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Melbourne - The Hotel School
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Unit Summary

Unit type

PG Coursework Unit

Credit points

12

AQF level

9

Level of learning

Introductory

Unit aim

Provides an understanding of ecologically sustainable management in the hospitality and tourism industries, with a specific focus on attractions and accommodation. Topics include ecological systems and ecological thinking; sustainable management of energy and water; waste management; sustainable design and construction; sustainable food systems; environmental accreditation systems; and environmental management systems.

Unit content

Introducing and developing an environmental culture in the hotel/attraction - Understanding sustainability - Global environmental issues, including climate change - Waste management - Energy and water conservation - Water quality - Air quality - Ethics and business planning - Strategic development and corporate concerns - Case studies of environmental performance in hospitality organisations including: Green Globe, International Hotels Environmental initiative, Green Leaf - Environmental auditing and assessment of service organisations such as hotels and tourism 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.

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
On completion of this unit, students should be able to: GA1 GA2 GA3 GA4 GA5 GA6 GA7
1 demonstrate a developed level of knowledge and understanding about sustainability, global environmental issues, the tourism and hospitality industries and their effect on the environment and effective management in environmental issues, particularly in relation to the built environment Knowledge of a discipline
2 demonstrate an understanding of environmental policy, strategy, implementation and impact assessment Knowledge of a discipline
3 appreciate the principles of the component parts of environmental management in hotels and other large buildings (i.e. water, energy, the indoor environment and waste management) Ethical practice
4 distinguish relationships, and appreciate implications and compromise options with environmental management. Creativity Ethical practice

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

  1. demonstrate a developed level of knowledge and understanding about sustainability, global environmental issues, the tourism and hospitality industries and their effect on the environment and effective management in environmental issues, particularly in relation to the built environment
    • GA4: Knowledge of a discipline
  2. demonstrate an understanding of environmental policy, strategy, implementation and impact assessment
    • GA4: Knowledge of a discipline
  3. appreciate the principles of the component parts of environmental management in hotels and other large buildings (i.e. water, energy, the indoor environment and waste management)
    • GA3: Ethical practice
  4. distinguish relationships, and appreciate implications and compromise options with environmental management.
    • GA2: Creativity
    • GA3: Ethical practice

Prescribed texts

  • Either the 2nd or 3rd edition is fine: Sloan, P, Legrand, W & Chen, J, 2013, Sustainability in the Hospitality Industry: Principles of Sustainable Operations, 2nd edn, Routledge, Milton Park, Abingdon, Oxon. ISBN: 978-0-415-53124-5.
Prescribed texts may change in future study periods.