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*Study plan subject to changes

YEAR 1: ON-CAMPUS/ONLINE (3 TRIMESTERS)
UNITS

• Hospitality Design

The purpose of this unit is to provide students with an overview of trends in hospitality design as well as key concepts, principles, frameworks, and practices to communicate, and participate in making decision with technical and non-technical audiences on the design features of the hospitality experience, including facilities.

• Service Quality Management

The purpose of this unit is to enable students to understand how to strategically manage a service orientated organisation to ensure effective quality management and the delivery of service excellence. The unit examines methodologies to meet the wishes and requirements of guests whilst simultaneously meeting organisational objectives. It further examines the change process and instruments for measuring and adapting the effectiveness of the service process.

• Global Business Environment

The purpose of this unit is to equip students with an understanding of the multiple factors in the international business environment, the business opportunities in foreign markets, the skills to assess such opportunities and the ability to build international business strategies for organisations wanting to compete in international business environments.

• People, Leadership and Performance

This unit examines human behaviour in organisations with a specific focus on the workplace. The unit examines the ways in which an understanding of organisational behaviour is necessary to, and facilitates the management of, people at work.

• Accounting for Management

Accounting is a systematic method of compiling and processing information about business activity. It is one part of the information-collecting system that a business or any organisation involved in financial transactions needs to operate. This unit provides a brief overview of the accounting material needed to support managers in the making of decisions, combining the necessary amount of financial accounting knowledge to serve as a foundation for using managerial accounting techniques. 

• Marketing Management

The purpose of this unit is to equip students with an understanding of the principles of modern marketing management and skills to apply these principles in real world organisational contexts. Students will be equipped to make major marketing decisions. The unit provides a foundation to effectively manage a marketing function and to establish an organisation’s future marketing direction.

• Managing Hospitality in the International Context

The purpose of this unit is to provide an overview of the hospitality sector in the context of international markets and operations, and to explore some of the key factors and trends that influence hospitality managers’ decision-making and methods.

• Research for Business Decision Making

This unit aims to provide an understanding of the range of concepts and techniques associated with both qualitative and quantitative methods of research that assist business decision-making. 

YEAR 2: ON-CAMPUS/ONLINE (1 TRIMESTER)
UNITS

• Strategic Management

Strategic management is the process of building capabilities that allow an organisation to create value for customers, shareholders, and society while operating in competitive markets. Strategy entails specifying an organisation’s mission, vision, and objectives; developing policies and plans to execute the vision; and allocating resources to implement those policies and plans.

• International Hospitality Project

The purpose of this unit is to provide a learning experience that will introduce the fundamental processes and structures for initiating and planning projects in the hospitality industry. This unit gives the opportunity to develop an advanced understanding of project management concepts. 

• Applied Hospitality Management (double unit)

The purpose of this unit is to provide students with the opportunity to integrate and apply their knowledge and skills from previous units to a simulation-based hospitality environment. This multi-disciplinary unit will develop participants' capacities to apply business planning skills and knowledge, systems and strategic thinking principles, management concepts, frameworks and analytical skills developed in other units.

YEAR 2: HOSPITALITY INDUSTRY EXPERIENCE (2 TRIMESTERS)

•  Hospitality Industry Experience A (double unit)

This is the first of two double units that provide a professionally supervised work integrated learning experience in the hospitality, tourism and related sectors. It emphasises the application of theoretical knowledge in different functional areas of an enterprise as required for students’ future employment as a hospitality manager.

•  Hospitality Industry Experience B (double unit)

This is the second of two double units that provide a professionally supervised work integrated learning experience in the hospitality, tourism and related sectors. It emphasises the application of theoretical knowledge in different functional areas of an enterprise as required for students' future employment as a hospitality manager. Through a selected and vetted work placement, the unit offers an opportunity for students to apply and integrate knowledge from diverse discipline areas under supervision by both Le Cordon Bleu and the host organisation.

This Master's program is designed for undergraduate students who wish to take their career in international hospitality management further. Applicants will be able to further develop their skills in management and operations to position them at a top tier level for a successful career as an executive in the hospitality industry.

Admission criteria:

• Applications with higher education study:
  Applications with previous higher education study will be eligible for entry into Le Cordon Bleu’s VET and/or higher education programs. Academic Credit will be assessed upon application and approved Academic Credit will be detailed in the Letter of Offer. Successful completion of an approved undergraduate degree will be required for entry into our postgraduate programs.
• Applicants with vocational education and training (VET study):
  Applications with recognised VET studies will be eligible for entry into Le Cordon Bleu’s VET and undergraduate programs. Academic Credit will be assessed upon application and approved Academic Credit will be detailed in the Letter of Offer.
• Applicants with work and life experience:
  Applicants who are over 21 years of age at the time of application are entitled to consideration for entry as mature-age students. For entry into undergraduate and postgraduate programs applicants must have at least three years of relevant work experience at a supervisory/management level.
• Applicants with recent secondary education:
  Applicants will be required to have successfully completed an Australian Year 11 (for VET programs) or Year 12 program (for undergraduate programs) or recognised foundation program. No ATAR is required. There is no expiry date on completion of these qualifications.

Master of International Hospitality Management

You will be assessed through a combination of examinations, tests, essays, reflective journals, reports, projects, written assignments, oral presentations, classroom discussions and practical activities.

You can apply for Academic Credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for this. If you would like to apply for this, please visit here for more information.

The Master of International Hospitality Management is available to study in Adelaide only.

Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees. To check your eligibility to access check the Australian Government Study Assist website.