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:
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.
14 Nov 2019 at 01:00PM AEST
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
Function manager, account manager, sales and marketing, human resource manager, small business operator, event manager
Graduates will have:
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.
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.
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.
|Tuition Fee Type||Estimated Annual Fee|
|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|
Completion of 23 subjects (144 points)
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.
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%
|Semester one / Full year intake - 2019|
Number of students
% of all students
(A) Higher education study (includes a bridging or enabling course)
(B) Vocational education and training (VET) study
(C) Work and life experience (admitted on the basis of previous achievement not in the other three categories)
(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)
Admitted where both ATAR and additional criteria were considered (e.g. portfolio, audition, extra test, early offer conditional on minimum ATAR)
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)
We expect to enrol between 20 and 25 students.
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