Increase your chance of securing a senior position to manage large operations in the hospitality industry with our hospitality management degree.

This hospitality course has a strong focus on practical learning. You’ll tackle a unique work based research project, which provides you with work experience. With our small class sizes, you can tailor your individual learning based on your needs and with one on one support from lecturers.

In our hospitality management course, you’ll develop skills in: 

  • accounting
  • marketing
  • business and hospitality law
  • workplace communications
  • strategic project management
  • contemporary issues in hospitality
  • contemporary human resources management

You will also have the opportunity to practise your skills with a work based hospitality management project.

If you have completed an accredited diploma or advanced diploma in tourism/events or hospitality, you may receive credit towards this degree.

Please note this course caters to Australian and international standards and requires the handling and tasting of alcohol, and does not include Halal products. We use products containing alcohol and pork during assessment.

Course admission profile

Course Code BHM01
CRICOS Code 058293C
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.
A minimum TOEFL score of 550 for paper examination; 213 for computer based and 79 for Internet based.

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

February, July and October

Full time: 3 years (classes take place on weekdays)

Mode of delivery is face to face

You can exit after 2 years of full time study and be awarded an Associate Degree


You must:

  • have successfully completed Year 12 or equivalent with a minimum study score of 20 for English, or
  • have relevant work experience to demonstrate you are able to meet the demands of the course.

Successful completion will enable you to study other postgraduate studies at other universities.

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.

Completion of 23 subjects (144 points).

We expect to enrol between 20 and 25 students.





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.

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: 30%
Assessment 2: Individual Assignment 25%
Assessment 3: Group Project 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: Management of Organisational Behaviour (CHM107)
Assessment: Assessment 1: Individual Assignment 40%
Assessment 2: Individual report 30%
Assessment 3: Group Assignment 30%


As this is the capstone subject in the degree, students undertake a work-based internship project in an organisation. This project offers students an opportunity to creatively problem solve, and apply critical, analytical, self-directed, reflective, and practical 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 academic staff member. With advice from both supervisors each student 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.

Contact hours are 3 X 3 hour lectures and a work placement of 3 days a week for 6 to 7 weeks.
Prerequisites: All first year, second year and first semester of third year subjects or permission of the Academic Course Manager.
Assessment: Assessment 1: Project design report 30%
Assessment 2: Progress report 20%
Assessment 3: Final project report and presentation 50%


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
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
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
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
Assessment: Assessment 1: Research 20%
Assessment 2: Written Assignment 40%
Assessment 3: Examination 40%

Last updated: February 22, 2019 12:58pm