DIPLOMA OF INTERNATIONAL TOURISM & HOTEL MANAGEMENT

2025 TUITION FEES: A$24,900

2026 TUITION FEES: A$25,500

Non-Tuition Fees: Refer to Incidental Fees.

More details about fees and payment options

2025 TUITION FEES: A$35,950

2026 TUITION FEES: A$35,950

Non-Tuition Fees: $225 AUD one-off enrolment fee

More details about fees and payment options

CREDIT ELIGIBILITY FOR OTHER PROGRAMS

Progression:
Students will progress to their bachelor degree upon completion of their Griffith College diploma with a GPA equivalent to Griffith University’s admission rank requirement for entry to the bachelor program. Contact Griffith College for GPA to rank equivalencies. Diploma students who do not meet the progression requirements for their pathway to Griffith University can apply for a place in their preferred degree via QTAC, and be considered along with other external applicants subject to QTAC admissions requirements and processes.

*80 credit points is equivalent to one year of full-time study. Completion of degrees where students obtain less than 80 credit points of advanced standing in the degree, may take additional time.

CREDIT ELIGIBILITY FOR OTHER PROGRAMS

*80 credit points is equivalent to one year of full time study. Completion of degrees where students obtain less than 80 credit points of advanced standing in the degree, may take additional time.

^International students must achieve the required minimum GPA to progress to their chosen Griffith College bachelor degree. Please note: If your preferred Bachelor program is not listed above, please contact Griffith College to obtain more information on the possible pathway options.

Academic and Professional Skills Development is a 10 Credit Point course within a range of diploma programs at Griffith College. The course is situated within the first semester of each of these programs. Diploma programs are designed to provide students with a pathway to: further university studies in related degrees or direct employment. The course offers students a broad introduction to the skills involved in acquiring information and in displaying knowledge to others. It includes the basic knowledge and skills required to successfully participate in an undergraduate degree program and to operate effectively in a professional context.

Patterns of growth and development in the tourism and hospitality industry have long been influenced by innovation in technology – from modes of transport that facilitate travel, to the bespoke global distribution systems that connect the different segments of the travel, tourism and hospitality sectors. In this course, you will trace significant technological developments that have disrupted existing tourism & hospitality business models over time, and consider how technology influences the effectiveness of the overall tourism system. This course will also provide you with insights into leveraging technology to improve the economic, social and environmental sustainability of tourism and hospitality operations.

This course is an introduction to the principles and practice of hospitality. While many of us welcome our guests with ease in a private setting and experience hospitality in a public context on a daily basis, the transfer of ‘hospitality’ to a commercial setting introduces distinct challenges. In this course, you will learn how the theoretical underpinnings and principles of hospitality are applied in commercial contexts, and how managers can encourage hospitable behaviours and practices in order to develop competitive advantage.

The aim of the course is to explain the way people behave and make decisions in a business environment and the role that information has in the context of decision-making. It will also tackle some of the critical questions around the use of information for business decision making: how to assess the validity/reliability and relevance of the information we receive, how to use it effectively, how to simplify information, make it relevant, and present it to different audiences.

The global tourism and hospitality industries are large, multi-faceted and complex, and represented by an array of stakeholders with both complementary and competing interests. The ‘systems’ perspective in this course has a threefold purpose:

1. you will learn the key sectors and stakeholders in the tourism and hospitality industries, and evaluate the interactions between them;
2. you will understand tourism as a socio-economic activity within the context of socio-cultural, political and operational systems; and
3. you will apply a systems thinking perspective that will highlight the complexity of tourism and hospitality systems and allow you to identify options for improving the sustainability of the global industry.

In an increasingly complex financial system, independence and effective decision making are important life skills. In business, financial skills drive profitability within the rules and regulations of government, institutions and organisations. In this course you will understand basic monetary flows in the economy, and the interrelationships and dependencies between money, society, groups and organisations, locally and globally. You will develop core skills in financial literacy for business and an understanding of the key principles of accounting, finance and economics. Sound accounting, finance and economics skills are sought by employers in any business graduate, as they enable a solid understanding of the principles that drive enterprise toward success.

This course introduces students to methods for collecting and interpreting information that is relevant to the hotel and tourism industry. Students will be exposed to practical ways of developing analytical skills that will be invaluable to future employment. The course will address industry issues and problems, and students will develop skills that will enable them to make evidence based decisions to improve practice. To achieve this, students will learn important research skills such as how to collect relevant information and, how to analyse, interpret and report information.

This course examines the effective management of food and beverage (F&B) operation within the hospitality industry, including international standard hotels and resorts. Students will be exposed to the application of sustainable practices applicable to F&B outlet’s design as well as the development of systems and processes through Virtual Fields Trips, and other resources.