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.

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;
• Opera PMS - Property Management System;
• 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.