Bachelor of Business (International Event Management)

If rising to a challenge is your style, an event management degree is for you.

This Bachelor of Business (International Event Management) course from BMIHMS is a Bachelor of Business qualification that is the ideal choice for organised, creative, positive individuals that enjoy working with people. If rising to a challenge is your style, an event management degree is for you.

During the first 2 years of this course, students live on-site at our Practical Learning Centre, Leura campus. As part of the event management program they undertake 2 industry placements that provide hands-on, practical experience of events management. Students’ final 6-months focus on business management. Classes are held at our non-residential, Executive Business Centre, Sydney-Town Hall campus.

This degree enables each student to run, budget and operate real life events. Students study the realities of what it takes to be an event manager, learning everything from meeting deadlines to focusing on the finer details.


Key Study Outcomes:

About the School

The Blue Mountains International Hotel Management School (BMIHMS) courses are delivered by Torrens University Australia Ltd, ABN 99 154 937 005, RTO 41343, CRICOS 03389E.

Read more about The Blue Mountains International Hotel Management School (BMIHMS)

The Blue Mountains International Hotel Management School (BMIHMS)

Course Delivery

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Workload and Assessment

No. of timetabled hours per week:

Over the first 2 years of this hotel management degree, students live on-site at our Practical Learning Centre, Leura campus. In addition they undertake 2 industry placements that provide hands-on, practical experience. Students’ final 6-months focus on business management. Classes are held at our non-residential, Executive Business Centre, Sydney - Town Hall.

Study workload requirements vary between course subjects. Please contact a Course and Career Advisor for more detailed information.

International students on a student visa are required to study full time, i.e. the student must complete a minimum of 1.0 EFTSL of study per year.

Typical assessment includes:

Subjects have a range of assessment options to suit the students requirements and circumstance.

Subject Information

Events contribute to the Australian and international economies through job creation and by bringing money into a community. EVE 102 will enable students to analytically comprehend the significant impact of global events. The case studies explore how events create impact on a social and economic level, and the wider affects this has on the global marketplace.

Event managers must be fast decision-makers with a high degree of organisation and flexibility. This subject will develop the necessary skills and knowledge for realistic workplace situations. Focus is on the various food service outlets and operations within tourist and event venues. Emphasis will be placed on banquets and conferencing.

The key focus of this subject is to broaden students understanding of the operational aspects of food and beverage, whilst giving them the opportunity to learn, develop and apply theories, concepts and skills in a practical environment.


An understanding of different cultures is of fundamental importance in business today. Cross-cultural Studies looks at how cultural factors influence human behaviour, including people’s attitudes, behaviours, customs and values. Wide ranges of topics are discussed in an effort to better prepare students for the challenges of communicating effectively with people from varied backgrounds.


Determining the needs and wants of our potential customers is a key priority for managers. Students will be introduced to the distinction between selling and marketing. Skills will be developed to apply within an operating environment to recognise the basic principles and practices of marketing in relation to consumer and market trends.


This unit will allow students to gain the skills required to critically analyse text and employ a range in expression and style for academic discourse specific to Business contexts. Upon completion students will be able to identify and apply best practice information literacy techniques and develop an understanding of the academic requirements appropriate for tertiary study.


A manager’s role is to decide what goals and objectives his or her department should strive to achieve. Through the use of case studies, students are given the opportunity to examine key issues and to discuss current hospitality management practices.


Accounting Fundamentals lays the foundation for students’ understanding of the accounting system. The subject has a practical approach, providing students with the opportunity to analyse original documents through to profit and loss determination and the preparation of the statements of financial performance and financial position.


A professional event organiser is significant to the success of all types of events, from small boardroom functions to the gala event or festival. Subjects range from time management, event design, systems and processes, procurement, event planning, monitoring and implementation strategies. Providing students with the essential knowledge and tools to thrive in the ever growing event industry.

The operational and management issues associated with the planning and staging of festivals and events is explored in this unit. Key areas included: risk management, event logistics and the role of technology. This follows on from the EVE 102 foundation subject to build on the student’s skills and knowledge.

The growing awareness of environmental issues is creating operational costs. HOS 201 will discuss sound environmental practices and long-term operational sustainability. Student’s knowledge of contemporary facilities and operational practices will be developed while investigating the broad range of critical design decisions available.


Embarking on research in any discipline is a serious undertaking. This subject will develop research methodology skills essential for completing research projects and for making quality business decisions. Students will learn the necessary skills and practical tools to undertake and complete the research process of collection, analysis, interpretation and presentation of research.


The concept of human capital recognises that not all labour is equal and that the quality of employees can be improved by investing in them. Human Resource Management (HRM) concepts, practices and processes are examined in this subject. Students will explore ways in which the management style of an organisation influences the development of HRM philosophies and processes specifically with reference to tourism and hospitality enterprises.


Business Law introduces students to the basic principles of the relevant State and Commonwealth laws relating to tourism and hospitality. Emphasis is placed on areas such as liability, resolution and legal problem solving.


BUS 202 introduces the core concepts and economic principles necessary to develop effective decision makers. Students will develop an understanding of how decision makers make choices, utilising available resources at a specific given time. This subject covers concepts such as ‘price elasticity demand’, cost benefit principle, fiscal and monetary policy, macro and microeconomics and international trade.


Financial analysis is an integral part of strategic management planning. This subject builds upon BUS 101, further developing students’ skills and expertise when interpreting financial information. The subject provides students with the skills and knowledge relevant to planning, controlling and evaluating accounting information, which will enable them to make sound, managerial decisions.


Critical to the success of an event is the evaluation process once the event is over. Students will learn how to conduct an investigation into the aftermath of an event. Learning will enable the event manager to understand and report upon the social, environmental and economic impacts their events have on the community and beyond.

Everything you need to know about how to manage event revenue and yield. Students will investigate the various organisational benefits that an event can bring. Identifying various aspects of sponsorship and fundraising, why companies sponsor events, how they use it as a major revenue source.

In today’s society responsible environmental practices need to be considered when managing venues and events. Current trends are explored for sustainable tourism, where students will be encouraged to develop their management style that includes how an event facility is managed, planned and maintained sustainably.

Ethical, social and moral issues relating to the development and operations of tourism and hospitality enterprises are integral to business today. Ethics Business Management engages with, and encourages debate about, a set of moral standards that are relied upon to make decisions in our modern society.


Strategic planning is an organisation’s process of defining its strategy or direction and making decisions on allocating its resources accordingly. Students’ will examine the total enterprise, the industry and the competitive environment in which it operates. Case studies will be used to develop students’ critical thinking and strategic decision-making management skills.


Change needs to be understood and managed in a way that people can cope effectively with it. Organisational Development and Change examines the complexities of the change process together with providing the understanding of the skills needed to implement change management-related projects within an organisation.


An invaluable part of business is to create new ideas and a vision for ongoing revenue. Business Management and Entrepreneurship takes the student through a step-by-step process of communicating effectively and managing a new business venture through a solid business plan.


The service sector is one of the fastest growing worldwide. Services Marketing provides students with practical and theoretical approaches of marketing and the management of service business. It will explore the major differences between the marketing of service as distinct from the marketing of tangible products.


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