Our hospitality management course will help you advance in the hospitality industry and increase your prospects of getting a senior hospitality position.
In our course, you'll gain specific skills in:
Please note: this course caters to Australian and international standards, requires the handling and tasting of alcohol, and does not include Halal products. We use products containing alcohol and pork during assessment.
If you have completed hospitality courses up to a Diploma of Hospitality, you may be eligible to receive credit towards this hospitality associate degree.
Last updated:
19 Apr 2021 at 02:00PM AEST
Box Hill Institute reserves the right to alter or delete details of a course offering, fees or other information provided
February and July
Full time: 2 years or part time equivalent
For information regarding dates such as enrolment, orientation and study breaks please visit the Academic Calendars page.
This is a blended delivery course which will include a combination of online, remote and face to face delivery. Blended learning can involve a range of online programs and resources including StudentWeb, Microsoft Teams, Cisco Webex, Skype, specific industry platforms, pre-recorded sessions, assigned reading, tutorials, discussion boards, and online activities. Blended learning also involves face-to-face attendance at classes or practical placements.
Function manager, account manager, sales and marketing, human resource manager, small business operator, event manager
Graduates will have:
Applicants with Higher Education Study
Applicants who have completed part of a higher education course, either at non-university higher education providers or university, are welcome to apply. Applicants seeking to transfer to Box Hill Institute from another education provider or applicants changing to a different course at Box Hill Institute can apply for Advanced Standing. All applications for Advanced Standing are assessed on an individual basis and are granted for subjects where the content and learning outcomes have been demonstrated through your completion of subjects in your prior course.
Applicants with Vocational Education and Training (VET) Study
Applicants who have completed a VET course of study in Hospitality Management at a public TAFE or other VET provider are welcome to apply. All Diploma of Hospitality Management training packages completed within ten years prior to application will be accepted. You will receive credit for up to eight degree subjects on the basis of your diploma studies.
Applicants with work and life experience
Applicants with work and life experience have left secondary education more than two years ago (i.e. applicants who are not classified as recent secondary education applicants) and have not undertaken VET or higher education study since then.
‘Experience’ could include a combination of factors sufficient to demonstrate readiness for higher education. This includes mature age entry, professional experience, community involvement or work experience. Applicants may have undertaken non-formal programs that have helped them to prepare for tertiary education or are relevant to Hospitality Management.
Applicants with recent Secondary Education
Applicants with recent secondary education are those whose admission is based primarily on completion of Year 12 undertaken at school, TAFE or other VET or higher education provider (this includes both Australian or overseas equivalent) that was completed (or will be) in the current year or within the previous two years.
Applicants must have successfully completed VCE (or equivalent) with a study score of at least 20 in units 3 and 4 English (any). The following VCE subjects would benefit students undertaking the degree: accounting, economics, legal studies and mathematics.
NB: All relevant criteria will be considered – e.g. school results, work experience and other study whether VET or prior higher education.
VTAC application and direct entry available
Applicants completing secondary education (Year 12) or equivalent must:
All other applicants must:
Recognition of Prior Learning is available.
Successful completion will enable you to apply for entry into the final year of our Bachelor of Hospitality Management.
This course is accredited by the Tertiary Education Quality and Standards Agency (TEQSA) and the qualification is aligned with the Australian Qualification Framework (AQF) level 7 and Box Hill Institute Graduate Attributes.
Full Fee | |
Tuition Fee | $32,607 |
Service Fee | $337 |
Core Skills Support Fee | $83 |
Material Fee | $0 |
Retain Course Items | $0 |
Total Course Estimate | $33,027 |
Payable Estimate (at commencement) | $16,233 |
Retain Course Items are purchased once by the student prior to commencing. Those items then become the property of the student. Fees listed are at 2021 rates and may increase annually over the duration of delivery. The student tuition fees listed are subject to change given individual circumstances at enrolment. For more information please contact our Course Advisors on 1300 BOX HILL.
Completion of 16 subjects (96 points)
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
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
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
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
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
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
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
This subject offers students an introduction to Australia’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
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
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
This subject introduces students to the origins and history of the hospitality and tourism industry up to contemporary times. 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’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
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’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
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&S, job analysis and job design, retaining quality talent, industrial relations and the management of 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
Business research can help resolve complex contemporary industry and business issues and challenges and to create effective, innovative solutions. This subject develops students’ 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
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
This subject explores the key ‘operational’ 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
We expect to enrol between 5 and 10 students.
Is this the course for you?
Enrol now or enquire about this course.