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Nominal Hours Unit - Non-Award/Non-Reportable
Faculty & College
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:
demonstrate knowledge and understanding of the elements required to control and manage the main financial aspects of the key operational departments within a Hotel.
demonstrate knowledge of the equipment, commodities and methods required to prepare and cook European food and basic skills in preparing, storing and cooking European food.
explain marketing strategies and principles used in the hospitality industry and describe how marketing research and market environmental analysis are used to identify opportunities for hospitality products and services.
understand the dynamics of service situations and required social skills and perform effectively and efficiently within food service operations
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.