In this unit, students will be introduced to the study and application of hospitality and hotel management theory, trends, realities and practice. Students will demonstrate the ability to source and use industry and compliance information and hospitality and hotel management service strategies, tools, knowledge and skills. The unit includes an introduction to the essential elements of hotel and hospitality management, including food and beverage management, tourism and events, business administration, resourcing, sustainability, customer-centricity and the use of computerised systems to support service and decision making.
Unit details
Location:
Study level:
Undergraduate
Credit points:
12
Unit code:
VHH1001
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Learning Outcomes
| 1. | Locate, analyse and interpret key hospitality and hotel management information sources; | ||
| 2. | Analyse the structure of the hospitality and hotel management industries, with a broad theoretical understanding of how key components contribute to the effective running of a hospitality or hotel business; and | ||
| 3. | Interpret and transmit solutions to problems and challenges within a hospitality and hotel management setting; |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Test | Online Quiz | 10% |
| Case Study | Individual case study | 30% |
| Project | Part A: Group industry report (50%) Part B: Group oral presentation (10%) | 60% |
Required reading
Introduction to Hospitality Management, Global
Walker, J. R, 2020,
Pearson (eBook).
Where to next?
As part of a course
This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.
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