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Unit of Study HOSP2004 - Sustainable Business Practices (2025)

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Unit Snapshot

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Unit description

Introduces students to sustainable principles and practices in the hospitality industry. Students focus on key areas where hospitality businesses can have a positive impact on sustainability through policies and procedures. Students implement an Environmental Management System, wherein hospitality businesses can incorporate innovative strategies and social management tools.

Unit content

  1. Introduction to sustainable business practices in hospitality
  2. The interrelationship between the environment and tourism and hospitality
  3. Sustainable resource management - energy, water and waste
  4. Sustainable resource management - food & beverage and sustainable building design
  5. Stakeholder engagement
  6. Certification and corporate social responsibility

 

Availabilities

Location Domestic International
Brisbane - The Hotel School
Term1,3,5
Term1,3,5
Melbourne - The Hotel School
Term1,3,5
Term1,3,5
Sydney - The Hotel School
Term1,3,5
Term1,3,5

Learning outcomes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

On completion of this unit, students should be able to:

demonstrate knowledge of the impact of the hospitality, tourism and events industry on the environment;

identify and analyse the key elements of a sustainability framework and its impact on hospitality operations;

demonstrate the capability to plan, develop and propose an Environmental Management System to address environmental, business and social goals;

demonstrate the knowledge and skills to reflect upon the challenges of implementing an Environmental Management System in a hospitality business.

Prescribed learning resources

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Prescribed Learning Resources may change in future Teaching Periods.