New Bachelor of Business (International Hotel & Resort … · 2018. 5. 14. · Marketing...

Dec 2012 1.

Bachelor of Business (International Hotel & Resort Management) List of Units Accounting Fundamentals BBC101 Management & Leadership BBC102 Business Communication & Technology BBC103 Marketing Fundamentals BBC104 Food & Beverage Operations Management HRM101 Food & Beverage Management & Control HRM102 Introduction to the International Hospitality Industry HRM103 Cross Cultural Issues in Tourism & Hospitality THE101 Industry Practicum I IP101 Management Accounting BBC201 Economics BBC202 Business Law BBC203 Human Resource Management BBC204 Services Marketing THE201 Operations & Environment Management HRM201 Rooms Division Management HRM202 Specialist Resort Facilities Management (Golf & Spa) HRM203 Industry Practicum II IP201 Research Skills and Practices BBC301 Business Management & Entrepreneurship BBC302 Organisational Development & Change Management BBC303 Strategic Planning & Management BBC304 Contemporary Issues in T, H & E Management THE301 Hotel & Resort Facilities Management & Design HRM301 Revenue Management HRM302 Tourism & Hospitality Business Ethics THE302

Dec 2012 2.

Unit Outline

Section 1: General Information 1.1 Unit administrative details:

Name of Unit HE Award(s) Duration Level

BBC101: Accounting Fundamentals Bachelor of Business (International Hotel & Resort Management)

1 Term Year 1

1.2 Core or elective unit

Indicate if the unit is a

core unit elective unit other (please specify below):

1.3 Unit weighting

Unit Weight Total course points

2 Credit Points 56 Credit Points

1.4 Student workload

Indicate below, the expected student workload per week for this unit:

No. timetabled hours* No. personal study hours** Total workload hours***

4 8 12

* Total time spent per week at lectures, tutorials, clinical and other placements ** Total time students are expected to spend per week in studying, completing assignments *** That is, * + ** = workload hours.

1.5 Mode of Delivery

Indicate if this unit is delivered face to face online independent learning module/untimetabled study by a combination of modes (please specify below) other mode (please specify below)

Delivery will be a combination of tutorials, workshops, group and individual applied activities.

1.6 Pre-requisites

Are students required to have undertaken a prerequisite unit(s) for this unit?

Yes No

Dec 2012 3.

Section 2 – Academic Details 2.1 Student learning outcome

Upon completion of this unit, students should be able to demonstrate, in the appropriate context, the ability to:

a. Define basic accounting terminology used globally and explain their meaning in words. b. Identify the role of accounting information within tourism and hospitality operations

(planning, operating and evaluating activities). c. Describe the accounting/business activities/transactions relating to cost control, cash,

credit, revenues and expenses applicable to a hospitality or tourism organisation. d. Understand the need for business planning within an organisation. e. Demonstrate an understanding of the accounting cycle. f. Prepare source data and make accounting transactions. g. Demonstrate an understanding of financial statements (income statement, balance

sheet, cash flow statement) and preliminary analysis thereof. h. Present financial information in a format to facilitate management decisions. i. Outline the concepts of a budget including basic preparation of the profit and loss

budget. j. Articulate the key performance indicators (KPI) in relation to financial statements.

2.2 Unit content and structure

Aim of the Unit The aim of the unit is to provide students with the fundamental skills and relevant knowledge to understand basic financial terminology and to introduce them to the accounting function as practiced by business organisations. This introductory unit builds a student’s understanding of the accounting system, through to how to produce financial reports and how these assist business decision makers (both internally and externally) to make sound economic operational decisions. The unit has a practical approach, providing students with the opportunity of analysing original source documents through to profit and loss determination and the preparation of the statements of financial performance and financial position.

2.3 Teaching methods/strategies

The teaching and learning methods/strategies include: 1. Lectures 2. Workshops/tutorials 3. Case studies 4. Problem-based learning activities and exercises 5. Individual course work

Dec 2012 4.

2.4 Student assessment:

Assessment Type When assessed

Weighting Purpose /Learning Outcomes

Individual Assessment Weeks 4 20% A; B; C; D; E; H:

Individual Assessment Week 8 30% A; C; D: G; H; I; J:

Final examination Week 12 50% A; B; D; F; G; H; I:

2.5 Prescribed and recommended readings:

Prescribed Text On-line resources on SSIS (SharePoint) – hard copy available from Library

Additional Texts EIAHMA, 2006 Uniform System of Accounts for the Lodging

Industry 10th edn. EIAHMA. Hales, J. 2005 Accounting and Financial Analysis in the Hospitality Industry, Elsevier. Jagels, M. 2006 Hospitality Management Accounting 9th ed. John Wiley Jopling, R., Lucas, P. & Norton, G. 2004 Accounting for Business: A Non-accountant’s Guide. 2nd edn. McGraw-Hill Marley, S. & Pedersen, J. 2005 Accounting for Business: An Introduction. Rev. ed. Pearson Education Australia. Moncarz, E.S & Portocarrero, N. 2004 Accounting for the Hospitality Industry 3rd ed. Pearson Education Weygandt, J. 2008 Hospitality Financial Accounting 2nd ed. John Wiley

Journals Accounting & Business Research

Accounting & Finance Hotels Investment Outlook Journal of Accountancy Journal of Business Finance & Accounting Journal of International Financial Management & Accounting Review of Accounting Finance

Dec 2012 5.

Unit Outline



BBC102: Management & Leadership

Bachelor of Business (International Hotel & Resort Management)

1 Term Year 1




1.3 Unit weighting






4 8 12

* Total time spent per week at lectures, tutorials, clinical and other placements ** Total time students are expected to spend per week in studying, completing assignments, *** That is, * + ** = workload hours.


Indicate if this unit is delivered

face to face online independent learning module/untimetabled study by a combination of modes (please specify below) other mode (please specify below)

Delivery will be a combination of lectures, tutorials, group discussions, interviews and industry speakers.

1.6 Pre-requisites

Are students required to have undertaken a prerequisite unit(s) for this unit? Yes No

Dec 2012 6.

2.1 Student learning outcome


a. Recognise the range of political, social and global trends affecting the Hospitality and Tourism industry and their impact on managers.

b. Examine the changing nature of organisational structure and describe its influence on an organisation’s behaviour.

c. Discuss and identify human resource challenges within international tourism and hospitality organizations.

d. Recognise and discuss the function of employment law, workplace legislation and the role of unions and management within the context of the work environment.

e. Describe leadership skills intrinsic to supervisory positions within the tourism and hospitality industry.

f. Identify and describe the core skills and functions of a manager. g. Discuss the role and significance of a manager’s role in improving organizational

performance. h. Examine the changing nature and emerging management and leadership trends specific

to the international tourism and hospitality industry.


Aim of the Unit The Management and Leadership unit is designed to introduce concepts and theories relating to management and leadership skills. The unit provides students with the opportunity to examine key issues and to develop an effective synergy between the operational aspects and fundamental management skills.


The teaching and learning methods/strategies include: Lectures Workshops/role play/interviews Tutorials Prescribed textbook Visiting speakers Field trips


Assessment Type When assessed Weighting Purpose/Learning Outcomes

In-class exam based on pre-circulated case study

Week 5 30% B; C; E; F; G; H:

Group Report & Presentation Week 7 30% B; C; D; E; F; G; H:

Final examination Week 12 40% A; B; C; D; E; F; G; H:

Dec 2012 7.


Prescribed Text Robbins, S. 2012 Management, 6th ed. Pearson Education Additional Texts Barrows, C & Powers, T. 2008 Introduction to Management in the

Hospitality Industry 9th edn. John Wiley. Carlopio 2008 Developing Management Skills 4th ed. Pearson Education. Cole, K. 2005 Management. 3rd ed. Pearson Education. Lundberg, C., Young, C. & Lundberg, J. 2008 Hospitality Management Reality: A Casebook. Pearson Education. Robbins, S. & De Cenzo, D. 2007 Fundamentals of Management 6th ed. Pearson Education Australia. Schermerhorn 2007 Management 3rd Asia-Pacific ed. John Wiley.

Journals Academy of Management Journal

Australian Journal of Management Chinese Management Studies Harvard Business Review International Journal of Contemporary Hospitality Management International Journal of Management International Journal of Service Industry Management International Studies of Management & Organization Journal of Applied Management Studies Journal of Management Leadership Quarterly MIT Sloan Management Review

Dec 2012 8.

Unit Outline



BBC103: Business Communications & Technology


1 Term Year 1




1.3 Unit weighting






4 8 12





The IT component of this unit will be delivered by a combination of face-to-face delivery and independent practicum.

1.6 Pre-requisites


Dec 2012 9.


On completion of this unit, students should be able to demonstrate, in the appropriate context, the ability to:

a. Understand the nature of communication including: • Channels of communication • The communication process • The barriers to communication.

b. Develop transferable, effective listening skills. c. Identify and demonstrate the role of interpersonal non-verbal communication appropriate

in a variety of situations d. Recognise the importance of appropriate written and verbal communications within the

workplace. e. Demonstrate the skills necessary to develop logical arguments and make an effective

contribution to a team. f. Demonstrate appropriate presentation skills for different occasions. g. Demonstrate an awareness of personality and emotions within the context of the work

environment. h. Identify strategies to deal with conflict situations that may arise within the workplace. i. Demonstrate a range of effective computer-based skills when using current software

applications to produce word-processed documents, spreadsheets and presentations.


Aim of the Unit This unit acknowledges the importance of information technology together with the development of interpersonal and managerial communications within the tourism and hospitality industry. It provides foundation knowledge of communication theories and concepts, whilst providing and developing higher-order skills for improved communication and presentation skills.


The teaching and learning methods/strategies include: Lectures Observation Case studies Workshops/role play Prescribed book of readings Tutorial based activities

Dec 2012 10.


Assessment Type When assessed Weighting Purpose /Learning Outcomes

IT in-class tests Weeks 4 20% D; E; F; J:

Individual presentation (progressive

Week 5 – 8 30% A; B; C; D; E; F:

Reflective Journal Week 10 50% A; D; G; H; I;


Prescribed Text Mohan, T., McGregor, H., Saunders, S., and Archee, R. 2008 Communicating as Professionals Cengage Learning Australia; plus – Specialised book of readings produced in-house (Excel workbook) available from the Library

Additional Texts Bailey, E.P. 2007 Writing and Speaking at Work: A Practical

Guide for Business Communication 4th ed. Prentice Hall Cole, K. 2000 Crystal Clear Communication 2nd edn. Pearson Education Australia, Camberwell, Vic Dwyer, J. 2007 The Business Communication Handbook 7th ed. Pearson Education Australia Mohan, T., McGregor, H., Saunders, S. & Archee, R. 2004 Communicating as Professionals. Thomson. Robbins, S.P. & Judge, T.A. 2006 Organizational Behaviour 12th ed. Pearson Education Summers, J. & Smith, B. 2006 Communication Skills Handbook. 2nd ed. John Wiley.

Journals Business Communication Quarterly

Business Communication Review Corporate Communications: An International Journal Journal of Business Communication Journal of Communication Management

Dec 2012 11.

Unit Outline



BBC104: Marketing Fundamentals


1 Term Year 1




1.3 Unit weighting






4 8 12

* Total time spent per week at lectures, tutorials, clinical and other placements ** Total time students are expected to spend per week in studying, completing assignments. *** That is, * + ** = workload hours.




Face to face delivery will consist of lectures, workshops and group discussions.

1.6 Pre-requisites


Yes No

Dec 2012 12.



a. Explain the basic concepts of marketing in relation to the tourism and hospitality industry.

b. Recognise and analyse the difference between a product and a service and how to effectively market a service.

c. Analyse the key characteristics of the marketing of services and the role of the consumer in that process.

d. Identify and analyse the nature of market segmentation and target market strategies. e. Differentiate and apply the concepts of marketing positioning, branding and services

product life cycle. f. Analyse the need and use of strategic marketing for tourism and hospitality-related

businesses. g. Identify and analyse a company’s external environment that may influence their

marketing strategy. h. Develop skills in accessing and evaluating consumer data to understand the

consumer’s preferences, needs and expectations. i. Recognise the importance of service quality to be applied within the context of the

tourism and hospitality industry. j. Analyse the growth and implementation of internet and online marketing strategies in

the industry.


Aim of the Unit Successful tourism and hospitality managers need to possess an understanding of, and develop the ability to apply, the concepts and functions of marketing within their organisation. This unit will develop the skills and knowledge required within an operating environment to recognise the basic principles and practices of marketing in relation to the importance of the consumer and market trends.


The teaching and learning methods/strategies include: Lectures/discussions Workshops/tutorials Visiting speakers Prescribed textbook Guided reading and study

Dec 2012 13.



Individual Essay Week 6 20% A; B; C:

Group presentation Week 9 30% D; E; G; I:

Final examination Week 12 50% A; B; C; F; H; J:


Prescribed Text Kotler, P. 2010 Marketing for Hospitality and Tourism, 5th ed Pearson Education.

Additional Texts Kerin, R. et al 2006 Marketing (with PowerWeb) 8th edn,

McGraw-Hill. Raza, I. 2004 Heads in Beds: Hospitality and Tourism Marketing Prentice Hall. Reid, R. & Bojanic, D. 2005 Hospitality Marketing Management 4th edn, John Wiley. Rix, P. 2007 Marketing : A Practical Approach 6th edn. McGraw-Hill. Shoemaker, S., Lewis, R., & Yesawich, P. 2006 Marketing Leadership in Hospitality and Tourism: Strategies and Tactics for Competitive Advantage 4th edn, Prentice Hall. Shoemaker, S. & Shaw, M. 2008 Marketing Essentials in Hospitality & Tourism: Foundations and Practices, Prentice Hall. Waller, D. 2003 Tofu Tiger: The Marketing Plan 2nd edn [CD-ROM interactive program] McGraw-Hill.

Journals Asia Pacific Journal of Marketing and Logistics

British Journal of Marketing Direct Marketing: An International Journal European Journal of Marketing International Journal of Wine Marketing International Marketing Review Journal of Consumer Marketing Journal of International Marketing Journal of Marketing Journal of Marketing Management Marketing Management

Dec 2012 14.

Unit Outline



HRM101: Food & Beverage Operations Management


1 Term Year 1




1.3 Unit weighting






13 2 15





Hotel Laboratory Practicum – Kitchen and Food Service

1.6 Pre-requisites


Yes No

Dec 2012 15.



a. Recognise the complex nature and the inter-relationships of all the elements of food and beverage service in the context of the tourism & hospitality industry.

b. Develop and demonstrate the professional knowledge & skills required to advise and serve customers in a restaurant and other food service outlets.

c. Plan and demonstrate the appropriate style and formality of service for a range of food and beverage service situations ranging from banquets and functions to room service.

d. Discuss the importance of hygiene and Occupational Health & Safety legislation with respect to food and beverage operations and demonstrate responsible practices in this area.

e. Develop and demonstrate appropriate cookery skills, techniques and methods for producing a variety of food products in an industry environment.

f. Demonstrate the necessary skills for control, billing and accounting procedures for the efficient and effective management of a food service operation.

g. Develop and demonstrate the professional knowledge and skills required to prepare drinks for customers in a bar environment.

h. Demonstrate the interpersonal skills required to work as a member of a food and beverage service team.


Aim of the Unit This unit integrates the ‘back of house’ function (preparation and production of food) with the ‘front of house’ (service of food & beverage) within a simulated commercial food and beverage laboratory. The unit provides students with a broad understanding of the operational aspects of a food and beverage outlet, whilst giving them the opportunity to develop and apply theories, concepts and skills in a practical environment. The overall aim of the unit is to provide students with the basic skills, knowledge and attitude for the effective operation of a food and beverage department.


The teaching and learning methods/strategies include: Lectures/tutorials Workshops/role play Hotel Laboratory practicum Prescribed reader



Kitchen Assessment Weeks 5-10 30% A; B; C; D, E, F. G; H:

Service Assessment Weeks 5-10 30%

Final Examination Week 12 40% A; C; D; F; G; H:

Dec 2012 16.


Prescribed Text Dodgshun, G. & Peters, M. 2011 Cookery for the Hospitality Industry 6th edn, Cambridge University Press. Howard, P. & Puckeridge, J. 2005 The Professional Waiter, 4th

edn. Hospitality Books Additional Texts Culinary Institute of America 2005 At Your Service: A Hands-on

Guide to the Professional Dining Room, John Wiley. Davies, A. 2005 Working in Hospitality Operations. Tertiary Press, Croydon, Vic. Foskett, D. & Ceserani, V. 2007 Ceserani and Kinton’s The Theory of Catering, 11th edn, Oxford University Press. Harrington, R. 2007 Food and Wine Pairing: A Sensory Experience, John Wiley Katsigris, C. & Thomas, C. 2006 The Bar and Beverage Book 4th edn, John Wiley. Kotschevar, L. & Luciani, V. 2006 Presenting Service: The Ultimate Guide for the Foodservice Professional 2nd edn. John Wiley.

Lillicrap, D. & Cousins, J. 2006 Food and Beverage Service 7th edn, Edward Arnold

Journals Beverage Industry Beverage World International British Food Journal Caterer and Hotelkeeper Food Management Food Service Technology Foodservice Equipment & Supplies Journal of Wine Research Restaurant Business Restaurant Hospitality

Dec 2012 17.

Unit Outline



HRM102: Food & Beverage Management and Control


1 Term Year 1




1.3 Unit weighting






13 2 15





Hotel Laboratory Practicum – Kitchen and Food Service

1.6 Pre-requisites


Yes No

Dec 2012 18.



a. Identify the current and emerging market trends found within food and beverage service operations.

b. Design and evaluate menus for specific target markets including ethical, cultural and religious dietary considerations.

c. Identify and evaluate the nature of wines as a complement to food. d. Describe the key operational controls and procedures used in food and beverage outlets

relating to product, service quality and business profitability. e. Apply management cost control principles relating to sales, costs and resources for the

efficient management of a food and beverage service operation. f. Identify sustainable solutions for environmental impacts of food and beverage service

operations. g. Discuss and apply the appropriate legal obligations relevant to food and beverage

operations.


Aim of the Unit This unit introduces students to the theories, concepts and skills required for effective control and management of food and beverage operations. It expands further the skills and knowledge introduced in unit HRM101: Food & Beverage Operations Management and introduces the key factors of control together with operational aspects of a successful food and beverage outlet. Students will have the opportunity to gain knowledge of current and emerging food and beverage trends together with legal and operational issues.


The teaching and learning methods/strategies include: Lectures Workshops/Tutorials Hotel laboratory practicum Prescribed textbook and customised reader Visiting speakers



Quiz Week 6 20% A; C; E:

Group Presentation Week 9 30% A; B:

Final examination Week 12 50% D; E; F; G:

Dec 2012 19.


Prescribed Text On-line resources on Student and Staff Information System (SSIS – “SharePoint”)

Additional Texts Cichy, R. & Hickey, P. 2005 Managing Service in Food &

Beverage Operations , 3rd edn. EIAHMA.Dittmer, P. & Keefe, J. 2005 Principles of Food, Beverage and Labor Cost Controls 8th edn, John Wiley. Dopson, L., Hayes, D. & Miller, J. 2007 Food and Beverage Cost Control 4th edn, John Wiley. Feinstein, A. & Stefanelli, J. 2007 Purchasing: Selection and Procurement for the Hospitality Industry 7th edn, John Wiley. Kotschevar, L. & Withrow, D. 2007 Management by Menu 4th edn, John Wiley McVety, P et al 2008 Fundamentals of Menu Planning 3rd edn, John Wiley. Walker, J. 2007 The Restaurant: From Concept to Operation 5th edn. John Wiley.

Journals Beverage Industry

Beverage World International British Food Journal Caterer and Hotelkeeper Food Management Food Service Technology Foodservice Equipment & Supplies Journal of Wine Research Managing Service Quality Restaurant Business Restaurant Hospitality

Dec 2012 20.

Unit Outline



HRM103: Introduction to the International Hospitality Industry


1 Term Year 1




1.3 Unit weighting






4 8 12





Face to face delivery will consist of lectures, workshops and discussion activities.

1.6 Pre-requisites


Yes No

Dec 2012 21.



a. Access and apply information appropriate to the international tourism and hospitality industry.

b. Describe the foundation and history of the hospitality and tourism industry. c. Recognise the role, economic impact and relative importance of the tourism and

hospitality industry in the following contexts: * Internationally * Nationally (within Australia) * Regionally

d. Examine the key major sectors found within the tourism and hospitality industry. e. Explore and discuss the nature, size and scope of different hospitality enterprises,

specifically chains, franchises, ownership and management structures. f. Identify and describe the major function areas and departments in different types of

hotels and lodgings. g. Examine and identify the different staffing roles and responsibilities within the major

function areas of an hotel. h. List and explain the current trends and forces shaping the international food service

industry. i. Review current worldwide issues that are impacting upon the industry.


Aim of the Unit To develop knowledge and awareness of the nature, size, scope and sectors of the dynamic international tourism and hospitality industry. Students will explore different enterprises including chains, franchising, ownership, management and staffing structures. Specific focus will be given to discussing related issues currently impacting on the worldwide industry in which these enterprises operate.


The teaching and learning methods/strategies include: Lectures/discussions Workshops/tutorials Visiting speakers Prescribed textbook Guided reading and study



Individual Presentation Weeks 4-7 20% A; C; D; E; F; G; H; I:

Group Report Week 8 30% E; F; G:

Final examination Week 12 50% B; C; D; E; F; G; H;

Dec 2012 22.


I:


Prescribed Text Walker, J. 2009 Introduction to Hospitality 5th edn. Prentice Hall. Additional Texts Angelo, R. & Vladimir, A. 2007 Hospitality Today: An

Introduction 6th edn, EIAMA. Barrows, C. & Powers, T. 2008 Introduction to the Hospitality Industry. 7th ed. John Wiley Gray, W. & Liguori, S. 2003 Hotel and Motel Management and Operations 4th edn, Prentice Hall. Hinkin, T. 2005 Cases in Hospitality Management: A Critical Incident Approach. 2nd edn. John Wiley Lockyer, T. 2007 The International Hotel Industry, Haworth Press. Lundberg, C., Young, C. & Lundberg, J. 2008 Hospitality Management Reality: A Casebook. Pearson Education Ninemeier, J. & Perdue, J. 2007 Discovering Hospitality and Tourism : The World’s Greatest Industry, 2nd edn, Prentice Hall. Walker, J. 2007 Exploring the Hospitality Industry, Prentice Hall.

Journals Caterer and Hotelkeeper

Cornell Hospitality Quarterly Hotel and Motel Management Hotels International Journal of Contemporary Hospitality Management International Journal of Culture, Tourism and Hospitality Management International Journal of Service Industry Management Service Industries Journal

Dec 2012 23.

Unit Outline



THE101: Cross Cultural Issues in Tourism & Hospitality


1 Term Year 1




1.3 Unit weighting






4 8 12





Delivery of this unit will be workshops, tutorials, presentations and group discussions.

1.6 Pre-requisites


Yes No

Dec 2012 24.


After successfully completing this unit the student should be able to:

a. Acknowledge and describe the complexity and diversity of different cultures b. Accept the multiplicity of worldviews which exist in the world c. Demonstrate a deeper understanding of selected features of different cultures d. Appreciate behaviours as they apply to the tourism industries


Aim of the Unit This unit introduces students to some of the philosophical, social and cultural traditions which underpin contemporary societies. The unit offers a broad survey of some of the most important issues presently impacting on different cultures, but it focuses specifically on issues relevant to the tourism, hospitality and event industries. An understanding of different cultures is important for all Australian students but particularly significant for tourism and travel, hospitality, event management and leisure graduates who will, perhaps more than other students, be confronted with the challenge of communicating effectively with Asians in Asia and within Australia.


The teaching methods/strategies include: Lectures Tutorials Book of prescribed readings Directed class discussion Group work


Assessment Type When assessed Weighting Purpose

Group Presentation

Weeks 8 20% A; B:

Essay Week 9 30% A; C:

Final Examination Week 12 50% A; B; C; D:

Dec 2012 25.


Prescribed Text Browaeys, M.J., & Price, R. 2008 Understanding cross cultural management, Pearson Education Essex UK

Additional Texts Bowe, H. & Martin, K. 2007 Communicating Across Cultures:

Mutual Understanding in a Global World, Cambridge University Press Chaney, L & Martin, J, 2005 Intercultural Business Communication 4th ed. P&C Business Dresser, N. 2005 Multicultural Manners: Essential Rules of Etiquette for the 21st century Rev. ed. John Wiley. Fitzgerald, H. 2003 Cross-cultural Communication for the Tourism and Hospitality Industry. Rev ed. Hospitality Press. Lustig, M. & Koester, J. 2005 Intercultural Competence: Interpersonal Communication Across Cultures, 5th ed. Longman Reisinger, Y. & Turner, L. 2003 Cross-cultural Behaviour in Tourism, Butterworth-Heinemann. Samovar, L., Porter, R. & McDaniel, E. 2006 Communication Between Cultures 6th edn. Wadsworth Publishing.

Journals Cross Cultural Management

Cultural Trends Culture & Organization International Journal of Contemporary Hospitality Management International Journal of Culture, Tourism and Hospitality Management

Dec 2012 26.

Unit Outline



IP101: Industry Practicum Bachelor of Business (International Hotel & Resort Management)

1 Term + 600 Practicum hrs

Year 1




1.3 Unit weighting






2 2 600 (Note: this must be undertaken in a Food and Beverage Department)





Employment practicum component within the tourism & hospitality industry. Weekly tutorial activities, group work and personal reflections (PEARLs).

Dec 2012 27.

1.6 Pre-requisites

Are students required to have undertaken a prerequisite unit(s) for this unit? Yes for 600 hours Practicum No

Successful completion of two units below for each specialisation

HRM101: Food & Beverage Operations Management [BBus(IntlHot&ResMgt)] HRM102: Food & Beverage Management & Control [BBus(IntlHot&ResMgt)]

TEM101: Corporate Hospitality & Tourism Operations [BBus(IntlEventMgt)]

EVT101: Introduction to Event Management (BBus (IntlEventMgt)

10 Credit points at 100 level including two of the above



a. Meet the requirements of the employment recruitment & selection process b. Demonstrate to a prescribed acceptable industry level service skills within a

tourism/hospitality operation. c. Demonstrate proficiency in technical, social and communicative skills during the

classroom and practicum components of the unit. d. Establish & implement personal and professional goals incorporating independent

career planning. e. Demonstrate ability to transfer & apply classroom knowledge & experience within an

operational environment. Complying with all workplace legal regulations. f. Provide written evidence of the completion of an additional 600 hours Food & Beverage

industry-based learning, over a 24 week period.


Aim of the Unit The Industry Practicum I unit is a key component of the Diploma program. It is an introduction to the work environment, during which the student can develop their career pathway together whilst expanding and enhancing their skills. This unit provides the opportunity for students to reflect upon the relationship between their academic studies and the workplace environment, whilst being employed at an appropriate level within the international tourism and hospitality industry.

Dec 2012 28.


The teaching and learning methods/strategies include: Lectures Observation Problem-based learning Workshops/role play Interviews Visiting Industry Speakers Prescribed Reader PEARLs – (Personal experience, analytical reflections and lessons) Practicum


Assessment Type When assessed Pass/Fail Purpose / Learning Outcomes

Preparation, development of documentation for the recruitment & selection process (written, practical tutorial activities), Group interviews

Weeks 4 – 8 Pass/Fail A; C; D:

Reflective portfolio – 3,000 words +/-10%

Practicum Pass/Fail B; C; D; E:

Minimum of 600 hrs recognised employment within the Tourism & Hospitality industry

Practicum Pass/Fail A: B; F; G:


Prescribed Text On-line resources on Student and Staff Information System (SSI – “SharePoint”)

Additional Texts Casado, M. 2006 Hospitality Management: A Capstone Course,

Prentice Hall. Eberts, M., Brothers, L. & Gisler, A. 2006 Careers in Travel, Tourism and Hospitality 2nd edn. McGraw-Hill Harris, K. 2006 Hospitality Management Internship: A Student Workbook, Prentice Hall. O’Shannessy, V. & Minett, D. 2003 The Road to Hospitality: Skills for the new professional, 2nd edn. Pearson Education Australia. Sweitzer, H. & King, M. 2003 The Successful Internship: Transformation and Empowerment in Experiential Learning, Wadsworth Publishing. Walker, J. 2007 Exploring the Hospitality Industry, Prentice Hall.

Journals Australia Career Guide

Training and Development Journal

Dec 2012 29.

Unit Outline Section 1: General Information 1.1 Unit administrative details:


BBC201: Management Accounting


1 Term Year 2


Indicate if the unit is a core unit elective unit other (please specify below):

1.3 Unit weighting






4 8 12




Delivery mode will include structured lectures, tutorials and analysis sessions. This will provide students with the opportunity to practice the mechanical skills required for this unit on an on-going basis. Regular submission of assessments will ensure that students are keeping abreast with the concepts and material provided.

1.6 Pre-requisites


If yes, please provide details of the prerequisite requirements below:

BBC101: Accounting Principles

Dec 2012 30.

Dec 2012 31.



a. Demonstrate a range of financial techniques that can be used to effectively monitor the performance of a business.

b. Interpret financial reports for internal management and external users. c. Analyse and interpret financial profitability and liquidity. d. Summarise the role of budgeting together with developing, implementing and managing

operating and capital budgets. e. Identify the role and purpose of international benchmarking and analysis tools in

evaluating business performance against budgets. f. Examine different forms of debt and equity financing of a business. g. Demonstrate the relationship between analyzing financial reports with operational

performance. h. Accurately prepare financial information.


Aim of the Unit Financial analysis is an integral part of strategic management planning, an essential management tool when achieving organisational goals and objectives in order to maximise the operating efficiency of any organisation. This unit builds upon the foundational knowledge and skills gained in BBC101: Accounting Fundamentals and develops further student’s skills and expertise when interpreting financial information. The overall aim of the unit is to provide students with the skills and knowledge relevant to planning, controlling and evaluating accounting information which will enable them to make sound, managerial decisions.


The teaching and learning methods/strategies include: Lectures Workshops/Tutorials Applied activities Prescribed textbooks/Reader, together with guided study



Individual Report Week 6 40% A; B; D; F; G:

Group Report Week 9 30% C; D; E; F; G; H:

Final Examination Week 12 30% A; B; C; D; E; F; H:

Dec 2012 32.


Prescribed Text On-line Resources on Student and Staff Information System (SSIS – “SharePoint”) Specialised book of readings produced in-house (Excel workbook) available from the Library

Additional Texts Andrew, W., Damitio, J. & Schmidgall, R. 2006 Financial

Management for the Hospitality Industry, Prentice Hall Beals, P. & Denton, G. 2004 Hotel Asset Management: Principles & Practices, EIAHMA. Block, S. & Hirt, G. 2006 Foundations of Financial Management, 12th edn, McGraw-Hill Bruner, R. 2006 Case Studies in Finance, 5th edn, McGraw-Hill Cote, R. 2007 Accounting for Hospitality Managers, 5th edn, EIAHMA. DeFranco, A. & Lattin, T. 2006 Hospitality Financial Management, John Wiley EIAHMA, 2006 Uniform System of Accounts for the Lodging Industry 10th edn. EIAHMA. Harris, P. & Mongiello, M. 2006 Accounting and Financial Management: Developments in the International Hospitality Industry, Butterworth-Heinemann Keown, A. et al 2008 Foundations of Finance: The Logic and Practice of Financial Management, 6th edn, Prentice Hall Petty, W. et al 2006 Financial Management, 4th edn, Pearson Education Raleigh, L. & Roginsky, R. 2006 Hotel Investments: Issues and Perspectives, 4th edn, EIAHMA. Schmidgall, R. 2006 Hospitality Industry Managerial Accounting, 6th edn, EIAHMA. Van Horne, J. & Wachowicz, J. 2005 Fundamentals of Financial Management, 12th edn, FT/Prentice Hall

Journals Current Issues in Economics and Finance

Financial Accountability and Management Financial Management International Journal of Managerial Finance Journal of Applied Finance Journal of International Financial Management and Accounting Qualitative Research in Accounting and Management

Dec 2012 33.

Unit Outline



BBC202: Economics Bachelor of Business (International Hotel & Resort Management)

1 Term Year 2



1.3 Unit weighting






4 8 12




Delivery will be primarily face-to-face in lectures, workshops, tutorials, seminars and group discussion.

1.6 Pre-requisites


Dec 2012 34.



a. Discuss the relevance and significance of the study of economics in a complex and dynamic business environment

b. Explain and apply the following principles and concepts: scarcity principle; cost-benefit principle; comparative advantage and opportunity cost.

c. Discuss different economic systems and the ways various resources are allocated. d. Explain the meaning of ‘price elasticity of demand’ and relate to practical applications. e. Use the model of perfect competition in a long-run context. f. Show how imperfect competition differs from perfect competition and identify examples of

monopolistic organisations. g. Distinguish between Macroeconomics and Microeconomics. h. Demonstrate an understanding of the operation of key economic policy areas including:

Fiscal Policy, Monetary Policy and External Policy. i. Examine the operation of markets and the principles of international trade. j. Explain the factors that impact upon economic growth and specifically identify those which

affect the tourism and hospitality industries.


Aim of the Unit BBC202 introduces the core concepts and economic principles necessary to develop effective decision makers. Students will develop an understanding of how decision makers make choices utilising available resources at a specific given time. These effective decision making principles will encourage the development of professionals able to respond to all stakeholders in all areas of efficient and productive management.


The teaching and learning methods/strategies include: Lectures Workshops/tutorials Visiting speakers Case studies Current ‘real world’ examples



Individual assessment

Week 5 20% A; B; C:

Individual Case Study Report Week 8 30% C; D; E; F; G; H

Final Examination

Week 12 50% A; B; C; D; E; F; G; H; I; J:

Dec 2012 35.


Prescribed Text Sloman, J. & Norris, K. 2011 Principles of Economics, 3rd edn, Pearson Education.

Additional Texts Begg, D. 2006 Economics for Business, 2nd edn, McGraw-Hill

Doyle, E. 2005 Economic System, John Wiley Guell, R. 2008 Issues in Economics Today 4th edn, McGraw-Hill Heyne, P., Boettke, P. & Prychitko, D. 2006 The Economic Way of Thinking, Pearson Prentice Hall Krugman, P. & Obstfeld, M. 2008 International Economics: Theory and Policy, 8th edn, Prentice Hall. Jackson, J. & McIver, R. 2006 Macroeconomics, 8th edn, McGraw-Hill McTaggart, D., Findlay, C. & Parkin, M. 2007 Economics, 5th edn, Pearson Education Sloman, J. 2008 Economics and the Business Environment, 2nd edn, Pearson Education. Welch, P. 2006 Economics: Theory and Practice 8th edn, John Wiley.

Journals Asia Pacific Business Review

Asian Economic Journal Australian Economic Review Business Economics Economic Development Journal International Economic Review International Journal of Business Studies International Journal of the Economics of Business Journal of Applied Economics Journal of Business and Economic Studies Journal of Economic Studies Quarterly Journal of Business and Economics Review of Financial Economics Studies in Economics and Finance

Dec 2012 36.

Unit Outline



BBC203: Business Law Bachelor of Business (International Hotel & Resort Management)

1 Term Year 2



1.3 Unit weighting






4 8 12




Lectures, discussion groups and group work.

1.6 Pre-requisites


Dec 2012 37.



a. Examine and demonstrate an understanding of the key elements of Australian business law.

b. Analyse central elements of the Australian legal system. c. Analyse key elements of contract and agency law. d. Analyse key elements of tort and bailment law. e. Demonstrate an acceptable level of knowledge and understanding of the application and

operation of consumer law found within the tourism, hospitality and event management industries.

f. Discuss the legal requirements of setting up and operating a business in Australia. g. Analyse the impacts of gaming and licensing laws within the tourism, hospitality and event

industries. h. Demonstrate the ability to access legal information, including online legal resources. i. Acknowledge and analyse the legal, social, ethical responsibilities to your peers, the

business environment and the community. j. Analyse the impact of privacy law on the tourism, hospitality and event management

industries. k. Analyse the impact of central elements of employment law and occupational health and

safety laws on the tourism, hospitality and event management industries.


Aim of the Unit This unit has been designed to introduce students to the basic principles of business law and provide fundamental knowledge of the relevant State/Commonwealth Law relating to the tourism, hospitality and event management industries. Students will be introduced to both Common and Statute Law with specific emphasis on the areas of liability affecting the tourism, hospitality and event industries. Students will be provided with sufficient knowledge and understanding of Australian business law to recognise/resolve and/or avoid legal problems within their business environment.


The teaching and learning methods/strategies include: Lectures Workshops/tutorials Prescribed textbook and guided study Case studies In-class quizzes

Dec 2012 38.



Mid-term examination Week 6 25% A; B; C; D;

Individual Essay Week 9 25% A; B;C; D; E; G; H; I; J; K

Final Examination Week 12 50% A; B; C; D; E; F; G;H; I;J;K


Prescribed Text Vickery, Pendleton, & Flood 2010 Australian Business Law: Compliance and Practice 7th edn Pearson Education

Additional Texts Barron, M. 2005 Business Law 5th edn, McGraw-Hill.

Barry, R. (ed) 2004 The Law Handbook ,9th edn, Redfern Legal Centre Publishing. Carvan, J., Dowler, W. & Miles, C. 2006 A Guide to Business Law, 17th edn, Thomson. Cordato, A. 2006 Australian Travel and Tourism Law, 4th edn, LexisNexis Butterworths Crosling, G. & Murphy, H. 1999 How to Study Business Law: Reading, Writing and Exams, 3rd edn, LexisNexis Butterworths Fairfield, P. 2005 Easy Guide to Australian Law, New Holland Publishers Jefferies, J. & Brown, B. 2001 Understanding Hospitality Law, 4th edn, EIAHMA. Vermeesch, R.B. & Lindgren, K.E. 2004 Business Law of Australia, 11th edn, LexisNexis Butterworths Vickery, R. & Pendleton, W. 2008 Australian Business Law + 2008 Update, 5th edn. Pearson Education.

Journals Business Law Review

International Law Update Journal of Internet Law

Dec 2012 39.

Unit Outline



BBC204: Human Resource Management


1 Term Year 2




1.3 Unit weighting






4 8 12




A combination of lectures, tutorial workshops, weekly activities, group work and case studies.

1.6 Pre-requisites

Are students required have undertaken a prerequisite unit(s) for this unit? Yes No

Dec 2012 40.



a. Define HRM from a variety of perspectives. b. List and explain current HRM practices. c. Discuss the role of business ethics in HRM. d. Discuss applications of legislation (Australian law) to HRM. e. Explain and discuss the links between human resources and strategic planning. f. List and explain ways of forecasting demand and supply factors in employment planning. g. Describe and discuss a range of methods and processes of selecting and recruiting job

candidates. h. Recognise and describe the pros and cons of training and development techniques

appropriate to the tourism and hospitality industries. i. Summarise and discuss different performance appraisals and rewards management

strategies. j. Recognise the nature and impact of employment law, workplace legislation and the role of

unions and management within the context of the work environment. k. Outline the problems and issues defining successful HRM activities within an

organisation. l. Identify and discuss human resource challenges, specifically globalisation within

international tourism and hospitality organisations.


Aim of the Unit This unit provides an introductory overview of the field of human resource management and examines key HRM concepts, processes and practices, whilst building upon the knowledge gained in the unit IP101. It examines the increasingly strategic emphasis of HRM in Australia and globally. Students will explore ways in which the management style of an organisation influences the development of HRM philosophies and processes specifically with reference to tourism and hospitality enterprises.


The teaching and learning methods/strategies include: Lectures/Workshops/tutorials Prescribed textbook and guided study Presentations Visiting Industry Speakers Reflective journal



In-class quiz Week 6 20% A; B; C; D; E; F; G:

Tutorial Facilitation Weeks 4-10 30% A; B; C; D; E; F; G; H; I; J:

Final Examination Week 12 50% A; B; C; D; E; F; G; H; I; J; K; L:

Dec 2012 41.


Prescribed Text Dessler, G, Griffiths, J & Lloyd-Walker, B. 2007 Human resource management : theory, skills, application 3rd edn. Pearson Education Australia, Frenchs Forest, NSW.

Additional Texts Cartwright, S. (ed) 2006 The Blackwell Encyclopedia of

Management: Human Resource Management, 2nd edn, Blackwell Publishing. Hartel, C. et al 2007 Human Resource Management: Transforming Theory into Innovative Practice. Pearson Education Hofmann, S., Johnson, C. & Lefever, M. 2000 International Human Resource Management in the Hospitality Industry, EIAHMA. Holland, P. & De Cieri, H. 2006 Contemporary Issues in Human Resource Development: an Australian perspective, Pearson Education. Nankervis, A., Coffey, J. & Chatterjee, S. 2007 Perspectives of Human Resource Management in the Asia Pacific, Pearson Education. Schuler, R. & Jackson, S. (eds) 2006 Strategic Human Resource Management, 2nd edn, Blackwell Publishing Sommerville, K. 2007 Hospitality Employee Management and Supervision: Concepts and Practical Applications John Wiley. Woods, R. 2006 Managing Hospitality Human Resources 4th edn, EIAHMA.

Journals Human Resource Management Journal

Human Resource Management Review International Journal of Human Resource Management Journal of Human Resources People Management Personality and Social Psychology Review Supervisory Management

Dec 2012 42.

Unit Outline



HRM201: Operations & Environment Management


1 Term Year 2




1.3 Unit weighting






4 8 12





Combination of lectures, seminars, presentations and guest lectures.

1.6 Pre-requisites


Yes No

Dec 2012 43.



a. Articulate a multi-dimensional definition of the concept of environment as applied to tourism/hospitality facilities management.

b. Identify the links between operational or facility design and increased sales and profitability.

c. Identify the elements of effective design within the range of the design decision-making process.

d. Recognise the long-term advantages of adopting sustainable development principles. e. Demonstrate knowledge of environmental benchmarking accreditation and legislation,

including ISO14001. f. Identify and explain the current waste, water and energy management initiatives and

practices relevant to the hospitality and tourism industry. g. Evaluate the changing nature of operations and environment management trends,

specific to a hospitality and tourism facility through emerging literature.


Aim of the Unit The effective management of tourism and hospitality facilities is a key element in the successful provision of service quality, but with the growing awareness of environmental issues and challenges creating additional operational costs, the international tourism/hospitality manager needs to have a fundamental understanding of these issues and their impact. This unit aims to develop a student’s knowledge of the key elements of contemporary facilities and operational practices. Whilst investigating the broad range of critical design decisions available to ensure close alignment with sound environmental practices and long-term sustainability of tourism/hospitality properties.


The teaching and learning methods/strategies include: Lectures Workshops/role play Tutorials Visiting speakers Industry site visits



Individual Report Week 5 30% A; B; D; E;

Group Report

Week 8 30% A; B; C; D; E; F; G:

Dec 2012 44.


Final Examination Week 12 40% A; B; C; D; E; F; G:


Prescribed Text On-line resources on Student and Staff Information System (SSIS – “SharePoint”).

Additional Texts Barrow, C. 2006 Environmental Management for Sustainable

Development, 2nd edn, Routledge. Brown, G. 2006 Environmental Audit Guidebook, CPD Thomson Brown, G. 2005 Waste Management & Minimisation Guidebook, CPD Thomson Brown, G. 2001 Environmental Management Systems Guidebook, CPD Thomson Edwards, A.J. 2004 ISO14001 Environmental Certification Step- By-Step, Rev. ed. Butterworth-Heinemann. Friedman, F. 2006 Practical Guide to Environmental Management 10th edn, Environmental Law Institute. International Hotel & Restaurant Association 1996 Environmental management for hotels: the industry guide to best practice 2nd ed, Butterworth-Heinemann ISO 2007 ISO 14001 Environmental Management Standard Johnston, R. & Clark, G. 2006 Service Operations Management: Improving Service Delivery, 2nd edn, Prentice Hall. Schroeder, R. 2007 Operations Management: Contemporary Concepts and Cases 4th edn, McGraw-Hill Slack, N. & Lewis, M. (eds) 2006 The Blackwell Encyclopedia of Management: Operations Management, 2nd edn, Blackwell Publishing. Stipanuk, D. 2006 Hospitality Facilities Management and Design, 3rd edn, EIAHMA.

Journals Energy Journal Environmental Design and Construction Facilities Facilities Design & Management Hospitality Design Journal of Environmental Engineering Journal of Environmental Planning and Management Journal of Facilities Management Water and Environment International Water Engineering and Management

Dec 2012 45.

Unit Outline



HRM202: Rooms Division Management


1 Term Year 2



1.3 Unit weighting






13 2 15




Laboratory practicum component which includes practical computer examples using Property Management System

1.6 Pre-requisites



Dec 2012 46.

HRM103: Introduction to the International Hospitality Industry



a. Examine and discuss the role of front office and housekeeping departments within a variety of different tourism and hospitality enterprises.

b. Demonstrate an understanding of Occupational Health and Safety legislation, risk management strategies and security procedures within the housekeeping department.

c. Apply the basic skills of providing accommodation services. d. Examine the key success factors and the importance in relation to guest satisfaction in the

provision of accommodation services. e. Recognise the need to manage, maintain and monitor all aspects of the physical facilities and

assets used in the inventory management of an accommodation facility. f. Explain the operational importance of the effective management of laundry services (in-house

& contract), linen supplies, uniforms and guest amenities. g. Understand and interpret Front Office financial reports, including budgets, forecasts and room

rates through yield management techniques. h. Formulate and set yield management strategies in relation to marketing and operational

management issues. i. Evaluate the nature of accommodation management systems (AMS) and the effective use of

such systems in the management of facilities. j. Investigate through research literature, the changing nature and emerging technology trends

found within the rooms division department.


Aim of the Unit Rooms division is one of the key revenue generating areas within a hospitality operation. This unit therefore provides students with practical management skills together with the theoretical knowledge to operate accommodation services successfully. The overall aim of the unit is to ensure that the student has a sound knowledge of the financial responsibilities of running a room division department.


The teaching and learning methods/strategies include: Lectures Workshops/role play Tutorials Visiting speakers Practicum

Dec 2012 47.



Rooms Division Practicum – Front Office

Week 2-11 30% A; B; C; D; E; G

Rooms Division Practicum - Housekeeping

Week 2–10 30% A; B; C; D; E; F;

Final Examination:

Week 12 40% D; E; F; H; I; J:


Prescribed Text O’Shannesy, V. 2009 Front office skills : a practical approach Additional Texts Bardi, J. 2007 Hotel Front Office Management, 4th ed. John

WileyCasado, M. 2000 Housekeeping Management, John Wiley Comen, T. 2003 Case Studies in Front Office Management. EIAHMA. Huyton, J. & Baker, S. 2001 Case Studies in Rooms Operations and Management, Hospitality Press. Ismail, A. 2002 Front Office Operations and Management, Thomson Delmar Kappa, M., Nitschke, A. & Schappert, P. 2008 Managing Housekeeping Operations 3rd edn. EIAHMA. Kasavana, M. & Brooks, R. 2005 Managing Front Office Operations, 7th edn, EIAHMA. Payne, K. & Schitko, D. 2006 Front Office Operations for Hospitality: A Contemporary Approach, Hodder Education Vallen, G. & Vallen, J. 2008 Check-in, check-out, 8th edn, Pearson Prentice Hall.

Journals Facilities

International Journal of Contemporary Hospitality Management Lodging Hospitality

Dec 2012 48.

Unit Outline



HRM203: Specialist Resort Facilities Management (Golf/Spa)


1 Term Year 2




1.3 Unit weighting






4 8 12





4 hours per week will be designated face-to-face, the remaining hours will be used for personal study as well as for field trip visits and site inspections.

1.6 Pre-requisites


Yes No

Dec 2012 49.



a. Identify the importance of spa/golf management within the specialised recreational activities offered as part of the tourism and hospitality industry.

b. Explain the management theories and concepts necessary to successfully operate a specialist resort facility, specifically in the areas of finance, human resources, marketing, risk management and strategic planning.

c. Identify the economic contribution that spa/golf retailing may have on a resort facility. d. Identify the inter-relationship between the specialist facilities and the resort,

specifically within the areas of food and beverage and the rooms’ division management.

e. Demonstrate awareness of the legislation, together with Occupational Health & Safety regulations and risk management strategies appropriate when operating a specialist resort facility.

f. Analyse the trends in consumer demands and expectations of spa/golf provision, together with the growing development of resorts worldwide.

g. Explain the concept of sustainability in relation to the planning and development of specialised resort facilities.


Aim of the Unit The growth of international tourism has created an increase in the number of specialised resort facilities, such as golf and spa, being developed. This unit provides students with the management skills and theoretical knowledge required for the effective operation and management of a specialist resort which specifically has spa and/or golf as its main recreational activity. The key concepts introduced will build on the following units from the Year 1 program: HRM101: Food & Beverage Operations Management; HRM102: Food & Beverage Management & Control and IP101: Industry Practicum I.


The teaching and learning methods/strategies include: Lectures Workshops/tutorials Prescribed textbook and guided study Research Project Presentations Field trips and site visits Industry speakers

Dec 2012 50.



Group Report Week 6 30% A; B; C; F:

Individual Presentation Week 6 20% A; B; C; D; E; F; G:

Individual Report Week 9 50% A; B; C; D; E; F; G



Additional Texts Bodeker, G. & Cohen, M. 2008 Understanding the Global Spa

Industry: Spa Management, Butterworth-Heinemann D’Ángelo, J. 2005 Spa Business Strategies: A Plan for Success, Milady Dodson, R. 2005 Sustainable Golf Courses: A Guide to Environmental Stewardship, John Wiley European Tourism University Partnership 2001 Resort Management in Europe: Case Studies and Learning Materials, Continuum International Publishing Group Gee, C. 1996 Resort Development and Management, 2nd edn, EIAHMA Huffadine, M. 2000 Resort Design: Planning, Architecture and Interiors, McGraw-Hill McCarty, R.C. 2005 Best Golf Course Management Practices, 2nd edn, Pearson Prentice Hall Milady & Salon Training International 2007 Salon and Spa Management Tools, 2nd edn, Salon Training International Mill, R.C. 2007 Resorts: Management and Operation, 2nd edn, John Wiley Murphy, P. 2007 The Business of Resort Management, Butterworth-Heinemann Williams, S. 2003 The Reluctant Spa Director, Infinity Publishing

Journals Cornell Hotel Quarterly

Hotel and Motel Management Hotels Facilities Design & Management International Journal of Contemporary Hospitality Management International Journal of Culture, Tourism and Hospitality Management International Journal of Service Industry Management Journal of Facilities Management

Dec 2012 51.

Unit Outline



THE201: Services Marketing Bachelor of Business (International Hotel & Resort Management)

1 Term Year 2




1.3 Unit weighting






4 8 12




Delivery will be lectures, seminars/tutorials and group discussions.

1.6 Pre-requisites



BBC104: Marketing Fundamentals

Dec 2012 52.



a. Analyse the distinctive aspects of services marketing. b. Compare different types of customer involvement within service processes. c. Examine different customer behaviour in a variety of service settings and processes

(future and recovery). d. Conceptualise the several models of satisfaction and quality and different ways of

measuring and monitoring them. e. Analyse the concept and importance of relationship marketing and management in a

service context. f. Analyse the key strategic issues in services marketing. g. Analyse the nature, role and significance of marketing communications in a service

setting. h. Analyse the process, determinants, tools and importance of effective service delivery. i. Analyse current trends in services internationalisation.


Aim of the Unit The service sector is one of the fastest growing global industry sectors and accounts for a large proportion of GDP and employment within Australia. This unit will provide students with both practical and theoretical approaches of marketing and the management of service businesses. It expands on the previous knowledge gained in BBC104: Marketing Fundamentals. It will explore the major differences between the marketing of services as distinct from the marketing of tangible products; assessing and improving service delivery and provide students with the necessary skills to develop and implement marketing strategies for the tourism and hospitality and other service industries.


The teaching and learning methods/strategies include: Lectures/discussions Workshops/tutorials Visiting lecturers Prescribed textbook, case study Guided reading and study



Individual Essay Week 6 20% A; B; C; D:

Group presentation

Week 9 30% B; C; D; E:

Final examination Week 12 50% A; B; E; F; G; H; I:

Dec 2012 53.


Prescribed Text Lovelock, C. et al 2007 Services Marketing: an Asia Pacific and Australian Perspective, 5th ed. Pearson Education

Additional Texts Bruhn, M. 2005 Services Marketing: Managing the Service Value

Chain, FT/Prentice Hall Fisk, R. 2007 Interactive Services Marketing, 3rd edn, John Wiley Gronroos, C. 2008 Service Management and Marketing: A Customer Relationship Approach, 3rd edn, John Wiley Kaspar, H. 2006 Services Marketing Management: A Strategic Perspective, 2nd edn, John Wiley. Littler, D.. (ed) 2006 The Blackwell Encyclopedia of Management: Marketing, 2nd edn, Blackwell Publishing. Lovelock, C. & Wirtz, J. 2007 Services Marketing 6th edn, Prentice Hall Mudie, P. & Pirrie, A. 2006 Services Marketing Management, 3rd edn, Butterworth-Heinemann Swarbrooke, J. & Horner, S. 2007 Consumer Behaviour in Tourism, 2nd edn, Butterworth-Heinemann Webb, K. 2004 Consumer Behaviour, McGraw-Hill Wilson, A. et al 2008 Services Marketing, McGraw-Hill

Journals Journal of Consumer Behaviour

Journal of Consumer Marketing Journal of Services Marketing Journal of Services Research Managing Service Quality

Dec 2012 54.

Unit Outline



IP201: Industry Practicum II Bachelor of Business (International Hotel & Resort Management)

1 Term Year 2



1.3 Unit weighting






2 2 600 (Note: this must be undertaken in a Rooms Division Department)





Employment practicum component in the tourism & hospitality industry. Combination of tutorial/workshops with weekly activities, group work and personal reflections (PEARLs).

1.6 Pre-requisites


Yes for 600 hours Practicum No


IP101: Industry Practicum I – Successful completion HRM 202: Rooms Division Management (BBus(IHRM)

Dec 2012 55.

EVT 202: Event Management Logistics (BBus(IEM)) 20 credit points at 100 level 10 credit points at 200 level



a. Meet the requirements of the employment recruitment & selection process. b. Formulate appropriate strategies for working with colleagues and customers in a

socially diverse environment. c. Demonstrate attitudes and behaviour which promote positive working relationships

with stakeholders. d. Formulate network channels for career development and on-going learning

opportunities. To further develop personal & professional goals e. Identify & evaluate different leadership & management skills & techniques, which

contribute to successful career pathways within the hospitality & tourism industry. f. Provide written evidence of the completion of 600 hours industry-based learning over

a 24 week period.


Aim of the Unit This Industry Practicum unit is a key component of the Associate Degree and Bachelor programs as it provides students with the opportunity to develop their career pathways, whilst expanding and enhancing the skills and knowledge necessary to be successful within the tourism industry. This unit provides students with the opportunity to analyse and reflect upon the relationship between their academic studies and the workplace environment, whilst being employed at an appropriate level.


The teaching and learning methods/strategies include: Lectures/tutorials Workshops/role play PEARLs: (Personal experience, analytical reflections and lessons) Visiting speakers Practicum


Assessment Type When assessed Pass/Fail Purpose/Learning Outcomes

Panel interview Week 7 &8 Pass/Fail A; B; C; D; F:

Reflective portfolio – 4,000 words +/-10%

Practicum Pass/Fail C; D; E; G; H:

Minimum of 600 hrs recognised Practicum Pass/Fail A; B; D; E; H; I:

Dec 2012 56.

Assessment Type When assessed Pass/Fail Purpose/Learning Outcomes

employment within the Tourism & Hospitality industry



Additional Texts Casado, M. 2006 Hospitality Management: A Capstone Course,

Prentice Hall. Harris, K. 2006 Hospitality Management Internship: A Student Workbook, Prentice Hall. Rossiter, A. 2008 In Search of Professional Excellence: Beyond Technical Competence, John Wiley. Sweitzer, H. & King, M. 2003 The Successful Internship: Transformation and Empowerment in Experiential Learning, Wadsworth Publishing.

Journals Australia Career Guide

Training and Development Journal

Dec 2012 57.

Unit Outline



BBC301: Research Skills & Practices


1 Term Year 3



1.3 Unit weighting






4 8 12




Group tutorials; discussions; self-study and guided research

1.6 Pre-requisites



IP201 Industry Practicum II

Dec 2012 58.



a. Demonstrate, undertake and complete a research project involving the formulation of the research problem, outlining the design, constructing a simple research data collection technique, analysing and reporting conclusions.

b. Be familiar with the specific methodologies of quantitative and qualitative research and when to use them.

c. Develop and apply alternative methods of data collection. d. Undertake a simple literature review, including the use of appropriate source

materials, the categorisation of the results and the validity of the material. e. Demonstrate skills of fundamental statistical and graphical data analysis. f. Examine the differences between academic and industry/business research

approaches. g. Develop and demonstrate a range of personal study skills including evaluating

resources, planning and writing reports and the correct use of references and bibliographies.

h. Demonstrate and apply appropriate presentation skills when presenting the research data and findings.

i. Acknowledge the role of ethics in research practice.


Aim of the Unit This unit provides students with the necessary skills and practical tools to undertake and complete the research process of collection, analysis, interpretation and presentation of research specifically undertaken and used within the tourism and hospitality industry context. It is therefore vital that students have the ability to retrieve, interpret, select, develop, evaluate and present qualitative and quantitative information and be able to report their findings in a variety of different ways. Successful completion of this unit will provide students wishing to proceed to further academic study with a sound knowledge base.


The teaching and learning methods/strategies include: Lectures Workshops/tutorials Prescribed textbook and guided study Research Project Surveys, questionnaires Presentations



Report Week 10 40% A; B; C; D; E;F; G;

Individual Presentation Week 10 20% A; B; C; D; E;F; G;

Final Examination Week 12 40% A; B; C; D; E;F; G; H; I:

Dec 2012 59.


Prescribed Text Veal, A.J. 2011 Research Methods for Leisure and Tourism: A Practical Guide, 4th ed. Pearson Education

Additional Texts Altinay, L. & Paraskevas, A. 2008 Planning Research in

Hospitality and Tourism, Butterworth-Heinemann Berenson, M. et al 2007 Basic Business Statistics, Pearson Education Bowerman, B., O’Connell, R. & Orris, J. 2007 Essentials of Business Statistics, 2nd edn, McGraw-Hill. Cottrell, S. 2005 Critical Thinking Skills: Developing Effective Analysis and Argument, Palgrave Macmillan Kumar, R. 2005 Resaerch Methodology: A Step-by-step Guide for Beginners, 2nd edn, Pearson Education Lester, J. & Lester, J. 2007 Principles of Writing Research Papers, Longman. Malhotra, N. et al 2006 Marketing Research: An Applied Orientation, 3rd edn, Pearson Education Nykiel, R. 2006 Handbook of Marketing Research Methodologies for Hospitality and Tourism, Haworth Hospitality and Tourism Press. Robson, C. 2002 Real World Research, 2nd edn, Blackwell Publishing Robson, C. 2006 How to do a Research Project: A Guide for Undergraduate Students, Blackwell Publishing Veal, A.J. 2006 Business Research Methods: A Managerial Approach, 2nd ed. Pearson Education

Journals Journal of Applied Business Research

Journal of Applied Statistics Journal of Services Research Tourism and Hospitality Research

Dec 2012 60.

Unit Outline



BBC302: Business Management & Entrepreneurship

Bachelor of Business (International Hotel & Resort Management))

1 Term Year 3



1.3 Unit weighting






4 8 12




Delivery will be a combination of lectures, seminars, group discussions, industry visits, interviews where appropriate.

1.6 Pre-requisites




Dec 2012 61.



a. Recognise the key trends and elements of the global tourism and hospitality industries b. Demonstrate an understanding of the core concepts that underpin entrepreneurship and

business establishment and management especially in the services sector c. Apply the criteria used to evaluate business potential. d. Summarise the critical aspects of creating a new venture and their inter-relatedness e. Examine the forces in the regulatory, industry and community environment f. Prepare all elements of the business plan g. Describe business ethics and the nature of social entrepreneurship and other contemporary

issues affecting business managers h. Apply relevant theories and strategies to business decisions and problems solving i. Explore technological opportunities and market imperatives affecting business management j. Evaluate current literature relevant to the unit.


Aim of the Unit This unit explores business management and entrepreneurship in the global context especially focusing on the hospitality and tourism industries and the generation of new business opportunities within established enterprises (intrapreneurship) in both large and small to medium sized firms, with a focus on the services sector. This unit will concentrate on the requirements to launch and manage a new enterprise including the basic tasks associated with the initial stages of starting a new venture. Best practice in innovation in hospitality and tourism services will be examined. A range of successful organisational responses to current technological opportunities and market imperatives will be explored. Trends in the hospitality and tourism industries that could generate new business opportunities will also be reviewed This unit will also examine the opportunities and challenges faced by entrepreneurs and how these opportunities and threats can be managed. Topics to be covered in seminar discussions will include: entrepreneurial orientation; “entrepreneurs - born or made?”, intrapreneurship; industry analysis; assessment of internal resources and capabilities; customer value creation; and development of a business plan. This unit will use the preparation of a business plan for a new enterprise as it’s focus. The preparation of this plan and its use in “selling” the entrepreneur’s ideas will be supported by practical examples and illustrations from the real life experiences of the instructor. The business plan preparation process will include techniques to identify and assess a new business opportunity to determine whether it is viable and how to organize, construct and write a sound, clear, concise business plan, one that demonstrates the viability of the concept or enterprise. .


The teaching and learning methods/strategies include: Lectures/Workshops/Tutorials Industry speakers Prescribed textbook and guided readings Case Studies Discussions

Dec 2012 62.



Individual Report

Weeks 5 40% A; B; C; J:

Individual Report Week 10 60% C; D; E; F; G; H; I:


Prescribed Text Frederick and Kuratko, 2010, Entrepreneurship: theory, process, practice 2nd edn. Asia-Pacific Edition, Cengage

Additional Texts Bygrave, W. 2007 Entrepreneurship, John Wiley

Carter, S. & Jones-Evans, D. 2007 Enterprise and Small Business: Principles, Practice and Policy, 2nd edn, FT/Prentice Hall Harvard Business School Press, 2007 Creating a Business Plan, HBS Press Hodgetts, 2007 Wiley Pathways: Small Business Management, John Wiley Megginson, L., Byrd, M.J. & Megginson, W. 2005 Small Business Management: An Entrepreneur’s Guide, 5th edn, McGraw-Hill Nicholas, H. 2007 Penguin Small Business Guide, 3rd edn, Penguin Parker, K. 2007 How to Buy and Run a Small Hotel, How To Books Scarborough, N.M. & Zimmerer, T.W. 2006 Effective Small Business Management: An Entrepreneurial Approach, 8th ed. Prentice Hall.Schaper, M. 2007 Entrepreneurship and Small Business, 2nd edn, John Wiley Thomas, R. 1998 The Management of Small Tourism and Hospitality Firms, Cassell Zimmerer, T.W., Scarborough, N.M & Wilson, D. 2008 Essentials of Entrepreneurship and Small Business Management, 5th ed. P & C Business

Journals American Journal of Small Business

International Journal of Entrepreneurial Behaviour and Research Journal of Small Business and Enterprise Development Journal of Small Business Management

Dec 2012 63.

Unit Outline



BBC303: Organisational Development & Change Management


1 Term Year 3



1.3 Unit weighting






4 8 12




The delivery mode will be lectures, seminars, group work, interviews and presentations.

1.6 Pre-requisites


Yes No



Dec 2012 64.

Dec 2012 65.



a. Describe the best designs for organisations to achieve strategic effectiveness b. Describe the fundamental concept of the change process c. Develop an awareness of the role of corporate culture d. Interpret environmental influences that will impact upon change e. Identify and assess all major sources of organisational change f. Investigate appropriate change management strategies g. Recommend the most applicable change methods for a given organisation h. Evaluate and discuss ODC current literature


Aim of the Unit This unit examines the complexities of the change process and aims to provide students with a sound knowledge of the literature on organisational change and development together with an understanding of the skills needed to implement change management-related projects. The unit examines organisational change from the point of view of an OD practitioner who through diagnosis and analysis is able to provide appropriate solutions.


The teaching and learning methods/strategies include: Lectures/Workshops/Tutorials Visiting lecturers Prescribed textbook and guided readings Case Studies Discussions



Essay Week 6 50% B; C; D; F; G:

Final Examination

Week 12 50% A; B; C; D; E; F; G; H:

Dec 2012 66.


Prescribed Text Waddell, D., Cummings, T. and Worley, C. 2011 Organisational Change & Development 4th edn. Asia Pacific, Cengage

Additional Texts Brown, D. & Harvey, D. 2006 An Experiential Approach to

Organization Development, 7th edn, P & C Business Carnall, C. 2007 Managing Change in Organizations, 5th edn, FT/Prentice Hall Child, J. 2004 Organization: Contemporary Principles and Practice, Blackwell Publishing Fineman, S. (ed) 2007 The Emotional Organization, Blackwell Publishing Friedman, K. & Jaffee, D. 2008 Introduction to Organizational Theory, 2nd edn, McGraw-Hill Graetz et al 2005 Managing Organisational Change, 2nd edn, John Wiley Harvard Business School Press, 2007 Managing Change: Fifty Lessons, HBS Press Landy, F. & Conte, J. 2006 Work in the 21st Century: An Introduction to Industrial and Organizational Psychology, 2nd ed, Blackwell Publishing. Newton, R. 2007 Managing Change Step By Step: All You Need to Build a Plan and Make it Happen, FT/Prentice Hall Osland, J. et al 2007 Organizational Behavior: An Experiential Approach, 8th edn, P & C Business Robbins, S. & Judge, T. 2007 Organizational Behavior, 12th edn, P & C Business Spector, B. 2006 Implementing Organizational Change: Theory and Practice, P & C Business Tabrizi, B. 2007 Rapid Transformation: A 90-Day Plan for Fast and Effective Change, Harvard Business School Press

Journals European Journal of Work & Organizational Psychology International Journal of Organization Theory and Behavior International Journal of Organizational Analysis Journal of Change Management Journal of Organisational Transformation and Social Change Journal of Organizational Change Management Journal of Organizational Change Management Leadership and Organization Development Journal Organizational Dynamics Qualitative Research in Organizations and Management: An International Journal

Dec 2012 67.

Unit Outline



BBC304: Strategic Planning & Management


1 Term Year 3




1.3 Unit weighting






4 8 12





Delivery will be through lectures, seminars, group discussions and presentations.

1.6 Pre-requisites




Dec 2012 68.



a. analyse organisational behaviour from a problem-solving perspective. b. think strategically about an organisation: present business position; long-term direction;

resources and competitive capabilities; the calibre of strategy; and opportunities for gaining sustainable competitive advantage.

c. conduct strategic analysis in a variety of industry and competitive situations. d. evaluate strategic options, and make informed strategic decisions. e. analyse the managerial tasks associated with implementing and executing

organisational strategies.


Aim of the Unit The focus of this unit is to integrate all of the previous units undertaken including management accounting, services marketing, business law and operations, whilst introducing the student to new strategic management concepts. The unit will examine the total enterprise, the industry and the competitive environment in which it operates. Students will be given every opportunity to develop their theoretical knowledge and analytical skills necessary to formulate strategic planning. The emphasis of this unit is to further develop and fine tune student’s critical thinking and decision making skills using a case study based approach. These skills will enable students to continue their academic study or progress as a manager within the hospitality and tourism industries.


The teaching and learning methods/strategies include: Lectures/Workshops/Tutorials Visiting speakers Prescribed textbook and guided readings Case Studies Group Discussions



Report Week 8 50% A; B; C; D; E:

Final Examination

Week 12 50% A; B; C; D; E:

Dec 2012 69.


Prescribed Text Johnson, G., Scholes, K., & Whittington, R. 2011, Exploring Strategy: Text & Cases, 9th Edition, Pearson, Harlow, England.

Additional Texts Angwin, D., Cummings, S. & Smith, C. 2006 The Strategy

Pathfinder: Core Concepts and Micro-cases, Blackwell Publishing Cunill, O. 2006 The Growth Strategies of Hotel Chains: Best Business Practices by Leading Companies, Routledge David, F. 2008 Strategic Management: Concepts and Cases 12th ed. Pearson Education Australia de Kluyver, C. & Pearce, J. 2008 Strategy: A View From the Top, 3rd edn, P & C Business Evans, N., Campbell, D. & Stonehouse, G. 2003 Strategic Management for Travel and Tourism, Butterworth-Heinemann Grant, R. 2007 Contemporary Strategy Analysis, 6th edn, Blackwell Publishing Harrison, J. & Enz, C. 2005 Hospitality Strategic Management: Concepts and Cases, John Wiley Harvard Business Essentials 2005 Strategy: Create and Implement the Best Strategy for your Business, Harvard Business School Press Johnson, G. Scholes, K. & Whittington, R. 2008 Exploring Corporate Strategy, 8th edn, P & C Business McGee, J. (ed) 2006 The Blackwell Encyclopedia of Management: Strategic Management, 2nd edn, Blackwell Publishing. Segal-Horn, S. (ed) 2004 The Strategy Reader, 2nd edn, Blackwell Publishing Shoemaker, S., Lewis, R., & Yesawich, P. 2006 Marketing Leadership in Hospitality and Tourism: Strategies and Tactics for Competitive Advantage 4th edn, Prentice Hall.

Journals Business Strategy Series International Business: Strategies for the Global Marketplace Journal of Business Strategy Journal of Strategic Marketing Strategic Direction Strategy & Leadership

Dec 2012 70.

Unit Outline



HRM301: Hotel & Resort Facilities Management & Design


1 Term Year 3




1.3 Unit weighting






4 8 12




Delivery mode will be a combination of lectures, workshops, site visits – where possible, industry speakers and group discussions.

1.6 Pre-requisites




Dec 2012 71.



a. Analyse the relationship between changing patterns of use by guests of resorts, hotels, spas and golf facilities and the implications of these changes to the design, development, marketing and management of such facilities.

b. Appreciate the complex and multi-disciplinary nature of developing resorts, hotels and other hospitality properties.

c. Evaluate the key issues and stages in managing the design and development of hospitality and related recreational facilities.

d. Evaluate the current challenges of new concept development and related land use planning. e. Comment on the internal and external factors in design development that affect a property’s

market position and its ability to contribute to the brands of its destination and management. f. Summarise the key factors that are expected to affect future resort design trends.


Aim of the Unit Successful resort and hotel development depends upon understanding a wide range of inter-related factors. This unit examines these complexities: trends in international travel and tourism; changing corporate goals and strategies; asset management; the roles of stakeholders; and environmental issues and challenges, together with the architecture, site planning and landscaping. These factors are aligned with the key elements of contemporary facilities and operational practices introduced in unit HRM201: Operations and Environment Management or HMG203: Hotel Operations & Environment Management.


The teaching and learning methods/strategies include: Lectures/Workshops/Tutorials Visiting speakers Prescribed textbook and guided readings Case Studies Discussions



Individual report

Weeks 5 40% A; B; C; D:

Group report: Week 9 40% A; B; C; D; E; F:

Individual presentation:

Week 9 20% A; B; C; D; E; F:

Dec 2012 72.


Prescribed Text Stipanuk, D. 2006 Hospitality Facilities Management and Design, 3rd edn, EIAHMA.

Additional Texts Atkin, B. & Brooks, A. 2005 Total Facilities Management, 2nd edn,

Wiley-Blackwell Barret, P. & Baldry, D. 2003 Facilities Management: Towards Best Practise, 2nd edn, Wiley-Blackwell Booty, F. 2006 Facilities Management Handbook, 3rd edn, Butterworth-Heinemann CAPEX 2007: A Study of Capital Expenditures in the Hotel Industry, 2007, EIAHMA Gee, C. 1996 Resort Development and Management, 2nd edn, EIAHMA McDonough, B. et al 2001 Building Type Basics for Hospitality Facilities, John Wiley Mill, R.C. 2007 Resorts: Management and Operation, 2nd edn, John Wiley Molnar, J. 2007 Facilities Management Handbook, Springer Murphy, P. 2007 The Business of Resort Management, Butterworth-Heinemann Ransley, J. & Ingram, H. 2004 Developing Hospitality Properties and Facilities, 2nd edn, Butterworth-Heinemann Rutes, W., Penner, R. & Adams, L. 2001 Hotel Design, Planning and Development, W.W. Norton and Company Tong, W. 2008 Designing the World’s Best Resorts, Images Publishing

Journals Facilities

Facilities Design & Management Hospitality Design International Journal of Contemporary Hospitality Management Journal of Facilities Management

Dec 2012 73.

Unit Outline



HRM302: Revenue Management


1 Term Year 3




1.3 Unit weighting






4 8 12





Delivery will be a combination of lectures, seminars, group discussions and presentations.

1.6 Pre-requisites




Dec 2012 74.



a) Explain the functioning of revenue management as a process. b) Discuss the role and functioning of automated revenue management systems. c) Summarise the operational requirements and effectiveness of the various components of

revenue management. d) Recognise areas of hospitality operations where revenue management should be applied. e) Analyse the contribution to and role of revenue management in a hotel’s marketing strategy. f) Integrate revenue management into a hotel’s distribution and pricing strategies, especially

across multiple channels of distribution. g) Distinguish between revenue management, distribution channel management and the role and

application of other sales and marketing techniques.


Aim of the Unit To obtain a comprehensive understanding of: • The origins, functioning, role and importance of contemporary revenue management

processes. • The role of revenue management in modern hotel marketing and management including

inventory control and management of the distribution function. • The impact of revenue management on levels of guest service and satisfaction. • The ethical dimensions of revenue management and how to best handle ethics related issues.


The teaching and learning methods/strategies include: Lectures/Workshops/Tutorials Visiting speakers Prescribed textbook and guided readings Case Studies Discussions



Individual Report Week 7 40% B; C; D; F; G:

Final Examination

Week 12 60% A; B; C; D; E; F; G:

Dec 2012 75.


Prescribed Text Tranter, K., Stuart-Hill, T. & Parker, J. 2008 An Introduction to Revenue Management for the Hospitality Industry: Principles and Practices for the Real World, Prentice Hall

Additional Texts Baker, R. 2006 Pricing on Purpose: Creating and Capturing

Value, John Wiley Boyd, E. 2007 The Future of Pricing: How Airline Ticket Pricing Has Inspired a Revolution, Palgrave Macmillan Cross, R. 1997 Revenue Management, Broadway Ingold, A., Yeoman, I. & McMahon, U. 2001 Yield Management: Strategies for the Service Industries, International Thomson Business Press Maxwell, S. 2008 The Price is Wrong: Understanding What Makes a Price Seem Fair and the True Cost of Unfair Pricing, John Wiley Phillips. R. 2005 Pricing and Revenue Optimization, Stanford Business Books Sfodera, F. (ed) The Spread of Yield Management Practices: The Need for Systematic Approaches, Physica-Verlag Heidelberg Shy, O.2008 How to Price: A Guide to Pricing Techniques and Yield Management, Cambridge University Press Sodhi, M. & Sodhi, N. 2007 Six Sigma Pricing: Improving Pricing Operations to Increase Profits, FT Press Talluri, K. & van Ryzin, G. 2005 The Theory and Practice of Revenue Management, Springer Yeoman, I. & McMahon-Beattie, U. 2004 Revenue Management and Pricing: Case Studies and Applications, CENGAGE Business Press

Journals Cornell Hotel Quarterly

Harvard Business Review International Journal of Contemporary Hospitality Management International Journal of Market Research International Journal of Operations and Production Management International Journal of Service Industry Management Journal of Business Forecasting Methods and Systems Journal of Business Strategy Journal of Marketing Management Journal of Services Research Service Industries Journal

Dec 2012 76.

Unit Outline



THE301: Contemporary Issues in Tourism, Hospitality & Event Management


1 Term Year 3



1.3 Unit weighting






4 8 12




Delivery will be in the form of group tutorials, discussions, presentations, self-guided & guided research.

1.6 Pre-requisites

Are students required have undertaken a prerequisite unit(s) for this unit? Yes No



Dec 2012 77.



a. Summarise the key characteristics of the international tourism, hospitality and event management industries.

b. Investigate and discuss the factors that are influencing change within the industries. c. Evaluate the current tourism, hospitality and event management products. d. Analyse the varying impacts and implications of these changes on service delivery

and customer expectations. e. Evaluate appropriate contemporary research and literature from a wide range of

sources.


Aim of the Unit The aim of this unit is to develop an appreciation of the key strategic issues facing the international tourism, hospitality and event management industries. The unit builds upon the foundational knowledge students gained in Years 1 and 2. Students will develop their research skills and knowledge by writing and orally presenting a researched article, which explores one or more of the contemporary issues currently facing the industries


The teaching and learning methods/strategies include: 1. Lectures/discussions 2. Workshops/tutorials 3. Visiting lecturers 4. Guided reading and study 5. Research article 6. Presentation



Individual Presentations Wks 4-10 20% A; B; C; D; E:

Group Report Week 8 30% A; B; C; D; E:

Final Examination Week 12 50% A; B; C; D; E:

Dec 2012 78.



Additional Texts Altinay, L. & Paraskevas, A. 2008 Planning Research in

Hospitality and Tourism, Butterworth-Heinemann Becker, H. & Richards, P. 2007 Writing for Social Scientists: How To Start and Finish Your Thesis, Book or Article, 2nd edn, University of Chicago Press Bowerman, B., O’Connell, R. & Orris, J. 2007 Essentials of Business Statistics, 2nd edn, McGraw-Hill. Cottrell, S. 2005 Critical Thinking Skills: Developing Effective Analysis and Argument, Palgrave Macmillan Kumar, R. 2005 Research Methodology: A Step-by-step Guide for Beginners, 2nd edn, Pearson Education Grbich, C. 2007Qualititative Data Analysis: An Introduction, Sage Publications Holliday, A. 2007 Doing & Writing Qualitative Research, 2nd edn, Sage Publications Jennings, G. 2002 Tourism Research, John Wiley Kranzler, G. & Moursund, J. 2003 Statistics for the Terrified, 3rd edn, Prentice Hall Leary, M. 2007 Introduction to Behavioral Research Methods, 5th edn, Allyn & Bacon Lester, J. & Lester, J. 2007 Principles of Writing Research Papers, Longman. Robson, C. 2002 Real World Research, 2nd edn, Blackwell Publishing Robson, C. 2006 How to do a Research Project: A Guide for Undergraduate Students, Blackwell Publishing Ritchie, B., Burns, P. & Palmer, C. 2005 Tourism Research Methods: Integrating Theory with Practice, CABI Veal, A.J. 2006 Research Methods for Leisure and Tourism: A Practical Guide, 3rd ed. Pearson Education

Journals Cornell Hotel Quarterly Hotel and Motel Management Hotels International Journal of Contemporary Hospitality Management International Journal of Culture, Tourism and Hospitality Management International Journal of Service Industry Management Journal of Travel Research Tourism and Hospitality Research

Dec 2012 79.

Unit Outline



THE302: Tourism & Hospitality Business Ethics


1 Term Year 3




1.3 Unit weighting






4 8 12




Lectures, discussions, group work and debate.

1.6 Pre-requisites




Dec 2012 80.

Dec 2012 81.



a. Understand the principles of ethical decision-making methodologies. b. Analyse the ethical, social and moral issues facing the current international tourism and

hospitality industry. c. Contrast the varying impacts and implications of a range of ethical and moral issues upon

different tourism and hospitality enterprises and individual industry managers. d. Evaluate the stance, beliefs and impacts of a range of interest groups (to include stakeholders,

government agencies, individuals) upon new developments within the international tourism and hospitality industry.

e. Evaluate contemporary research from a wide range of sources. f. Demonstrate the ability to formulate clear discussions and arguments, both written and orally.


Aim of the Unit The aim of this unit is to develop an appreciation of the ethical, social and moral issues related to the development, operations of tourism and hospitality enterprises. This unit will consider the governmental, inter-governmental, private business and individual industry manager’s approaches to ethical and social issues especially in the context of the impact and implications of multi-national operations. The issues related to new international tourism and hospitality developments especially in developing countries will also be explored. The overall aim of this unit is for students, through the examination of methodologies, considerations and processes to make more ethical decisions throughout their careers.


The teaching and learning methods/strategies include: Lectures Workshops/role play Tutorials Visiting lecturers DVD Prescribed Reader & Case Studies Debate



Mid-term examination Weeks 6 40% A; B; C; D; E:

Individual Assignment Week 8 40% B; C; D; E; F:

Group Debate Week 10 20% A; B; C; D; E; F:


Dec 2012 82.

Prescribed Text Shaw, W. 2009 Moral issues in business, Cengage Additional Texts Barry, C. & Pogge, T. (eds) 2005 Global Institutions and

Responsibilities, Blackwell Publishing Cohen, M. 2004 101 Ethical Dilemmas, Routledge. Dellaportas, S. et al 2005 Ethics, Governance and Accountability: A Professional Perspective, John Wiley Fisher, W. 2002 Executive Decisions: Hospitality Case Studies in Leadership, Ethics, Employee Relations and External Relations. EIAHMA Gini, A. & Marcoux, A. 2008 Case Studies In Business Ethics 6th edn, A&S Humanities. Goodpaster, K. 2006 Conscience and Corporate Culture, Blackwell Publishing Grace, D. & Cohen, S. 2005 Business Ethics: Problems and Cases, 3rd edn, Oxford University Press Lieberman, K. & Nissen, B. 2005 Ethics in the Hospitality and Tourism Industry, EIAHMA. Mendonca, M. & Kanungo, R. 2007 Ethical Leadership, Open University Press Preston, N. 2007 Understanding Ethics, 3rd edn, Federation Press Shaw, W. & Barry, V. 2004 Moral Issues in Business, 9th edn, Wadsworth/Thomson Learning Werharne, P. & Freeman, R. (eds) 2006 The Blackwell Encylopedia of Management: Business Ethics, 2nd edn, Blackwell Publishing

Journals Business Ethics: A European Review Business Ethics Quarterly Corporate Governance: The International Journal of Business in Society Critical Perspectives on International Business Journal of Business Ethics

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