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Located 14 kilometres east of Melbourne City, the Elgar campus can be found on Elgar Rd in Box Hill.

Located 14 kilometres east of Melbourne City, the Nelson campus is the second location in Box Hill situated on Whitehorse Road.

Located 15 kilometres east of Melbourne City, the Whitehorse campus can be found on Whitehorse Road in Box Hill.

Our CBD campus is co-located with the Centre for Adult Education in the heart of Melbourne&rsquo;s Central Business District.

Our Lakeside Lilydale campus serves the local community as an active learning centre with a range of vocational and higher education courses. The campus is also home to the Yarra Ranges Tech School.

Diploma of Hospitality Management (Specialising in Commercial Cookery)

Diploma of

Hospitality Management (Specialising in Commercial Cookery)

This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisations productivity and profitability plans.

Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisations operational plan.

This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan.

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 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, and develop, implement and continuously review and update policies and practices for business compliance.

This unit describes the performance outcomes, skills and knowledge required to analyse internal and external business environments, and develop and evaluate marketing strategies and plans for products and services.

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.

Certificate III in Hospitality (Restaurant Front of House)

Certificate III in

Hospitality (Restaurant Front of House)

Bachelor of Hospitality Management

Bachelor of

Hospitality Management

This subject introduces the underlying general principles and practices of accounting, which is a framework relevant as an international language of business. Students be introduced to requirements for effective decision making in business. They will come to understand how accounting reports and financial statements can inform decisions taken inside and outside organisations, including those taken by managers and stakeholders. Students become familiar with the bases upon which useful financial information is sourced, prepared, and presented, and also the preparation and application of basic accounting reports.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Individual Assessment 20%, Group Assessment 40% and Examination 40%

This subject introduces to students the interactive communication characteristics that people access in the workplace and elsewhere to support transactions in goods and services. Students learn to recognise and understand what is required to achieve effective workplace communication. They will develop skills in effectively addressing and remedying communication gaps in the workplace including researching, organising, negotiating, resolving and persuading.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Individual Folio 40%, Individual Essay 25% and Group Report 35%

This subject offers students a foundation in statistical concepts, methods, techniques and measures that support business decisions about the judicious use of resources. Students develop an understanding of statistical techniques that will assist them in likely business decisions. Students develop presentation of data skills and be introduced to skills that enable measurement and interpretation of uncertainty. Students learn to draw conclusions based on the application of probability and statistical relationships.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Invigilated Test 20%, Group Assessment 40% and Examination 40%

This subject offers students an introduction to recognising the role of markets and marketing environments in providing customer value. Students develop understanding of marketing principles, practices, techniques, and strategies and become familiar with the processes of prediction and determination of appropriate marketing action.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Individual Report 20%, Group Report 40% and Group Assessment 40%

This subject offers students an understanding of macroeconomics that is how the economy works and how it is managed, including the instruments used in economic analysis. Students develop understanding of the nature of economic decisions and the relationship between the macro and micro perspectives of economic activity. Students develop interpretation skills of economic conditions in local and international contexts and access knowledge to relevant economic data and information. Students develop review skills applicable to the nature and impact of government policy interventions in the economy.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Invigilated Test 20%, Group Report 40% and Examination 40%

This subject offers students an opportunity to understand the main functions of, and practically approach management skills in planning, organising, leading and controlling. Students develop management practice skills in preparing, executing and enhancing the exchange of goods and services and with a reflective emphasis.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Individual Case Study 30%, Group Report 30% and Examination 40%

This subject offers students a foundational understanding of the history and development of organisational behaviour theories and concepts, and focuses on the contributing influences of individuals and groups to the culture, design, ethics, learning and structure of an organisation. The students encounter contemporary approaches to conflict resolution, communication, decision making, leadership, motivation, negotiation, power and politics within a collaborative environment.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Case Study 20%, Group Report 40%, Individual Folio 10%, Individual Report 10% and Individual Development Plan 20%

This subject offers students an introduction to Australia&rsquo;s legal system, the basic principles, development, and practices of commercial law, which serves to offer students the context within which commercial transactions are undertaken. Students develop practical skills in the application of key legal practices in business, such as researching laws, checking contracts, and forming businesses and how to navigate legislative requirements to support business transactions. Students develop an understanding of the microeconomic impact of government policy interventions in the economy.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Individual Report 20%, Group Report 40% and Examination 40%

This subject offers students an understanding of entrepreneurship, innovation and new venture generation, and start-up. Students explore the key characteristics of successful entrepreneurs and the processes and strategies that they apply to ensure the success of their ventures. Through a group project, a key focus of this subject will be the development of enterprising and entrepreneurial attitudes, skills and behaviours including creativity and innovative practice, to ensure the effective establishment of the entrepreneurial mindset, and exploration and exploitation of opportunities, and their implementation and management.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Individual Folio 30%, Individual Essay 25% and Group Report 45%

The subject introduces the theories and themes of leadership within the dynamics of organisational context, processes and practices. The subject promotes student reflection on personal leadership. Students critically analyse and explore contemporary leadership issues and their implications for management through case studies, critiques, debate and reflection. 
Students explore and discuss how the leadership concepts and ideas are played out in the workplace in relation to power. Topics covered are the classical and contemporary leadership theories, the dysfunctional organisation and its implications to the workplace, the management of change in turbulent times, and emotional leadership and its positive impact in turbulent times.
Throughout the course the student is encouraged to design and improve his or her leadership practices. Critiquing and testing hypothesis of various leadership theories in the modern workplace.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks. Prerequisites: CHM107 Assessment: Individual Assessment 20%, Group Assessment 40% and Examination 40%

As this is the capstone subject in the degree, students undertake a work-based commerce project in an organisation. This project offers students an opportunity to creatively problem solve, and apply critical, analytical, self-directed, reflective, and practical commerce skills. Students develop resourceful and industry-informed knowledge, with an ethical, attentive, respectful, and fair approach. Students will undertake their project in a workplace under the supervision of an industry partner and a BHI Commerce academic staff member. With advice from both supervisors will design a suitable project which is confirmed by all three parties. The project is expected to include a literature review, collection of a range of data from a variety of sources, analysis of business contexts, analysis of issues, review of best practices, generation of alternative problem resolutions, evaluation and recommendations. Students deliver and present a critical business project. They will communicate the results and conclusions in a short verbal presentation and deliver a full report documenting the process, analyses, outcomes and lessons learned. A scheduled set of classes and workshops prepare students for key tasks and support student learning and application.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Prerequisites: All first and second year subjects and first semester subjects of third year or permission of the Course Coordinator. Assessment: Project Design 30%, Progress Report 20% and Final Report 50%

This subject offers students knowledge and skills in the exchange of goods and services in international business in the Asia-Pacific region. Students develop appreciation for managing cultural diversity and its implications for business and develop insights into cross-cultural business practices in the Asia-Pacific region, in particular Asia and China.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Individual Analysis 20%, Group Report 40% and Case Studies 40%

Students apply a range of professional tools and techniques within the hospitality and tourism industry to enable them to make informed decisions based on financial information in uncertain environments. Key accounting concepts, principles and analytical tools and financial models are explored and applied incorporating industry standard assumptions to build skills in financial decision making for both short term and long term business planning. This subject covers the management of working capital and the importance of the liquidity for the hotel organisation to remain solvent. Sophisticated pricing models are introduced together with costing tools to aid managers make informed decisions to increase room revenues for the hotel property.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Prerequisites: CHM101 Assessment: Individual Report 20%, Group Report 40% and Examination 40%

This subject introduces students to the origins and history of the hospitality and tourism industry up to contemporary times.&nbsp; The subject critiques the field of hospitality studies and establishes a framework to examine and explore the principal ideas and theories in the literature on hospitality.
Students analyse, critique and debate current trends and forces that are shaping the hospitality and tourism industry in the spheres of economics, commerce, social and political from a global perspective.
Students develop specific knowledge and understanding of the Australian hospitality industry, the industry&rsquo;s growth during the twentieth century into a position of economic significance, and the challenges this growth presents for the future. The differing types of products and services the hospitality industry offers to both local and international customers are critiqued and debated.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Individual Report 20%, Group Report 40% and Examination 40%

<a name="_Toc416432311"></a>The subject explores the concepts and world views underpinning a range of western and non-western approaches to growth and development with particular emphasis on their environmental impact. It aims to enhance competence for managing a hospitality operation by applying sustainable principles and practices that forecast a more positive ecological outcome and reduces environmental footprint for a hospitality operation. A range of frameworks for sustainability relevant to the hospitality industry are examined to develop awareness of the potential future impact of today&rsquo;s management decisions. There will be an examination of criteria to meet governmental regulations and future sustainable outcomes for the hospitality industry.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Individual Report 20%, Individual Case Study 40% and Examination 40%

This subject explores the human resource management functions and evaluates human resource strategies and processes appropriate to the management of a hospitality workplace organisation. The relevant theories, concepts and principles are introduced and reviewed in the context of a series of case studies. Students individually and in teams apply different perspectives and principles to critical problems raising hospitality workplace issues across key areas of human resource management functions. Issues covered include recruiting and selecting staff, performance and management appraisals, job skills, EEO, OH&amp;S, job analysis and job design, retaining quality talent, industrial relations and the management of&nbsp;employee relations. Students are encouraged to analyse issues of human resource management in their workplace.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Group Case Study 20%, Individual Analysis 40% and Examination 40%

Business research can help resolve complex contemporary industry and business issues and challenges and to create effective, innovative solutions. This subject develops students&rsquo; understanding of the theoretical concepts underpinning business research and the associated systematic methods of conducting business research. Students compare and contrast both qualitative and quantitative data to make informed decision in regards to planning research and writing the research report or paper. The subject encourages students to critically evaluate and examine the efficacy of the research conducted and to take into consideration ethical issues that the research may have on stakeholders. Students will develop critical thinking skills including presenting hypotheses, reviewing and examining complex problems and presenting arguments to professional colleagues to encourage feedback.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Prerequisites: CHM103 Assessment: Research Proposal 20%, Research report 60% and Presentation 20%

The accommodation components of many hospitality businesses, particularly hotels/ resorts, generate the most business revenue, and their staff and management have significant interaction with guests and impact on guest satisfaction. This subject enables students to develop an in-depth knowledge and understanding of the management of accommodation in a small hotel through to a hotel/resort enterprise. Students learn both management theory and management operational skills that are relevant to the successful operation of the accommodation division of a hotel/resort. Students undertake a project in which they compare the operations of an accommodation business with the theory learned in the subject and present their findings and recommendations.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Assessment: Individual Report 20%, Group Report 40% and Examination 40%

This subject explores the key &lsquo;operational&rsquo; aspects of food and beverage management namely the process of procuring, preparing, and serving food and beverages in a commercial environment and the effective financial management of each of these areas. Students develop a comprehensive understanding of the principles and practices of restaurant management. They also develop an appreciation of the principles and techniques of food and beverage production from a management perspective. Students gain firsthand experience of a food production kitchen and a bar environment.
6.0 points
39 hours/semester (3 x 13 weeks)
Subject contact hours (per week): 1x1 hour lecture and 1x2 hour tutorial Prerequisites: HM202 Assessment: Individual Analysis 20%, Group Report 40% and Examination 40%

Yield and revenue management deals with the application of information systems to maximize yield - applying pricing strategies allocating the right capacity to the right customer at the right place at the right time. 
Students critically examine the latest yield and revenue management theories to apply them in a practical context within a hotel or resort organisation. This subject enables students to identify and apply forecasting principles and pricing strategies to maximize revenue during seasonal down-turn and seasonal up -turn periods. Students build a set of tools and capabilities to analyse and critique the contribution and role of revenue management to a hotel's or resort marketing strategy. Students critically examine and evaluate the functioning role of various automated integrated revenue management systems.
Students develop skills of creating and managing a high performance culture that is imbued with effective strategies to up-sell and cross-sell the products and services of a hotel or a resort organisation. 

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks. Prerequisites: Accounting for Decision Making CHM101, Accommodation Management HM206 Corequisites: Nil Assessment: Assessment 1: Individual Report 20%
Assessment 2: Group Assignment 40%
Assessment 3: Examination 40%

This subject enables students to develop a detailed knowledge and understanding of planning and management of special events for the hospitality industry such as product launches, industry expos, conferences, and sponsorship opportunities. Students gain an understanding of the role the hospitality industry plays in the facilitation of special events, providing venues, food and beverage, and other associated support including travel, accommodation, entertainment and registration. This subject enhances students' understanding of marketing and the decision-making processes involved in the formation of a successful marketing strategy, and how events can contribute to brand awareness and motivation of internal and external clients. Students develop and apply the skills of planning, implementing and critically evaluating an event. 

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks. Prerequisites: CHM104 Marketing Concepts
CHM101 Accounting for Decision Making Corequisites: Nil Assessment: Assessment 1: Presentation : 20%
Assessment 2: Written Assignment: 30%
Assessment 3: Major Written Assignment: 50%

This subject is designed to provide detailed knowledge and understanding as a foundation for initiating and managing new venture projects. Students will gain an understanding of the processes involved in the research and development of a product/service and in the steps involved in bringing it to market commercialisation. Traditional project scheduling methods are presented including PERT and other techniques that lead to the effective control of, and resource allocation to, competing activities. Project leadership, project risk and financial management will also be explored. As part of the major project students will develop a Project Management plan for an organisation or business within the hospitality industry. The completed plan will be presented to the nominated industry partner.
This subject provides a framework for students to undertake their capstone subject Work Based Hospitality Management in the final semester of the course.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks. Prerequisites: Nil Corequisites: Nil Assessment: Assessment 1: Group Assignment 60%
Assessment 2: Examination 40%

Quality can be seen as a competitive advantage in the professional service organisation within the hospitality industry. The theories of early Total Quality Management (TQM) theorists such as Deming, Juran, Crosby, and their contemporary counterparts Feigenbaum, Ishikawa and Taguchi are thoroughly analysed and critiqued. 
Students evaluate in-depth the importance of operations management and its contribution to quality and performance excellence.
The development of high performance workforce and effective integrated teams play a major role in quality. Students critically analyse the importance of continuous improvement, quality circles, creativity, innovation and teamwork in the hotel organisation. Issues of quality customer service and care; and team leadership are researched and evaluated in the context of best practice initiatives. 

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks. Prerequisites: Introduction to Management CHM106 Corequisites: Nil Assessment: Assessment 1: Research 20%
Assessment 2: Written Assignment 40%
Assessment 3: Examination 40%

Hospitality Management Courses | Box Hill Institute

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Study tafe hospitality courses and increase your chance of securing a senior position to manage large operations in the hospitality industry. Enrol today!

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Box Hill Institute are a leading Victorian provider of TAFE courses, vocational training and international degrees in Melbourne CBD, Box Hill and Lilydale.

Qualifications	Delivery Mode	National Code
Diploma of Hospitality Management (Specialising in Commercial Cookery)		SIT50416
Certificate III in Hospitality (Restaurant Front of House)		SIT30722
Bachelor of Hospitality Management		BHM01
Bachelor of Hospitality Management (International)		BHM01

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