William Angliss Institute
3 years
Develop expertise in managing hospitality and tourism operations through a blend of theoretical knowledge and hands-on experience. This bachelor's degree prepares you for leadership roles in hotels, resorts, tourism operators, and event planning organizations.
Entry eligibility can be demonstrated through ATAR score, previous study, work experience, or other factors. International and local students are welcome to apply. Prospective students should have completed secondary education or equivalent qualifications.
Year 1 covers foundational knowledge including Food and Beverage Operations, Introduction to the Tourism Industry, Management Fundamentals, Financial Knowledge and Decision Making, Food and Beverage Knowledge, Understanding Cultural and Natural Landscapes, and Marketing and Consumer Behaviour. Year 2 focuses on advanced topics such as Sustainable Procurement for Hospitality and Tourism, Designing Memorable Experiences, Human Resource Operations for the Services Industry, Australian Wine in Hospitality, Tourism Market Research and Insights, and Data Analysis and Communication. Year 3 emphasizes strategic management with Sustainability in the Tourism and Hospitality Industry, Innovation and Entrepreneurship, Managing Service Environments, and Critical Challenges Hub. Electives are available throughout the program from the suite of Higher Education Subjects.
William Angliss Institute is the Government endorsed specialist training provider for the foods, tourism, hospitality and events industries. With over 85 years of experience, the institute has earned a strong global reputation for delivering innovative higher education and training solutions. The program features state-of-the-art facilities, field trips to leading venues and attractions, and direct engagement with industry specialists and guest speakers.
Graduates can pursue diverse career opportunities including Restaurant Manager, Food and Beverage Manager, Business Entrepreneur, Tourism Officer, Inventory and Supply Officer, Procurement Manager, Kitchen and Cellar Door Supervisor, Sommelier, and Food and Wine Development Officer. Positions are available with hotels, resorts, tourism operators, event planning companies, and government tourism agencies.
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