

Not applicable


I’m not sure which course is right for me, can you help?

Our Course and Careers Advisors are experts in helping you select the right course to match your career aspirations. Give them a call to talk through your options about courses, study mode, study load, course credits and more. You can contact a Course and Careers Advisor on 1300 851 237