Please 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 are well-prepared for a variety of professional positions in the hotel, 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 are well-prepared for a variety of professional positions in the hotel, 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.
Domestic students wishing to enter the Bachelor of Business in Hotel Management must complete an interview prior to entry into the course.
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 |
Students choose one of the following three majors:
or from a range of elective units.
Core units 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 | Term 1, Term 3, Term 5 |
| Melbourne - The Hotel School | Term 1, Term 3, Term 5 |
| Sydney - The Hotel School | Term 1, Term 3, Term 5 |
International students
| Location | Teaching period | Annual Fees | CRICOS |
|---|---|---|---|
| Brisbane - The Hotel School | Term 1, Term 3, Term 5 | $30,640 ($3,830 per unit) | 111082C |
| Melbourne - The Hotel School | Term 1, Term 3, Term 5 | $30,640 ($3,830 per unit) | 111082C |
| Sydney - The Hotel School | Term 1, Term 3, Term 5 | $30,640 ($3,830 per unit) | 111082C |
Tuition fees are in Australian dollars, and are subject to change, including annual increases over the duration of a course. Annual tuition fee is based on completing 8 units per year. In addition students are required to pay OSHC for the duration of their visa in advance. Non-tuition fee covers textbooks, stationery and excursions. | |||
Applications for this course are made directly to Southern Cross University via our online application service.
To be eligible to receive the Bachelor of Business in Hotel Management, students must complete the equivalent of 24 units (288 credit points), comprising:
| Unit Code | Unit Title | Notes | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Choose One (1) x Major or Eight (8) x Option units | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Note 1 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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. For further assistance see How to Enrol in Units using My Enrolment.
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 | |||||||||||||||||||||||||||||||||||
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| Complete units in the following order to satisfy the Requirements of the Award | ||||||||||||||||||||||||||||||||||||||
First Year | ||||||||||||||||||||||||||||||||||||||
| EDUC1001 | Language and Learning in your Discipline | Term1,3,5 | ||||||||||||||||||||||||||||||||||||
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| HOSP1001 | Introduction to Professional Practice | Term1,3,5 | ||||||||||||||||||||||||||||||||||||
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| HOTL1007 | The Foundations of Hospitality | Term2,4 | ||||||||||||||||||||||||||||||||||||
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| HOSP1003 | Food and Beverage Operations | Term2,4 | ||||||||||||||||||||||||||||||||||||
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| HOSP1002 | Accommodation Operations | Term1,3,5 | ||||||||||||||||||||||||||||||||||||
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| HOTL1006 | Business Communications | Term1,3,5 | ||||||||||||||||||||||||||||||||||||
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| HOTL1003 | Management Practices | Term2,4 | ||||||||||||||||||||||||||||||||||||
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| HOTL1005 | Marketing Fundamentals | Term1,3,5 | ||||||||||||||||||||||||||||||||||||
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Second Year | ||||||||||||||||||||||||||||||||||||||
| HOTL1002 | Accounting and Finance for Hotel Operations | Term1,3,5 | ||||||||||||||||||||||||||||||||||||
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| One from Option Units OR Major | ||||||||||||||||||||||||||||||||||||||
| HOTL3006 | Hospitality Information and Technology Systems | Term2,4 | ||||||||||||||||||||||||||||||||||||
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| One from Option Units OR Major | ||||||||||||||||||||||||||||||||||||||
| HOTL2009 | Compliance and Ethics for Hotels | Term1,3,5 | ||||||||||||||||||||||||||||||||||||
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| One from Option Units or Major | ||||||||||||||||||||||||||||||||||||||
| HOTL3004 | Talent and Diversity | Term2,4 | ||||||||||||||||||||||||||||||||||||
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| HOSP2006 | Revenue and Yield Management for Tourism and Hospitality | Term1,3,5 | ||||||||||||||||||||||||||||||||||||
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Third Year | ||||||||||||||||||||||||||||||||||||||
| HOTL3001 | Business Strategies: Process and Application | Term1,3,5 | ||||||||||||||||||||||||||||||||||||
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| One from Option Units or Major | ||||||||||||||||||||||||||||||||||||||
| HOSP3001 | Professional Hospitality Experience I | Term1,2,3,4,5 | ||||||||||||||||||||||||||||||||||||
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| One from Option Units or Major | ||||||||||||||||||||||||||||||||||||||
| HOSP3002 | Professional Hospitality Experience II | Term1,2,3,4,5 | ||||||||||||||||||||||||||||||||||||
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| One from Option Units or Major | ||||||||||||||||||||||||||||||||||||||
| One from Option Units or Major | ||||||||||||||||||||||||||||||||||||||
| One from Option Units or Major | ||||||||||||||||||||||||||||||||||||||
| Note 1: | Choose a maximum of 1 x 1000 level option units and a minimum of 1 x 3000 level option units |
| Unit Code | Unit Title | Notes | |||
|---|---|---|---|---|---|
| HOTL1001 | Hospitality Services Management | ||||
| HOTL3003 | Action Research for the Hospitality Industry | ||||
| HOSP2004 | Sustainable Business Practices | ||||
| HOTL2006 | Tourism and Hospitality Sales and Promotion | ||||
| TOUR1001 | Tourism Theories and Practices | ||||
| TOUR2002 | The Cruise Industry | ||||
| HOTL2011 | Global Aviation | ||||
| HOTL2001 | Special Interest Tourism | ||||
| HOTL2010 | Food Services Management | ||||
| HOTL2007 | Facilities Planning and Design | ||||
| HOTL3002 | The Hospitality Entrepreneur | ||||
| HOTL3005 | Economics and Risk in Hospitality | ||||
| HOTL2012 | Introduction to Conventions and Events | ||||
| HOTL2004 | Event Operations Management | ||||
| HOTL2005 | Festival and Special Events Planning | ||||
| HOTL2003 | Convention and Exhibition Planning | ||||
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 |
|---|
CLO1 - Personal Disposition: Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and unpredictable and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within broad parameters in diverse settings. CLO2 - Numeracy + Data Literacy: Interpret, analyse and explain operating data and financial reports; conceptualise, model, and visualise business problems via digital tools; and make data-driven recommendations and decisions for the short and medium and long term. CLO3 - Business Acumen: Make commercially astute recommendations and decisions and recognise and pursue internal and external commercial opportunities. |
CLO6 - Entrepreneurship: Take calculated risks to achieve results within reasonably well defined environments in response to identifiable challenges. CLO1 - Personal Disposition: Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and unpredictable and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within broad parameters in diverse settings. |
CLO5 - Leadership: Strive for personal and professional development and encourage and lead others to perform at high levels, seek challenges and solve problems, and create and pursue opportunities within reasonably well defined environments in response to identifiable challenges. CLO7 - Global Citizenship: Demonstrate and apply broad discipline specific knowledge and skills with a global perspective. CLO3 - Business Acumen: Make commercially astute recommendations and decisions and recognise and pursue internal and external commercial opportunities. |
CLO6 - Entrepreneurship: Take calculated risks to achieve results within reasonably well defined environments in response to identifiable challenges. CLO3 - Business Acumen: Make commercially astute recommendations and decisions and recognise and pursue internal and external commercial opportunities. CLO2 - Numeracy + Data Literacy: Interpret, analyse and explain operating data and financial reports; conceptualise, model, and visualise business problems via digital tools; and make data-driven recommendations and decisions for the short and medium and long term. |
CLO1 - Personal Disposition: Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and unpredictable and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within broad parameters in diverse settings. |
CLO7 - Global Citizenship: Demonstrate and apply broad discipline specific knowledge and skills with a global perspective. CLO5 - Leadership: Strive for personal and professional development and encourage and lead others to perform at high levels, seek challenges and solve problems, and create and pursue opportunities within reasonably well defined environments in response to identifiable challenges. CLO4 - Interpersonal Skills: Use appropriate communication approaches for various audiences, including guests, fellow staff members, and superiors) and develop and apply functional and strategic solutions for contexts that are complex, dynamic and ambiguous (e.g. dealing with difficult guests). |
CLO7 - Global Citizenship: Demonstrate and apply broad discipline specific knowledge and skills with a global perspective. CLO5 - Leadership: Strive for personal and professional development and encourage and lead others to perform at high levels, seek challenges and solve problems, and create and pursue opportunities within reasonably well defined environments in response to identifiable challenges. CLO1 - Personal Disposition: Reflect on, critically analyse, and judge their own professional conduct and performance in tourism/hospitality/events settings that are dynamic and unpredictable and analyse their consequent impacts; describe, analyse, and prioritise theoretical areas to improve their own professional conduct and performance within broad parameters in diverse settings. |
Under the Southern Cross Model, assessment is designed to help you learn. Most units don't have exams, and instead focus on real-life tasks and scenarios that allow you to gain experience and confidence in the same tasks you'll be doing in your future career.
Both on-campus and online students learn in the Southern Cross Model, with a strong focus on scenario-based and problem-based learning. The Southern Cross Model is highly interactive, engaging, and flexible. Teaching for online students strives to promote collaboration and a sense of community.
Graduates are well-prepared for a variety of professional positions in the hotel, 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.
A significant professional hospitality placement is a key feature of the course. This may be completed in Australia or overseas. All students establish valuable industry experience, confidence and networks.
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.