This is a full-fee paying course.
Fee payingPlease note, some locations may not have all intake periods available. See the full availability details for further information.
Keen on a career that can take you around the world with the possibility of always learning something new? Take the first step with this innovative course.
Offered in partnership with The Hotel School, our unique partnership with Mulpha Australia, this degree will provide core business knowledge in marketing, finance, and human resources management, along with specialist industry skills in service design and innovation, accommodation operations, food and beverage management, asset protection and security.
Graduates undertake a variety of professional positions in the hotels, hospitality and service management sector in Australia and overseas. These include management positions in hotels and resorts, human resources, marketing, front office, food services, food and beverage, events and conferences.
All applicants for The Hotel Schools are selected on their individual merit. While recent academic performance or professional experience is used as an indicator of ability to undertake studies at a tertiary level, applicants will also be invited to an interview as part of the final application process.
Keen on a career that can take you around the world with the possibility of always learning something new? Take the first step with this innovative course.
Offered in partnership with The Hotel School, our unique partnership with Mulpha Australia, this degree will provide core business knowledge in marketing, finance, and human resources management, along with specialist industry skills in service design and innovation, accommodation operations, food and beverage management, asset protection and security.
Graduates undertake a variety of professional positions in the hotels, hospitality and service management sector in Australia and overseas. These include management positions in hotels and resorts, human resources, marketing, front office, food services, food and beverage, events and conferences.
All applicants for The Hotel Schools are selected on their individual merit. While recent academic performance or professional experience is used as an indicator of ability to undertake studies at a tertiary level, applicants will also be invited to an interview as part of the final application process.
Current Southern Cross students – to access your official course details for the year you started your degree, please visit the handbook.
See the University’s Rules Relating to Awards, in conjunction with the Specific Award Rules listed below.
English language requirements apply to International applicants and other applicants whose previous study was undertaken in a language other than English. The minimum English language requirements for such applicants for entry to this course are as follows
| Category | Score |
|---|---|
| Overall | 6.0 |
| Listening | minimum 5.5 |
| Reading | minimum 5.5 |
| Speaking | minimum 5.5 |
| Writing | minimum 5.5 |
Studies include key operational subjects such as food and beverage, accommodation operations, and introduction to professional practice, together with introductory management subjects including finance, marketing and hospitality management. Students also develop advanced analytical, strategic, and management skills.
Domestic students
| Location | Teaching period |
|---|---|
| Brisbane - The Hotel School | Session 1, Session 2, Session 3 |
| Melbourne - The Hotel School | Session 1, Session 2, Session 3 |
| Sydney - The Hotel School | Session 1, Session 2, Session 3 |
International students
| Location | Teaching period | Annual Fees | CRICOS |
|---|---|---|---|
| Brisbane - The Hotel School | Session 1, Session 2, Session 3 | $27,600 ($3,450 per unit) | 086102E |
| Melbourne - The Hotel School | Session 1, Session 2, Session 3 | $27,600 ($3,450 per unit) | 086102E |
| Sydney - The Hotel School | Session 1, Session 2, Session 3 | $27,600 ($3,450 per unit) | 086102E |
Applications for this course are made directly to Southern Cross University via our online application service.
| Unit Code | Unit Title | Notes | |||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Core Units | |||||||||||||||||||||||||||||||||||||||||||||||
| ACCT2005 | Hospitality and Tourism Financial Management | ||||||||||||||||||||||||||||||||||||||||||||||
| ACCT1001 | Accounting and Finance for Business | ||||||||||||||||||||||||||||||||||||||||||||||
| COMM1001 | Communication in Organisations | ||||||||||||||||||||||||||||||||||||||||||||||
| LEGL1003 | Introduction to Business Law | ||||||||||||||||||||||||||||||||||||||||||||||
| MRKT1001 | Marketing Principles | ||||||||||||||||||||||||||||||||||||||||||||||
| BUSN3001 | Competitive Strategy | ||||||||||||||||||||||||||||||||||||||||||||||
| HOSP1002 | Accommodation Operations | ||||||||||||||||||||||||||||||||||||||||||||||
| HOTL1001 | Hospitality Services Management | ||||||||||||||||||||||||||||||||||||||||||||||
| HOTL2007 | Facility and Risk Management for Hospitality Operations | ||||||||||||||||||||||||||||||||||||||||||||||
| HOSP1001 | Introduction to Professional Practice | ||||||||||||||||||||||||||||||||||||||||||||||
| MGMT1001 | Managing Organisations | ||||||||||||||||||||||||||||||||||||||||||||||
| HRMT3001 | The Human Resource Management Expert Practitioner | ||||||||||||||||||||||||||||||||||||||||||||||
| MGMT3001 | Research for Business and Tourism | ||||||||||||||||||||||||||||||||||||||||||||||
| BUSN3003 | Entrepreneurship and Innovation | ||||||||||||||||||||||||||||||||||||||||||||||
| HOSP3001 | Professional Hospitality Experience I | Note 1 | |||||||||||||||||||||||||||||||||||||||||||||
| HOSP3002 | Professional Hospitality Experience II | Note 1 | |||||||||||||||||||||||||||||||||||||||||||||
| HOSP3003 | Professional Hospitality Experience III | Note 1 | |||||||||||||||||||||||||||||||||||||||||||||
| HOSP3004 | Professional Hospitality Experience IV | Note 1 | |||||||||||||||||||||||||||||||||||||||||||||
| HOSP2004 | The Sustainable Hotel Environment | ||||||||||||||||||||||||||||||||||||||||||||||
| TOUR1001 | Tourism Theories and Practices | ||||||||||||||||||||||||||||||||||||||||||||||
| HOSP1003 | Food and Beverage Operations | ||||||||||||||||||||||||||||||||||||||||||||||
Elective Units | |||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
Your course progression is in the recommended order you should complete your course in. It is important that you follow this to ensure you meet the course requirements. Assistance on how to enrol can be accessed here.
Students should use course progression information to select units specific to their course and enrol in these units using My Enrolment
Browse uni-wide elective units by selecting Uni-wide elective in the advanced filter of the Unit search
Browse shared majors and their units at Shared majors
| Unit Code | Unit Title | Available | Notes | |||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Year 1, Session 1 | ||||||||||||||||||||||||||||||||||
| COMM1001 | Communication in Organisations | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP1001 | Introduction to Professional Practice | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| TOUR1001 | Tourism Theories and Practices | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| MGMT1001 | Managing Organisations | Session1,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Year 1, Session 2 | ||||||||||||||||||||||||||||||||||
| HOTL1001 | Hospitality Services Management | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| ACCT1001 | Accounting and Finance for Business | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP1003 | Food and Beverage Operations | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| MRKT1001 | Marketing Principles | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Year 2, Session 1 | ||||||||||||||||||||||||||||||||||
| HRMT3001 | The Human Resource Management Expert Practitioner | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP2004 | The Sustainable Hotel Environment | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| LEGL1003 | Introduction to Business Law | Session1 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP1002 | Accommodation Operations | Session1,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Year 2, Session 2 | ||||||||||||||||||||||||||||||||||
| HOSP3001 | Professional Hospitality Experience I | Session1,2,3 | Note 1 | |||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP3002 | Professional Hospitality Experience II | Session1,2,3 | Note 1 | |||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP3003 | Professional Hospitality Experience III | Session1,2,3 | Note 1 | |||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP3004 | Professional Hospitality Experience IV | Session1,2,3 | Note 1 | |||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Year 3, Session 1 | ||||||||||||||||||||||||||||||||||
| MGMT3001 | Research for Business and Tourism | Session1,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOTL2007 | Facility and Risk Management for Hospitality Operations | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| BUSN3001 | Competitive Strategy | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Choose one (1) unit from: Electives | ||||||||||||||||||||||||||||||||||
| Year 3, Session 2 | ||||||||||||||||||||||||||||||||||
| ACCT2005 | Hospitality and Tourism Financial Management | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| BUSN3003 | Entrepreneurship and Innovation | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Choose two (2) units from: Electives | ||||||||||||||||||||||||||||||||||
| Unit Code | Unit Title | Available | Notes | |||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Year 1, Session 2 | ||||||||||||||||||||||||||||||||||
| HOTL1001 | Hospitality Services Management | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| ACCT1001 | Accounting and Finance for Business | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP1003 | Food and Beverage Operations | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| MRKT1001 | Marketing Principles | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Year 2, Session 1 | ||||||||||||||||||||||||||||||||||
| COMM1001 | Communication in Organisations | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP1001 | Introduction to Professional Practice | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| TOUR1001 | Tourism Theories and Practices | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| MGMT1001 | Managing Organisations | Session1,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Year 2, Session 2 | ||||||||||||||||||||||||||||||||||
| HOSP3001 | Professional Hospitality Experience I | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP3002 | Professional Hospitality Experience II | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP3003 | Professional Hospitality Experience III | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP3004 | Professional Hospitality Experience IV | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Year 3, Session 1 | ||||||||||||||||||||||||||||||||||
| HRMT3001 | The Human Resource Management Expert Practitioner | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP2004 | The Sustainable Hotel Environment | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| LEGL1003 | Introduction to Business Law | Session1 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP1002 | Accommodation Operations | Session1,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Year 3, Session 2 | ||||||||||||||||||||||||||||||||||
| BUSN3003 | Entrepreneurship and Innovation | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| ACCT2005 | Hospitality and Tourism Financial Management | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Choose two (2) units from Electives | ||||||||||||||||||||||||||||||||||
| Year 4, Session 1 | ||||||||||||||||||||||||||||||||||
| BUSN3001 | Competitive Strategy | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| MGMT3001 | Research for Business and Tourism | Session1,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOTL2007 | Facility and Risk Management for Hospitality Operations | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Choose one (1) unit from Electives | ||||||||||||||||||||||||||||||||||
| Unit Code | Unit Title | Available | Notes | |||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Year 1, Session 3 | ||||||||||||||||||||||||||||||||||
| MRKT1001 | Marketing Principles | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP1003 | Food and Beverage Operations | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOTL1001 | Hospitality Services Management | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| ACCT1001 | Accounting and Finance for Business | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
Year 2, Session 1 | ||||||||||||||||||||||||||||||||||
| COMM1001 | Communication in Organisations | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP1001 | Introduction to Professional Practice | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| MGMT1001 | Managing Organisations | Session1,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| TOUR1001 | Tourism Theories and Practices | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
Year 2, Session 2 | ||||||||||||||||||||||||||||||||||
| HOSP3001 | Professional Hospitality Experience I | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP3002 | Professional Hospitality Experience II | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP3003 | Professional Hospitality Experience III | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP3004 | Professional Hospitality Experience IV | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
Year 3, Session 1 | ||||||||||||||||||||||||||||||||||
| HOSP1002 | Accommodation Operations | Session1,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| LEGL1003 | Introduction to Business Law | Session1 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HRMT3001 | The Human Resource Management Expert Practitioner | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOSP2004 | The Sustainable Hotel Environment | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
Year 3, Session 2 | ||||||||||||||||||||||||||||||||||
| ACCT2005 | Hospitality and Tourism Financial Management | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| BUSN3003 | Entrepreneurship and Innovation | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Choose two (2) units from Electives | ||||||||||||||||||||||||||||||||||
Year 4, Session 1 | ||||||||||||||||||||||||||||||||||
| BUSN3001 | Competitive Strategy | Session1,2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| HOTL2007 | Facility and Risk Management for Hospitality Operations | Session2,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| MGMT3001 | Research for Business and Tourism | Session1,3 | ||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||
| Choose one (1) unit from Electives | ||||||||||||||||||||||||||||||||||
| Note 1: | All Internship placements must be approved by the Work Integrated Learning Coordinator prior to commencement. |
| Note 2: | This unit available only for Sydney and Melbourne locations. |
| Unit Code | Unit Title | Notes | |||
|---|---|---|---|---|---|
| Choose three (3) of the following units | |||||
| HOTL2006 | Tourism and Hospitality Sales and Promotion | ||||
| HOTL2005 | Festival and Special Events Planning | ||||
| HOTL2008 | Production Management for Conventions and Events | ||||
| HOSP2005 | Food and Beverage Management | ||||
| HOSP2006 | Revenue and Yield Management for Tourism and Hospitality | Note 2 | |||
Outstanding ratings of 'at world standard' or above in 23 research fields.
Excellence in Research Australia (ERA) 2018
Only 25 years young and ranked in the top 200 universities in the world.
Times Higher Education Young University Rankings 2020
5-Star Student Support across undergraduate and postgraduate studies
Good Universities Guide 2021
Course Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a course. These outcomes are aligned with the graduate attributes.
| Course Learning Outcome |
|---|
Make decisions and exercise judgement in relation to hotel operations and management Review, critically analyse, consolidate and synthesise knowledge in hotel management |
Demonstrate creative, strategic and critical thinking with highly developed problem-solving skills |
Demonstrate an understanding of ethical standards and professionalism Evaluate issues with reference to sound ethical framework/s and sustainable practices Act with integrity and responsibility in professional practice |
Demonstrate substantial knowledge of hotel operations and management within both local and international contexts Have a deep understanding of those skills relevant to working and managing in hotel settings |
Demonstrate independent learning skills, reflection in practice, and information literacy skills for lifelong learning Demonstrate initiative and judgement in planning and decision making in professional practice and/or scholarship |
Communicate clearly, coherently and effectively, and be self-aware and empathetic Demonstrate understanding of team dynamics and the ability to be effective team members |
Demonstrate sensitivity and respect for cultural diversity and the relationship between people in a range of professional and community contexts Demonstrate awareness of the cultural, environmental and economic impacts of hotel management |
Students are assessed in each unit on the basis of written and/or oral assignments. These may include researched essays, reports, presentations, case studies, portfolios, online discussions, tests and exams, as well as more interactive assessments such as blogs, wikis, online discussion boards and multi-media presentations. Students may also be asked to participate in group work as well as individual assignments. The weighting of assessment marks between assignments and examinations varies.
Teaching methods include lectures, tutorials, online discussion forums, work experience, field trips, guest speakers and industry engagement. The method of teaching may vary from unit to unit.
Work Integrated Learning and Industry Engagement are critical aspects of this course. Student learn through ongoing activities that connect them with industry practitioners from a range of hotel and/or hospitality organisations
Professional positions in hospitality and service management in Australia and overseas; management positions in hotels and resorts, human resources, marketing, front office, food services, food and beverage, events and conferences and general management.
Call 1800 626 481 during business hours.
Call +61 2 6620 3876 during business hours.
Email: enquiry@scu.edu.au
Call 1800 005 687 during business hours.