STAGE 1: ON-CAMPUS (6 MONTHS)
SUBJECTS
- Kitchen Operations Management
The purpose of this subject is to develop in students a basic understanding of commercial kitchen management and core culinary skills, both grounded in principles of sustainable practice.
- Food and Beverage Service
The purpose of this unit is to develop in students an understanding of the knowledge and skills required by food and beverage service operations personnel within the international hospitality industry.
- Communication
To develop effective communication skills as an independent learner and reflective practitioner.
- Wine Fundamentals
To provide students with a holistic understanding of wine: its material qualities, service and cultural importance; and the knowledge that will underpin a student’s professionalism in all aspects of wine provision, quality control and service in the context of the contemporary dining experience.
- Food and Beverage Cost Control
The purpose of this unit is to develop in students an understanding of the knowledge and skills required by food and beverage service operations personnel within the international hospitality industry.
- Accounting Principles and Practices
The purpose of this unit is to introduce accounting concepts and skills to enable students to interpret financial reports and apply budgeting processes.
- Housekeeping
The purpose of this unit is to provide the practical skills and knowledge required to be able to function effectively within a housekeeping department.
- Management Concepts
The purpose of this unit is to introduce and contextualise management concepts and theories using practical examples drawn from hospitality sectors.
STAGE 2: WORK INTEGRATED LEARNING 101 (6 MONTHS)
SUBJECT
STAGE 3: ON CAMPUS (6 MONTHS)
SUBJECTS
- Introduction To Marketing
The purpose of this unit is to relate socially responsible approaches to customer-centred marketing operations within the international hospitality industry.
- Hospitality Financial Management
The purpose of this unit is to provide students with the opportunity to develop their understanding of financial management techniques relating to the international hospitality industry.
- Human Resource Management
The purpose of this unit is to introduce students to the key principles, concepts, knowledge and skills required to manage human resources within a hospitality context.
- The Hospitality Experience
The purpose of this unit is to provide students with the opportunity to develop their understanding of financial management techniques relating to the international hospitality industry.
- International Hotels and Events
The purpose of this unit is to provide an overview of the international hotel sector, the role of hotel departments, including their interrelationships; event management; and various types and uses of hotel business information systems.
- Rooms Division Management
The purpose of this unit is to build student skills in analysing the operations and procedures involved in managing the guest services and rooms division operations of international hotels.
- Management Information Systems
To provide students with relevant knowledge of contemporary hospitality management information systems that will enhance skills acquisition and applications in the workplace.
STAGE 4: WORK INTEGRATED 201 (6 MONTHS)
SUBJECT
STAGE 5: ON CAMPUS (12 MONTHS)
SUBJECTS
- Advanced Marketing
The purpose of this unit is to explore strategic marketing within an international context.
- Leadership and Management in Action
To enable students to be flexible and adaptable in their management style according to the needs of staff, the situation at hand and the needs of the manager. Students develop a deep understanding of dominant behavioural preferences when working with people and will learn how to extend the range of behaviours adopted with people according to their needs and the needs presented by various organisational environments.
- Hospitality Business Law
The purpose of this unit is to provide an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts, and common business situations which involve legal issues.
- Entrepreneurship and Business Management
To enable students to be flexible and adaptable in their management style according to the needs of staff, the situation at hand and the needs of the manager. Students develop a deep understanding of dominant behavioural preferences when working with people and will learn how to extend the range of behaviours adopted with people according to their needs and the needs presented by various organisational environments.
- Strategic Management
The purpose of this unit is to research and evaluate contemporary approaches to strategic management in international hospitality businesses, including related aspects of risk management.
- Quality Service Management
The purpose of this unit is to develop in students an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage.
- Decision Making For Managers
The purpose of this unit is to apply knowledge and decision-making skills in various simulated (virtual and role-play) business management scenarios.
- Strategies for Globalised Hospitality
The purpose of this unit is to develop an innovative entrepreneurial approach to hospitality design and management, within the context of globalised hospitality.
