Availabilities:
| Location | Domestic | International |
|---|---|---|
| Brisbane - The Hotel School | ||
| Melbourne - The Hotel School | ||
| Sydney - The Hotel School |
Unit description
Explores the functions of the major operational departments and the challenges managers face to provide sustainable quality service within a highly competitive industry. Students will develop advanced managerial skills and knowledge applicable to hotels’ operational management, which includes food services, guest services, housekeeping, marketing and engineering and other operational departments.
Unit content
The unit has 6 topics:
- Introducing the contemporary hotel property
- Front-facing operations
- Back-of-house operations
- Operational integration
- Property and Operations – critical nexus
- The ‘new’ property and its operations
Learning outcomes
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
| On completion of this unit, students should be able to: | |
|---|---|
| 1 | Identify and analyse contemporary management challenges in the hotel industry |
| 2 | Evaluate the relationship between an accommodation provider's target market/s and its organisational structure, offerings, facilities and service culture |
| 3 | Support the need to act sustainably in all areas of hotel operation, and create new approaches to providing quality services |
| 4 | Demonstrate the ability to work collaboratively within a team through the planning and implementation of a group project |
On completion of this unit, students should be able to:
- Identify and analyse contemporary management challenges in the hotel industry
- Evaluate the relationship between an accommodation provider's target market/s and its organisational structure, offerings, facilities and service culture
- Support the need to act sustainably in all areas of hotel operation, and create new approaches to providing quality services
- Demonstrate the ability to work collaboratively within a team through the planning and implementation of a group project
Prescribed Learning Resources
- No prescribed texts.
An overview together with readings and resources are provided for each topic / module in this unit. See MySCU for details
- No prescribed texts.
An overview together with readings and resources are provided for each topic / module in this unit. See MySCU for details
- Prescribed text information is not currently available.
- Prescribed resources/equipment information is not currently available.
Teaching and assessment
| Teaching method |
| Tutorial 3 hours (Weekly) |
| Assessment | |
| Quiz | 30% |
| Report | 40% |
| Presentation | 30% |
| Teaching method |
| Tutorial 3 hours (Weekly) |
| Assessment | |
| Quiz | 30% |
| Report | 40% |
| Presentation | 30% |
| Teaching method |
| Tutorial 3 hours (Weekly) |
| Assessment | |
| Quiz | 30% |
| Report | 40% |
| Presentation | 30% |
Fee information
Domestic
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Fee paying courses
For postgraduate or undergraduate full fee paying courses please check Domestic Postgraduate Fees OR Domestic Undergraduate Fees
International
Please check the international course and fee list to determine the relevant fees.