Develop management and leadership capabilities alongside practical based industry skills in the Bachelor of Hospitality Management. The global hospitality industry needs managers with strong practical skills, hands-on experience and excellent leadership and strategic management capability. This degree offers you an opportunity to develop your leadership potential, experience and attain practical industry skills and build the knowledge and expertise necessary to manage and succeed in Hospitality businesses and facilities globally. You will use current industry software (such as Opera), experience work integrated learning in our restaurant, and even run real, live events! Your journey through this degree culminates in Capstone subjects 1 & 2 where exploration, investigation and problem solving will be applied to actual current industry issues. Code: HETHTHM Modes of Delivery: Classroom Recognition of Prior Learning (RPL) You can seek RPL where your work or qualifications of an advanced and related nature have been undertaken. Academic Credit is granted on a case-by-case basis, according to our Academic Credit Policy and associated procedures. Applications for academic credit will be assessed by relevant Melbourne Polytechnic academics and where appropriate, industry experts. Assessment Methods The method of assessment may include a combination of examinations, assignments, tests, group and individual reports and projects, essays, practical tasks, literature reviews, journals, presentations, interviews, case studies and class participation. Units of Study Credit points are a basic measure of student workload. All subjects are given a credit point value. Most subjects at Melbourne Polytechnic are 12 credit points. A normal full-time annual workload is 96 credit points. The academic year is divided into two main semesters; full-time students usually enrol in 48 credit points each semester, part time students usually enrol in 24 credit points each semester or less. Career Pathways The vocational outcomes for you on graduation include the following management and supervisory positions in event and tourism industry enterprises or operations. These include event management companies, local councils, state government and regional tourism associations, hotels, motels or restaurant enterprises in a wide range of front-line management professions such as food and beverage, reservations, functions, sales and marketing, winery related enterprises including accommodation, sales and marketing, food and beverage, restaurant or cellar door operations.