Course learning outcomes may be assessed via submission of a range of assessment tasks including problem-solving exercises, online tests and examinations, reports, research assignments and group projects.
1. International Hotels and Events:
The purpose of this unit is to provide an overview of the international hotel sector, the role of the hotel departments, including their interrelationships; event management; and various types and uses of hotel business information systems.
- Overview of the International Hotel and Resort Industries, Corporate Chains and Global Branding
- Hotel and Resort Organisation, Design and Management
- Major Profit Centres: Front of House Departments
- Non-Profit Centres: Back of House Departments
- Events: An Emerging Opportunity
- Structure of the Conference and Exhibition Industry and the Hotel as a Stakeholder
- Conference and Exhibition Operations within Hotels
- Exhibitions and Events as a Component of a Hotel’s Conference and Exhibition Product and Service
2. Leadership and Management in Action:
The purpose of this unit is to enable students to be flexible and adaptive in their leadership style according to the needs of employees, the business and the situation at hand.
- Leading and Managing in the Contemporary Hospitality Workplace
- Organisational Culture and Workplace Diversity
- The External Environment of Management
- Strategic Management, Planning and Decision-Making
- Organising and Controlling
- Leading and Influencing
- Managing and Motivating
- Leading and Managing Change
- Managing Groups and Teams
- Leading and Managing in the Contemporary Hospitality Workplace
3. 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.
- Introduction to Quality Services Management
- Customer Satisfaction and Service Quality
- Managing Customer Relationships and Handling Customer Complaints
- Consumer Behaviour
- Crafting the Service Environment
- Balancing Productive Capacity and Demand
- Positioning Services in Competitive Markets
- Developing Service Products
- Managing the Customer Service Function
4. Hospitality Business Law:
The purpose of this unit is to provide students 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 that involve legal issues.
- Introduction to the Australian Legal System
- Contract Law
- Negligence, Civil Liability Legislation and Insurance
- Innkeepers’ Doctrine and Liquor Licensing Law
- Employment Law
- Work Health and Safety (WHS) and Workers Compensation
- Discrimination Laws, Workplace Bullying and Harassment
- Part 1: Consumer Protection and Unfair Business Practices
- Part 2: Consumer Protection and Restrictive Trade Practices
- Business Structures and Principles of Agency
