Unit description

Provides practical workplace experience within the tourism and hospitality industry. Students can undertake a placement in any appropriate industry sector (e.g. hotels, resorts, clubs, casinos, government tourism bodies, restaurants, catering and food service operations, private consultancies, airlines, event and conference management, marketing/promotions and special interest tourism operations) in Australia or overseas. These units provide an opportunity for students to apply concepts and principles of business management to a workplace setting in the tourism/hospitality industry and they enable students to better appreciate the nature of the employment in the industry.

Unit content

Topic 1: Introduction and setting the scene
Topic 2: Establishing a learning plan
Topic 3: Why reflection?
Topic 4: Evaluating and enhancing the business operations of your organisation
Topic 5: Organisational structure and culture
Topic 6: Focusing on managerial skills and qualities
Topic 7: Towards mastery and excellence
Topic 8: Reviewing the personal & professional impact of your placement
Topic 9: Wrapping up

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.

Learning outcomes and graduate attributes

Prescribed texts

Session 1

  • Robbins, SP, Judge, TA, Millett, B & Jones, M, 2010, OB: The Essentials, Pearson Australia, Frenchs Forest. ISBN: 9781442500464.

Session 2

  • This is the same text that was used in the Professional Development for the Workplace unit: Robbins, SP, Judge, TA, Millett, B & Jones, M, 2010, OB: The Essentials, Pearson Australia, Frenchs Forest. ISBN: 9781442500464.

Session 3

  • This is the same text that was used in the Professional Development for the Workplace unit: Robbins, SP, Judge, TA, Millett, B & Jones, M, 2010, OB: The Essentials, Pearson Australia, Frenchs Forest. ISBN: 9781442500464.
Prescribed texts may change in future study periods.

Teaching and assessment

Coffs Harbour

Teaching method
Community/Professional placement 450 hours (14 weeks)
Assessment
Critical reviewSR
PresentationSR
PresentationSR
ReportSR
Supervisor EvaluationSR

Gold Coast

Teaching method
Community/Professional placement 450 hours (14 weeks)
Assessment
Critical reviewSR
PresentationSR
PresentationSR
ReportSR
Supervisor EvaluationSR

Lismore

Teaching method
Community/Professional placement 450 hours (14 weeks)
Assessment
Critical reviewSR
PresentationSR
PresentationSR
ReportSR
Supervisor EvaluationSR

Online

Teaching method
Community/Professional placement 450 hours (14 weeks)
Assessment
Critical reviewSR
PresentationSR
PresentationSR
ReportSR
Supervisor EvaluationSR

Singapore - MDIS

Teaching method
Community/Professional placement 450 hours (14 weeks)
Assessment
Critical reviewSR
PresentationSR
PresentationSR
ReportSR
Supervisor EvaluationSR
Notice

Intensive offerings may or may not be scheduled in every session. Please refer to the timetable for further details.

Southern Cross University employs different teaching methods within units to provide students with the flexibility to choose the mode of learning that best suits them. SCU academics strive to use the latest approaches and, as a result, the learning modes and materials may change. The most current information regarding a unit will be provided to enrolled students at the beginning of the study session.

Fee information

Domestic

Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2014 Commonwealth Supported only. Student contribution band: 3

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.

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