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Unit of Study MNG01002 - International Hotel and Tourism Management Program: Module 2 (2019)

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Unit Snapshot

  • Unit type

    Nominal Hours Unit - Non-Award/Non-Reportable

  • Credit points

    36

  • AQF level

    0

  • Level of learning

    Introductory

  • Former School/College

    Educational Partnerships Board

  • Enrolment information

    N/A

Unit description

Students will be undertaking four units of study. The module provides learners with the opportunity to examine the various human resource management practices and procedures that are used throughout an employee’s working life, provides an overview of financial aspects of the hospitality and catering industry and an understanding of the financial tools used to make appropriate decisions. The unit will introduce the students to the basics of information technology and  applications specific to the hospitality-industry, and provide an opportunity to develop an entrepreneurial project with fellow students.

Unit content

1: Introduction to HRM and Organisations

2: Food and Beverage Cost Control

3: Information Technology 1

4: Entrepreneurial Project

Availabilities

Not currently available in 2019

Learning outcomes and graduate attributes

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:

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
Learning outcome count Learning outcome description GA1 GA2 GA3 GA4 GA5 GA6 GA7
1 demonstrate knowledge and understanding of current issues, responsibilities, policies, procedures, and processes applicable to human resources and organisational dynamics in hospitality businesses
2 understand the importance of internal food and beverage control and the financial aspects of controlling the process of acquisition, storage, processing and accounting for food and beverage inventories common in a quality restaurant of a five star Hotel or Resort.
3 evaluate different information systems and applications for the hospitality industry and work in a team to create detailed business plans for applications development.
4 apply creative skills in a teamwork context with students from different cultural backgrounds.

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

  1. demonstrate knowledge and understanding of current issues, responsibilities, policies, procedures, and processes applicable to human resources and organisational dynamics in hospitality businesses
    • GA4:
    • GA7:
  2. understand the importance of internal food and beverage control and the financial aspects of controlling the process of acquisition, storage, processing and accounting for food and beverage inventories common in a quality restaurant of a five star Hotel or Resort.
    • GA4:
  3. evaluate different information systems and applications for the hospitality industry and work in a team to create detailed business plans for applications development.
    • GA2:
  4. apply creative skills in a teamwork context with students from different cultural backgrounds.
    • GA2:
    • GA7: