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K92 Bachelor of Hospitality Management

Provides specific, industry-focussed theoretical knowledge and practical skills for a career in management in the hospitality industry.

This course equips students with the essential knowledge, competencies and professional attitudes required by middle and senior levels of management in contemporary hospitality organisations. There is a focus on the application of key aspects of marketing, e-business systems, service management, financial management, research methods and business development.

Specialist units focus on commercial food service management, food & beverage management, rooms division management, facility management, contemporary issues and professional industry experience.

The course also provides students with the opportunity to further specialise and give their studies a stronger focus in various fields, including tourism management, event management, marketing, human resource management and public relations.



Hotel Manager, Restaurant Manager, Hospitality Business Manager, Food and Beverage Manager, Rooms Division Manager, Front Office Manager, Resort Manager, Event Manager, Conference Coordinator


Standard University admission requirements apply.

This course is available on Joondalup Campus.
This course is available by Full-time, or Part-time mode.
This course is available in the following mode of delivery - On-campus.

The Bachelor of Hospitality Management degree requires a minimum of 360 credit points (24 units) and normally requires three years of full-time study or the part-time equivalent.


The degree has the following main components:

  1. a Core Program of 240 credit points (16 units); and
  2. a Supplementary Program of 120 credit points (8 units) consisting of:
  • an 8 unit major or supporting major;
  • or a minor and electives;
  • or two 4 unit minors;
  • or 8 electives.


NOTE: All Bachelor of Hospitality Management students must complete a minimum of 60 credit points (4 units) at third year level and no more than 150 credit points (10 units) at first year level.



BES1100 Foundations of Business Knowledge 15
HOS2325 Managing the Service Experience 15
HOS2106 Introduction to Commercial Food Service Management: Practice 15
BES1200 Business Knowledge Development 15
TSM2111 Introduction to Hospitality and Tourism 15
HOS2110 Food and Beverage Management 15
Plus two (2) units from Supplementary Program
MAN1600 Information Systems for Business 15
HOS2220 Rooms-Division Management II 15
MKT2195 Services Marketing and Management 15
HOS2115 Hospitality and Tourism Marketing 15
HOS3320 Hospitality Facilities Management 15
HOS3211 Management of Hospitality Finance 15
Plus two (2) units from Supplementary Program
TSM3200 Tourism and Hospitality Research 15
HOS3100 Hospitality and Tourism Management 15
Plus 2 units (with at least 1 unit at Level 3) selected from:
HOS2112 Beverage Appreciation II 15
TSM2202 Introduction to Event Management 15
TSM3105 Contemporary Issues in Tourism and Hospitality III 15
TSM3300 Professional Industry Experience 15
TSM3500 Business Events Management 15
TSM3212 Supervised Research Project * 15
TSM3104 Cruise Ship Tourism 15
MTL3700 Business Study Tour * 15
Plus four (4) units from Supplementary Program
* By invitation only
Disability Standards for Education (Commonwealth 2005)
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes, Graduate Attributes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Student Equity, Diversity and Disability Service website:

Last Updated - Higher Education: 15/03/2012 VET: 15/03/2012