Bachelor of Business

STAGE 1: ON-CAMPUS (6 MONTHS)
SUBJECTS

• Kitchen Operations Management
The purpose of this unit is for students to be able to interpret the daily activities and operations of a commercial kitchen; and acquire basic culinary skills and techniques in the French classical tradition.

• Food and Beverage Service
The purpose of this unit is to develop in students an understanding of the knowledge and skills required by food and beverage service operations personnel within the international hospitality industry.

• Communication
To develop effective communication skills as an independent learner and reflective practitioner.

• Wine Fundamentals
To provide students with a holistic understanding of wine, from grape growing and production to wine tasting, in the context of food and beverage service.

• Food and Beverage Cost Control
This unit will introduce students to food and beverage operations in an international hospitality context with an emphasis on cost control.

• Accounting Principles and Practice
The purpose of this unit is to introduce accounting concepts and skills to enable students to interpret financial reports and apply budgeting processes.

• Housekeeping
The purpose of this unit is to provide the practical skills and knowledge required to be able to funcion effectively within a housekeeping department.

• Management Concepts
The purpose of this unit is to introduce and contextualise management concepts and theories usisng practical examples drawn from hospitality sectors.

STAGE 2: WORK INTEGRATED LEARNING 101 (6 MONTHS)
SUBJECTS

• WIL 101

STAGE 3: ON CAMPUS (6 MONTHS)
SUBJECTS

• Introduction To Marketing
The purpose of this unit is to introduce students to socially responsible approaches to customer centred marketing operations within the international hospitality industry.

• Hospitality Financial Management
The purpose of this unit is to provide students with the opportunity to develop their understanding of financial management techniques relating to the international hospitality industry.

• Human Resources Management
The purpose of this unit is to introduce students to the key principles, concepts, knowledge and skills required to manage human resources within a hospitality context.

• The Hospitality Experience
The purpose of this unit is to reflect on the concept of hospitality, considering historical and cultual perspectives and the idea of hospitality as an experience.

• International Hotels and Events
The purpose of this unit is to provide an overview of the international hotel sector, the role of the hotel departments, including their interrelationships; event management; and various types and uses of hotel business information systems.

• Rooms Division Management
The purpose of this unit is to build students skills in analysing the operations and procedures involved in managing the guest services and rooms division operations of international hotels.

• Management Information Systems
To provide students with relevant knowledge and contemporary hospitality management information systems that will enhance skills acquisitionand applications in the workplace.

STAGE 4: WORK INTEGRATED LEARNING 201 (6 MONTHS)
SUBJECTS

• WIL 201

STAGE 5: ON CAMPUS (12 MONTHS)
SUBJECTS

• Advanced Marketing
The purpose of this unit is to explore strategic marketing within an international context.

• Leadership and Management in Action
The purpose of this unit is to enable students to be flexible and adaptive in their leadership style according to the needs of employees, the business and the situation at hand.

• Hospitality Business Law
The purpose of this unit is to provide an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts, and common business situations that involve legal issues.

• Entrepreneurship and Business Management
To develop a sound understanding of entrepreneurship and the entrepreneurial process and to provide students with the opportunity to conceptualise and plan the development of either a hotel, restaurant, food, wine, tourism, hospitality or event related business from an entrepreneurial perspective.

• Strategic Management
To provide students with the opportunity to research and evaluate contemporary approaches to strategic management and their application to international hospitality businesses.

• Quality Service Management
The purpose of this unit is to develop in students an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage.

• Decision Making For Managers
The purpose of this unit is to apply knowledge and decision-making skills in various simulated (virutal and role-play) bsuiness management scenarios.

• Strategies for Globalised Hospitality
The purpose of the unit is to develop an innovative entrepreneurial approach to hospitality design and management, within the context of globalised hospitality.

Applicants who wish to forge a career in the international hotel and hospitality market are encouraged to consider this degree program. Applicants will learn to master the fundamentals of hospitality as well as strategic management principles.

Successful graduates will gain a Bachelor of Business (International Hotel Management)

Assessment methods vary and include a combination of examinations, tests, essays, reflective journals, reports, projects, and other written assignments, oral presentations, classroom discussions and activities.

You can apply for course 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 course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, South Australia.

Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government.

Rostering Supervisor, Human Resources Coordinator, Recruitment Manager, Training Manager, Human Resources Manager, Director of Human Resources, Resort Management, General Manager.