The Specialisation in Applied Design Thinking introduces students to how to utilise design methodologies to enhance user experiences in organisations and to systems creation and reinvention in the context of designing new products and services in the hospitality industry. Students will apply an integrated technological, regulatory, and safety analysis of food product development that conceptualises the user experience along with an appreciation of manufacturing and supply chain issues that affect the quality, marketability and commercial viability of food products. The Specialisation in Applied Design Thinking will also provide students with an opportunity to apply project conceptualisation and management techniques to hospitality businesses and their operations.
Units: User Experience Design, Service Systems Design, Food Product and Process Design, Supply Chain Planning.
The Specialisation in Finance introduces students to the technical and analytical skills required to analyse accounting information for management decisions in a variety of contexts, including hospitality businesses, and to the principles and basic analytical techniques of cost control, budgeting, financial management and planning. Particular emphasis is given to accounting information systems and the activities, documents and technologies designed to collect, process and report business data to assist a diverse range of internal and external stakeholders in making business decisions. Students will also acquire basic legal knowledge and related problem-solving skills relevant to business management in Australia.
Units: Business Risk Management, Management Accounting, Business and Corporations Law, Managerial Finance.
The Specialisation in Food Management combines a theoretical and practical approach to contemporary issues across the food value chain, with an emphasis on the cyclical and integrative nature of food production, storage, distribution, consumption and regulation. Students will acquire an advanced understanding of food product development and its physical, chemical, microbiological and sensory quality analysis and process performance. Particular emphasis is given to supply chain planning through the application of a range of advanced processing models to optimal sequencing and cyclic scheduling in high-product-mix and high-volatility environments while examining issues in food governance and food security in Australia and internationally.
Units: Food Systems, Food Product and Process Design, Supply Chain Planning, Food Governance and Security.
The Specialisation in Food Entrepreneurship will provide students with an understanding of entrepreneurship and how it draws on, but differs from, creativity, innovation and invention. Students will develop the skills and attitudes to be a successful entrepreneur, whether starting a new venture, joining or acquiring a business, or creating something new inside an organisation. Theory is combined with a practical approach to contemporary issues across the food value chain and product development including the physical, chemical, microbiological and sensory quality dimensions of food. While the emphasis is on food entrepreneurship, the skills acquired will be generic and applicable to entrepreneurship in all business sectors.
Units: Entrepreneurship, Food Systems, Food Product and Process Design, Food Supply Chain Management.
The Specialisation in Gastronomy examines food anthropology and food traditions, examining food as articulating aspects of culture through the availability of food resources, tools and methodologies of food preparation and presentation, and the role of food in ritual, entertainment, daily life and religiosity. The Specialisation explores the structure of gastronomic tourism from an industry perspective and how cultural diversities of destinations are expressed through food and drink. Students will acquire an advanced understanding of culinary practice in the areas of hospitality, tourism and event management in order to enhance customers’ dining experience.
Units: Gastronomic Discourse and Culture, Advanced Culinary Practice, Gastronomic Tourism, Food and Wine Strategy.
The Specialisation in Hotel Management provides an overview of the intricate nature of hotel operational structures, systems and infrastructure, and examines the nature and importance of hotel assets, including strategic, risk and other considerations that determine their value, sustainability and relevance. Students will acquire the theoretical knowledge and skills to plan and manage accommodation services successfully. The Specialisation also examines underpinning and contrasting principles and perspectives relating to staff development and customer relationship management as a value proposition within the marketing domain as a critical component of successful hotel operations.
Units: The Hotel Asset Ecosystem, Operations Management, Strategic Human Resource Management, Revenue Management.
The Specialisation in Management provides an opportunity for students to appreciate how managers and organisations can think and act in a strategic way. Students will engage with management accounting concepts related to the management functions of planning, control and decision making, developing an understanding of the principles of micro- and macro-economics required for effective organisational management and planning. Students will develop an awareness of recent developments in theory and in practice through reading about, critically analysing and debating the validity of these developments as well as an ability to apply human resource management concepts strategically in organisational settings.
Units: Management Accounting, Managerial Economics, Business and Professional Ethics, Strategic Management.
The Specialisation in Marketing provides an opportunity for students to learn how and why diverse organisations communicate with internal and external customers in the ways they do, and how an integrated communications strategy is essential to commercial exchange in modern economies. Emphasis is given to consumer decision-making and the internal and external influences on the purchasing and consumption process. Students will be introduced to social marketing, including how techniques such as branding, segmentation and the marketing mix can be used to address social and health issues. Students will examine brand management decisions and the strategies and tactics to build, measure and manage brand equity in hospitality and other sectors.
Units: Integrated Marketing Communications, Social Marketing, Brand Management, Advanced Consumer Behaviour.
The Specialisation in Project Management introduces students to the role of projects in organisations and associated issues in managing projects, including the management of project teams and project lifecycles. The Specialisation will help students becoming effective project leaders through an innovative way of looking at projects and treating them as complex adaptive systems. Students will examine the embedding of program management in the organisational context, including engagement with the business and strategic business alignment. The Specialisation emphasises supply chain planning issues through the application of a range of advanced manufacturing models in hospitality to optimal sequencing and cyclic scheduling.
Units: Project Management Principles and Techniques, Business Risk Management, Supply Chain Planning, Strategic Management.
The Specialisation in Service Management equips students with an understanding of the principles of service management as well as the leadership skills required to effectively manage and improve operations in service organisations, in particular in hospitality. The Specialisation focuses on understanding systems thinking in the context of designing new services in the hospitality industry. Based on the priority of meeting and exceeding customer, regulatory and stakeholder performance expectations, the Specialisation provides an opportunity to examine methodologies to meet the wishes and requirements of customers while simultaneously addressing organisational objectives and capacity constraints.
Units: Service Systems Design, Service Quality Management, Strategic Human Resource Management, Business Risk Management.
The Specialisation in Supply Chain Management explores the application of supply chain theory and techniques on a global level. Students will examine supply chain planning from a ‘lean’ perspective, applying a range of advanced manufacturing models to optimal sequencing and cyclic scheduling in high-product-mix and high-volatility environments, of which the hospitality industry is a prime example. Focusing on understanding the role of projects in organisations and the management of project teams and project lifecycles, the Specialisation provides an overview of operations management and how it is integral to developing and managing and supporting value-adding processes through various tools, techniques and methods.
Units: Project Management Principles and Techniques, Supply Chain Planning, Operations Management, Food Supply Chain Management.
The Specialisation in Hospitality Management examines the hospitality sector in the context of international markets and operations and explore the key factors and trends that influence hospitality managers’ decision-making and methods. Students will analyse the changing landscape of hospitality operations, contemporary hospitality business models and operational structures, developing an understanding of how to strategically manage a service-orientated organisation to ensure effective quality management and service excellence. Students will also apply project conceptualisation and management techniques to hospitality businesses and their operations, with an emphasis on initiating and planning projects in a timely and cost-effective manner.
Units: Service Quality Management, Managing Hospitality in the International Context, Operations Management, Revenue Management, Hospitality Business Planning.
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