Availabilities:

Not currently available in 2020

Unit description

Students will be undertaking four units of study. The module provides a theoretical overview and practical skills in rooms divisions operations; the understanding of supervisory skills required to manage a food and beverage team within the hospitality industry; an opportunity for students to develop research skills in a topic that interests them and builds their professional skills; and provides an understanding of the complexities involved in the design and development of a new resort.

Unit content

1: Rooms Division Operations

2: Food and Beverage Management

3: Research Methods

4:Hotel and Resort Management

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

Teaching and assessment

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 2020 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.

+