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

City

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.

First Year

Code

Title

Points

CHM101 ACCOUNTING FOR DECISION MAKING 6.0

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%

CHM102 BUSINESS COMMUNICATION 6.0

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%

CHM103 BUSINESS STATISTICS 6.0

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%

CHM104 FUNDAMENTALS OF MARKETING 6.0

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%

CHM105 MACROECONOMICS 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%

CHM106 INTRODUCTION TO 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%

CHM107 ORGANISATIONAL BEHAVIOUR 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%

CHM108 INTRODUCTION TO BUSINESS LAW 6.0

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%

Second Year

Code

Title

Points

HM201 FINANCIAL MANAGEMENT FOR THE HOSPITALITY INDUSTRY 6.0

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%

HM202 HOSPITALITY INDUSTRY STUDIES 6.0

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%

HM203 SUSTAINABILITY FOR THE HOSPITALITY INDUSTRY 6.0

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%

HM204 CONTEMPORARY HR MANAGEMENT FOR THE HOSPITALITY INDUSTRY 6.0

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%

HM205 RESEARCH METHODS 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%

HM206 ACCOMMODATION MANAGEMENT 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%

HM207 FOOD AND BEVERAGE MANAGEMENT 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%

CIHM208 PERSPECTIVES ON ASIA AND PACIFIC CULTURE AND BUSINESS 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%

Third Year

Code

Title

Points

HM301 YIELD AND REVENUE MANAGEMENT 6.0

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

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

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

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

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%

CHM306 LEADERSHIP 6.0

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%

CHM307 WORKPLACE INTERNSHIP PROJECT 12.0

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: June 21, 2019 10:08am