About the course

About the course

Take our hospitality management degree and increase your chance of securing a senior position to manage large operations in the hospitality industry.

Our course has a strong focus on practical learning and, 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'll 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, requires the handling and tasting of alcohol, and does not include Halal products. We use products containing alcohol and pork during assessment.

Course Details

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Intake Dates & Course Length


February, July and November

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

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Career & Learning Outcomes


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

Graduates will have:

  • a broad and coherent body of knowledge, with a deep understanding of 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 deep understanding of knowledge 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
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International Alumni

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Entry and Academic Requirements


International students 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.

PLEASE NOTE: Box Hill Institute only accept enrolments from international students who are 18 years of age or above at the time of course commencement.

 

English Language Requirements


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, or approved equivalent.

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

Applying


International students please apply through:

  1. an authorised representative in your country
  2. a Box Hill Institute booth at an education exhibition
  3. or direct to Box Hill Institute

See how to apply or contact the international office for more information.

Enrolment
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as an International Student

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Pathways & Accreditation


Successful completion will enable you to undertake postgraduate studies at other universities

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.

Contact
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Give us a call on 1300 269 445

Fees


International
Annual Tuition Fee$16,650.00
Annual Service Fee$160.00
Annual Material Fee$0.00
Retain Course Items (Year 1)$0.00
Estimated Annual Fee$16,810.00
* Does not apply to VETDSS or Short course students.

** Does not apply to VETDSS, 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 2020 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.
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Course Structure


Completion of 23 subjects (144 points)

    First Year


  • CHM101 Accounting For Decision Making
    6.0 points

    36.0 hours

  • CHM102 Business Communication
    6.0 points

    39.0 hours

  • CHM103 Business Statistics
    6.0 points

    39.0 hours

  • CHM104 Fundamentals Of Marketing
    6.0 points

    39.0 hours

  • CHM105 Macroeconomics
    6.0 points

    39.0 hours

  • CHM106 Introduction To Management
    6.0 points

    36.0 hours

  • CHM107 Organisational Behaviour
    6.0 points

    39.0 hours

  • CHM108 Introduction To Business Law
    6.0 points

    39.0 hours


  • Second Year


  • HM201 Financial Management For The Hospitality Industry
    6.0 points

    39.0 hours

  • HM202 Hospitality Industry Studies
    6.0 points

    39.0 hours

  • HM203 Sustainability For The Hospitality Industry
    6.0 points

    39.0 hours

  • HM204 Contemporary Hr Management For The Hospitality Industry
    6.0 points

    39.0 hours

  • HM205 Research Methods
    6.0 points

    39.0 hours

  • HM206 Accommodation Management
    6.0 points

    39.0 hours

  • HM207 Food And Beverage Management
    6.0 points

    39.0 hours

  • CIHM208 Perspectives On Asia And Pacific Culture And Business
    6.0 points

    39.0 hours


  • Third Year


  • HM301 Yield And Revenue Management
    6.0 points

    39.0 hours

    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%

  • HM302 Special Event Management And Marketing
    6.0 points

    39.0 hours

    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%

  • HM303 Project Management
    6.0 points

    39.0 hours

    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%

  • HM304 Quality Systems For The Service Industry
    6.0 points

    39.0 hours

    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%

  • CHM305 Entrepreneurship And Innovation
    6.0 points

    39.0 hours

  • CHM306 Leadership
    6.0 points

    39.0 hours

  • CHM307 Workplace Internship Project
    12.0 points

    78.0 hours


Contact
people at desk icon
No question is too big or small.
Give us a call on 1300 269 445

Admissions Data & Indicative Enrolments


Applicant background

Semester one / Full year intake - 2019

Number of students

% of all students

(A) Higher education study (includes a bridging or enabling course)

0

0%

(B) Vocational education and training (VET) study

0

0%

(C) Work and life experience (admitted on the basis of previous achievement not in the other three categories)

0

0%

(D) Recent secondary education:

Admitted solely on the basis of ATAR (regardless of whether this includes the consideration of adjustment factors such as equity or subject bonus points)

NA

NA

Admitted where both ATAR and additional criteria were considered (e.g. portfolio, audition, extra test, early offer conditional on minimum ATAR)

NA NA

Admitted on the basis of other criteria only and ATAR was not a factor (e.g. special consideration, audition alone, schools recommendation scheme with no minimum ATAR requirement)

<5 NP

International students

60

98%

All students

61

100%

Notes:

  • <5 - less than 5 students
  • NA - students not accepted in this category
  • NP - not published: the number is hidden to prevent calculation of numbers in cells with less than 5 students

We expect to enrol between 20 and 25 students.

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