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Unit of Study MNG01003 - International Hotel and Tourism Management Program: Module 3 (2020)

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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 outlines the elements required to control and manage financial aspects of the key operational elements within a Hotel; provides theoretical and practical understanding of preparation, cooking and storing European food; introduces students to the concept, process and importance of marketing to tourism and hospitality organisations; and provides a theoretical and technical knowledge of food and beverage service operations combined with practical skills.  

Unit content

1: Hospitality Finance

2: Gastronomy / Culinary Theory

3: Introduction to Marketing

4:Food and Beverage Services - Theory and Practical

Availabilities

Location Domestic International
Brisbane - The Hotel School
Session1
Session1

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 the elements required to control and manage the main financial aspects of the key operational departments within a Hotel.
2 demonstrate knowledge of the equipment, commodities and methods required to prepare and cook European food and basic skills in preparing, storing and cooking European food.
3 explain marketing strategies and principles used in the hospitality industry and describe how marketing research and market environmental analysis are used to identify opportunities for hospitality products and services.
4 understand the dynamics of service situations and required social skills and perform effectively and efficiently within food service operations

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

  1. demonstrate knowledge and understanding of the elements required to control and manage the main financial aspects of the key operational departments within a Hotel.
    • GA4:
  2. demonstrate knowledge of the equipment, commodities and methods required to prepare and cook European food and basic skills in preparing, storing and cooking European food.
    • GA4:
  3. explain marketing strategies and principles used in the hospitality industry and describe how marketing research and market environmental analysis are used to identify opportunities for hospitality products and services.
    • GA2:
    • GA6:
  4. understand the dynamics of service situations and required social skills and perform effectively and efficiently within food service operations
    • GA6: