Availabilities:

Location Domestic International
Brisbane - The Hotel School
Session2,3
Session2,3
Melbourne - The Hotel School
Session2,3
Session2,3
Sydney - The Hotel School
Session2,3
Session2,3

Unit Summary

Unit type

UG Coursework Unit

Credit points

12

Unit aim

Examines organisations' procedures to manage facilities and risks in hospitality industries. This knowledge is needed to protect guests from safety hazards and organisations from loss of profits. The unit evaluates how tangible aspects of hospitality products are determined to be feasible in different contexts. It estimates the need to introduce strategic facility management measures for the benefit of operational efficiency. Examines risk management processes and their potential to protect physical, non-physical, financial and human assets.

Unit content

  1. Introduction to Facility and Risk Management
  2. Venue Design
  3. Managing Departmental Facilities
  4. Maintaining Operational Facilities
  5. Asset Management
  6. Risk and Hazard Control Processes
  7. Risks to Physical Assets
  8. Risks to Financial Assets
  9. Work Place Safety
  10. Emergency Management
  11. Security Systems

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:
1 develop a venue condition assessment form for a hospitality enterprise, in order to maintain a predetermined standard in safety, serviceability and appearance
2 analyse an organisation's procedures to manage facilities in hospitality context
3 analyse risk and evaluate approaches taken to managing risk in hospitality businesses
4 predict the costs – both direct and indirect – of risk management to hospitality businesses
5 develop skills in case study analysis.

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

  1. develop a venue condition assessment form for a hospitality enterprise, in order to maintain a predetermined standard in safety, serviceability and appearance
  2. analyse an organisation's procedures to manage facilities in hospitality context
  3. analyse risk and evaluate approaches taken to managing risk in hospitality businesses
  4. predict the costs – both direct and indirect – of risk management to hospitality businesses
  5. develop skills in case study analysis.

Prescribed texts

  • No prescribed texts.

  • No prescribed texts.
Prescribed texts may change in future teaching periods.