Diploma of Business (Tourism Management)

My industry placement gave me a competitive edge

"William Blue's internship program with Tourism Australia provided me with an opportunity to gain unprecedented experience among some of the industry's leading professionals."

Jesse Stranger | 2014 Graduate
Associate Degree of Business (Tourism Management)

The courses as part of the Tourism Management offerings at William Blue deliver a student to feel confident in the fundamental areas of business; from marketing and strategy, to sustainability and leadership. You will discover the importance of the tourist experience and its impact on the economy and global environment. A career in Tourism Management unveils a global network of opportunities as you will be able to contribute to the Hospitality and Tourism industry from a strategic management perspective alongside your skills in business information.

Furthermore, William Blue graduates move forward as innovators in the industry due to the encouragement of entrepreneurship in their time on campus and in practicum.

CRICOS CODE
094174M

Key Study Outcomes:

  • Tourism Concepts
  • The visitor economy
  • Business and Management Principles
  • HR management and leadership
  • Places, Culture and Destination Management
  • Customer experience Management

WE’VE PARTNERED WITH FLIGHT CENTRE

Torrens University has partnered with Flight Centre to bring you a new and exciting Diploma of Travel and Tourism. On completion of this course, you can pathway to the Bachelor of Business in Tourism Management or Hospitality Management.

DIPLOMA OF TRAVEL AND TOURISM

The course has been designed to provide students with a holistic understanding of the tourism and travel industry. You will have the unique opportunity to hear first-hand from industry experts and employers about travel styles, airlines, hotels and tours. Delivered 50% online and 50% face-to-face at Flight Centre Travel Academy, this course is accredited by Torrens University. VIEW COURSE

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

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Workload and Assessment

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

Select one elective here

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.

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 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.

The Business Communications subject provides a dynamic focus on managerial communication and professional development.  It will assist students to develop the interpersonal and written communication skills required for success in business. Students will be immersed in a series of skill-based activities, simulations, and individualized coaching designed to build their strategic thinking and communication skills. Additionally students will gain confidence in their communication through application and feedback. Emphasis is placed on writing skills, reports, and presentations, and using technology to communicate.

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.

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.

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.

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 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 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.

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, advertising, personal selling 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.

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.

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 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.

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.

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.

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