What subjects should I take in higher schooling so as to become a Hotel Management personal?

Question

It should be serious opinions and suggestions related to this topic.

Krishna · Accepted Answer

The following article will give insight to what subject is required for you to study now.

HOTEL MANAGEMENT
Introduction
Hotel management courses seem to attract the attention of youngsters for the glamour of Five Star culture. Luxurious hotels are viewed with a certain amount of awe and charm. The work within the hotels, however, is challenging and exacting, requiring high degree of professionalism. The entry points must be carefully selected and the career paths chalked our with due deliberation.
The hotel industry is the fastest growing sector of the Indian economy. Promotion of tourism has led to a tremendous growth of this industry. There is, however, shortage of trained managers in our country as well as in other in other countries. In the Eighth Plan period, the Planning Commission expects a shortfall of 28,000 trained hotel management persons per year. Hence there exists tremendous potential for employment.
Personal Qualities of a Hotelier
The hotelier's is a unique discipline, just as unique as medicine or engineering. The knowledge, skills and attitudes are very specialised for this industry. That is why you have to do a course in hoteliering. A career in the hotel industry is very challenging, exciting-and somehow tedious. One must possess certain qualities like adaptability grooming, a pleasant personality and an outgoing temperament, Alertness, a practical result-oriented approach and extra curricular interests also help. An ambitious person who is diplomatic and discreet rises higher in the industry. An introvert is often disillusioned when he has to face the practical reality of life in the hotels. However there is a wide range of jobs available to suit individual temperaments.
Departments in a Hotels
Front Office
People in the front office include the Manager, the Assistant Manager, the Lobby Executive, the Senior Front Office Supervisor, Shift Supervisor, Shift supervisor, the Receptionist, the Information Assistant, the Bell Captain, the Bell Boy and the Doorman. Reception work needs public relations skills for dealing with people of all kinds. The Front Office creates the first impact of the established. Fluency in speech and a geed personality is required in this work and knowledge of a foreign language is an added qualification. The work includes reservation, allotment of rooms, book-keeping, correspondence and handling cash. The Manager is the overall incharge.
Housekeeping Department
Housekeeping concerns itself with domestic services, dealing with guest comfort, staff supervision, organizing work routines, supervising linen supply, checking the maintenance of premises, furnishings and decorations, textiles, flower arrangements and medical care. Executive Housekeeper is at the head of this department and is assisted by housekeepers, floor supervisors, linen supervisors, linen supervisors, room attendants and others.
Food and Beverage Department
The kitchen, bar and bakery are at the very heart of hoteliering and catering, There are separate kitchens for Indian, Continental and Chinese cuisine. At the head of each is a chef de cuisine assisted by a large staff. He supervises the preparation and service of food. Good chefs command high salaries and are among the highest paid professional in the industry. People in the Food and Beverage Department are: Chef de cuisine/executive chef is overall in-charge of kitchens
Sous-chef supervises and co-ordinates the work of chef de partis
chef de partis is in charge of a section of the kitchen
Cooks prepare food under direction
Maitre de hotel is the overall in-charge of dinning hall
Demi Chef de range is steward who serves food
Bartender serves drinks
Accounts Department
Cash and credit of the hotel services and the employee's pay is handled by the Accounts Department. It is managed by Chattered accountant, Cost and Works Accounts and Account Clerks.
Security Department
Security is responsible for the safety of the hotel and guest property. Security is headed by a Chief Security Officer; often it is a retired person from the de fence services, who supervises and coordinates security work.
Hotel Maintenance Department
The general maintenance, repair and installation work in the building, air-conditioning, boilers and plumbing and auxiliary mechanical items are taken care of by the Hotel Maintenance Department. Employed here are:
Mechanical engineers
Electrical engineers
Other technical staff
Hotels in India
Star rating system exists in our country to help customers assess the standards and prices of hotels. Ratings begin with One Star Hotels; the most luxurious hotels get a Five Star deluxe rating. Minimum standards have been set for each star category. A five Star hotel has a shopping arcade, health club, a beauty parlor, swimming pool, a range of restaurants offering different cuisine, closed circuit television, multi-channels music, and so on. There are also hotel chain and a independent operations. Technically speaking, a chain is any company with more than one hotel, as against the independent hotels.
Hotels of all sorts
In every major city there are a variety of choices that cater to the tastes and expectations of a wide variety of clients (tourists, businessmen, sportsmen, government officials), both national and international. Listed below are some of the hotels one comes across:
Hostels
These are for the budget tourist, particularly the student. The youth hostels are good examples of this. Rooms may vary from independent ones with an attached bathroom to dormitory style ones with common bathrooms.
Down-town hotels
These have the advantage of being at the centre of city, in or near the business centres. They are normally expensive, and offer facilities like multicuisine restaurants business centres, and shopping arcades.
Sub-urban hotels
They are ideal places for business travelers or agencies that hold seminars and small conferences. Motels
These are located on highways to offer road travelers comfortable shelter and food on route when on a journey.
Resort hotels
These are located in the hills, beaches and other resorts. They are catered for relaxation and offer indoor and outdoor and outdoor entertainment and leisure activities.
Palace hotels
Those are recent creations: the palaces of former rulers of princely States have been converted into hotels, so that guests can experience the earlier splendor of maharajas. Stately halls and suites offer the guests reminiscence in to the past.
Floating hotels
These are built on ships and barges. They�re either anchored at a particular spot or move around like luxury liners.
Airport hotels
These are usually right next to airports. They are convenient for transit passengers with only a few hours between connecting flights.
Joining Hotels
Given below is the resume detailing entry points to hotels from simple to the competitive.
At the craft level
This covers the jobs of receptionists, cooks, stewards, chambermaids and room attendants. You need just a tenth-standard qualification.
Apprenticeship
This is the other route into the hotel. All hotels take on apprentices. The number of vacancies depends on the size of hotel rooms, and the number of people complied. You may apply directly to your local apprentice office. They will test and select you, and forward your name to the hotels. You will get a mandatory stipend during the apprenticeship. Some hotels will pay you more than the stipulated stipend. The apprentice training is for 6 to 24 months, depending upon what your are training for. The hotel is required to hold regular classes, and the Apprentice Board conducts periodic tests and examinations.

Janet · Answer

The best person to answer this would be your high school career counselor, so I'd make an appointment as soon as possible. I'd assume that your classes should be strong in math, social sciences and business if it's offered in your school Check out some of the online programs in Hotel Management to see where the curricular strengths are. In a quote from University of Phoenix, their online program for hotel management is strong in the following: "curriculum addresses critical business issues in the areas of diversity, globalization, ethics, technology, and e-business." Perhaps acquiring a summer job in a local hotel/motor inn would be beneficial. I wish you the best of luck.

skr · Answer

No need to specialize in high school to take up a Hotel Management course. As long as you have a good score it should be OK (and proficiency  in English would be of great help).

divya · Answer

Take commerce so that you will have exposure to the business management which will help in hotel management

missourim43 · Answer

UNLV has one of hte best schools in the country for Hotel management. check out their website.

http://hotel.unlv.edu/departmentsPro.html

Tasha R · Answer

Try to take accounting and business classes...things that allow you to see how the money goes through and through the hotel...

roseann · Answer

hotel and restaurant management!=)

Anonymous · Answer

You can study in any field because it does not matter

blackmaster · Answer

Billy Blue Schools
TABLE OF CONTENTS 1
AC AD E M I C R
William Blue International Hotel
Management School
Student Handbook
Billy Blue Group Pty Ltd
North Sydney
2003
3rd Edition
July 2003
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 1
INTERNATIONAL HOTEL MANAGEMENT SCHOOL STUDENT HANDBOOK
TABLE OF CONTENTS
Index…...…………………………………………………………………………………………………4
1Welcome Letter ......................................................................................................................... 1
2 General Information ................................................................................................................. 6
2.1 History of Billy Blue…the Man................................................................................................. 6
2.2 History of Billy Blue Enterprises .............................................................................................. 7
2.3 William Blue International Hotel Management School ............................................................ 8
2.4 William Blue Organisational Chart .......................................................................................... 9
2.5 Staff List ............................................................................................................................... 10
2.6 Registering and Accreditation Authorities ............................................................................. 12
2.7 Key Billy Blue Personnel ....................................................................................................... 13
2.8 School and Semester Dates.................................................................................................. 14
3 Academic Information............................................................................................................ 15
3.1 Codes for William Blue........................................................................................... 15
3.2 Qualifications ......................................................................................................... 15
3.3 Australian Qualifications Framework ..................................................................... 16
3.4 Further Study ......................................................................................................... 17
3.5 Introduction to the course ...................................................................................... 18
3.6 Course Outline ....................................................................................................... 18
3.7 Pillars of learning ................................................................................................... 22
3.8 Weekly Hours Breakdown (optimum) .................................................................... 23
3.9 Academic Awards .................................................................................................. 23
3.10 Grade Reports ..................................................................................................... 24
3.11 Awarding Qualifications ....................................................................................... 26
3.12 Assessment, Assignments and Academic Appeals............................................. 26
4 The School .............................................................................................................................. 29
4.1 Attendance, Punctuality and Participation ............................................................. 29
4.2 Billy Blue Brasserie ................................................................................................ 30
4.3 Computer Access................................................................................................... 30
4.4 Email ...................................................................................................................... 31
4.5 Dress & Grooming Requirements.......................................................................... 31
4.6 Employment ........................................................................................................... 32
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 2
4.7 General Conduct.................................................................................................... 32
4.8 General Safety ....................................................................................................... 33
4.9 Library Loans ......................................................................................................... 34
4.10 Lockers................................................................................................................. 34
4.11 Electives and Additional Resources .................................................................... 34
4.12 Lost and Found .................................................................................................... 34
4.13 Medical Assistance .............................................................................................. 35
4.14 Messages, Telephones etc .................................................................................. 35
4.15 Noticeboards........................................................................................................ 35
4.16 Problems: Academic and Personal...................................................................... 35
4.17 Photocopying ....................................................................................................... 35
4.18 Plagiarism, Academic Dishonesty and Cheating................................................. 35
4.19 Practical Experience ............................................................................................ 36
4.20 Student Representative Council (SRC) ............................................................... 36
4.21 Security ................................................................................................................ 37
4.22 Smoking ............................................................................................................... 37
4.23 Student Responsibilities....................................................................................... 37
4.24 Uniform................................................................................................................. 37
4.25 RPL (Recognition of Prior Learning), Credit Transfer & Mutual Recognition ...... 38
4.26 Access and Equity at William Blue ...................................................................... 41
5 Appendix ............................................................................................................................... 43
Appendix I Locality Map............................................................................................... 42
Appendix II House Policy............................................................................................. 43
Appendix III RPL/Credit Transfer Application Form.................................................... 44
Appendix IV Disciplinary Action ................................................................................... 45
Appendix V Student Change of Address Notification .................................................. 46
Appendix VI Protecting Your Privacy at Billy Blue....................................................... 47
Appendix VII Important Contacts ................................................................................. 50
6 Acknowledgment of Information .......................................................................................... 52
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 1
INDEX
Academic Awards 23
Academic Information 15
Access and Equity 41
Acknowledgment of Information 52
Appendix III RPL/Credit Transfer Application
Form 44
Appendix I Locality Map 42
Appendix II House Policy 43
Appendix IV Disciplinary Action 45
Appendix V Student Change of Address
Notification 46
Appendix VI Protecting Your Privacy at Billy
Blue 47
Appendix 43
Assessment, Assignment & Academic
Appeals 26
Attendance, Punctuality and Participation 29
Australian Qualifications Framework 16
Awarding Qualifications 26
Billy Blue Brasserie 30
Codes for William Blue 15
Computer Access 30
Course Outline 18
Dress & Grooming Requirements 31
Electives and Additional Resources 34
Email 31
Employment 32
Further Study 17
General Conduct 32
General Information 6
General Safety 33
Grade Reports 24
History of Billy Blue Enterprises 7
History of Billy Blue…the Man 6
Introduction to the course 18
Key Billy Blue Personnel 13
Library Loans 34
Lockers 34
Lost and Found 34
Appendix VII Important Contacts 50
Medical Assistance 35
Messages, Telephones etc 35
Noticeboards 35
Photocopying 35
Pillars of learning 22
Plagiarism, Academic Dishonesty and
Cheating 35
Practical Experience 36
Problems: Academic and Personal 35
Qualifications 15
Recognition of Prior Learning 38
Registering and Accreditation Authorities 12
School and Semester Dates 14
Security 37
Smoking 37
Staff List 10
Student Representative Council (SRC) 36
Student Responsibilities 37
The School 29
Uniform 37
Weekly Hours Breakdown (optimum) 23
Welcome Letter 1
William Blue International Hotel Management
School 8
William Blue Organisational Chart 9
1
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 1
1
1 Welcome Letter
William Blue International Hotel Management School
Provider Code:00126F
Dear student,
May I officially welcome you as a new student to William Blue International Hotel Management
School.
Believe it or not, there has never been a more opportune time to be studying Hospitality.
Sydney has an abundance of world-class hotels, restaurants and pubs, the community
recognises the validity of a career in Hospitality post Olympics, and Australia has weathered the
tumultuous events of recent times better than nearly other any country in the world.
Our role as an educational institution means we have the responsibility to educate, train,
mentor and guide you through your studies and the hospitality industry. We take this
responsibility very seriously and will do everything possible to help you reach your goals. For
your part, we expect you to study hard and attend all classes and participate in all activities in
an enthusiastic and professional manner.
Our Academic Program not only provides the building blocks to a career in Hospitality, but also
provides many valuable life skills. Our syllabus is equally weighted to theory and practical
components and relevant to the needs of the industry.
As students of William Blue, you will have gained significant exposure to the industry through
our Career Management program. I would encourage you to seek casual employment through
the unique and worthwhile program as soon as you are comfortable with your workload. Apart
from creating a relationships with potential and future employers and starting a career in
hospitality, it will mean you can support yourself or at the least give you some financial freedom
while you are at the school.
Your rewards shall be great including industry recognition, travel, new friends, unique and
inspiring experiences and an alumni that recognises and looks after its own. I wish you all the
drive and commitment to achieve whatever goals you have set yourselves and hope that your
time at the school is hassle-free, fruitful and above all else, fun.
Yours sincerely
Andrew Ugarte-Carral
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 6
2 GENERAL INFORMATION
2.1 History of Bi l ly Blue…the Man
Billy Blue, the man, first came to public notice before the London courts in the late 1700’s.
Charged with having sugar in his possession, believed not to be his, this sugar was to be one of
the ingredients in a cask of rum. For his venture into hospitality and beverages, Billy Blue was
given a 2555-night, 2556-day tour of Australia.
He enjoyed his "tour" so much that when completed, Billy Blue became Australia’s first tour
operator, setting up a rowing boat service at Dawes Point, servicing the north side of Sydney
Harbour.
Governor Macquarie, a close friend, gave him 60 acres at what is now Blue’s Point and Billy built
a cottage there where his hospitality was famous for its generosity.
Billy Blue was a man of the times and was given seven years and transportation for a minor
infringement of the liquor laws. He was one of early Sydney town’s great personalities.
His name lives on….
Billy Blue Group
William Blue International Hotel Management School
Billy Blue Brasserie
Billy Blue Design and Writing
Billy Blue Palace Student Accommodation
Billy Blue School of Graphic Arts
Billy Blue English School
Billy Blue Business School
Billy Blue Magazine
Billy Blue Merchandising
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 7
2.2 HISTORY OF BILLY BLUE ENTERPRISES
Founded by Ross Renwick, creative partner, and Aaron Kaplan, business partner.
Billy Blue Magazine: Formed Billy Blue Magazine in May 77, a no cover charge magazine
designed as a platform for Australian creative talent (Ken Done got his start in the magazine).
At a time reputed to have the highest pass on readership per copy of any magazine in Australia.
The final issue was launched in December 1990.
Billy Blue Design & Writing: following requests from readers of the magazine, formed the
graphic design studio in January 81 to develop images, logos and livery, to write and produce
annual reports for larger Australian companies. Lend Lease was the first major client. Renwick
now has over 300 Australian and international awards for graphic design.
Billy Blue Graphic Design School: Following difficulty in recruiting competent graphic designers,
established the school in 1987. Currently inducts 150 students per annum to a two year
Advanced Diploma in Graphic Design. Probably graduates in the order 10% of graphic designers
qualified in Australia.
William Blue International Hotel Management School: Following experience with the graphic
school and a recognition that there was very limited training provided to the hospitality
industry, established the school in 1989. Currently inducts 150 to 180 new students per annum.
Delivers a dual qualification of Advanced Diploma in Hospitality Management and the Diploma
of the Educational Institute of the American Hotel and Motel Association (the largest hotel
industry training body in the world).
Billy Blue English School: By 1996 the demographics of the vocational schools had changed and
now included a significant proportion of international students. This school was established to
provide General English, English for Academic Purposes and specific bridging programs of
graphic design and hotel management. Licensed for 135 students.
Billy Blue Palace: A 173 bed hostel located 3km form the schools. Acquired in 1996 to
accommodate Billy Blue students and others in a safe, caring and fully catered environment.
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 8
2.3 Wi l l i am Blue International Hotel Management School
“Since 1989 we have helped our students find good places in the world’s leading hotels and
resorts. We are known in the industry as the school with the amazing employment record.
Hyatt, Westin, Hayman Island, The Ritz Carlton, Raffles…the chances are a William Blue student
is working in each of these places, right now”
William Blue was the first international Hotel Management School established in Sydney. Since
we started the school in 1989, we have helped thousands of students to become industry
professionals.
The school has a professional kitchen servicing a 100-seat restaurant, Billy Blue Brasserie, on
campus. As the Brasserie is a very popular North Sydney venue, it is the perfect place for
students to learn about fine dining preparation and service, in a real environment, from their
first semester of study.
Our school is located in North Sydney, a few kilometres from the centre of Sydney close to most
major Sydney hotels. This makes it easy for students to get to part-time jobs.
We have conducted surveys each year since 1996 that show exactly where our students have
found employment. Many have started in traditional areas like Food and Beverage
Management, Front Office and other areas of Rooms Division Management. Others have chosen
more business-related areas such as Human Resources Management, Finance or Sales and
Marketing Management.
The School is large enough to have all the facilities needed to study successfully. Yet it is small
enough to give all the individual training to match your own style and pace.
We are fundamentally a business course taught within the framework of the hospitality
industry. During the course, students learn to apply management, marketing and accounting
principles to the hotel, resort and convention industries.
As competition for jobs in the industry increases there as developed a “qualifications creep”
where 20 years ago a certificate was all that industry required, during the Olympics a diploma,
since then an Advanced Diploma and very soon, a degree will be a minimum qualification to
secure employment. As we move towards delivering a Bachelor of Business (Hospitality &
Tourism), our academic standards must rise to the quality of Universities (Higher Education).
These qualifications, combined with the practical skills students acquire through training and
employment, means that a William Blue graduate will not only know the theory of what needs
to be done, they will also know how to get the job done.
William Blue provides a balanced education.
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 9
2.4 Wi l l iam Blue Organisational Chart
William Blue International Hotel Management School
Melanie Scott
School
Administrator
Administration
Lynda Ugarte
Career
Management
Industry
Bernard Giffney
School
Councillor
School
Chris Taafe
Retail
& Sales
Retail
Peter Ireland
Academic
Adminstrator
Angela Scott
VET
Coordinator
Academic
Lecturers
Contractors
Andrew Ugarte
Hotel School
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 10
2.5 Staf f List
Andrew Ugarte
GENERAL MANAGER & HOS
Diploma in Hotel & Catering Management
Level IV Certificate in Training and Learning
MBA,University New England (Current)
Margaret Gill
BUSINESS COMMUNCATIONS, SALES AND MARKETING AND STRATEGIC MARKETING
Bachelor of science
Bachelor of Speech Development
Certificate IV in workplace training and assessment
Alistair Anderson
CONVENTION MANAGEMENT
Diploma in Hotel and Catering Management
Master of Business Administration (current)
Certificate IV in Workplace Training and Assessment
Anna Calligeros
FOOD & BEVERAGE
Diploma in Hospitality Management
Diploma in Human Resources
Workplace Trainer and Assessor. Judge, Restaurant and Catering Association
Certificate IV in workplace training and assessment
Suzanne Tobin
FOOD & BEVERAGE
Bachelor Business, University of Adelaide
Workplace Trainer and Assessor. Judge, Restaurant and Catering Association
Certificate IV in workplace training and assessment
Bernard Giffney
STUDENT COUNSELLOR
SAB Law, Sydney University
BA Spanish Latin American Studies UNSW, Cambridge TEFL Certificate
Certificate IV in workplace training and assessment
Lynda Ugarte
CAREER MANAGEMNT CONSULTANT
Diploma in Hospitality Management
Workplace trainer and Assessor, Judge, Restaurant and Catering Association
Industry Workskills Judge & AHRP Registered Trainer
Certificate IV in workplace training and assessment
Emma Mulrooney
ACCOUNTING, INDUSTRIAL RELATIONS AND HOSPITALITY LAW
Bachelor of Commerce, Marketing & Hospitality- University of New South Wales.
Master of Industrial Relations; University of Sydney
Certificate IV in workplace training and assessment
Vicki Curran
HOUSEKEEPING MANAGEMENT
Senior first Aid
Train the trainer
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 11
Certificate IV in workplace training and assessment
Marion Churn
FINANCIAL PLANNING
Bachelor of Hotel Management: Hoteliere de Lausanne
Certificate IV in workplace training and assessment
Claus Schmitz
FACILITIES MANAGEMENT
Diploma of Hotel Management Burmuda
Bachelor of Business (current)
Certificate IV in workplace training and assessment
Dorothy Collinson
IT CONSULTANT/LECTURER
Degree of Bachelor of Commerce,
Management and Organisation Studies
Angela Cox
VET CO-ORDINATOR
Bachelor of Education, Home Economics, Design Technology, Health and Personal Development
Certificate IV in Workplace Training and Assessment
Suzanne Davies
HUMAN RESOURCES
Bachelor of International Business
Associated Diploma of Business
Certificate IV in Workplace Training and Assessment
Stephen Richmond
FRONT OFFICE
Bachelor of Business Administration
Certificate IV in Workplace Training and Assessment
Olivia Vojnovic
VET LECTURER
Advanced Diploma of Hospitality Management
Certificate IV in Hospitality Management
Certificate IV in Workplace Training and Assessment
Linda Schacher
VET LECTURER
Diploma of Hotel Management
Certificate IV in Workplace Training and Assessment
Chris Taffe
BRASSERIE SUPPORT AND PROMOTION
Diploma of Hospitality Management
Current Advanced Diploma of Hospitality Management
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 12
2.6 Register ing and Accredi tat ion Author i t ies
William Blue International Hotel Management School is registered with the State Authority
VETAB.
VETAB (Vocational Educational Training Accreditation Board) is an arm of the State Government
Department of Education and Training and is responsible for:
Registration and Accreditation of Courses in Registered Training Organisations (RTO)
Enforcement of the national standards / codes / quality framework.
William Blue International Hotel Management School reports to VETAB for Registration and
Accreditation purposes. VETAB reports to the National Authority ANTA (Australian National
Training Authority).
William Blue is registered as an RTO for a period of 5 years (renewable upon satisfactory
compliance with AQTF standards). In the event of The School wishing to extend the scope of
Vocational courses it is accredited to teach, a separate application must be made to VETAB
prior to the commencement of the course.
The Billy Blue / William Blue registration Identity number with VETAB is 3069.
(www.vetab.nsw.gov.au)
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 13
2. 7 Key Bi ll y Blue Personnel
Name Position Function Where are they
Bruce McKenzie Managing Director Strategic Management and
coordination of all business
units
Head Office:
Phone 9955 1122
Chris Parker Financial Controller Chief Financial Controller Head Office:
Phone 9955 1122
Kylie Taylor Registrar All correspondence relating to
any academic or visa related
items
Head Office:
Phone 9492 3225
Margaret
Thomas
Careers and
Marketing (Domestic)
Tells Australians where we
are and what we do
Head Office:
Phone: 9492 3226
Susan Gormlie International
Recruitment
Tells the rest of the world
where we are and what we
do
Head Office
9955 1122
Ferdinand
Arapoc
Assistant Accountant Chris’s front man Head Office:
Phone 9955 1122
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 14
2. 8 School and Semester Dates
February Intake
Induction Commences 3rd February – Friday 7th February (1st Semester)
Studies Commence 10th February (2nd & 3rd Semesters)
Mid Semester Break 18th April to 27th April
EI exams commence
EI exams conclude
23rd June
4th July
July Intake
Induction Commences 14th July – Friday 18 July (1st Semester)
Studies Commence 21st July (2nd & 3rd Semesters)
Mid Semester Break
6th October – 10th October (1st & 2nd Semesters)
29th September – 10th October (3rd Semester)
EI exams commence
EI exams conclude
8th December
19th December
Public Holidays
27 January Australia Day (Public Holiday)
18 April Good Friday (Public holiday)
20 April Easter Sunday (public Holiday)
21 April Easter Monday (Public Holiday)
25 April Anzac Day (Public Holiday)
9 June Queens Birthday (Public Holiday)
25 December Christmas Day (Public Holiday)
26 December Boxing Day (Public Holiday)
Special Events
Wine Tour 8th March (compulsory attendance)
Road Trip 29th September 2003 – 3rd October 2003 (compulsory attendance)
Careers EXPO To de determined
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 15
3 ACADEMIC INFORMATION
3.1 Codes for Wi l l iam Blue
PROVIDER NUMBERS
Billy Blue National RTO Registration Number 0269
Hotel Management Provider Code 00726F
CRICOS CODES
Advanced Diploma of Hospitality Management (THH60297) 036483A
Cert IV in Hospitality (accommodation) Supervision (THH42497) 036480D
Cert IV in Hospitality (Food & Beverage) Supervision (THH42397) 036481C
Diploma on Hospitality (Management) (THH51297) 036482B
VET IN SCHOOLS PROGRAMME (Board of Studies Course Numbers)
Certificate II in Hospitality (Operations) Year 11 2unit (THH2 1897) 12630
Certificate II in Hospitality (Operations) Year 12 2unit (THH2 1897) 16530
3.2 Qual i fications
Course Name Program
Length
Notes
Certificate Level II in Hospitality
Operations
240 hours For VET in secondary schools
Desired pre-requisite for Admission
to The School but not essential.
Diploma of Hospitality Management 943.5 hours
approx(1 year)
Requirement for continuation to
Adv. Diploma. Qualifications for
Supervisor or Outlet Manager.
Advanced Diploma of Hospitality
Management
1321.5 + 800
hours Industry
experience(2
years)
Essential requirement for
articulation to Bachelor (degree)
program. Acceptable qualifications
for General Manager.
International Diploma of Hospitality
Management
12 modules over
18 months
(concurrent)
Essential for recognition of
American Hotel & Lodging
Association, recognised in 160
countries.
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 16
3.3 Aust ral ian Quali f ications Framework
Occupational Level Educational Award Provider
Professional
Doctoral Degree
Professional
Masters Degree
Professional
Graduate Diploma
University &
Professional
Graduate Certificate
Professional
Bachelor Degree
Professional
Advanced Diploma
Paraprofessional
Diploma
Trade/Technical/
Supervisory
Certificate IV
Skilled Trades
Certificate III
Skilled Operative
or Preparatory
Certificate II
TAFE &
Private
Training
Providers
Skilled Operative
or Preparatory
Certificate I
Statement of Attainment
Each of the courses at William Blue is a National Training Package. The National Training
Packages have been developed by ANTA (Australian National Training Authority) in close
consultation with Industry. Andrew Ugarte, HoS was on the ANTA Development Advisory Board
that put together the New Training Packages to be released this March. Each National Training
Package is 100% competency based.
In addition, William Blue also delivers the EI (Educational Institution of the American Hotel and
Lodging Association) curriculum concurrently with the National Training package.
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 17
3.4 Further Study
Upon successful completion of the Advanced Diploma, students have the possibility of enrolling
in undergraduate degrees with significant credit transfer. Typically, students would receive
between 6 months and 24 months advanced standing. Articulation agreements are already in
place with a number of universities in Australia, Europe and the USA. The diagram below
illustrates the entry and exit points, and the opportunities available on graduation.
HSC or equivalent
Certificate Level II

Diploma in Hospitality

EI AHLA International
Diploma

Advanced Diploma

Bachelor Degree
The program of studies has been carefully designed to provide a relevant and professional
education for people who aspire to management positions within the hospitality Industry.
Within the program, a strong emphasis is placed on the acquisition of the right technical,
managerial and interpersonal skills for both initial entry into the industry and career progress.
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William Blue International Hotel Management School Student Handbook 18
3. 5 Int roduction to the course
Commencing February 2003 we expect at least 80 students in First Semester, 45 in Second
Semester, 45 in Third Semester and 32 students on industry placement in Forth Semester. The
student body is 60/40 International and local split with 14 nationalities in first semester
including Sweden, Poland, Korea, France, Brazil, Nepal, China, Indonesia and Japan. We have
an informal policy of not more than 12% from any nationality.
Hotel Management offers many great career options. As well as General Management, there
are careers in Resort Management, Sales and Marketing, Convention and Event Management,
Restaurant Ownership, Finance and Human Resources. Since 1989 we have helped our
students find careers in the world’s leading hotels and resorts. Hyatt, Westin and a trainee
program with Hayman Island, a front office industry placement program with Accor Hotels, The
Ritz Carlton and Raffles, there are William Blue Students or Graduates working or managing in
these places right now.
3.6 Course Outl ine
Orientation
Before classes actually commence, the school carries out a week of more casual, but no less important
sessions designed to acclimatise Australian and International students to the differences of tertiary
education and the expectations of the school in general.
Subject Facts Description
Induction 6 hours Prior to commencement join all the new starters for fittings of uniforms,
collection of chefs knives, textbooks. Meet all the teachers And
familiarise yourself with the school grounds. Finish with Welcoming BBQ
Learning Skills 12 Hours This subject is designed to make study efficient and prepare students for
lecture/tutorial study methods. Learn note taking and summarising
skills, report methodology and the importance of group dynamics.
Introductory Component
Cultural
Awareness
12 Hours All students, local and international will benefit from an awareness of our
cultural differences. Australian students will learn the cultural variances
of our Asian and Pacific neighbours and a realisation that we too have
customs.
Intro to
Communicatio
ns
2 Hours This is an opportunity for students to familiarise themselves with the
requirements of communication, sales and marketing and strategic
marketing.
Intro to
Accounting
2 Hours The program has been designed to allow students the chance to see
what will be expected of them from a financial basis in terms of
accounting and the hospitality industry.
Intro to
Human
Resources
2 Hours Human resources plays one the most pivotal roles within the industry.
Therefore, the course will introduce this theme and demonstrate how
important human resources are.
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William Blue International Hotel Management School Student Handbook 19
Semester One
Approximately 30 hours per week for 18 weeks of which 75% is practical and vocationally based while the remaining 25% is
theory involving life skills such as Study Techniques, Cultural Awareness, Business Communications and Microsoft Office®
computer courses as well as industry essentials such as Housekeeping and Supervision Techniques.
Subject Facts Description
Introduction
to Hospitality
& Tourism
Classes: 15 x 2.5
hours
Pre-Requisite: No
This introductory subject opens the world of Hospitality to students with
different sections of the industry and different career paths. It looks at how
tourism affects the economy.
Hospitality
Supervision
Techniques
Classes: 18 x 3
hours
Pre-Requisite: No
The core subject of our Human resources strand, learn the basics of
delegating and control, responsibility and supervision as a management
process communication techniques and team building.
Accounting 1
Classes: 18 x 3
hours
Pre-Requisite: No
No matter how we try a hide from it, a basic knowledge of accounting
methods and an ability to compile, read and interpret a profit and Loss Report
is essential in becoming an effective manager
.
Housekeeping
Classes: 18 x 3
hours
Pre-Requisite: No
As an introduction to the world of hotels, students need to understand the
central role of housekeeping in any establishment. Safety & security issues
and managing a workforce are dealt with.
Responsible
Service of
Alcohol
Classes: 2 X 3
hours
Pre-Requisite: 18
Responsible Service of Alcohol (RSA) is a government initiative to combat
under age drinking and the anti-social side of alcohol consumption.
IT and
Computer
Skills
Classes: 18 x 2.5
hours
Pre-Requisite: No
Microsoft recognised worldwide with students graded as advanced or
intermediate in WORD, EXCEL and POWERPOINT. All three are essential for
assignments and class presentations.
Red Cross
First Aid
Classes: 3 x 6
hours
Pre-Requisite: No
Safety in the workplace is given a high priority. In this fully accredited
program, students are drilled in recognising emergency situations, taking
appropriate action and provide care.
Business
Communicati
ons
Classes: 15 x 3
hours
Pre-Requisite: No
The base subject for Sales & Marketing this subject concentrates on getting
your point across. Deals with communicating in all mediums, plan and
manage meetings and delivering presentations.
Commodities Classes: 9 x 3
hours
Pre-Requisite: No
The theory subject connected with Kitchen operations, students learn about
all forms of foods, the importance of specifications, purchasing and storage as
well as Hygiene, Dietary and Cultural requirements.
Beverage
Theory
Classes: 18 x 3
hours
Pre-Requisite: 18
Become familiar with the basic production methods of all alcoholic products.
Sensory evaluation of wine. Learn the fundamentals of bar and bottle shop
management, stock control and Room Service.
Beverage
Services
Classes: 3 x 3
hours
Pre-Requisite: 18
Learn the barman’s craft. Opening and closing procedures, simple mixed
drinks, cocktails and wine service. Selling skills are enhanced and with RSA, a
responsible approach to handling of beverages.
F & B
Operations 1
Classes: 8 x 7
hours
Pre-Requisite: No
From allocating reservations and the basic restaurant set up to greet and
seat, plate carrying and other basic service skills, this is where the classroom
and the workplace in our fully functional restaurant.
First Semester
Kitchen
Operations 1
Classes: 8 x 7
hours
Pre-Requisite: No
Join the chef’s brigade and learn kitchen craft and basic cookery principles,
hygiene and safety issues while designing menus, preparing and serving real
food to real customers.
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William Blue International Hotel Management School Student Handbook 20
Semester Two
Involves 25 hours per week for 18 weeks. Students are encouraged to join the work-force (5-8 hours/week) Classes are 50%
practical involving one day a week in the Brasserie and kitchen, Wine Appreciation and Career Development skills while the
theory component involves Front Office procedures, Human resources and Marketing.
Subject Facts Description
F & B
Administratn
Classes: 18 x 3
hours
Pre-Requisite: No
This subject gives the student the skills and confidence to manage a
hotel F&B outlet. It builds on the practical and theory of 1st Semester
to include, product development, menu management, production
techniques, nutrition, product costing and pricing strategies.
Tactical
Sales &
Promotions
Classes: 15 x 2.5
hours
Pre-Requisite:
Business Comms
With the marketing plan as a cornerstone of your studies, you will
develop the skills to promote and sell products and services. Student
groups will plan and implement a major sales project with the
winning team managing a budget of $10,000 for the Brasserie.
Accounting
II
Classes: 36 x 2
hours
Pre-Requisite:
Accounting 1
Interpreting a Profit & Loss Statement and Balance sheet by several
methods including ratio analysis. Students will develop an
understanding of cash flows as well as industry specific applications
of yield management Guest & City Ledgers and menu engineering.
Front Office
Management
Classes: 18 x 3
hours
Pre-Requisite: No
Looks at Front Office operations through reservations, registration,
night audit, checkout and settlement as well as the relationship with
Housekeeping, Concierge, the Porters and F & B Departments. Guest
& City Ledgers are put in perspective.
Fidelio Classes: 6 x 3
hours
Pre-Requisite: IT
& Computer skills
The world’s most popular Hotel computing system, the program is
explored specifically from the Reception and Reservations perspective
with an introduction to the Micros and Remanco POS Interfaces.
Kitchen
Operations 2
Classes: 8 x 7
hours
Pre-Requisite:
Kitchen Ops 1
One day a week for 8 weeks each student rotates through the
sections of the kitchen. Vegetables, meat, fish, deep fryer, grill, salad
and patisserie from an a-la-carte menu available to the general
public. (Parents welcome).
F & B
Operations 2
Classes: 9 x 7
hours
Pre-Requisite:
F & B Operations 1
Working with A-La-Carte for 8 weeks, the students develop their food
& beverage skills, cashiering and restaurant supervision. Each
student takes turns at Sommelier, Head Waiter, Supervisor, Bar and
Commis to our packed restaurant on Thursdays & Fridays.
Career
Planning &
Communicati
ons
Classes: 15 x 3
hours
Pre-Requisite:
Intro to Hospitality
It is expected students will commence employment during the
semester. Every week an employer from industry delivers a 1 hour
presentation to students. All are coached in CV and letter writing,
dress sense, body language and interview techniques.
Responsible
Gaming
Operations
Classes: 2 x 3
hours
Pre-Requisite:
RSA
Gaming is an inescapable part of the Hospitality Industry. Students
learn how to recognise problem gamblers, promote support services
and generally operate a responsible gaming room.
Semester Two
Human
Resource
Management
Classes: 18 x 3
hours
Pre-Requisite:
Supervision Tech.
Developing from the concepts introduced in Supervision, students Job
analysis, specification and description, manning guides, recruitment, selection
processes and industrial relations. Concepts of training and evaluation are
introduced.
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William Blue International Hotel Management School Student Handbook 21
Semester Three
20 hours week class time, with the work being predominantly theory based (Total Quality Management, Facilities Management
etc) except for a major assignment of a real-life feasibility study on a hospitality business in the city. It is expected the students
will complement this with at least 15–20 hours’ part-time work per week.
Subject Facts Description
Managing
for Quality.
Classes: 18 x 3
hours
Pre-Requisite:
Hum Resources
Leading on from HR, this course develops training and evaluation
skills to improve leadership qualities and help monitor and improve
team performance. It relates service strategies to customer
perceptions as well as managing organisational change.
Facilities
Management
Classes: 15 x 3
hours
Pre-Requisite: No
The hospitality industry is characterised as asset intensive. The
modern manager will need to attend to issues such as design and
construction of facilities, maintenance of all services, and
telecommunications systems as well as plant, building and
renovations.
Resort
Management
Classes: 15 x 3
hours
Pre-Requisite:
Front Office
Management
This subject follows the development of the resort concept,
managing recreational facilities, closed labour markets, safety and
security, risk management and current trends in specific market
segments.
Convention
& Event
Management
Classes: 15 x 3
hours
Pre-Requisite:
No
This subject introduces the student to the Meetings, Incentives,
Convention and Event (MICE) Industry – the fastest growing sector
of the market with students introduced to negotiations and contracts,
event planning, admission systems and AV requirements.
Strategic
Hospitality
Marketing
Classes: 18 x 2.5
hours
Pre-Requisite:
Sales & Marketing
Developing strategic plans for specific market segments as well as
advertising and public relations, your Sales & Marketing stream will
culminate in developing a major portion of the Feasibility Study
conducted over the semester.
Hospitality
Law and
Industrial
Relations
Classes: 18 x 3
hours
Pre-Requisite:
No
Students learn about business and legislative compliance, contracts
law, consumer protection, trade practices and Licensing and Liquor
Law. Industrial relations concerns centre on equal opportunity
legislation and anti discrimination law.
Semester Three
Feasibility
Studies
Classes: 36 x 2
hours
Pre-Requisite:
Accounting 2
Drawing together the student’s knowledge on all subjects including
Accounting/Finance, Marketing, F & B Management and Human
Resources. Students present to a panel with the leading group
acknowledged by Industry at the Graduation ceremony.
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William Blue International Hotel Management School Student Handbook 22
Semester Four
Career Management Program
Students should have completed all face to face study, by their fourth Semester. If however a student has failed
a third semester subject or a subject not requiring a pre-requisite, these can be completed during this period.
The majority of students will have commenced paid work during second or third semester and can now take a
look at career paths with the Career Management team to decide whether to continue with their current
employer or redefine their priorities and develop along another tangent or with another employer.
There is a requirement in the course for 800 hours industry relevant work experience. Approximately 70 hours
credit is given for time in the Billy Blue Brasserie and most students will have been involved with the career
Management team during their time at the school to have a manageable 580 hours to complete in 6 months.
During this period, students will be visited in their place of work by our career management team to assess and
to monitor the students and environment as well as the safety and security of the workplace. Relationships with
major hotels, caterers and event managers during this phase have ensured the industry relevance of the course
and the growth of a robust and loyal alumni.
The Alumni is just now able to access the resources of the School to help them in their career choices and further
employment through the network of graduates developed and maintained by the school.
3. 7 Pi l lars of learning
Food &
Beverage
Accommod
ation
Services
Human
Resources
Sales &
Marketing
Finance Life Skills
& General
Sem One Commodities
Beverage
Services
F & B Ops 1
Kitchen Ops1
Tourism Studies
Housekeeping
Supervision
Techniques
Business
Comms
Accounting 1 RSA Grooming
Cultural
Awareness
IT & Computer
Sem
Two
F & B
Administration
Kitchen Ops II
F & B Ops II
Front Office
Management
Fidelio
Human
Resource
Management
Tactical Sales &
Promotions
Accounting II Career Mngt
RCG
Sem
Three
Convention &
Event
Management
Food &
Beverage
Management
Facilities
Management
Resort
Management
Managing for
Quality
Strategic
Hospitality
Marketing
Financial &
Business
Planning
Industrial
Relations
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William Blue International Hotel Management School Student Handbook 23
3.8 Weekly Hours Breakdown (optimum)
Practical
Skills
Theoretical
skills
Paid
Employment
Total weekly
Hours
Semester One
24 8 Zero 32
Semester Two
14 12 12 32
Semester Three
8 12 12 32
Semester Four
Zero zero 36 + 36
3.9 Academic Awards
Awards are conferred by the School for excellence in various categories:
Semester I and Semester II
Practical Award Best all round student in Kitchen, Food Service, and other practical and skills
based subjects.
Theory Award Best all round student in areas of Accounting, Business Communication, Front
Office Supervision and Housekeeping.
Semester III
Best all round student, over three semesters, in the following streams:
• DUX
• Sales & Marketing/Communications
• Finance & Information Technology
• Human Resources
• Operations Management
• The Robert Smyth Trophy for best Financial Plan/Major Assignment
Student of the Year
The Most Valuable Peer Award, given to the student who has contributed the most as judged
by his/her Peers
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William Blue International Hotel Management School Student Handbook 24
Award Criteria
• Awards will be decided by tutor ballot, convened by the HoS.
• Scholastic criteria for each subject will be allocated at the sole discretion of each
subject's tutor. This criteria is communicated to students at the commencement of each
semester.
• Other factors that will definitely be taken into account include:
i) attendance
ii) class participation
iv) personal expression
v) personal presentation
Awards will be decided at the end of each semester.
3.10 Grade Reports
Students receive grade reports on a semester basis. These reflect the student's performance in
all subjects. There are two such reports; an interim report and a final statement of results. The
Interim report is issued at the end of first and third semesters. It is interim as the course of
study is incomplete towards a Diploma of Hospitality Management or Advanced Diploma of
Hospitality Management.
When a student completes a course of study of an entire program they receive a Final
Statement of Results. This details how they have performed in the various subjects. In addition,
students receive a course outline, which lists all the NTP competencies. All transcripts or
statement of results are sent to the student’s Australian address. It is therefore the
responsibility of the student to collect these results. The school cannot be held responsible for
students failing to receive results due to departure from the country or a change of address
whereby the school has not been notified.
Publication of Interim and Final Results
Results for all subjects will be mailed in the form of a transcript (interim or final statement) to
all students. These results will be sent within three weeks of completion of the course. Any
special requests to release results earlier will need to be made in writing to the HoS three
weeks prior to the sitting of the final exam and will incur an administration fee for any special
requests $15 per page. However, it should be noted that only under very special conditions
that these requests will be granted. Subsequently, students need to make particular
consideration before applying.
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William Blue International Hotel Management School Student Handbook 25
Publication of Progress Tests
Publication of mid-semester tests and progress tests will be posted on notice boards pertaining
to the particular semester. The results will be posted on notice boards two weeks after
students have completed the assessment. It is from this point students are responsible for
keeping track of their progress. Supplementary progress reports will only be created on request
through either the School Counsellor or HoS, They must be in writing and approved before any
action is taken.
Determination of Grades of Australian Subjects
0 - 49 Fail
NYC
50 – 64.9 Pass
65 – 74.9 Credit
75 – 84.9 Distinction
85 – 100 High Distinction
Fail
The student has been unsuccessful in the subject.
Not Yet Competent (NYC)
The determination of NYC is based on the following: The student has not shown to be
competent in anyone of the competencies covered by the entire subject. This may be
determined by failing an examination, failing a practical assessment or failing an assignment.
Determination of Grades EI American
According to the American Hotel & Lodging Educational Institute the pass grade for all
examinations is 69. This grade must be achieved for the student to awarded the
qualification; failing to make this grade is automatically classified as a fail. In these cases the
student must re-sit the exam and an entirely new grade is allocated as a re-sit grade. Once the
student has passed 12 units of this programme they are awarded a Hospitality Management
Diploma conferred by the American Hotel & Lodging Educational Institute. The following grade
determinations are allocated:
0 – 68 Fail
69 – 85 Pass
86 – 100 Honours
Academic Progress
If you fail more than two modules in any semester, progress to the next semester will not be
permitted.
If a student is required to repeat a semester due to unsatisfactory performance and fails a
second time, their place in the course is cancelled.
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William Blue International Hotel Management School Student Handbook 26
3.11 Awarding Qual i f ications
All final examinations and competencies for each subject must be passed regardless of the
aggregate class mark for a student to be deemed competent and therefore awarded an
Australian qualification (Diploma of Hospitality Management or Advanced Diploma of Hospitality
Management). The same applies to the American Hospitality Management Diploma, all twelve
subjects must be passed for the student to be awarded the qualification, regardless of re-sits or
taking the entire subject again.
3.12 Assessment , *** ignment & Academic Appeals
It is the responsibility of lecturing staff to frame assessment requirements and procedures in a
clear and unambiguous manner. And it is the responsibility of students to acquaint themselves
with these requirements and to act in accordance with them.
Assessment plays an important role in all the programs of study offered at the School. The
purpose of assessment is seen as being:
• To ensure the course and subject objectives have been realised;
• To measure the quality of a student’s performance;
• To provide students with feedback and motivations;
• To use as an indicator to monitor a student ‘s development;
• To ensure the student is competent in all that delivered and taught throughout the
program;
NOTE: Absence from a class where an assessment has been carried out will result in a zero
being awarded for that assessment. Whether an assessment is not taken, failed or deemed NYC
students will only be given the opportunity to re-sit that assessment at the conclusion of the
semester. No re-assessment for a current semester will be permitted to be taken during that
semester.
Each unit offered within the School has specific learning outcomes, which have prescribed
assessment criteria. Students are assessed according to these and must demonstrate that they
have met the minimum learning outcome before they can proceed to further modules where
such achievements are prerequisites.
A typical assessment profile will be structured as follows:
Class Mark 10% Made up of attendance, punctuality and participation.
Missing more than 20% of classes constitutes a fail.
Assignment 25% Can be individual or group work. May take the form of a
presentation or a paper.
Progress Tests 30% Generally 3 tests of 10 % each. Can be essay, short
answer or multiple choice
Final Test 35% Where subject contains an EI accreditation, the final test
will be the EI Test.
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William Blue International Hotel Management School Student Handbook 27
Assignments
One form of assessment common to many of the modules in the program is the preparation of
an assignment.
Students must ensure that these are handed in on time. If illness or other extenuating
circumstances arise an extension may be granted by the lecturer. A student seeking an
extension should provide reason or documentation within a framework that allows the lecturer
to determine a future date and time to submit the assignment.
Assignments handed in late without an extension being granted by the lecturer, will incur a
penalty (10% for each day overdue).
Students must keep a copy of all assignments for security and safety reasons.
Any assignments submitted at reception must be accompanied by an assignment submission
form and cover sheet.
Assignments will be available for collection 1 week into the new semester. Assignments not
collected will be destroyed.
The School uses the Harvard system of referencing. Detailed guidelines as to how this system is
used is available in the writing style guide, which is distributed to all students.
Copyright
William Blue International Hotel Management School is committed to compliance with the
Copyright Act 1968 and discourage any action, which would undermine or contravene this
legislation. The effect of this legislation is to provide an author with exclusive rights to
publish, reproduce, broadcast, perform or adapt their own work. It protects the author from
unauthorised copying in any form. The key to copyright is originality. Restrictions under the act
will be made known to the students through class time.
To support this the school uses a referencing system to allow students to use sourced material.
The preferred system is the Harvard System of referencing. Please refer to the write style guide
for further information.
Industry Placement Assessment
The industry placement forms a compulsory part of the assessment process. Each student is
required to complete 800 hours of accredited industry-relevant work. The School will assist the
student finding approved placements; however the onus in on the student to secure their own
positions.
Should a student be terminated from their employment for any disciplinary or misconduct
issues, the school will no longer support the student in finding employment. The school also
reserves the right to withdraw its Industry Placement services if in the opinion of the HoS or
CMC that the student has not abided by the School’s Code of Conduct or may bring the good
name of the school into disrepute while in the workplace
The assessment for Industry Placement is in three parts:
• Evidence of completed hours: a letter from employer or via pay slips.
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William Blue International Hotel Management School Student Handbook 28
• A grade for the School’s academic requirements in the form of an assignment based on
workplace experience. Criteria for this is distributed to all third semester students in
week 18 of third semester.
• A work place appraisal is submitted to the industry placement consultant. This appraisal
is completed by either the manager or supervisor from where the student has been
working.
In addition to this students will be expected to return the school to offer advice and assistance
to students who are currently studying by offering their experiences to the students from first,
second and third semesters.
For further information, contact the CMC (Lynda Ugarte).
Re-sitting Assessments
Students who do not successfully complete a subject due to failing a progress test, assignment
or final exam where that assessment constitutes 35% or more of the final mark, will be given
the opportunity to re-take the assessment. There is a charge applicable for these re-sits or
submissions - $80.00 (examination or written assignment).
In the event of sickness, a doctor’s Certificate will be required to allow a re-sit. Students will still
Again please note that any re-assessment of a current semester not completed for any reason
must be taken at the completion of semester. For any other re-assessment from a previous
semester a date will be arranged for those assessments to be taken.
Challenging Results – Academic Assessment Appeals Procedure
All results can be challenged, however this action must be made in writing within and within 30
days of receipt of the result through either publication or by mail. All correspondence must be
sent to the HoS. The policy and procedure governing academic appeals or grievances is:
1.In the case of a dispute or appeal against an Academic Assessment the above process is
normally used.
2.It should be noted that all student assessment is monitored by individual teachers/lecturers,
the Head of School and ultimately by the Academic Board. 3.In the event that a student fails to
attain the required level of proficiency or competency, they should in the first instance approach
their teacher or lecturer. (as above). Further enquiries can be directed to the Head of School
who may allow a re-sit.
4.If students wish to appeal an assessment, they are required to submit the appeal in writing to
the Academic Board. This should be done by completing the correct pro-forma from the Student
Handbook.
5.The Academic Board will investigate the appeal to ensure every opportunity is provided for
the student’s appeal to treated fairly. The student will be informed in writing of the decision of
the Academic Board.
6. If you initially lodged the appeal / complaint you will be given a written statement of the
appeal / complaint outcomes, including reasons for the decision.
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William Blue International Hotel Management School Student Handbook 29
4 THE SCHOOL
In keeping with our policy of preparing students for their career, the conduct required by
students on school grounds, whilst on school business or in school uniform is generally that
which would be expected in the workplace.
4.1 At tendance, Punctuali ty and Part i cipation
Students are required to attend all classes. If a student is absent for any reason they will
automatically lose 3% from their participation grade, a maximum of 10% is allocated for this
grade. Students should note that the grade for participation is based on three criteria;
attendance, attitude and participation. A student who attends all classes is not entitled an
automatic 10% grade. The student will later be assessed according to the remaining criteria
attitude and participation at the discretion of the lecturer in question.
If a student is absent for medical reasons a medical certificate will only be taken into
consideration on completion of the course.
The following Late policy is adhered to in all classes:
• The role will be taken at the commencement of the class.
• The door will remain open for 10 minutes during which time students may join the
class, but they will be marked on the roll as late. (L) 10 min. Constant latest of more
than two times will result in disciplinary action through the HoS and noted on the
student’s file.
• With respect to theory classes. When the door shuts after 10 minutes, no student will
be allowed to join the class until the next break time. Students will be marked as
absent (A) Constant absenteeism of more than two times will result in written
disciplinary action through the HoS and noted on the student’s file.
• With respect to practical classes in the kitchen or Brasserie students that arrive late will
be permitted to enter and marked late. On the second occasion the student will be
formally warned by the lecturer and notified that on the third occasion the student will
not be permitted to enter and must explain themselves to the HoS. The student will be
marked absent (A).
NOTE: Attendance forms part of the assessment criteria in all subjects.
If you are absent due to illness, you must telephone the School to advise your lecturer(s) that
you will not be attending class, and provide a medical certificate at the commencement of the
next class. This should be first shown to your relevant lecturer(s) and then given to one of the
Administrative Staff. Strict attendance records are kept for all modules. Unsatisfactory
attendance will result in a 'fail' being recorded for a specific practical modules.
At Billy Blue Schools there is an expectation that students must maintain an attendance rate in
excess of 90%. Only valid medical certificates and approved compassionate leave are the
exceptions to this policy.
Attendance rolls are taken by the lecturer in every class. These attendance rolls are entered on
each student’s electronic file and included as part of each semester report.
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William Blue International Hotel Management School Student Handbook 30
The College Counsellor and Registrar make a weekly check of attendance records.
If international students cannot maintain an attendance rate of 80% for the semester, the HoS
is required to immediately advise DIMIA via PRISMS.
4.2 Bi l ly Blue Brasserie
The Brasserie is open to the public. It is the hardest place to get a table to get in North Sydney!
Students, when numbers permit, are welcome to make reservations with the front desk. In
accordance with Responsible Service of Alcohol procedures our House Policy (attached) and the
Liquor Act, Proof of Age will be required by any person requesting alcohol in the Brasserie.
As a policy of the school, alcohol is not permitted to be served to students in uniform, nor
students with later classes on the same day. Regardless of the circumstances, full school
uniform must be worn in The Brasserie during normal hours of operation.
4.3 Computer Access
The computer room is accessible from 8:00am to 6:00pm Monday to Friday. Students are
required to scan any floppy disks used for viruses before inserting the disk into the
workstations. Programs used need to be closed before leaving the workstation.
Printing will be 10c per print with no refunds for error printing. Printing credits can be
purchased only in $2.00, $5.00, $10.00 and $20.00 amounts at a time.
Each student is given only ten (10) hours of allotted time on school computers. No extra time
will be given without specific cause.
School computers are intended for school use only. Personal use of the computers for such
things as “hotmail” may be done, however usage of this is will only be allowed if there are no
other students waiting to use the computers for school assignments.
Computers belong to the school. Students are not to attempt to install any software on the
computers including changing wallpaper and any default settings. Students caught doing so
will be given one warning and be barred from using the computers for one week in the first
instance. In the second instance they will be barred for the entire semester and sent to the
HoS for consultation.
Students may not use another students login. Students caught doing so will be given one
warning and be barred from using the computers for one week in the first instance. In the
second instance they will be barred for the entire semester and sent to the HoS for
consultation.
Students caught using another students login without their knowledge for the purpose of
printing will be barred from using the computers for the entire semester and will be sent to the
HoS for consultation and be required to repay the amount used in full.
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4. 4 Email
Any e-mail account that may be issued to students remains on the school operating system and
is subject to investigation. Address = www.williamblue.com.au and each account will be set up
as firstnamelastname@williamblue.com.au with the student number as their access code to the
computer system itself.
Note: Staff and lecturers will use your email address as regularly as the classroom to pass on
information, students are advised to check their email at least three times a week.
4.5 Dress & Grooming Requirements
In order that the personal presentation of students is in keeping with their chosen profession, a
high level of personal grooming and dress will be expected. It is essential that you have your
complete uniform, including your white long sleeved shirts and school tie, accompanied with
black trousers, black leather belt and black, enclosed shoes. All uniform items, including
kitchen apparel and equipment, must be clearly marked with your name. You should also have
your knives engraved.
Any student who is found to enter or be on school premises without full school uniform will be
asked to leave the school and not return until they are appropriately dressed. Each indiscretion
will be noted on the student’s file. Should there be more than two uniform offences for any
student within a semester, they may be suspended for 1 week.
Employers and other influential people are continually in the School so maintenance of a high
level of personal presentation will have a positive effect on the whole student body’s
employability within the Industry
Hair
Hair should be clean and well styled. Women’s hair that falls forward or is shoulder length
must be tied back. Male hair should always be cut above the collar and the style must give you
a business-like professional appearance while in uniform. The style must be regularly
maintained and always be kept off the face, so your eyes are clearly visible. Hair colour must
be of a natural shade.
Students, who against the school’s advice and industry standard, choose to have radical hair
cuts or styles will not be allowed to take part in front of house practicals, or have the school’s
support for industry placement or graduate interviews.
Accessories
Acceptable jewellery is one conservative ring, one stud earring in each ear and a conservative
watch. No visible necklaces or bracelets are to be worn. Hair accessories should blend with
the colour of your hair and uniform
Women must wear sheer black stockings/pantihose (NO opaque stockings/pantihose). When
wearing trousers, black socks/stockings should be worn.
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William Blue International Hotel Management School Student Handbook 32
Make up and Personal Hygiene
For females, light make up can be worn with no strong colours around eyes or on lips. Avoid
using heavy or overpowering fragrances. Males must be clean shaven at all times, however if
you have a moustache or beard, they must be kept clean and tidy, closely trimmed and natural
colour.
Hands should be washed and moisturised frequently. Nails should be clean, well manicured
and kept at a moderate length. If women wish to wear nail polish, clear varnish is preferred.
Brushing after meals is recommended. A good idea to keep breath fresh is to eat parsley after
your meals. Parsley absorbs food smells ensuring fresh breath at all times. Things that cause
breath odours are coffee, tea, smoking, garlic, onions. NEVER chew gum to remove the smell –
as the chewing looks worse than the smell!
Grooming/Accessory Cupboard
The The School Hotel Management School will be enforcing grooming standards to ensure we
project an image of professionalism. Students who are not in full uniform can hire accessories
and/or uniforms at $5.00 per piece from administration.
Remember this is only an emergency stock, and students should make a concerted effort to be
properly groomed at all times.
4. 6 Employment
Students are actively encouraged to be employed within the industry. Within the first few
weeks, students wishing to avail themselves of the Schools assistance in employment should
have a resume in order. Relevant advertisements will also appear from time to time on the
noticeboard. The School also has available a CMC who is available to answer your questions
about working in the hospitality industry, to assist you in the development of a resume, and
help you find a job! If you would like to discuss employment options, please see reception to
make an appointment.
4.7 Gener al Conduct
In Industry
The Hotel School enjoys excellent links with the Hospitality Industry. The development and
maintenance of this relationship is of critical importance to both the school and its graduates.
Students are expected to be at their best behaviour, displaying a willing and helpful attitude at
all times. All students are bound by the policies of the establishment they are visiting. It is
their responsibility to make themselves familiar with protocols and policies.
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At School
There are certain rules and regulations pertaining to the School and its facilities, which must be
followed by all students.
• Whilst at the School, students should use the courtyard or the dedicated area on level
one for all breaks. They should not take their breaks at the front of the building, in the
foyer or in any of the doorways leading into the School.
• No consumption of food or drinks in the classrooms or computer laboratories.
• Students must not use lifts, unless specific permission is granted by one of the
administrative staff.
• When a class is finished, the room should be left tidy and litter free.
• School or designated uniform must be worn at all times while the student is at or on
the way to/from The School.
• The Brasserie areas are the main teaching areas for Food and Beverage Service. It is
important to remember that, while providing a facility to students, they are also
classrooms and students conduct is to be of the highest standard at all times.
• The School Grounds commence from the footpath on Miller Street.
Outside the School
The school uniform is contemporary, corporate and distinctive. It is recognisable in the North
Sydney area and it is therefore essential that all students understand the school’s intention to
discipline anyone, not wearing the uniform in the correct manner in any public place.
The The School International Hotel Management School enjoys a unique relationship with its
neighbours – one which we have nurtured since the School’s inception. As a member of the
student body you are expected to reflect the standard of the School in your dealing with the
local community – both in and out of uniform.
NOTE: Failure to follow these simple regulations will result in a verbal warning in the first
instance and will follow the process set down in the grievance procedure.
4.8 Gener al Saf ety
At no times will the School condone any actions or activities which might compromise the safety
of yourself, other students, staff or property of the School or local community.
Other than for the purpose of returning cutlery or crockery to the Brasserie, only students who
are on formal practical duties/classes or management duty should be in the kitchen and storage
areas.
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William Blue International Hotel Management School Student Handbook 34
4.9 Library Loans
The School's lending library is located in administration/foyer area. There is a range of texts
and magazines available for student use. All books can be borrowed for a maximum of 24
hours on presentation of your student card. Failure to return books within the time limit will
result in a student’s borrowing rights being suspended. If any books are lost, the student
responsible for the book will need to pay the replacement price. Students should note that this
is designed to encourage a more sharing and socially oriented use of facilities. The Stanton
library is some five minutes walk from the School and this is highly recommended for private
study.
4.10 Lockers
Lockers located on first floor are to be used for kitchen classes for storing personal belongings.
To use the lockers, you need to obtain a key from administration after leaving your student
card as deposit. On returning the key your student card will be given back to you. If a key is
lost you will be charged $5.00 for replacement of the key. These lockers are not to be used
overnight. All lockers will be cleared each evening by a staff member, anything left in the
lockers will be confiscated.
4.11 Electives and Addi t ional Resources
The school offers students the opportunity to gain certification, experience and resource
material in areas, which are directly related to the industry. These are not compulsory,
however they are highly recommended and are available at a discounted rate through The
School.
• First Aid Course
• Responsible Conduct of Gaming
• Microsoft accreditation for Word, Excel and Powerpoint
• Advanced Cocktail Mixing
• Excursion to Blue Mountains and Jemby Rinjah Lodge (Third semester)
Additional texts including The Australian Wine Guide, The Professional Waiter and The
Professional Bar attendant are not essential but recommended. If students do not wish to
purchase copies of these books for themselves, seven copies of each are available for loan in
the school library. Books can be purchased or borrowed from the front desk.
4.12 Lost and Found
All items will be held by the administration office for a period of four weeks and then later
donated to St Vincent de Paul.
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William Blue International Hotel Management School Student Handbook 35
4.13 Medical Assi stance
If you feel ill or sustain a minor cut or injury at School you should see the one of the
Administrative Staff or your lecturer. If the illness or injury requires more than basic first aid,
any member of staff will be able to organise emergency assistance including an ambulance if
necessary.
4.14 Messages, Telephones etc
Urgent or employment related messages for students can be left and collected at reception.
Similarly with faxes, mail and e-mails. A Public telephone is available in the common room.
Students should check regularly for any messages with reception.
4.15 Noticeboards
It is imperative that students monitor the notice-boards daily. Notification of amendments to
classes, examination results, employment advertisements, social events, will all be posted on a
regular basis.
4.16 Problems: Academic and Personal
If you have problems regarding your study please contact: Bernard Giffney, School Counsellor.
bernard@billyblue.com.au Please refer to grievance procedures for more details.
Where students are experiencing personal problems, they can speak to their teachers, the
School Counsellor or the HoS. If more specialised help is required, the counsellor will arrange
external specialist consultants/organisations to provide such assistance.
4.17 Photocopying
A student photocopier is located on the first floor. Copies are charged at 10 cents per page and
can only be made using a copying card. Disposable copy cards can be purchased from
administration in denominations of $2.00, $5.00, $10.00 and $20.00. Please note the
photocopier in the staff room is not for student use under any circumstances.
4.18 Plagiarism, Academic Dishonesty and Cheating
Copying of assignments or cheating in exams will result in an automatic fail and could result in
termination of study at the School.
Plagiarism means taking someone else’s ideas or writings and presenting them as your own.
Like cheating in an examination, plagiarism is a serious matter. The William Blue Style Guide:
“Writing at the Tertiary level” outlines the accepted way to acknowledge and reference the
work of others (See page 30). When there is evidence to suggest plagiarism, a formal process
of inquiry may begin.
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William Blue International Hotel Management School Student Handbook 36
Academic Dishonesty may be defined as any attempt by a student or students (a group), to
gain unfair advantage in any assessments (including as assessment in practice) by deception or
fraudulent means
Any form of malpractice, plagiarism etc. in connection with any type of assessment (including
examinations) is an offence under school policy and any person alleged to have committed such
an offence will be reported to the Chairman of the relevant examination board. If proven, the
following policy will be applied plagiarism etc.
• Test is automatically marked FAILED and the student is suspended from school
for a week (5 days). The student is cautioned in writing and the parents and/or
agent (for overseas students) are notified. A note is attached to the student’s file and
the student has to re-sit that test at a cost of $160.00 (for admin cost and lecturer’s
marking time)
• The test is automatically marked FAILED due to cheating and the student is
suspended from school for 2 weeks. The student is cautioned in writing and issued
a last warning with copies forwarded to the Academic Board and attached to the
student’s file. Parents (where applicable) and/or in case of overseas students, the
agent are notified of the last warning. Student cannot re-sit that test during present
semester
• The test is marked FAILED due to cheating and the case is forwarded to the board
with all relevant documentation. The board will EXPEL the student from school. In
case of an overseas student, the agent is notified, and Immigration is advised that the
student has been expelled due to cheating in three tests.
4.19 P ractical Experience
During the program, students are in live operations on a number of occasions. These are an
integral part of the program. During the 1st semester, they are in the external housekeeping
operations, cellar operations and bar operations and Café service. There are also numerous
site inspections and practical excursions. During first and second semester, on one occasion
per week, they gain experience in the operation and management of the Billy Blue Brasserie. In
the latter part of the final semester, students commence a placement in the Hospitality
Industry.
4.20 Student Representat ive Council (SRC)
The Student Representative Council is an elected body of students. Each semester within the
School will elect or volunteer at least one representative who will have the role of representing
the views of the student body to the School Counsellor, Bernard Giffney. The selection process
will be held in week 2 of the semester. The SRC will meet twice a month to discuss various
aspects of the school, including ideas for general improvement, the organisation of school social
functions, and any other relevant topics. Where problems, or potential problems, are identified
which might affect the quality of educational service provided, the representatives will have the
responsibility of liaising with the HoS to rectify the matter.
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4.21 Secur i ty
Students should label all uniform items, text books, kitchen equipment & uniforms and any
other equipment that they bring onto the campus. Students should be aware of security with
respect to computer usage .Do not leave wallets, valuables etc unattended at any time.
4.22 Smoking
For health, safety and environmental reasons the School has a ‘No Smoking’ policy. It is
therefore forbidden to smoke in any area of school other than the designated areas (court yard)
breach of this policy will lead to disciplinary action.
4.23 S tudent Responsibi l i t ies
It is the responsibility of the student to:
• Ensure that he/she is aware of the school’s current rules for final examinations;
• Attend classes regularly;
• Ensure that any personal/medical circumstances are discussed with the HoS as soon as
they become known. Medical conditions or personal circumstances or problems which
have not been declared, cannot normally be taken into account in assessing
performance on the course.
• Ensure that he/she is aware of the correct time, date location of all examination
sessions he/she is required to attend;
• Ensure that all coursework and examination answers are written legibly and in clear,
concise and accurate English.
4.24 Uniform
At orientation you will have the opportunity to try on various sizes of jackets, skirts, pants etc,
in order to identify your specific needs. A representative from the company that has designed
the uniform will be at the School to fit each of you individually. Please ensure that skirts are a
maximum of 5 cm above the knee. Uniforms will be delivered to the School, and issued to you
within 4 - 6 weeks from Orientation Day. Once you have received your uniform please ensure
that all items fit correctly.
Note: Any problems that require further alterations will be at the students expense.
The company tie and badge are an integral part of the uniform and must be worn at all times.
If lost or damaged, replacement ties and badges are available at $35.00 and $20.00
respectively. Students not wearing correct uniform, including badge & tie, will not be admitted
to class.
In kitchen classes, students will need to provide the following items:
• Black leather, flat lace up shoes with non-slip soles. Joggers and trainers not
acceptable.
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William Blue International Hotel Management School Student Handbook 38
• Hair net
• No jewellery including earrings, rings and watches is to be worn in kitchen classes.
• The student name badges forms pat of the kitchen uniform
Please ensure your uniform and shirts are kept neatly ironed. Collars should be buttoned up at
all times. Please ensure under garments are not visible. When wearing the jacket ensure that
your shirt is correctly tucked in. Your name badge should be worn on the left side.
Dress Uniform
Navy Blue 3 button suit with spare pants or skirt 1 Name Badge
5 White business shirts 1 Maroon Scarf
1 Corporate Tie 1 Navy Pull over
Casual
William Blue Monogrammed baseball cap William Blue T Shirt
Kitchen
1 Chef’s Jacket (white with buttons) 1 Chef’s Tea Towel
1 Chef’s Pants (black & white check) 1 Knife wrap (blue)
1 Necktie (white) 1 Victorinox cook’s knife
1 Chef’s apron (white, no pocket) 1 Victorinox paring knife
Waiter’s Apron (white, with pocket) 1 Zanger Waiters friend
4.25 Recogni t ion of Pr ior Learning
As part of the AQF, The School recognises various pathways to attain the qualifications
delivered the school. The two most common forms of recognition are Recognition of Prior
Learning (RPL) and Credit Transfer. While RPL and Credit Transfer are related, and the
boundaries between them are often blurred, they are distinguished as alternative pathways to
an AQF qualification. They are different in that they relate to learning achieved through formal
education and training (Credit Transfer) and learning achieved outside the formal education and
training system. Each is defined below.
At the initial interview the HoS is able to advise and assist the student to prepare the necessary
documentation to support their RPL or Credit Transfer application. The decision to grant RPL or
Credit Transfer rests with the HoS and would depend on a formal inte Both RPL and Credit
Transfer are learning pathways.
The School does reserve the right to direct students to complete all or part of a subject if the
competency forms an integral part of a subject. In such a case, the student may be required to
complete further training or tuition, but assessment is not required for those nominated units.
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William Blue International Hotel Management School Student Handbook 39
RPL
Definition
RPL is the assessment of a student’s non-formal and informal learning to determine the extent
to which the student has achieved the required learning outcomes, competency outcomes, or
standards for entry to, or completion of a qualification at The School / Billy Blue. RPL can occur
in many different contexts that include work, involvement in social community or sporting
activities, travel or learning through life experience generally.
Procedure:
• It is suggested that if a student feels they have the potential to apply for RPL
exemptions, they should initially discuss their qualification and /or experience with their
lecturer during week one, no later.
• If the student wishes to proceed, he/she should obtain a RPL form from the School
Administration Manager. A separate form for each subject in which the student seeks
RPL should be completed.
• Once the RPL form has been correctly completed by the student with the appropriate
documentation attached, it should be submitted to Administration for recording
purposes N.B. RPL and Credit Transfer applications must be accompanied by original or
certified copy documents.
• The completed RPL application is forwarded to the HoS for assessment. The HoS then
makes a decision which is ratified by the School Education Board at the next scheduled
meeting.
• RPL and Credit Transfer applicants are advised in writing within seven (7 ) Days of the
School Education Board meeting. A copy of the signed application is placed in the
Student’s file.
• All classes must be attended until RPL is granted.
• Fees may be charged for the RPL service
Credit Transfer
Definition:
Credit Transfer is the assessment of any formal courses or subjects studied previously by the
student in order to recognise training outcomes, competency outcomes or standards in a
qualification being offered at The School / Billy Blue. These outcomes may be counted towards
the formal study qualifications delivered by The School / Billy Blue.
The key difference is that it is the student who is assessed in RPL, and the course or subject in
the case of Credit Transfer. That is, in Credit Transfer the judgement is about the learning
programme or outcomes of previous formal studies undertaken by the student.
To receive Credit Transfer for a subject, a student must demonstrate:
• Competency in all units covered in that subject by The School.
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William Blue International Hotel Management School Student Handbook 40
• 80% concurrence of learning outcomes between initial subject and the relevant William
Blue Subject.
• An academic transcript showing a full pass for the attempted subject (not conceded
pass).
• In practical applications, demonstrate competency.
To receive Credit Transfer for Individual Units of Competency, a student must:
• Provide an academic transcript showing competence in specific units.
• Nominate the RTO with provider codes.
• In practical applications, demonstrate competency.
Procedure
• In week one students requests Credit Transfer from Teacher and is notified of required
competencies, fills out (Part One and Part Two of application)
• Over the next three weeks, candidates self assess against learning outcomes and
assessment criteria of relevant modules and completes application.
• At the end of week 3 the student submits the application with all supporting
documentation to office, signed and dated by Administration
• The Student Counsellor then advises student on application and documentation to
support application. (Part Four of Application)
• If practical assessment is required, the student arranges a time with the assessor. All
paperwork to be presented at assessment for sign off by assessor. This may take any
practical form consistent with the assessment criteria for the claimed competencies and
the principles of validity, reliability, fairness and flexibility. These may consist of
interviews, written assignments, workplace assessments, simulated working conditions
or exams (Part Three of Application) Assessment must be conducted by a qualified
assessor or assessment panel, under the supervision of the HoS
• In week four the application is presented to HoS for submission to board. (Part Five of
Application)
• Successful candidates are notified promptly of the Credit Transfer outcome. (Part six of
Application)
• The HoS advises unsuccessful candidates of reasons for non-recognition and steps they
can take, including remedial training and appeal mechanisms.
Note: Fees may be charged for the Credit Transfer service
Mutual Recognition
Billy Blue Schools, as an RTO, recognises the qualifications and Statements of Attainment
issued by other Registered Training Organisations.
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William Blue International Hotel Management School Student Handbook 41
Registrar Notes on RPL/Credit Transfer:
If The School / Billy Blue School intends to grant RPL to an overseas student as grounds for
shortening the student’s study, either of the following procedures is adopted:
• If William Blue / Billy Blue grants RPL before the visa is granted, the Registrar must
provide the actual net duration (as reduced by RPL) on the eCoE and Letter of
Acceptance.
• If William Blue / Billy Blue grants RPL after the visa is granted the Registrar must report
the change in the course duration via PRISMS.
(Ref: National Code of Practice; paragraph 32.1;32.2Esos Act 2000. Section 19)
A copy of the RPL/Credit transfer application form may be found in the appendix (appendix III)
4.26 Access and Equi ty at Wi l l i am Blue
All Lecturing Staff and Administration Staff engaged By Billy Blue Schools have, as part of their
role, a responsibility to preserve and implement the principles of Access and Equity when
teaching, assessing, counselling or coordinating Students in the workplace. This extends to all
forms of unlawful discrimination and harassment covered under the Anti-Discrimination Act
(1977).
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William Blue International Hotel Management School Student Handbook 42
5 APPENDIX I
Local i ty Map
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William Blue International Hotel Management School Student Handbook 43
Appendix I I House Pol icy
William Blue International Hotel Management School
The Management, Staff and Students of the William Blue International Hotel Management
School have legal and social obligations to act responsibly in the service and consumption of
alcohol on our licensed premises. To that aim, we provide a summary of our house policy for
the responsible service of alcohol.
It is a legal requirement that our staff and students do not serve anyone under the age of 18
years. In order to meet that requirement our staff may ask for proof of age from any customer
ordering alcohol or who has alcohol ordered for them. Customers who cannot provide accepted
forms of identification (Drivers License, Proof of Age Card or Passport) will be refused service.
Any identification thought to be false will be confiscated.
Customers who become intoxicated and/or quarrelsome due to the consumption of alcohol will
be refused any further service of alcohol.
Customers who do not modify their behaviour at the request of the senior staff member will be
requested to leave the premises.
An individual is deemed to be intoxicated if he or she is affected by alcohol to the point of no
longer having his or her normal control or judgment, or the use of his or her intellectual and/or
physical faculties.
All management, staff and students have a duty of care to ensure that the service of alcohol
practiced on our premises complies with the law, minimises risk to patrons and staff, cares for
patrons who do not care for themselves or others, and contributes to the safe and friendly
environment that exists in the area.
This policy in no way limits people’s choice to drink alcohol and enjoy themselves. We want all
our patrons to enjoy themselves, however we do not want people to drink in excess and place
themselves or other patrons, our staff, students and the general community at risk.
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APPENDI X I I I RPL/Credi t Transfer Applicat ion Form
Part One Student Details by Student
Name:________________________________
Student
Number:______________________________
Semester:_______________________________
Class:__________________________________
Part Two RPL / Credit Transfer Details by Teacher
Subject/Unit:___________________________
Teacher:______________________________
Documents Required:
Assessment
Date:__________________________________
Elements/Units to be assessed:
Part Three Practical Assessment by teacher
Assessment Tasks Required:
Assessment Tasks Completed and
Competent: (or )
Z Signed:_______________________
Z Signed:_______________________
Z Signed:_______________________
Z Signed:_______________________
Z Signed:_______________________
Part Four Theoretical Assessment by Counsellor
Documents Supplied:
Z Documents Sighted
Z Documents Certified
Further Action Required:
Part Five Sign Off by HoS
HoS:_________________________________
Student:______________________________
Date:____________________________
Date:____________________________
Part Six Administration by Head Office
Fees
Paid:
Z Board OK: Z
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William Blue International Hotel Management School Student Handbook 45
APPENDIX IV Discipl inary Act ion
Disciplinary Action
Date:
Name of Student
School
Student Number
The above named student has displayed the following misconduct and has been warned that
this will be entered on his/her Personnel Record, and where appropriate may result in
discontinuation of studies.
Date of Incident
ı Cheating in Exams
ı Discourtesy towards a staff
member/employee
ı Plagiarism ı Breaking School Rules
ı Discourtesy towards a guest ı Wilful damage of school property
ı Smoking in restricted area ı Irregular attendance - be specific
ı Violation of safety or department rules ı Fighting or instigating a fight
ı Refusal to carry out instructions ı Frequent Tardiness/Grooming
ı Immoral Conduct
Please write detailed account of misconduct
Disciplinary action taken - please tick the
appropriate box
ı Verbal warning – comment
ı 1st written warning – comment
ı 2nd written warning – comment
ı 3rd Final warning – comment
Student comments
I acknowledge receipt of this
notice
Student Signature Date
HoS Date
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William Blue International Hotel Management School Student Handbook 46
APPENDIX V Student Change of Address Noti f icat ion
If at any time during your studies at The School you change addresses please complete the
form below and hand to Administration as soon as you know your new address.
Name: ______________________________________________________________
Student Number: _____________________________________________________
New Address: ________________________________________________________
___________________________________________________________________
New Phone Number: __________________________________________________
Mobile: _____________________________________________________________
Signed: _________________________Date: ____/_____/20____
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William Blue International Hotel Management School Student Handbook 47
APPENDIX VI Protecting Your Pr ivacy at Bi l ly Blue
Billy Blue has always considered the Privacy of its students, staff and clients to be extremely
important.
Consequently, we have in place a Privacy Policy, which ensures that we meet our obligations
under the new National Privacy Principles (X10), which came into effect on 21st December 2001.
A copy of this Privacy Policy will be posted on the new Billy Blue website which is scheduled to
be lunched in March 2002 at www.billyblue.com.au
This Billy Blue Privacy Policy, a reflection of the 2000 Amendment to the Commonwealth Privacy
Act of 1988, sets out the way in which Billy Blue handles and protects the personal
information of students, staff and clients.
Your Personal Information
Any personal Information held by the Billy Blue Schools Group may include names, date of
birth, current and previous addresses, telephone/mobile phone number, e-mail address, fee
payment details, bank account or credit card details, nationality, passport number and academic
record.
Depending on the service you are accessing, you could be asked to provide some of the
information outlined above including information about what you like and do not like. It is
entirely your choice when it comes to respond to the questions or not.
If you choose not to provide personal Information, we may not be able to provide you with
the educational services you require, or the level of service on which we pride ourselves at Billy
Blue.
How We Collect Personal Information
At Billy Blue we collect and store personal information in a number of ways including:
Directly from you, when you provide information by phone, or in enrolment documents such as
an application form
• From Educational Agents, both onshore and off-shore
• From third parties such as your financial representatives (eg. Bank)
• From publicly available sources of information
• From our own records (now kept for 30 years by obligation under Law)
When legally required to do so – for example, under the ESOS Act 2000, Immigration Act 1958,
& Australian Taxation Office Law.
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William Blue International Hotel Management School Student Handbook 48
Essentially Billy Blue collects two (2) types of Information:
The first type is ‘anonymous information’. For instance we may collect statistical information
to tell us that four thousand people visited this Privacy Policy section of the website today.
However we do not know their names, where they live or date of birth – they are anonymous to
us.
(NB .The Billy Blue website and e-mail messages sometimes create hypertext links to the
websites of third parties. Billy Blue is not responsible for the Privacy practices or the content of
other websites)
The second type of information that Billy Blue collects is that provided in the Application for
Enrolment forms and Enquiry schedules which are completed when general enquiries are made
at exhibitions or via telephone. This information is ‘personal information’ and includes such
items as your name, address, and date of birth. This information is used to process enrolments
and may also be used to inform you of new courses, events, exhibitions and Open Days
provided by Billy Blue. We only collect such information on these occasions so that we can
follow up on enquiries, as well as respond to expressions of interest from potential students.
By providing Billy Blue with your ‘personal information’ we are able to give you a
personalised and greatly enhanced educational, counselling and training service that is not
available to ‘anonymous’ users.
How We Use Personal Information
Billy Blue will only use the personal information you have chosen to provide for the purpose
for which you provided it. Billy Blue will not use it for any other purpose without your consent.
In general, your personal Information may be used in order to:
• Provide the educational and training services you require
• Administer and manage those services, including the provision of up-to-date news on
new courses, events and invoicing procedures
• Inform you of ways in which the educational and training courses could be improved
• Conduct appropriate checks for credit-worthiness
• Research and develop our courses to reflect best practice industry standards
Storage of Personal Information
One of our obligations as a Registered Training Organisation (RTO) under the Australian Quality
Training Framework (AQTF) is to store information on student enrolments and progress for a
period of 30 years.
Billy Blue stores this individual information both on company computers and in hard copy files.
Our computer network has security levels of access (including a firewall) in place to protect us
against the loss, misuse or destruction of the information while under the control of Billy Blue.
Access to this central information can only be gained through authorisation by the C.E.O., HoS,
Financial Controller or Registrar.
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 49
When We Disclose Your Personal Information
On occasion, and as required by law, Billy Blue may disclose the personal information of
students, staff and clients to organisations outside Billy Blue, providing such organizations are
aware of our published Privacy Policy and agree to comply.
The organisations to which we disclose information include:
• Your authorised representatives (eg. Your bank, agent, immediate family or legal
counsel)
• Credit providers such as banks for credit related purposes
• Our professional advisers including accounting auditors and lawyers
• Government and regulatory authorities such as DIMIA (Department of Immigration,
Multicultural and Indigenous Affairs); DEST (Department of Education, Science and
Training); VETAB (Vocational Education and Training Accreditation Board); ATO
(Australian Taxation Office).
Billy Blue may disclose Personal Information to comply with subpoenas, court orders and other
legal processes.
Help us to Ensure We Hold Accurate Information
Billy Blue takes all reasonable precautions to ensure that the personal information we collect,
use and disclose is accurate, complete and up-to-date. However the accuracy of that
information depends to a large extent on the information you provide. That’s why we
recommend that you:
Let us know if there are any errors in your personal information
Keep us up-to-date with changes to personal information such as your name and address
You Can Access Your Personal Information
You have a right to access your personal information, subject to some exceptions allowed by
law. If students would like to do so, they should contact their HoS or the Registrar. Students
and Staff may be required to put such requests in writing for security reasons.
Billy Blue reserves the right to charge a fee for searching for and providing access to your
information. If you require any further information, or a response to any specific questions
relating to our Privacy Policy or Information handling processes, please contact me either by
telephone or in writing.
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 50
APPENDIX VI I I mpor tant Contacts
Medical
Royal North Shore Hospital: 9926-7111
(Switchboard – ask for Emergency)
Chatswood 24 Hour Medical Centre: 9413 2222
(Corner Neridah St & Victoria Ave)
Dental
Crows Nest Dental Centre: 9438-4471
Chatswood 7 day Dental Centre: 9411-5663
Spiritual
Anglican Church (in Greenwich): 9906-1280
Baptist Seventh Day (in Chatswood): 9419-3179
Catholic Church (in Lane Cove): 9427-2034
Jewish House: 9386-0770
Muslim League of NSW: 9607-4074
Presbyterian (in Greenwich): 9955-1662
Uniting Church (in Chatswood): 9415-2100
Wesley Mission: 9263-5555
Psychological
Narcotics Anonymous: 9212-3444
Alcoholics Anonymous: 9488-9820
Royal North Shore Hospital
Drug & Alcohol Detox Centre: 9906-7083
Northside Clinic Drug, Alcohol
and Psychological Counselling: 9433-3555
Renting Services:
Registry Residential Tenancies Tribunal 9229 0022
Rental Bond Board: 9377 9000
Australian Hospital Services: 8396 0600
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 51
Other Important Numbers
Lane Cove Police: 9428-1977
Chatswood Police: 9411-0999
Dept. of Fair Trading: 9895-0111
Language Interpreters: 1300 655 080
Greenwich Baths: 9438-5922
Greenwich Sailing Club: 9436-2378
Lane Cove Olympic Pool: 9418-3288
North Sydney Olympic Pool: 9955-2309
Migration Review Tribunal 9290 7222
Australian Taxation Office (ATO) 13 28 61
Road Transport Authority (RTO) 13 22 13
Billy Blue Schools
William Blue International Hotel Management School Student Handbook 52
6 Acknowledgment of Information
This Student Handbook contains information which will help you make a smooth transition into
the Billy Blue Hotel Management School. It also contains the School policies and procedures to
assist you in your studies. Please make sure that you have read it carefully and have
understood its contents. Should you have any questions regarding its contents, please talk to
the Head of School, or the Policy and Compliance Manager.
Once you’ve had a chance to read it and are comfortable that you understand its contents,
please either copy this page or tear it out and hand it to the Head of School.
I have read and understood the information in the STUDENT HANDBOOK. This is to certify that
I have taken part in the Orientation programme and understand the policies and procedures as
set out by the School, in compliance with Australian Quality Training Framework.
I also understand that Billy Blue Schools is obliged by statute to keep confidential records and
such records are kept on file for administrative purposes only.
Name: (Please print)________________________________________________________
Signature:________________________________________________________________
Student Number:__________________
Date:____________________________________________________________________
Privacy Notification DISCLAIMER
Billy Blue Schools Group acknowledges and respects the Privacy of individuals. We advise that
the information that you provide is “personal information” as defined by the Privacy and
Personal Information Act 1988 (the “Act”). This information is being collected for the purposes of
processing your registration application or enquiry, keeping you informed of upcoming events
and assisting us in improving our educational service to you. The intended recipients of the
information are the Billy Blue Schools and data service providers engaged by Billy Blue Schools
from time to time. The provision of the information is voluntary but if this information is not
provided, the Billy Blue Schools Group may be unable to process your application or enquiry, or
otherwise effect the purposes for which the information has been collected as specified above.
You have a right of access to and alteration of personal information concerning yourself in
accordance with the Act and Billy Blue’s Code of Practice. The information is being collected by
Billy Blue and will be held by Billy Blue. If you have any further enquiries please contact the
Registrar on +61 2 9492 3225.
This information is intended for the addressee named and may contain confidential information.
If you are not the intended recipient, please delete it and notify the sender. Views expressed in
this message are those of the individual sender, and are not necessarily the views of the Billy
Blue Schools Group.To see our full Privacy Policy go to www.billyblue.com.au
Peter Ireland
Policy and Compliance Manager
Billy Blue Schools Group.

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