COURSE CURRICULUM

The Bachelor of Tourism, Hospitality and Events is structured across three levels to provide students with comprehensive business knowledge, industry-specific expertise, and practical professional experience. Level 1 establishes a strong foundation through subjects such as Introduction to Tourism, Hospitality and Events Management, Accounting for Decision Making, Professional and Academic Skills for Business, Principles of Data Analysis for Business, Marketing Matters, and Business Law. Students also choose between Introduction to Management Concepts and Application or Leadership and Ethics in Tourism Management to develop management and leadership capabilities. Level 2 focuses on advanced industry knowledge, covering Food and Beverage Management, Tourism and Leisure Management, Evidence-Based Business Decision-Making, Innovation for Tourism, Hospitality and Events Futures, Conference and Events Management, Project Management, and Managing People, equipping students with essential operational and strategic management skills. Level 3 emphasizes specialized and professional competencies through Revenue and Yield Management, Hospitality Operations Management, Destination Management and Planning, Experience Design for Tourism, Hospitality and Events, and Visitor and Crowd Behaviour Management. Students also complete either a Professional Internship, Multidisciplinary Project, or Independent Project to gain practical industry experience. Additionally, they select nine credit points of elective undergraduate subjects, allowing them to tailor their studies according to their interests and career aspirations while enhancing their multidisciplinary knowledge and employability.