Admission and Unit Information - Bachelor of Business and Commerce (Hospitality Management)

As service provision becomes increasingly important across a number of industries, some firms are moving beyond the idea of providing a service to providing a total customer experience. Managing Service and Experience introduces students to the exciting concepts of management in the service and experience economy. The unit examines the development of the experience economy and the specialist skills required to manage commercial organisations in the emerging experience economy. Key areas which are covered include: the experience economy, the characteristics of service, service development, service evaluation & service improvement.

The provision of Food and Beverage is a key component of the hospitality industry and is a prominent feature of the experience economy. Future managers and decision-makers need a thorough knowledge of the nature and characteristics of modern food and beverage service to gain competitive advantage. This unit draws upon traditional gastronomy to examine the role of food & beverage in society. A systems approach to food and beverage service management is then utilized to understanding the delivery of a food and beverage experience.

The accommodation sector is an integral part of the hospitality experience. It requires the combination of intangible service and experience with the tangibility of a product which is used by guests. The need to stay competitive in this growing and competitive market creates a need for organisations to look beyond the historical components such as affordability, suitability and luxury. This unit gives students the opportunity to develop an understanding of these accommodation issues as they relate to hospitality organisations.

Hospitality Management Operations emphasises the role of operations management in the hospitality sector, especially as an element of corporate strategy. The unit demonstrates how operations management is related to, and aligned with, the other functional areas of a hospitality organisation. The field of study includes revenue management in the hospitality industry, as well as variety of qualitative and quantitative techniques to enable students to analyse problems in hospitality operations.

An essential part of many sport and hospitality businesses involves the organisation and management of special events and the facilities which host them. Sport and Hospitality Event Management provides knowledge and understanding by giving students the opportunity to practically apply skills and knowledge through development and execution of their own special event. The unit calls for students to apply previously learned management strategies, leadership theories, communication skills, and staff management to facilitate their event projects.

With focus on the experiential nature of hospitality products, the unit canvasses a contemporary selection of specialised food services, lodging and other hospitality businesses, including resorts, cruise ships and registered clubs. The unit develops students understanding of the micro and macro environments of such businesses, with concentration on the factors influencing business development. There is also consideration of the design, development and commercial viability of such products, especially in the context of consumer expectations.

Service Industry Studies is designed to allow students to develop skills of research planning, execution, interpretation and results dissemination from service industry research projects. Students will learn about and have an opportunity to prepare a literature review, conduct research on a 'problem', collect, analyse and present data on a hypothetical or case based service business issue. Strategies and recommendations in the form of a report will be the outcome of the unit.

An understanding of planning and design is critical to the effective long-term sustainability and performance of hospitality businesses. Planning and Design of Hospitality Facilities provides a unique opportunity for students to learn about contemporary planning a design issues including: an examination of design processes; the role of government and building authorities; design principles for hospitality facilities; sustainability; and managerial aspects related to commissioning and evaluating hospitality facilities.

This unit is a survey of the marketing process, introducing students to the marketing concept, strategic and marketing planning, marketing research, consumer and customer behaviour, issues of market segmentation, targeting and positioning as well as all the elements of the marketing mix (product/service, pricing, distribution and marketing communication strategies).

This is a foundation unit that addresses academic essay writing skills relevant to business and economic issues. The unit is designed to develop basic student proficiencies such as information collection, analysis and evaluation, and logical reasoning skills. Through the analysis of ethical issues, this unit teaches students to research; reference using the College of Business and Law's Harvard style; analyse data; develop an argument; and write an academic essay.

This unit provides exposure to financial and management accounting information from a user of accounting information viewpoint. The unit aims to provide breadth of awareness and knowledge in relevant fields of accounting essential to decision making for managers.

As service provision becomes increasingly important across a number of industries, some firms are moving beyond the idea of providing a service to providing a total customer experience. Managing Service and Experience introduces students to the exciting concepts of management in the service and experience economy. The unit examines the development of the experience economy and the specialist skills required to manage commercial organisations in the emerging experience economy. Key areas which are covered include: the experience economy, the characteristics of service, service development, service evaluation & service improvement.

This unit provides an opportunity for students to engage with the dynamics of the management of organisations. Students will be introduced to the connection between the way work and systems are organised and managed and their impact on individuals and societies. This is achieved by using case based opportunities to examine real life contexts. This is an essential unit for business students that can be taken by any student needing a broad initial understanding of management.

This is an introductory law unit designed to introduce the fundamentals of law in a commercial context. The unit introduces students to the basic principles of law and the legal system as well as examining some of the major areas of law that impact on commercial dealings. This unit examines the structure of the legal system, the way law is made and the main areas of law relevant to starting and running a business including contracts, torts and consumer protection.

This unit is an introduction to economic concepts and contemporary economic issues. It introduces students to basic concepts such as markets and their operation, the behaviour of firms, the efficiency and potential failings of free markets, the role of government, key macroeconomic variables and problems such as unemployment. It illuminates these concepts via application to contemporary economic issues and debates over different theoretical perspectives. This unit also exposes students to recent developments in economics via presentations by specialist guest lecturers.

Statistics for Business introduces the basic concepts and techniques of statistics that are particularly relevant to problem solving in business. It also provides a sound base for more advanced study in statistics and forecasting in subsequent sessions. Topics include: presentation of data; descriptive statistics; the role of uncertainty in business decision making; hypothesis testing; and basic forecasting.

Introduction to Economic Methods will cover basic concepts in Mathematics and Statistics to help their understanding of subjects like accounting, management, marketing, finance, and economics. In addition, the analytical techniques, concepts and models that will be discussed in this unit will play a foundation role in a Business degree. Topics include: Differential calculus and its application in business and economics; collection, analysis and interpretation of data using simple descriptive and inferential statistical methods; probability distributions, point and interval estimation, hypothesis testing, and an introduction to regression analysis.

The provision of Food and Beverage is a key component of the hospitality industry and is a prominent feature of the experience economy. Future managers and decision-makers need a thorough knowledge of the nature and characteristics of modern food and beverage service to gain competitive advantage. This unit draws upon traditional gastronomy to examine the role of food & beverage in society. A systems approach to food and beverage service management is then utilized to understanding the delivery of a food and beverage experience.

The accommodation sector is an integral part of the hospitality experience. It requires the combination of intangible service and experience with the tangibility of a product which is used by guests. The need to stay competitive in this growing and competitive market creates a need for organisations to look beyond the historical components such as affordability, suitability and luxury. This unit gives students the opportunity to develop an understanding of these accommodation issues as they relate to hospitality organisations.

Hospitality Management Operations emphasises the role of operations management in the hospitality sector, especially as an element of corporate strategy. The unit demonstrates how operations management is related to, and aligned with, the other functional areas of a hospitality organisation. The field of study includes revenue management in the hospitality industry, as well as variety of qualitative and quantitative techniques to enable students to analyse problems in hospitality operations.

An essential part of many sport and hospitality businesses involves the organisation and management of special events and the facilities which host them. Sport and Hospitality Event Management provides knowledge and understanding by giving students the opportunity to practically apply skills and knowledge through development and execution of their own special event. The unit calls for students to apply previously learned management strategies, leadership theories, communication skills, and staff management to facilitate their event projects.

With focus on the experiential nature of hospitality products, the unit canvasses a contemporary selection of specialised food services, lodging and other hospitality businesses, including resorts, cruise ships and registered clubs. The unit develops students understanding of the micro and macro environments of such businesses, with concentration on the factors influencing business development. There is also consideration of the design, development and commercial viability of such products, especially in the context of consumer expectations.

Service Industry Studies is designed to allow students to develop skills of research planning, execution, interpretation and results dissemination from service industry research projects. Students will learn about and have an opportunity to prepare a literature review, conduct research on a 'problem', collect, analyse and present data on a hypothetical or case based service business issue. Strategies and recommendations in the form of a report will be the outcome of the unit.

An understanding of planning and design is critical to the effective long-term sustainability and performance of hospitality businesses. Planning and Design of Hospitality Facilities provides a unique opportunity for students to learn about contemporary planning a design issues including: an examination of design processes; the role of government and building authorities; design principles for hospitality facilities; sustainability; and managerial aspects related to commissioning and evaluating hospitality facilities.

Students studying Hospitality Management Applied Project may have the opportunity to undertake an international field trip to experience the hospitality industry from an international perspective. This unit provides students a unique opportunity to integrate knowledge gained from operational and theoretical perspectives of hospitality studies into application in an engaged research project in hospitality management. Students will engage in comprehensive projects which bring together real world industry problems and hospitality theory.