Recommended Study Sequence

This unit provides foundational knowledge in the study of the Hospitality and Hotel industry, including the international perspectives. The unit examines the concept of hospitality and the commercial provision of hospitality services. Students will study and analyse various types of hospitality services and the management implication of their delivery. The delivery of hospitality and hotel services is examined in the broader context of the leisure industry. Particular focus is on the development of Hospitality and Hotel services with reference to the experience economy.

This unit analyses the strategic marketing decisions of hospitality and hotel organisations, including multinational corporations. Topics include: the role of marketing in strategic planning; the marketing environment and the importance of market research; market segmentation, targeting and positioning; internal marketing and product development; distribution channels; pricing considerations, approaches and strategy; promoting products; communication and promotion policy; public relations and professional sales; destination marketing and preparation of marketing plans.

This unit version replaces 200343.1 from Quarter 2, 2010. Hospitality Operations Management emphasises the role of operations management in the hospitality sector, especially as an element of corporate strategy. The unit contents demonstrate how operations management needs to be related to, and aligned with, the other functional areas of a hospitality organisation. The topics include the role of technology, product and process development, quality management, facility location, managing supply and demand, increasing productivity and quality and others. A variety of quantitative techniques used in managing financial and physical resources are covered, to enable students to analyse problems in hospitality operations, and to make recommendations or decisions based on their interpretation of their analysis. The unit recognises the role of employees, as well as the impacts of financial and marketing imperatives, in successful hospitality operations. There is consideration of how contemporary hospitality management issues and practices influence operations management.

This unit version will replace 200261.1 from Quarter 2, 2010. This unit examines key issues in the management of employee relations offering new and discursive insights into employee relations management. This unit covers issues such as management organisation for employment relations, stakeholders in the employment relationship, roles and attitudes of the stakeholders, payment contracts, employee involvement and commitment and managing equity and workplace diversity.

This unit presents the importance of managerial finance and accounting concepts and explains how they apply to specific operations in the hospitality and hotel industry. The focus is on the comprehending of basic financial statements, calculation of standard industry ratios and the use of financial information in the managerial decision making process.

This unit aims to provide students with the knowledge and skills in design principles and the hospitality development process. It covers functional, organisational, financial, envirnomental and aesthetic aspects.

This unit aims to equip students with the necessary skills to design, analyse and implement strategic management initiatives in hospitality and hotel organisations. The subject emphasises creating and sustaining competitive advantage of hospitality firms and organisations in both domestic and international markets. The students will learn to apply the latest developments in the theory of strategic management to specific requirements of firms and organisations in the hospitality and hotel industries.

The provision of food is central to the concept of hospitality and forms a major part of the core operations of many hospitality businessess. There are increasing demands on hospitality operators to advance their food knowledge beyond the traditional Food and Beverage framework in order to stay competitive. This unit emphasises the role of food and its place in society and discusses the commercial implications.