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 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.

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, or approved equivalent.

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

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


Applicants with Higher Education Study

Applicants who have completed part 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 it 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 who 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 are welcome to apply.

‘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 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.

*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 undertake 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

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

Completion of 23 subjects (144 points)

We expect to enrol between 20 and 25 students.





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: April 18, 2019 04:42pm