Availabilities:

Not currently available in 2022

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.

On completion of this unit, students should be able to:
1demonstrate a practical understanding of the role and requirements of front office operations within hospitality organisations and the systems and procedures involved in the four stages of the guest cycle (pre-arrival, arrival, occupancy and departure).
2apply theoretical knowledge of the research process and produce an independent literature review.
3analyse the constraints within the external and internal environment of resort development and understand the operational frameworks applicable to resorts, including planning processes.
4demonstrate knowledge and understanding of the elements required to become a successful Food and Beverage Manager within the hospitality industry

On completion of this unit, students should be able to:

  1. demonstrate a practical understanding of the role and requirements of front office operations within hospitality organisations and the systems and procedures involved in the four stages of the guest cycle (pre-arrival, arrival, occupancy and departure).
  2. apply theoretical knowledge of the research process and produce an independent literature review.
  3. analyse the constraints within the external and internal environment of resort development and understand the operational frameworks applicable to resorts, including planning processes.
  4. demonstrate knowledge and understanding of the elements required to become a successful Food and Beverage Manager within the hospitality industry

Teaching and assessment

Notice

Intensive offerings may or may not be scheduled in every teaching period. 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 teaching period.

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.

+