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Location Domestic International
Brisbane - The Hotel School
Session1,2
Session1,2
Melbourne - The Hotel School
Session1,2
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Online
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Sydney - The Hotel School
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Unit Summary

Unit type

PG Coursework Unit

Credit points

12

Unit aim

Explores the functions of the major operational departments and the challenges managers face to provide sustainable quality service within a highly competitive industry. Students will develop advanced managerial skills and knowledge applicable to hotels’ operational management, which includes food services, guest services, housekeeping, marketing and engineering and other operational departments.

Unit content

The unit has 6 topics:

  1. Introducing the contemporary hotel property
  2. Front-facing operations
  3. Back-of-house operations
  4. Operational integration
  5. Property and Operations – critical nexus
  6. The ‘new’ property and its operations

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 Identify and analyse contemporary management challenges in the hotel industry
2 Evaluate the relationship between an accommodation provider's target market/s and its organisational structure, offerings, facilities and service culture
3 Support the need to act sustainably in all areas of hotel operation, and create new approaches to providing quality services
4 Demonstrate the ability to work collaboratively within a team through the planning and implementation of a group project

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

  1. Identify and analyse contemporary management challenges in the hotel industry
  2. Evaluate the relationship between an accommodation provider's target market/s and its organisational structure, offerings, facilities and service culture
  3. Support the need to act sustainably in all areas of hotel operation, and create new approaches to providing quality services
  4. Demonstrate the ability to work collaboratively within a team through the planning and implementation of a group project

Prescribed texts

  • No prescribed texts.

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