Undergraduate Degree

Academic Subjects And Descriptors

The ICHM course of “One Program, Two Degrees” has been specially designed to give its graduates the competitive edge in the international hospitality environment.

Students can conclude their studies upon completion of their Bachelor of Business (Hospitality Management) degree; or choose to undertake the more advanced Bachelor of International Hotel Management (Swiss Hotel Association) which provides additional internationally relevant and emerging business management knowledge and skills.

Below is a breakdown of the Program subjects and descriptions; some subjects in later years may require successful completion of subjects in previous academic semesters (pre-requisite subjects).

Please click on the + symbol to expand each year level.
(Note: Students are encouraged to apply for credit transfer/advanced standing for study taken at other institutions; as well as time they may have spent working in the hospitality industry. Approved credit may reduce a students overall cost and study workload).

  • BBHM101 - The Contemporary Hospitality and Tourism Industry
  • BBHM104 - Rooms Division Service Standards
  • BBHM105 - Culinary Techniques and Standards
  • BBHM103 - Delivering Guest Services (Practicum)
  • BBHM102 - Food and Beverage Service Standards
  • BBHM108 - Hospitality Business Software Applications
  • BBHM109 - Employability Skills for Future Hoteliers
  • BBHM112 - Essential Academic Skills for Success

BBHM111 - Industry Placement 1  (Subject to course progression) 

View subject list & descriptors.

Core Subjects:

  • BBHM106 - Marketing & Sales for Hospitality Businesses
  • BBHM205 - Human Resource Management
  • BBHM203 - Supervising International Hotel Front Office Operations 
  • BBHM206 - Property, Safety and Security Management
  • BBHM209 - Measuring Business Finance Performance (Pre-requisite BBHM107)

Elective Subjects**

  • BBHM208 - Hospitality Operational Planning and Control (Pre-requisite BBHM108)
  • BBHM204 - Creating the Guest Experience
  • BBHM202 - Professional Wine Studies
  • BBHM201 - Supervising Culinary Operations (Pre-requisite BBHM105) 

**Students to nominate three. Not every elective will offered each semester

Industry Placement 2  (Subject to course progression)

View subject list & descriptors.

Core Subjects:

  • BBHM301 - Managing Business Financial Performance  (Pre-requisite BBHM209)
  • BBHM306 - Managing Food and Beverage Operations  (Pre-requisite BBHM102, BBHM205)
  • BBHM302 - Managing Productivity Through People  (Pre-requisite BBHM205)
  • BBHM307 - Managing Rooms Division Operations  Pre-requisite BBHM104, BBHM203, BBHM205)
  • BBHM308 - Sustainable Hospitality Environments

Elective Subjects**

  • BBHM207 - E-marketing & Distribution  (Pre-requisite BBHM106)
  • BBHM303 - Customer Relationship Management 
  • BBHM304 - The Changing Economic Environment
  • BBHM305 - Managing Business Information  (Pre-requisite BBHM208)
  • BBHM201 - Supervising Culinary Operations  (Pre-requisite BBHM105) 
  • BBHM202 - Professional Wine Studies  
  • BBHM204 - Creating the Guest Experience  
  • BBHM208 - Hospitality Operational Planning & Control  (Pre-requisite BBHM108)
  • BIHM406 - 406 - International Wine  (Pre-requisite BBHM202)
  • BIHM410 Gastronomy: The Art, Culture & Science of Food & Beverages (Pre-requisite BBHM201, BBHM202)
  • BIHM412 - Management of Functions & Events

**Students to nominate three. Not every elective will be offered each semester. 

Industry Placement 3  (Subject to course progression)

View subject list & descriptors.

Subject List Including Hours & Credits

The following document presents tables that present an overview of the subjects within each year of study, their weighting and course workload. This includes hours of face to face study required per subject as well as external study expectations.

 B.Bus Subject Listing Credit Hours - effective S12019.pdf