Specialist Facilities
Teaching Staff
Learning Environment
Course Overview
Duration
Entry Requirements
Application Procedures
Recognition of Prior Learning
Tuition Fees
Course Outline
Assessment Method

Course Code: HETHTHM
CRICOS Code: 061399M

The Bachelor of Hospitality Management integrates study in hospitality management and business management. Subjects reflect the diversity, complexity, knowledge and skills required for graduates in a range of hospitality management contexts.

NMIT is one of the largest and most successful government-funded providers of tertiary education in Melbourne. It provides a comprehensive range of accredited courses from certificates to bachelor degrees in both Australia and internationally.

Course Location and Contact Information

Specialist Facilities

NMIT provides specialist facilities and equipment to support the delivery of the Bachelor of Hospitality Management:

• A computer laboratory with access to the internet and the following software applications: Microsoft Suite (Word, PowerPoint, Publisher, Excel, Access, Project);
• Meeting Industry and Events Summit software package;
• Galileo (Southern Cross): First Class;
• QuickBooks and MYOB accounting software;
• Fidelio;
• Cornell Restaurant Administration Simulation exercise;
• CheckEAM purchasing and inventory management systems;
• Interactive classrooms including multimedia training facilities (internet, DVD, video, data projector and surround sound)
• An operational restaurant and bistro
• Fully-equipped kitchens
• A training bar
• A housekeeping training room;
• A wine-tasting laboratory; and
• An extensive library network with appropriate texts and electronic subscriptions.

Teaching Staff

The Bachelor of Hospitality Management is taught by qualified academic staff supported by highly-experienced industry practitioners.

The Learning Environment

• Small classes and individual attention in a supportive environment;
• Experienced academics with a research background in hospitality management;
• Supervised, hands-on experience in commercial training facilities supported by industry practitioners;
• Guest lecturers to advise on current industry practice;
• Work-placement program
• Field trips to experience the diversity of the industry;
• Industry-based research projects and assignments;
• Specialist facilities and equiptment to support student learning;
• Strong links with the hospitality industry and professional associations; and
• Established links with international universities.

Course Overview

In the first year the subjects introduce students to the hospitality industry. Food and Beverage 1 and Accomodation Management 1 provide the occupational aspects of the hospitality industry. These subjects provide skills and knowledge that could be applied to Industry Practium 1 as well as general employment. The theoretical elements of these subjects will be extended into the second year.

The subjects Introduction to the Hospitality Industry, Hospitality Management Systems and Hospitality Management Information Systems introduce students to the hospitality industry, while the subjects Business Law, Accounting for Decision Makers and Management Principles introduce business management principles in the hospitality industry. The learning outcomes for first-year students are improved communication, interpersonal, problem solving and academic-learning skills.

The hospitality knowledge base from the first year is extended in the second year with Accomodation Management 2, Food and Beverage Management 2 and Event Management 1 and 2. Theoretical concepts are reviewed and analysed in a professional industry context. Business management subjects will provide the critical thinking, problem-solving and decision-making skills required of today's managers. Students will undertake work placement in Industry Practicum 1 to develop practical skills in an industry setting and apply knowledge, skills and concepts gained from the first year. Academic and industry research skills are developed and applied in the second year. These skills will provide a foundation for third-year subjects.

In the third year the course will consolidate and apply knowledge acquired in the first and second year with subjects focussing on research and analysis, critical thinking, evaluation and application. Knowledge of contemporary and emerging industry practices will be analysed and evaluated through research in subjects such as SME Business Planning and Entrepreneurship, Finance, International Culinary Culture, Strategic Business Management, Sales and Marketing Management and Services Management. Students apply business-management theory to hospitality-based industry projects within the subjects Facilities Management and Design and Project Management. Students wil develop and exhibit high-level interpersonal communication and teamwork skills and they will develop thier business network through industry projects and the Industry Practicum 2.

Duration

Full time: 3 years

Entry Requirements

• Successful completion of Year 12 VCE (or equivalent) with English, or
• Successful completion of a TAFE Diploma course in hospitality management (or equivalent), or
• Relevant industry experience that demonstrates capacity to undertake work at degree level.

An additional requirement for international students is

• International English Language Testing System (IELTS) Level 6.

Application Procedures

Domestic Students
Apply through VTAC.

International Students
Apply through NMIT's International Office:
e: international@nmit.vic.edu.au
t: +61 3 9269 1666

Recognition of Prior Learning

Applicants may seek recognition for prior learning where work of an advanced and related nature has been undertaken.

Tuition Fees

AUD$12,000 pa

No amenities fees are charged for any higher education courses.

FEE-HELP

Year 1 Semester 1

HM101 Introduction to the Hospitality Industry
The purpose of this subject is to provide students with an overview of the hospitality industry including diverse hospitality sectors, business structures and management functions. The subject introduces the ethical, social and cultural aspects of the hospitality industry and provides an overview of relevant government and private sector, local and national hospitality related agencies.

Students will visit a range of hospitality businesses and through their observations and interviews with industry personnal, develop insight into emerging trends, contemporary hospitality industry issues and future challenges.

This subject and Hospitality Management Systems provide an introductory understanding of the complexity of managing multi-faceted hospitality businesses.

HM102 Hospitality Management Systems
The purpose of this subject is to provide an overview of the systems approach to operational and management strategies within the hospitality industry and provide both operational knowledge and a management perspective by identifying, analysing and discussing the application of systems concepts and theory in a hospitality context.

Students will analyse and discuss the application of a flow-chart model to a hospitality business or context and review management information systems that relate to the flow-chart model.

HM103 Business Law
The purpose of this subject is to provide students with an overview of the legal system: the courts, parliament and government; specific aspects of the law and the specialised language of law. The subject explains the legal and contractual environments of business and examines the bodies that regulate the hospitality industry.

Students will analyse legal aspects of hospilality case studies and apply concepts of business law to a range of hospitality- business senarios.

HM104 Management Principles
The purpose of this subject is to introduce the concepts, principles and theories of contemporary management practice. The subject examines generic management theories that are also applicable to a variety of organisational structures within the hospitality industry e.g. hotels, restaurants, cafes, clubs, accommodation businesses, sporting and recreational organisations and event-management businesses. The role of the manager in areas such as leadership, motivation, networking, entrepreneurship and managing in a diverse environment is also examined.

Students will describe and apply contemporary management theories to the hospitality industry through role plays and develop knowledge and skills in research, critical analysis through academic writing.

Year 1 Semester 2

HM105 Accommodation Management 1
The purpose of this subject is to introduce accommodation industries, provide an overview to accommodation management and focus on the planning, implementation, management, review and other operational requirements to the housekeeping function within a range of accommodation businesses. This subject provides students with the skills and knowledge to manage the housekeeping function of an accommodation business.

Students will observe and participate in accommodation operations and apply operational knowledge of accommodation management practices.

HM106 Hospitality Management Information Systems
The purpose of this subject is to provide a broad understanding of key e-business and information and communication technologies in the hospitality industry. The subject focuses on the development of critical analysis of these technologies as effective strategic-management tools.

Students will demonstrate and explain nominated industry-specific software packages to evaluate, manage, store and disseminate relevant data, information and knowledge.

HM107 Accounting for Decision Makers
The purpose of this subject is to introduce the concepts of accounting and management decision making. The subject will provide an overview of the accounting regulatory bodies, standards and frameworks and present principles of analysis, costing and financial planning. This subject provides the knowledge and skills to apply basic accounting theory and decision making in hospitality businesses.

Students will produce a single budget for a hypothetical hospitality business. Students will analyse and interpret the necessary journals, ledgers and reports, income statements, balance sheets, statements of cash flow and statements of changes in equity.

HM108 Food and Beverage Management 1
The purpose of this subject is to introduce the knowledge and skills required to manage food and beverage operations within a commercial environment. The subject provides a theoretical and practical framework for the management and administration of food and beverage operations.

Students will observe, participate, compare and contrast restaurant operations and service and demonstrate management knowledge in a food and beverage context.

Year 2 Semester 1

HM200 Industry Practicum 1
Industry Practicum 1 provides a practical context to apply the skills gained during the lectures and tutorials in the first year of the degree course and offers students the opportunity to develop and apply operational skills. To ensure the quality of the industry experience, the enterprise must be approved by NMIT, be of a suitable size and be managed in a modern and progressive manner.

Students will practise a variety of skills and expand their understanding of hospitality operations.

Industry Practicum 1 is scheduled to take place between the first and second year of the course or as soon as practicable in the second year of the course.

HM201 Event Management 1
The purpose of this subject is to provide an overview of the events industry and events management processes with a detailed study of the planning and implementation stages. Changes, trends and influences in the event management industry will be examined.

Local, major and hallmark events will be used to provide a broad perspective of event operational issues and challenges.

Students will gain an understanding of the complex range of management skills and knowledge required to manage a diverse range of events such as conferences, race meetings, food and wine festivals, cultural festivals and parades.

HM202 Food and Beverage Management 2
The purpose of this subject is to extend the knowledge, skills and understanding of the concepts, principles and theories of management in contemporary, commercial food and beverage operations.

Students will observe, analyse and apply information and management systems in a range of food and beverage operations.

Students will apply their understanding of information and management systems to the design of a management strategy for a small to medium size food and beverage operation.

HM203 Research and Analysis in the Hospitality Industry
The purpose of this subject is to provide an introduction to research methodologies as applied to the hospitality industry, examining generic research and analysis skills used in qualitative and quantitative research processes including the identification, collection, analysis and reporting of secondary and primary data.

Students will work in groups to use statistical measures and tests, market trend analysis and qualitative analysis methodologies to report on aspects and trends in the hospitality industry.

HM204 Marketing Principles
The purpose of this subject is to provide an understanding of the concepts, philosophy and practice of marketing. The use of both local and international marketing examples will provide students with a broad perspective of contemporary marketing thought and practice currently being used by a range of hospitality businesses such as hotels, recreation and event managers. This subject complements knowledge gained in Hospitality Management Information Systems and Event Management 1.

Students will develop knowledge of marketing by identifying, analysing and discussing the application of marketing concepts and theory in a range of business contexts especially within the hospitality industry.

Year 2 Semester 2

HM205 Event Management 2
The purpose of this subject is to understand the operational end management elements of events management and to extend knowledge of event operations through the application of event management concepts and theory in context.

Students will stage and manage an event for a nominated industry partner and apply research methodologies to its planning, marketing, management and evaluation. Local, major and hallmark events will be used to provide a broad perspective of event operational issues and challenges.

HM206 Economics
The purpose of this subject is to provide students with an introduction to economic theory: macro-economic and microeconomic theory and their application to the hospitality industry at the local, national and international level. The subject provides the knowledge to competently read and analyse academic economic commentaries of relevance to the hospitality industry.

Students will explain how markets work efficiently and analyse a current issue of national or international interest affecting the hospitality industry.

HM207 Human Resource Management
The purpose of this subject is to provide a theoretical foundation for understanding human resource management and its application to businesses in the hospitality industry. The subject focuses on the acquisition of knowledge of human resource planning, job analysis and design, recruitment and selection.

Students will critically analyse human resource management practices of organisations within the hospitality industry.

HM208 Accommodation Management 2
The purpose of this subject is to focus on the planning, implementation, management, review and other operational requirements of the front office operations within a range of accommodation businesses.

Students will analyse and develop skills and knowledge of front office operations and use industry standard front office management information systems and the processes typically used accommodation businesses.

Year 3 Semester 1

HM300 Industry Practicum 2
Industry Practicum 2 provides a second practical experience for students to apply the theory gained during the first two years of the course and the opportunity to compare and evaluate the knowledge gained in their studies with what is actually taking place in practice.

The subject provides the opportunity to develop workplace skills and experience that improve employment opportunities. To ensure the quality of the industry experience, the enterprise must be approved by NMIT, be of a suitable size and be managed in a modern and progressive manner.

Students will apply theoretical knowledge to practical situations and reflect on their understanding of the organisation, the duties and tasks undertaken, ethical issues, the relationships between theory and practice and the role of the management professional in today’s business environment.

Industry Practicum 2 is scheduled to take place ideally between the second and third years or as soon as practicable in the third year of the course.

HM301 Facilities Management and Design
The purpose of this subject is to provide conceptual and practical understandings of design, location planning, setting up and the maintenance and management of a quality, legally compliant commercial work environment. The subject examines the interrelationships between the management of facilities and operations management that is concerned with the selection of inputs and transformation processes to produce outputs of added value.

Students will develop of a facilities plan for a nominated hospitality business that complements its business strategy and maintains it market competitiveness.

HM302 Sales and Marketing Management
The purpose of this subject is to extend and apply management knowledge to the sphere of sales and marketing including managing a sales force and understanding the sales function and its importance to sales managers and senior management. The subject provides the knowledge and skills to critically analyse the sales and marketing management function of an organisation and focuses on the current environment of the sales and marketing management processes in the hospitality industry.

Students will work in groups to analyse the sales and marketing management strategy for a nominated hospitality business and develop a new strategy addressing contemporary and contextual sales and marketing management issues. The sales and marketing strategy can be linked to the business plan developed in HM303 SME Business Planning and Entrepreneurship.

SME Business Planning and Entrepreneurship
The purpose of this subject is to provide a thorough understanding of the theoretical fundamentals and practices of small and medium enterprise (SME) business management and planning and insight into the entrepreneurial skills, knowledge and innovation processes required of SME’s in today’s competitive business environment.

Students will apply the knowledge and skills to the writing of a business plan for the use of innovative and entrepreneurial approaches to business practices and management specifically for a SME. Students will critically analyse contemporary theories in management of a SME.

The business plan can be linked to the sales and marketing strategy developed in HM302 Sales and Marketing Management.

HM304 Finance
The purpose of this subject is to extend knowledge and understanding of the role of the finance process in today’s business environment, paying particular attention to the hospitality industry.

Students will investigate, analyse, assess and research the variety of sources of finance, emerging financial options and the challenges and future directions for hospitality businesses.

Year 3 Semester 2

HM305 Strategic Business Planning
This subject provides conceptual understandings of long-term strategic business planning. The subject explores a range of business planning and analytical methodologies to take account of industry change and differing business environments to identify most appropriate business strategies.

Students will apply their knowledge of contemporary theory, trends and developments to the development and presentation of a strategic management plan for a hospitality business or industry organisation.

HM306 Project Management
The purpose of this subject is to apply project management skills and knowledge to planning, scheduling and controlling a complex project. The subject will present a range of project management theories and showcase project management practices.

Students will manage a project chosen from a hospitality industry and use current project management software as a tool to document and manage the process.

HM307 Services Management
The purpose of this subject is to provide a detailed understanding of the theory and practice of services management. The subject integrates existing knowledge and understandings of the hospitality industry and hospitality businesses with a services management perspective. This subject includes a critical analysis of service sector industries and recognises the importance of the customer as a key stakeholder. The impact of technology, changing customer requirements and expectations and globalisation are examined.

Students will apply understanding of the elements of services management theory to produce a services management strategy for a nominated hospitality business.

HM308 International Culinary Culture
The purpose of this subject is to analyse the cultural influences on food styles and service requirements to gain a critical insight into the evolution, development and management of international cuisines and service expectations. The subject makes a comparative analysis of cuisines and investigates major influences on cuisine development, nationally and internationally, including trends such as the merging of food and wine into a hospitality experience.

Students will gain experience and knowledge, via research or a study tour option, of the food, wine and hospitality of a nominated region(s), focussing on the analysis of the culinary culture and traditions of that region including the complementarity of food, wine and culture.

Assessment Method

The method of assessment may include a combination of examinations, assignments, tests, group and individual reports and projects, essays, practical tasks, literature reviews, journals, presentations, interviews, case studies and class participation.

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