Associate Degree of Business (Hospitality Management)

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.

The Associate Degree of Business (Hospitality Management) is delivered by Torrens University Australia, trading as William Blue at Torrens University Australia CRICOS 03389E.

CRICOS CODE
094178G

What you'll learn:

Course Delivery

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Workload and Assessment

Out of the Classroom and into the Workplace:

Students of the 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.

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

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 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 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 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.

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.

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

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.

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

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.

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.

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, culinary, 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.

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.

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.

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.

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.