Bachelor of Business (International Hotel and Resort Management)

By entering the world of hotel and resort management, you’ll start on a career path that opens doors to opportunities worldwide.

Hospitality management is a fast growing industry with high demand for qualified management level staff. By earning the right qualifications combined with hard work and initiative, you’ll soon find yourself reaching a senior position, managing people and exciting projects.

During the first 2 years of the Bachelor of Business (International Hotel & Resort Management) course, students live on-site at our Practical Learning Centre, Leura campus. In addition they undertake 2 industry placements that provide hands-on, practical experience. Students’ final 6-months focuses on business management. Classes are held at our non-residential, Executive Business Centre, Sydney-Town Hall campus.

The Leura campus operates as a simulated hotel, where students are both guest and staff. This provides undergraduate hotel and resort management students with the unique opportunity to put theoretical knowledge into practice. From guest relations, front office management, food and beverage to housekeeping and property management, students gain hands-on experience in all aspects of day-to-day operations.


Key Study Outcomes:

About the School

The Blue Mountains International Hotel Management School (BMIHMS) courses are delivered by Torrens University Australia Ltd, ABN 99 154 937 005, RTO 41343, CRICOS 03389E.

Read more about The Blue Mountains International Hotel Management School (BMIHMS)

The Blue Mountains International Hotel Management School (BMIHMS)

Course Delivery

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Workload and Assessment

No. of timetabled hours per week:

Over the first 2 years of this hotel management degree, students live on-site at our Practical Learning Centre, Leura campus. In addition they undertake 2 industry placements that provide hands-on, practical experience. Students’ final 6-months focus on business management. Classes are held at our non-residential, Executive Business Centre, Sydney - Town Hall.

Study workload requirements vary between course subjects. Please contact a Course and Career Advisor for more detailed information.

International students on a student visa are required to study full time, i.e. the student must complete a minimum of 1.0 EFTSL of study per year.

Typical assessment includes:

Subjects have a range of assessment options to suit the students requirements and circumstances.

Subject Information

In undertaking this subject students will gain knowledge and awareness of the nature, size, scope and sectors of the dynamic international hospitality industry and its major function areas and departments. Different enterprises will be explored including chains, franchising, ownership, management and staffing structures. Discussions will focus on current trends impacting this worldwide industry.


Food and Beverage Management and Control is a practical subject focused on furnishing students with knowledge of current and emerging food and beverage trends, legal and operational issues such as cost control, sustainable solutions, resources management and legal obligations.


The key focus of this subject is to broaden students understanding of the operational aspects of food and beverage, whilst giving them the opportunity to learn, develop and apply theories, concepts and skills in a practical environment.


An understanding of different cultures is of fundamental importance in business today. Cross-cultural Studies looks at how cultural factors influence human behaviour, including people’s attitudes, behaviours, customs and values. Wide ranges of topics are discussed in an effort to better prepare students for the challenges of communicating effectively with people from varied backgrounds.


Determining the needs and wants of our potential customers is a key priority for managers. Students will be introduced to the distinction between selling and marketing. Skills will be developed to apply within an operating environment to recognise the basic principles and practices of marketing in relation to consumer and market trends.


This unit will allow students to gain the skills required to critically analyse text and employ a range in expression and style for academic discourse specific to Business contexts. Upon completion students will be able to identify and apply best practice information literacy techniques and develop an understanding of the academic requirements appropriate for tertiary study.


A manager’s role is to decide what goals and objectives his or her department should strive to achieve. Through the use of case studies, students are given the opportunity to examine key issues and to discuss current hospitality management practices.


Accounting Fundamentals lays the foundation for students’ understanding of the accounting system. The subject has a practical approach, providing students with the opportunity to analyse original documents through to profit and loss determination and the preparation of the statements of financial performance and financial position.


The growth of international tourism has created an increase in the number of specialised hotel and resort facilities being developed. Hotel and Resort Planning and Design looks at how these new spaces are designed and developed from inception to completion, aspects of which include the drafting of sophisticated space, trends, engaging with suppliers, contracts and agreements.


Rooms division is a key revenue generating area within a hospitality operation. This subject provides students with practical management skills combined with theoretical knowledge to operate accommodation services successfully. The overall aim of the subject is to ensure that students have a sound knowledge of the financial and managerial responsibilities of running a room division department.


The growing awareness of environmental issues is creating operational costs. HOS 201 will discuss sound environmental practices and long-term operational sustainability. Student’s knowledge of contemporary facilities and operational practices will be developed while investigating the broad range of critical design decisions available.


Embarking on research in any discipline is a serious undertaking. This subject will develop research methodology skills essential for completing research projects and for making quality business decisions. Students will learn the necessary skills and practical tools to undertake and complete the research process of collection, analysis, interpretation and presentation of research.


The concept of human capital recognises that not all labour is equal and that the quality of employees can be improved by investing in them. Human Resource Management (HRM) concepts, practices and processes are examined in this subject. Students will explore ways in which the management style of an organisation influences the development of HRM philosophies and processes specifically with reference to tourism and hospitality enterprises.


Business Law introduces students to the basic principles of the relevant State and Commonwealth laws relating to tourism and hospitality. Emphasis is placed on areas such as liability, resolution and legal problem solving.


BUS 202 introduces the core concepts and economic principles necessary to develop effective decision makers. Students will develop an understanding of how decision makers make choices, utilising available resources at a specific given time. This subject covers concepts such as ‘price elasticity demand’, cost benefit principle, fiscal and monetary policy, macro and microeconomics and international trade.


Financial analysis is an integral part of strategic management planning. This subject builds upon BUS 101, further developing students’ skills and expertise when interpreting financial information. The subject provides students with the skills and knowledge relevant to planning, controlling and evaluating accounting information, which will enable them to make sound, managerial decisions.


Fundamental theories, as well as pertinent leadership issues facing managers today are reviewed in this subject. The Leadership Experience focuses on the student as an individual and how they develop their personal leadership style, including the process of social influence and how to enlisting and inspire the support of others.


Revenue management helps to predict consumer demand to optimise inventory and price availability in order maximise revenue growth. In this subject, students will study the origin, functioning, role and importance of revenue management processes; the role of revenue management in modern hotel marketing and management including inventory control and management of the distribution function; the impact of levels of guest service and satisfaction; and the ethical dimension of revenue management.


Facilities management is an interdisciplinary field devoted to the co-ordination of space, infrastructure, people, and administration. Students will learn how to efficiently and effectively oversee the various aspects of a hotel and resort facilities whilst developing sustainable work practises.


Ethical, social and moral issues relating to the development and operations of tourism and hospitality enterprises are integral to business today. Ethics Business Management engages with, and encourages debate about, a set of moral standards that are relied upon to make decisions in our modern society.


Strategic planning is an organisation’s process of defining its strategy or direction and making decisions on allocating its resources accordingly. Students’ will examine the total enterprise, the industry and the competitive environment in which it operates. Case studies will be used to develop students’ critical thinking and strategic decision-making management skills.


Change needs to be understood and managed in a way that people can cope effectively with it. Organisational Development and Change examines the complexities of the change process together with providing the understanding of the skills needed to implement change management-related projects within an organisation.


An invaluable part of business is to create new ideas and a vision for ongoing revenue. Business Management and Entrepreneurship takes the student through a step-by-step process of communicating effectively and managing a new business venture through a solid business plan.


The service sector is one of the fastest growing worldwide. Services Marketing provides students with practical and theoretical approaches of marketing and the management of service business. It will explore the major differences between the marketing of service as distinct from the marketing of tangible products.


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