The growing restaurant and hotel industries provide unique opportunities for graduates of this programme. Academic studies in business, food production and management prepare students for entry-level management positions in hotels, catering, restaurants and other administrative food-service units.

The practical work experience and internship required in this major gives restaurant/hospitality management majors the opportunity to apply their knowledge and skills to real world situations.

Graduates of this programme work in the public and private sectors, and as administrators of hotels and food-service facilities in hospitals, schools and correctional facilities.

The programme also qualifies its majors for sales positions in the food-service industry and other hospitality-related businesses.

The course is designed to produce graduates with a sound knowledge of the fundamental principles and concepts of management, a familiarity with significant literature in the field and the ability to review, consolidate, extend and apply the knowledge and techniques to the hospitality management sector.

It seeks to produce graduates with knowledge, skills and understanding of best practice in hospitality management, and the value of research, critical thinking and effective communication. Graduates develop professional skills in such area as interpersonal communication, services management; working in teams, report writing and problem-solving techniques.

They are given the opportunity to gain a professional degree in hospitality management. The course also provides holders of a Drysdale Institute of TAFE Advanced Diploma of hospitality with the opportunity to gain a university qualification in hospitality management.