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Unit of Study MNG01004 - International Hotel and Tourism Management Program: Module 4 (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 provides a theoretical overview and practical skills in rooms divisions operations; the understanding of supervisory skills required to manage a food and beverage team within the hospitality industry; an opportunity for students to develop research skills in a topic that interests them and builds their professional skills; and provides an understanding of the complexities involved in the design and development of a new resort.

Unit content

1: Rooms Division Operations

2: Food and Beverage Management

3: Research Methods

4:Hotel and Resort Management

Availabilities

Location Domestic International
Brisbane - The Hotel School
Session2
Session2
Melbourne - The Hotel School
Session2
Session2
Sydney - The Hotel School
Session2
Session2

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 a practical understanding of the role and requirements of front office operations within hospitality organisations and the systems and procedures involved in the four stages of the guest cycle (pre-arrival, arrival, occupancy and departure).
2 apply theoretical knowledge of the research process and produce an independent literature review.
3 analyse the constraints within the external and internal environment of resort development and understand the operational frameworks applicable to resorts, including planning processes.
4 demonstrate knowledge and understanding of the elements required to become a successful Food and Beverage Manager within the hospitality industry

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

  1. demonstrate a practical understanding of the role and requirements of front office operations within hospitality organisations and the systems and procedures involved in the four stages of the guest cycle (pre-arrival, arrival, occupancy and departure).
    • GA6:
  2. apply theoretical knowledge of the research process and produce an independent literature review.
    • GA1:
    • GA5:
  3. analyse the constraints within the external and internal environment of resort development and understand the operational frameworks applicable to resorts, including planning processes.
    • GA6:
  4. demonstrate knowledge and understanding of the elements required to become a successful Food and Beverage Manager within the hospitality industry
    • GA6:

Prescribed learning resources

Prescribed Texts
  • No prescribed texts.

Prescribed Learning Resources may change in future Teaching Periods.