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:

  • marketing concepts
  • business economics
  • accounting in relation to decision-making
  • management of projects
  • organisational behaviour
  • social research
  • business statistics

Please note: this course caters to both 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.

Course admission profile




Course Code AHM01
CRICOS Code 058292D
Study Areas Hospitality
Study Level Undergraduate
Course Type Bachelor
Campuses City

Tuition Fee Type Estimated Annual Fee
International Fee $16,650.00
Service Fees Estimated Annual Fees
Service & Amenities* $155.00
Core Skills Support** $75.00
Annual Material Fees No materials fee applies
Retain Course Items*** No fee applies


* Does not apply to VETiS or Short course students.

** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.

***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).

Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for 2019 and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.

You must have completed an Australian Year 12 or international equivalent with a pass. Relevant employment experience in industry and/or other under graduate studies will be considered for subject exemptions.

A minimum IELTS overall score of 6.0 (Academic) with no band less than 5.5. TOEFL score of 550 (paper examination); 213 (computer based) and 79 (Internet based), or approved equivalent.

For other accepted tests, please visit the English Language Requirements page.

February, July and November

Full time: 2 years

Classes take place on weekdays.  Mode of delivery is face to face.

City

Applicants with Higher Education Study

Applicants who have completed some of a higher education course, either at non-university higher education providers or university some time ago or recently, 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 either recently or some time ago, are welcome to apply.  All training packages of Diploma of Hospitality Management are accepted regardless of date completed.  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.

Successful completion will enable you to apply for entry into the final year of our Bachelor of Hospitality Management.

Direct entry. See how to apply or contact the international office.

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.

Graduates will have:

  • a broad and coherent body of knowledge with depth in the underlying principles and concepts in one or more disciplines as a basis for independent lifelong learning
  • cognitive skills to review critically, analyse, consolidate and synthesise knowledge
  • cognitive and technical skills to demonstrate a broad understanding of knowledge with depth in some areas
  • cognitive and creative skills to exercise critical thinking and judgment in identifying and solving problems with intellectual independence
  • communication skills to present a clear, coherent and independent exposition of knowledge and ideas

Function manager, account manager, sales and marketing, human resource manager, small business operator, event manager.

Completion of 16 subjects (96 points)

We expect to enrol between 5 and 10 students.

First Year

Code

Title

Points

CHM101 ACCOUNTING FOR DECISION MAKING 6.0

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.

Students are given case studies, problems and assessments from the hospitality sector to explore, critique, resolve and apply commerce concepts, principles and techniques, particularly in tutorials.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Weekly summaries 10%
Assessment 2: Individual Assignment 20%
Assessment 3: Group Assignment 30%
Assessment 4: Examination 40%

CHM102 BUSINESS COMMUNICATION 6.0

This subject introduces 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.

Students are given case studies, problems and assessments from the hospitality sector to explore, critique, resolve and apply commerce concepts, principles and techniques, particularly in tutorials.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Individual Folio of work 40%
Assessment 2: Individual assessment 25%
Assessment 3: Group Report and presentation 35%

CHM103 BUSINESS STATISTICS 6.0

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.

Students are given case studies, problems and assessments from the hospitality sector to explore, critique, resolve and apply commerce concepts, principles and techniques, particularly in tutorials.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Weekly exercises and participation 10%
Assessment 1: Individual Invigilated test 10%
Assessment 2: Individual Invigilated test 15%
Assessment 3: Individual Invigilated test 25%
Assessment 4: Final Examination 40%

CHM104 FUNDAMENTALS OF MARKETING 6.0

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.

Students are given case studies, problems and assessments from the hospitality sector to explore, critique, resolve and apply commerce concepts, principles and techniques, particularly in tutorials

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Individual Assignment 20%
Assessment 2: Group Assignment 40%
Assessment 3: Digital advertisement and explanation 40%

CHM105 MACROECONOMICS 6.0

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.

Students are given case studies, problems and assessments from the hospitality sector to explore, critique, resolve and apply commerce concepts, principles and techniques, particularly in tutorials.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Folio of weekly work 10%
Assessment 2: Individual essay & presentation 15%
Assessment 3: Group Report & presentation 25%
Assessment 4: Final Examination 50%

CHM106 INTRODUCTION TO MANAGEMENT 6.0

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.

Students are given case studies, problems and assessments from the hospitality sector to explore, critique, resolve and apply commerce concepts, principles and techniques, particularly in tutorials.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Individual Assessment 30%
Assessment 2: Group Assessment 30%
Assessment 3: Examination 40%

CHM107 ORGANISATIONAL BEHAVIOUR 6.0

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.

Students are given case studies, problems, assessments from the hospitality sector to explore, resolve, and apply management concepts, principles and techniques, particularly in tutorials.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Individual Assignment 20%
Assessment 1: Group Assignment and presentation 40%
Assessment 3: Portfolio 10%
Assessment 4: Understanding team dynamics (class team) 10%
Assessment 5: Personal leadership development plan 20%

CHM108 INTRODUCTION TO BUSINESS LAW 6.0

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.

Students are given case studies, problems and assessments from the hospitality sector to explore, critique, resolve and apply commerce concepts, principles and techniques, particularly in tutorials.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Weekly quiz and participation 10%
Assessment 2: Individual test 20%
Assessment 3: Group Report 30%
Assessment 4: Final Examination 40%

Second Year

Code

Title

Points

CIHM208 PERSPECTIVES ON ASIA AND PACIFIC CULTURE AND BUSINESS 6.0

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.

Students are given case studies, problems and assessments from the hospitality sector to explore, critique, resolve and apply commerce concepts, principles and techniques, particularly in tutorials.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.

Prerequisites: Nil
Assessment: Assessment 1: Individual Assignment 20%
Assessment 2: Group assignment 40%
Assessment 3: Case study 20%
Assessment 4: Case study 20%

HM201 FINANCIAL MANAGEMENT FOR THE HOSPITALITY INDUSTRY 6.0

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.
The time value of money (TVM), internal rate of return (IRR) and Price Index (PI) financial models are used extensively for long-term strategic investment decision making.
Subject exercises and case studies develop critical thinking and complex problem solving required by a Chief Financial Officer (CFO) or a department manager on a daily basis managing the finances of a large and complex organisation such a hotel or a resort.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Accounting for Decision Making (CHM101)
Assessment: Assessment 1: Individual Report :20%
Assessment 2: Group assignment :40%
Assessment 3: Examination :40%

HM202 HOSPITALITY INDUSTRY STUDIES 6.0

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 is critiqued and debated.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Individual Assignment : 20%
Assessment 2: Written Assignment: 40%
Assessment 3: Examination : 40%

HM203 SUSTAINABILITY FOR THE HOSPITALITY INDUSTRY 6.0

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.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Individual report: 20%
Assessment 2: Written Assessment : 40%
Assessment 3: Examination: 40%

HM204 CONTEMPORARY HR MANAGEMENT FOR THE HOSPITALITY INDUSTRY 6.0

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.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Group Assignment: 20%
Assessment 2: Individual Written Assignment: 40%
Assessment 3: Examination: 40%

HM205 RESEARCH METHODS 6.0

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.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.

Prerequisites: Social research and business statistics (CHM103)
Assessment: Assessment 1: Research Proposal: 20%
Assessment 2: Research Report: 60%
Assessment 3: Presentation: 20%

HM206 ACCOMMODATION MANAGEMENT 6.0

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.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Nil
Assessment: Assessment 1: Individual Assignment 20%
Assessment 2: Group Assignment 40%
Assessment 3: Examination 40%

HM207 FOOD AND BEVERAGE MANAGEMENT 6.0

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.
This subject examines the operational constraints on hospitality systems, with an emphasis on food safety management, quality control, and menu planning. It considers the role of management systems and processes and how organisations monitor performance and maintain control of the overall process. The major project requires students to analyse a department in the hospitality industry and present the findings, recommended improvements.

Contact hours are 1 hour lecture plus 2 hour tutorials for 13 weeks.
Prerequisites: Hospitality Industry Studies (HM202)
Assessment: Assessment 1: Individual Assignment 20%
Assessment 2: Group Assignment 40%
Assessment 3: Examination: 40%


Last updated: June 21, 2019 09:56am