|Brisbane - The Hotel School||Session 2||Session 2|
|Melbourne - The Hotel School||Session 2||Session 2|
|Sydney - The Hotel School||Session 2||Session 2|
Students will be undertaking four units of study. The module provides learners with the opportunity to examine the various human resource management practices and procedures that are used throughout an employee’s working life, provides an overview of financial aspects of the hospitality and catering industry and an understanding of the financial tools used to make appropriate decisions. The unit will introduce the students to the basics of information technology and applications specific to the hospitality-industry, and provide an opportunity to develop an entrepreneurial project with fellow students.
1: Introduction to HRM and Organisations
2: Food and Beverage Cost Control
3: Information Technology 1
4: Entrepreneurial Project
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
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||demonstrate knowledge and understanding of current issues, responsibilities, policies, procedures, and processes applicable to human resources and organisational dynamics in hospitality businesses||Knowledge of a discipline||Cultural competence|
|2||understand the importance of internal food and beverage control and the financial aspects of controlling the process of acquisition, storage, processing and accounting for food and beverage inventories common in a quality restaurant of a five star Hotel or Resort.||Knowledge of a discipline|
|3||evaluate different information systems and applications for the hospitality industry and work in a team to create detailed business plans for applications development.||Creativity|
|4||apply creative skills in a teamwork context with students from different cultural backgrounds.||Creativity||Cultural competence|
Teaching and assessment
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2020 Commonwealth Supported only. Student contribution band: 3
Please check the international course and fee list to determine the relevant fees.