International Hotel and Resort Management

Prepare for a career that gives you the opportunity to travel and see the world.

The Advanced Diploma of International Hotel and Resort Management (10060NAT) (CRICOS: 088023K) is a unique and dynamic course that combines theory and hands-on education. Learn business and management skills while you prepare for an exciting career in the booming hotel and resort industry.

  • 4 months (450 hours) PAID industry placement in a four or five-star hotel organised by CIT
  • Opportunity to manage hotel services and reception through CIT’s simulated work environment

The qualification will explore and analyse tools and strategies to manage each unique department in a hotel and resort operation on an international scale, including:

  • food and beverage operations;
  • front office;
  • reservations and yield management;
  • guest relations;
  • human resources; and
  • sales and marketing.

Paid Industry Placement

Experience the industry first-hand.
  • CIT will arrange the work placement within Australia.
  • Students also have the opportunity to arrange overseas work placements.
  • Industry placement opportunities at major international hotels and resorts.

A 4 month(450 hours) PAID industry placement at a leading hotel or resort in Australia is a valuable aspect and key feature of this advanced diploma*. During your industry placement, you will reinforce and expand on the knowledge and skills gained at CIT, allowing you to gain real-world skills in a hotel or resort work environment while you study, giving you hands-on experience to complement your studies.

Excursions to local and interstate hotels and resorts are also a component of this course. During your study, you will meet many industry experts, and be taught by current industry professionals who are passionate about sharing their knowledge and experience in this thriving industry.


Note: The work placement (450 hours in total) may be based in Canberra, another location within Australia or overseas. CIT program coordinator will arrange all local and national work placements. Overseas work placements must be arranged by the student. Students are required to complete the following unit before attending placement to meet industry and CIT student placement policy: SITXFSA101 Use hygienic practices for food safety.

* This program supports all students in arranging work placements, with the exception of overseas placements.

  • Course Details
    Course/s

    Advanced Diploma of International Hotel and Resort Management
    CRICOS: 088023K National ID: 10060NAT

  • Course Duration
    Duration

    TOTAL CIT PACKAGE: 1.5 years
    Advanced Diploma: 1.5 years

  • Course Intake
    Intake

    Semester 1 (February) 2019

  • Course Campus
    Campus

    CIT Reid

  • Course Fees
    Fees*

    Tuition Fees:

    Semester 1 (2019)* - $7,050 ($3,525)
    Semester 2 (2019)* - $7,050
    Semester 1 (2020)* - $7,250

    Extra Fees:

    Advanced Diploma:
    Uniform Costs:$145
    Textbooks:$75

  • *Please note - Course fees are listed in $AUD and are based on a semester rate. Total course cost will vary depending on semester start date. Small fee increases happen annually in line with CIT's fee pricing review. 2018 and 2019 fees subject to change.

  • Entry Requirements

    ACT Senior Secondary Certificate or equivalent OR Adult Entry with relevant practical work or other professional experience | Students must also meet one of the following English requirements: IELTS 5.5 (across all four bands) | TOEFL iBT – 46 | PTE Academic – 42 across all bands | Cambridge English test (C1 Advanced and B2 First) - 162.

  • Course Subjects - Advanced Diploma

    Advanced Diploma of International Hotel and Resort Management
    CRICOS: 088023K | National ID: 10060NAT
    Stage One Core - Complete all 10 subjects

    National ID
    Subject Name
    • Operating a bar
      CIT Code: HOTL132C
      Description: This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units. This unit applies to any hospitality organisation which operates a bar including hotels, restaurants, clubs, cafes, and wineries. The unit applies to bar attendants who operate with some level of independence and under limited supervision. The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol. This subject achieves SITHFAB003 Operate a bar.
      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
      HSS457 SITXFSA001 Use hygienic practices for food safety
    • Preparing and serving espresso coffee
      CIT Code: HOTL133C
      Description: This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines. Complex repairs of equipment would be referred to specialist service technicians. Preparation of coffee beverages using other methods is covered in SITHFAB203 Prepare and serve non-alcoholic beverages. This unit applies to any hospitality organisation which serves espresso coffee beverages including cafes, restaurants, bars, clubs, function and event venues. It applies to espresso machine operators who operate with some level of independence and under limited supervision. This subject achieves SITHFAB005 Prepare and serve espresso coffee.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
    • Providing table service of food and beverage
      CIT Code: HOTL134C
      Description: This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks. Fundamental technical skills for food and beverage service are covered by the unit SITHFAB007 Serve food and beverage. This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues. It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members. The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol. This subject achieves SITHFAB014 Provide table service of food and beverage.
      Prerequisites: FBEV113 SITHFAB002 Provide responsible service of alcohol
      OHSS457 SITXFSA001 Use hygienic practices for food safety
    • Providing housekeeping services to guests
      CIT Code: HOTL135C
      Description: This unit describes the performance outcomes, skills and knowledge required to provide a range of general housekeeping services to guests. This unit applies to housekeeping attendants, porters and concierge staff in commercial accommodation establishments. They work under supervision and usually as part of a team. This subject achieves SITHACS002 Provide housekeeping services to guests.
      Prerequisites: Nil
    • Providing accommodation reception services
      CIT Code: HOTL136C
      Description: This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation. This unit applies to all types of commercial accommodation, and to people who staff the reception area. They work within established procedures and systems under some supervision, but the customer service nature of the role means they apply some discretion and judgment in their interaction with guests. This subject achieves SITHACS008 Provide accommodation reception services.
      Prerequisites: Nil
    • Using a computerised reservations or operations system
      CIT Code: HOTL137C
      Description: This unit describes the performance outcomes, skills and knowledge required to use a computerised reservations or operations system to create, maintain and administer bookings for products and services. The unit covers the required computer skills to use all system functions and capabilities and not the related sales skills which are found in other units. This subject achieves SITTTSL010 Use a computerised reservations or operations system.
      Prerequisites: Nil
    • IHMRES601
      Research and analyse the hotel and resort industry
      CIT Code: HOTL138
      Description: The purpose of this unit is to delineate principles and strategies for validity and reliability researching aspects of the hotel and resort industry. This will include using a variety of research methods to develop skills and knowledge of the hotel and resort industry and developing an understanding of the hotel entity including the range of departments, organisational structure and work conditions relevant to the industry. Hotel groups, hotel brands and star rating systems globally will be explored. Identifying career opportunities and building skills for career development are also part of this unit.
      Prerequisites: Nil
    • Managing quality customer service
      CIT Code: HOTL139C
      Description: This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision and manage the delivery of customer service. This unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions. This subject achieves SITXCCS008 Develop and manage quality customer service practices.
      Prerequisites: Nil
    • Managing diversity in the workplace
      CIT Code: HOTL140C
      Description: This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace. It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context. This subject achieves BSBDIV501 Manage diversity in the workplace.
      Prerequisites: Nil
    • SITHFAB002
      Provide responsible service of alcohol
      CIT Code: FBEV113
      Description: This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.
      Prerequisites: Nil


    Stage One Electives - Complete 1 of 2

    • Using oral communication skills to facilitate workplace teams
      CIT Code: HOTL141C
      Description: This unit describes the skills and knowledge required to use oral communication skills to facilitate workplace teams, such as leading group discussions, negotiating agreed outcomes, explaining workplace procedures, or exploring workflow issues. This unit applies to individuals who need oral communication skills at Australian Core Skills Framework (ACSF) level 4 to undertake a vocational training pathway or workplace tasks. This unit is designed for integration and contextualisation with vocational units to support achievement of vocational competency. This subject achieves FSKOCM11 Use oral communication skills to faciltate workplace teams.
      Prerequisites: Nil
    • Conducting basic oral communication in a language other than English (Mandarin)
      CIT Code: HOTL142C
      Description: This unit describes the performance outcomes, skills and knowledge required to use and understand very simple and commonly used expressions of a predictable nature in a language other than English. It covers activities, such as welcoming and farewelling customers, providing face-to-face routine customer service and other routine workplace activities. There is no direct parity with any formal language proficiency ratings or assessment frameworks, but this unit broadly relates to International Second Language Proficiency Ratings (ISLPR) 1. This subject achieves SITXLAN001 Conduct basic oral communication in a language other than English.
      Prerequisites: Nil


    Stage Two - Complete all 11 subjects

    • IHMCUL601
      Research menu engineering and design
      CIT Code: HOTL143
      Description: The purpose of this unit is to provide the skills to create and analyse an international menu in terms of menu pricing, design, content, profitability and industry specific trends, to ensure the profitability and success of a business.
      Prerequisites: Nil
    • Managing operational plan
      CIT Code: HOTL144C
      Description: This unit describes the performance outcomes, skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation's productivity and profitability plans. Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisation's operational plan. This subject achieves BSBMGT515A Manage operational plan.
      Prerequisites: Nil
    • Leading and managing people
      CIT Code: HOTL145C
      Description: This unit describes the performance outcomes, skills and knowledge required to lead and manage people and teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage team performance through effective leadership. This unit applies to all tourism, travel, hospitality and event sectors. It applies to those people who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers. This subject achieves SITXHRM003 Lead and manage people.
      Prerequisites: Nil
    • IHMFIN601
      Analyse hotel revenue and yield management
      CIT Code: HOTL146
      Description: The purpose of this unit is to provide the skills and knowledge required to analyse, evaluate and implement management systems for the rooms division operations of a hotel or resort, including strategic management and control of yield management, rate management, REVPAR, overbooking, packaging and global distribution channels available to the hotel and resort industry.
      Prerequisites: Nil
    • Rostering Staff
      CIT Code: HOTL147C
      Description: This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements and within wage budgets. This unit applies to all tourism, travel, hospitality and event sectors. This unit applies to individuals responsible for the development of staff rosters for situations involving potentially large numbers of staff working across a range of different service periods and would not apply to small office environments. It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. This subject achieves SITXHRM002 Roster staff.
      Prerequisites: Nil
    • Managing remuneration and employee benefits
      CIT Code: HOTL148C
      Description: This unit describes the skills and knowledge required to implement an organisation's remuneration and benefit plans. It incorporates all functions associated with remuneration, including packaging, salary benchmarking, market rate reviews, bonuses and the legislative aspects of remuneration and employee benefits. It applies to individuals who are human resource managers responsible for overseeing an organisation's remuneration process. This subject achieves BSBHRM505 Manage remuneration and employee benefits.
      Prerequisites: Nil
    • Establishing and maintaining a work health and safety system
      CIT Code: HOTL149C
      Description: This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace. This unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions. This unit incorporates the requirement, under state and territory Occupational Health and Safety (OHS) or Work Health and Safety (WHS) legislation, for businesses to take a systematic approach for managing the safety of their workers and anyone else in the workplace. This subject achieves SITXWHS004 Establish and maintain a work health and safety system.
      Prerequisites: Nil
    • Identifying hazards, assessing and controlling safety risks
      CIT Code: HOTL150C
      Description: This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks and document all processes. This unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others. This unit incorporates the requirement, under state and territory Occupational Health and Safety (OHS) or Work Health and Safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace. This subject achieves SITXWHS002 Identify hazards, assess and control safety risks.
      Prerequisites: Nil
    • Managing recruitment selection and induction processes
      CIT Code: HOTL151C
      Description: This unit describes the skills and knowledge required to manage all aspects of recruitment selection and induction processes in accordance with organisational policies and procedures. It applies to individuals or human resource personnel who take responsibility for managing aspects of selecting new staff and orientating those staff in their new positions. It is not assumed that the individual will be directly involved in the selection processes themselves, although this may well be the case. This subject achieves BSBHRM506 Manage recruitment selection and induction processes.
      Prerequisites: Nil
    • Developing and managing performance - management processes
      CIT Code: HOTL152C
      Description: This unit describes the skills and knowledge required to develop and facilitate implementation of performance management processes and to coordinate individual or group learning and development to encourage effective employee performance. This unit applies to individuals who are authorised to establish effective performance management processes for an organisation and who may have staff reporting to them. This subject achieves BSBHRM512 Develop and manage performance-management processes.
      Prerequisites: Nil
    • IHMMNG601
      Implement change management in the hotel and resort industry
      CIT Code: HOTL153
      Description: The purpose of this unit is to provide the skills to identify develop and implement change management strategies relevant to the hotel and resort industry. The international hotel and resort industry is driven by technological, social, environmental and economic changes to meet business demands, financial goals, changing workforces and future needs and expectations of guests.
      Prerequisites: Nil


    Stage Three - Complete all 8 subjects

    • Establishing and conducting business relationships
      CIT Code: HOTL154C
      Description: This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements. This unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements. This subject achieves SITXMGT002 Establish and conduct business relationships.
      Prerequisites: Nil
    • Coordinating marketing activities
      CIT Code: HOTL155C
      Description: This unit describes the performance outcomes, skills and knowledge required to plan and coordinate a range of marketing and promotional activities at an operational level. The unit incorporates knowledge of marketing principles. This subject achieves SITXMPR004 Coordinate marketing activities.
      Prerequisites: Nil
    • Researching and complying with regulatory requirements
      CIT Code: HOTL156C
      Description: This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, develop, implement and continuously review and update policies and practices for business compliance. This unit applies to regulatory requirements for day-to-day business operations in the tourism, travel, hospitality and event industries and to special requirements for one-off events. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and regulatory compliance decisions. This subject achieves SITXGLC001 Research and comply with regulatory requirements.
      Prerequisites: Nil
    • Managing projects
      CIT Code: HOTL157C
      Description: This unit describes the performance outcomes, skills and knowledge required to develop project plans, implement project activities, monitor progress to ensure objectives are achieved and to evaluate all aspects of projects. This unit applies to all tourism, travel, hospitality and event sectors and the project could relate to events planning and execution, product development, research or initiatives such as the introduction of new workplace systems or technologies. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and project management decisions. This subject achieves SITXMGT003 Manage projects.
      Prerequisites: Nil
    • Rostering Staff
      CIT Code: HOTL147C
      Description: This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements and within wage budgets. This unit applies to all tourism, travel, hospitality and event sectors. This unit applies to individuals responsible for the development of staff rosters for situations involving potentially large numbers of staff working across a range of different service periods and would not apply to small office environments. It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. This subject achieves SITXHRM002 Roster staff.
      Prerequisites: Nil
    • Managing a business continuity crisis
      CIT Code: HOTL158C
      Description: This unit describes the performance outcomes, skills and knowledge required to identify the ramifications of a crisis on business continuity and to respond with strategies that ensure the financial viability of the organisation. It requires the ability to identify and interpret information relevant to the crisis and the business operation and to assess and adapt business operations to manage the crisis. Managing business continuity is a complex process which involves the use of a range of other interrelated skills, such as financial analysis, budgeting, developing operational plans and adapting the provision of products to meet the needs of a market in crisis. These skills are found within other units. This unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. The crisis could be of a magnitude that affects the operation of an entire organisation, department or particular project. It applies to senior managers and owner-operators who operate with significant autonomy and are responsible for making a range of strategic management decisions. This subject achieves SITXCRI002 Manage a business continuity crisis.
      Prerequisites: Nil
    • Managing risk
      CIT Code: HOTL159C
      Description: This unit describes skills and knowledge required to manage risks in a range of contexts across an organisation or for a specific business unit or area in any industry setting. It applies to individuals who are working in positions of authority and are approved to implement change across the organisation, business unit, program or project area. They may or may not have responsibility for directly supervising others. This subject achieves BSBRSK501 Manage risk.
      Prerequisites: Nil
    • Developing and implementing a business plan
      CIT Code: HOTL160C
      Description: This unit describes the skills and knowledge required to run a business operation and covers the steps required to develop and implement a business plan. It applies to individuals who are running an organisation or who take a senior role in determining the effective functioning and success of the organisation. As such, they may oversee the work of a number of teams and other managers. This subject achieves BSBMGT617 Develop and implement a business plan.
      Prerequisites: Nil
    • Managing finances
      CIT Code: HOTL168C
      Description: This unit describes the skills and knowledge required to undertake budgeting, financial forecasting and reporting and to allocate and manage resources to achieve the required outputs for the business unit. It includes contributing to financial bids and estimates, allocating funds, managing budgets and reporting on financial activity. It applies to individuals who have managerial responsibilities which include overseeing the management of financial and other resources across a business unit, a series of business units or teams, or an organisation. It covers all areas of broad financial management. In a larger organisation this work would be supported by specialists in financial management. This subject achieves BSBFIM601 Manage finances.
      Prerequisites: Nil
  • Job Opportunities

    Management and senior supervisory positions in international hotels and resorts across a range of departments including rooms division, guest relations, reservations, food and beverage, sales and marketing, finance and human resources.

  • Teaching Methods and Assessment

    Students will learn through a blend of face to face and online learning using digital and teacher resources, textbooks, and online learning and student engagement through eLearn.

    Students will be assessed through direct observation, portfolios, product based methods (reports, presentations) and evidence from the workplace.

  • Pathways to Further Study

    Students who successfully complete the Advanced Diploma of International Hotel and Resort Management and gain entry into Charles Sturt University will receive 1.5 years credit towards the Bachelor of Business Studies.

    Students are advised to speak directly with each university in relation to course choices and pathways.

    Advanced Diploma of International Hotel and Resort Management (1.5 years)
    = 1.5 years of study
    Optional degree pathway available