Bachelor of Business (Hospitality Management)
Quick Facts
Study Method
ICHM’s standard mode of delivery is face to face with incorporated technology enhanced learning (TEL). Full TEL delivery is available to students impacted by COVID restrictions.
Course Codes
CRICOS: 075806G
TEQSA: CRS1200832
Subject Summary
27 Subjects
18 Core on campus subjects
6 Electives on campus subjects
3 Work integrated learning off campus placements
Qualification Info
Awards
Bachelor of Business with (Hospitality Management)
AQF Level
7
Intake Dates
The ICHM Bachelor of Business (Hospitality Management) prepares you for an international career in a wide variety of hospitality businesses. You will progress from an operational base through to a management perspective.
Your knowledge is expanded each year with new industry relevant concepts and business applications. ICHM’s academic year consists of six months full time study, followed by a six month Work Integrated Learning (WIL) placement throughout Australia, or possibly overseas.
ICHM graduates gain a comprehensive understanding of the international hospitality environment, and as a result, have outstanding career prospects with many obtaining highly sought after positions around the world.
ICHM’s Work Integrated Learning (WIL) process has been designed to ensure students leave their degree industry ready and can hit the ground running.
The professional internship provides a placement opportunity which enables students to consolidate the skills and knowledge they have acquired in practical, professional settings to achieve the subject learning outcomes and complete assessments which integrate theory and practice and facilitate self-reflection and critical analysis. In addition to participating in the workforce with a host company as part of a structured internship or creating their own entrepreneurship venture, the students will also complete a placement project on an issue of strategic value to their host company or own venture, as described in the next section.
Students will critically reflect upon their own development plan and progress through the preparation of a reflective assessment that considers the impact of identified workplace experiences on their personal development and future career progression opportunities. This subject also allows students the opportunity to explore their professional interests; test their industry expectations or possible start-up creations and ideas; apply, practice and develop real world employability skills; and form professional networks for future career success.
ICHM prides itself on the quality and number of WIL placements available to its students. These placements form an integral and extremely valuable part of all the ICHM degree programs.
ICHM works with a number of valued industry partners across hospitality and broader business industries, both within Australia and around the world, to facilitate placements which will enhance the career prospects of each individual student.
What to Expect
Note: Electives are subject to change
Study Period 1
This subject will enable the student to develop an appropriate understanding of the range and scale of the management of operations in hospitality and tourism. The students will be provided with an overview of the industries including their functions, services, and locations that make up the key characteristics of the international contemporary hospitality and tourism industry.
BBHM105
This subject will enable the student to demonstrate an understanding of the knowledge and skills required in the delivery of food and beverage service standards. The students will examine the operational characteristics of food and beverage service then analyse both the food and beverage product and service in relation to the setting and maintenance of appropriate product and service standards.
This subject will enable the student to demonstrate the range of professional skills and knowledge required to provide and coordinate complex services to customers in a professional and operational industry setting. This integrates a range of well-developed operational, professional and organisational skills required by staff to provide a range of products and services to multiple, diverse guests in a variety of settings.
This subject will enable the student to demonstrate professional knowledge and skills in Rooms Division, particularly in the Housekeeping and Concierge departments. Student will examine some of the common Housekeeping and Concierge operational characteristics as well as the products and services required to ensure standard delivery and guests’ safety and security.
This subject will enable the student to demonstrate a basic understanding of theoretical culinary knowledge and practical cooking skills, follow workplace hygiene procedures, and explain the fundamentals of cuisine and kitchen operations as used in international hotels. The subject will also provide the opportunity for the student to develop an appreciation of the food to be experienced in international hotels.
This subject will enable the student to understand the nature and implications of the role of information technology in hospitality business activities. The learner will be introduced to a range of software tools and techniques that can be applied to the better management of the hospitality business activity.
This subject will enable students to gain an understanding of contemporary communication skills necessary for the hospitality business environment. Students will develop personal, social and professional skills, knowledge and techniques which can be utilised and applied within a range of hospitality and tourism business contexts.
This subject will enable students to develop the skills and knowledge required to develop a sound academic preparedness for undertaking tertiary education. Students are introduced to a range of concepts and strategies that will provide them with the capacity to succeed in higher education.
Study Period 2
Subject to course progression
This subject will enable the student to apply and integrate theory with the practice of work so they may develop their knowledge, skills and professional networks through lived experience in a professional workplace setting. This workplace setting may include an international hotel, hotel, tourism or other hospitality related environment approved by ICHM.
Study Period 3
This subject will enable the student to develop an analytical approach to the formulation and implementation of sales and marketing for a hospitality business. It will enable students to develop knowledge and understanding of the theories and concepts of sales and marketing and their practical application to functional areas in industry.
Front office and its departments are pivotal and highly visible in setting the scene for the very first guest service experience and continue to be central in the delivery of the overall hotel experience for a guest. This subject will enable the student to demonstrate the knowledge and competencies required in the delivery, operation and supervision of Front Office service standards in relation to delivering to guest expectations including reservations, front office/reception and executive club/lounge. Students will examine the operational characteristics of these service points. In doing so, they will analyse both the product and service in relation to the setting and maintenance of appropriate product and service standards and develop an appreciation of their associated costs.
This subject will enable the student to develop an understanding of the knowledge and skills required by human resource managers in the hospitality industry. The learner will be introduced to the key principles involved in the recruitment and selection of human resources and how those resources should be developed for the benefit of the individual and the effectiveness and efficiency of the organisation.
This subject will enable the student to develop an understanding of the role and importance in the successful management of facilities within the context of the hospitality business. The learner will be introduced to the range of operational characteristics required in the management of facilities including understanding the complexities and interrelationships within facilities management, safety and security and other areas of the hospitality business. The learner will develop an understanding for the management of safety and security.
This subject will enable the student to develop an understanding of the management of business performance from both a financial and an operational position. The learner will develop a range of skills including the use of computer accounting systems to critically analyse and forecast business performance and will be able to recognise the key performance indicators that impact on the effective and efficient management of the hospitality business.
BBHM105
This subject will enable the student to develop a professional and technical foundation in the skills required to be an effective supervisor and manager of a culinary food service operation. This will include the development of their own professional skills and knowledge of international cuisines, and the ability to critically asses the quality, efficiency and effectiveness of culinary standards, production and operations.
This subject will enable the student to develop a sound wine knowledge to make recommendations for the inclusion of appropriate wine on wine lists and to make recommendations to customers based on their stated preference and menu selection. It will also enable the student to discuss international wines with industry colleagues.
This subject will enable the student to demonstrate the range of professional skills, product knowledge and selling techniques that contribute to the creation of the guest experience and examine these within the cocktail and or lounge bar setting of international hotels. It also presents the opportunity for the student to identify and analyses those factors that contribute to creating the guest experience.
BBHM106 (Co-requisite)
This subject will enable the student to develop an understanding of the development, management and importance of e-marketing and distribution by hospitality businesses. The learner will be introduced to the principles and practice of using the internet as a key marketing and distribution channel including the use of social media.
BBHM108
This subject will enable the student to develop an understanding of the importance and complexity of planning and control of hospitality operations. The learner will be introduced to a range of tools and techniques to support operational planning and better informing management decision processes.
This subject will enable the student to develop an understanding and a historical perspective of the principles of gastronomy, together with an appreciation of how such principles can be applied to contemporary hospitality by recognising that food culture and life styles have a significant effect on consumers eating patterns. The exploration of food and wines from various regional and international cuisines’, together with sensory evaluation of wines and foods will provide the basis for continued study.
Study Period 4
Subject to course progression
This subject will enable the student to apply and integrate theory with the practice of work so they may develop their knowledge, skills and professional networks through lived experience in a professional workplace setting. This workplace setting may include an international hotel, hotel, tourism or other hospitality related environment approved by ICHM.
Study Period 5
BBHM209
This subject will enable the student to be able to critically evaluate hospitality business performance, recognize, apply and report on appropriate management decisions on the impact on the future profitability of the business. The subject will include developing a range of technical skills and techniques in calculating and applying financial measures of performance relevant to the hospitality industry and for reporting to senior management, boards and owners.
BBHM205
This subject will enable the student to critically examine and evaluate the Human Resource Management strategies available to hospitality related organisations in ensuring that business needs are met through effective people resource management.
BBHM102, BBHM205
This subject will enable the student to develop an understanding of the management and control of the complexity of food and beverage operations in a variety of organisational settings.
BBHM104, BBHM203, BBHM205
This subject will enable the student to develop an understanding of the role and characteristics of the management of rooms division within hotel and hospitality operations.
This subject will enable the student to develop an understanding of the concept of ‘sustainability’ in international hospitality environments and the implications for both hospitality businesses and the hospitality consumer.
This subject will enable the student to develop an understanding of the nature of the increasingly turbulent and changing economic environment. This will include understanding the nature of competitive markets and the micro and macroeconomic interrelationships within the global economy and the impact and implications for the hospitality industry.
This subject will enable the student to understand hospitality business analytics modelling through exploring statistical techniques which are necessary for the modern hospitality business environment. The subject covers areas such as data exploration and visualization in hospitality business, information technology, various analytical methods used in decision making. Upon completion of the subject, students will achieve the required insight into how business analytics can be used as a business decision supporting tool to achieve competitive advantages in hospitality businesses.
This subject will enable the student to develop an understanding of the social, cultural, ethical, and technological influences and models of consumer behaviour that are forming the service and product expectations of increasingly demanding international hotel guests. Attention will be given to the implications of global communications in changing consumer behaviour and expectations.
This subject will enable the student to understand the nature, relevance and importance of ‘brand management’ in the international hotel context. The role of branding and the nature of brand identity will be analysed in understanding the role of the international hotel brand.
This subject will enable the student to develop an understanding of the events management industry, its role within the hospitality sector and its source of revenue for international hotels.
This subject will enable the student to develop an understanding of the key principles and importance of art, design and theatre in the development and management of hotels and hospitality, including the aesthetic importance in the cultural context and an appreciation of design and the theatrical aspects of hotel and hospitality operations.
Study Period 6
Subject to course progression
This subject will enable the student to apply and integrate theory with the practice of work so they may develop their knowledge, skills and professional networks through lived experience in a professional workplace setting. This workplace setting may include an international hotel, hotel, tourism or other hospitality related environment approved by ICHM.
