Bachelor of Business (Hospitality Management)

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This subject will cover daily front desk/reception tasks like:

Complete guest reservation, check daily arrivals accurately, allocate rooms, complete guest registration, check guests in and out of their rooms and complete invoicing of guest charges within typical workplace time constraints. In addition prepare and distribute relevant departmental reports.

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This subject explores how a customers’ perceptions – both conscious and subconscious – effect their relationship with a brand’s value proposition. Students will explore how a customer’s interactions with a brand during the customer life cycle will determine levels of customer satisfaction. Students will analyse Customer Journey Mapping techniques, Employees engagement in the customer experience strategy and metrics of satisfaction, loyalty and advocacy.

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This subject introduces the student to gastronomy and gastronomic heritage, focussing on the role of beverages, the history of meals and their significance to both guests and service providers, the history and importance of restaurants and the development of gastronomic writing. Contemporary regional and indigenous cuisines are explored, including the importance of ethical foods such as organics, the slow food movement, socially responsible food and sustainable or eco gastronomy. This subject focuses strongly on gastronomic tourism, and uses case studies and practical assessments of both Australian and international gastronomic destinations to illustrate the rise, opportunities and challenges and innovations of sustaining such tourism. The impacts of gastronomic tourism, issues relating to regional destination marketing, and the growth of both food and wine tourism are examined through an introduction to wine varieties and their influence on food.

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This subject explores the major components and organisational structure of the hospitality, tourism and events industries. It presents historical development, opportunities and current trends including food service, lodging, tourism, and event management. Topics will include key issues within the larger visitor economy discipline including transportation and distribution systems, attractions, accommodation, and event management. This subject will introduce students to both global and local brands as well as develop skills required to source information on the Tourism, Hospitality and Events industries as well as incorporating aspects of career planning.

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Students will gain a solid foundation in the marketing discipline introducing relevant and contemporary concepts, theories and models. The unit magnifies the importance of understanding consumer behaviour, market segmentation, targeting and positioning, the extended marketing mix and ethics in marketing.

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This subject introduces students to the concept of an organisation, and their role within the organisational context. The student will explore the impact of their relationships and emotional intelligence within a business context, as well as developing the skills to foster effective workplace relationships and to learn how to continue to develop and refine these skills in the workplace. Students will gain an understanding of the idea of cultures within organisations, and how their actions interact within these relationships.

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The Business Communications subject provides a dynamic focus on managerial communication and professional development.  It will assist students to develop the interpersonal and written communication skills required for success in business. Students will be immersed in a series of skill-based activities, simulations, and individualized coaching designed to build their strategic thinking and communication skills. Additionally students will gain confidence in their communication through application and feedback. Emphasis is placed on writing skills, reports, and presentations, and using technology to communicate.

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Integrated Marketing Communications provides students with a contemporary view on the use of all different promotional tools available to marketers today such as sales promotions, direct marketing, advertising, personal selling and public relations. The subject explores how marketers can increase the number of touch points a brand can explore among its target audience in a consistent and effective manner.

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This subject introduces students to the conceptual approaches to the study and management of tourist experiences by combining the perspectives of the tourist consumer with that of experience managers. The subject begins by examining the social construction of the tourist experience, the psychology of the tourist, tourist motivation and the journey from desire to execution and the various influences. It then explores the different interactions of tourists with tourism service providers, hosts and host cultures. In addition it considers how tourist operators manage tourist satisfaction and assesses and evaluates the tourist experience.

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The subject provides students with a comprehensive introduction and overview of the theory and practice of HRM, and discusses how it developed from a largely administrative function – the personnel manager – to a strategic activity closely aligned with developing workplace culture, organisational goals and business competitiveness. Throughout the subject students study a range of human resources approaches and issues within a range of organisational contexts, and are introduced to concepts and practices of human resource planning, human resource development, and performance management and appraisal. The subject also focuses upon several key ‘environmental’ factors that influence the development of human resource policies and procedures providing quality work and a good work environment along with the contribution of equal opportunity employment, productive diversity and other relevant legislation and regulation. It also addresses new and emerging issues in workplace reform in Australia and internationally.

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Understanding Advertising introduces students to the fundamentals of advertising and explains how students can use this important tool to solve communication problems in today’s complex and fast-changing world. The unit provides an introduction to the advertising industry and the process of creating advertisements for different media. It begins by looking at the initial steps of advertising planning and research, differentiation and targeting, and the development of an advertising strategy.

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This subject encompasses the fundamentals of PR Writing. The subject explains the Australian media environment to public relations students, including media ownership and the differences between media forms. It introduces students to the main aspects of public relations writing, including selecting the right medium, writing for a range of different media such as internet, broadcast, speeches, and publications, as well as learning to write for ‘campaigns’, undertaking financial and annual report writing. It also provides students with a comprehensive style guide that they can use as a reference when working in the industry. Students also develop a thorough understanding of emerging media technologies and how they influence public relations writing. The subject provides students with a background of the ethical and legal issues associated with public relations and provides information on dealing with crisis communications, such as natural disasters or company problems caused by bad planning or poor decisions.

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This subject introduces students to the main aspects of consumer behaviour, including the societal, family and cultural influences on behaviour. The subject examines vital topics such as consumer learning, needs and wants, motivations, perceptions and experience, and specific consumer behaviours and the factors involved in consumer decision making. Students undertaking this unit are encouraged to critically appraise their own buying behaviour, which in turn assists them in acquiring, critically examining, and communicating information from a range of different sources.

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Marketing of sports and recreation is more than simply about the product; it is about broader health and wellness, entertainment, community and generating team or brand loyalty. This unit applies the marketing principles and mix to the field of sports and recreation, to take a broader view on how marketing can support health promotion and advocacy through sport.

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In this subject students will be introduced to the field of Sport Management. Students will investigate the historical foundations of sport, management principles, socio-cultural influences of sport, and the role of governance in sport. Students will investigate the role sport plays in building communities and analyse the importance that professional sport plays in contemporary society.

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The subject introduces students to key communication and Public Relations theories, as well as to the history of Public Relations. The relevance of basic communication and mass communication theory within the field of Public Relations is discussed and applied. The subject demonstrates the ethical and legal implications of Public Relations decision making through case studies, application and debate. Different contexts and subfields are explored, with specific reference to emerging technologies and the changing social environment. The role of public relations as a relationship builder and reputation manager is developed together with current issues and cutting edge topics such as risk communication, interactive media, deep branding, social networking, media and regulatory convergence. The transformations in contemporary communication industries and global patterns will be of special significance.

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This subject describes the skills and knowledge required to create systems and process to organise information and prioritise tasks. In addition, it covers the development and use of emotional intelligence to increase self-awareness, self-management, social awareness and relationship management in the context of the workplace.

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Select one elective here

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Select one elective here

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The subject aims to provide non-accounting students with a broad, business-based introduction to the conceptual foundations of accounting and finance. The use of management accounting information assists in key areas of planning, controlling, reporting, and decision making. It introduces students to basic concepts and functions of the balance sheet, profit and loss statements, cash flow statements, techniques for analysing financial statements investment decisions, full costing and opportunity costing analysis and managing working capital.

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This subject covers the information technology needs of hospitality and tourism businesses. The subject will focus on the Internet and information technology as tools that influence hospitality and tourism businesses. Emphasis is placed on providing a thorough understanding of how e-marketing, e-commerce and online information distribution are keys to commercial success. Students will be taught about the opportunities and problems created by the development of e-commerce, e-commerce IT, E-commerce portals and business models and the legal and ethical issues of e-commerce through the context of Yield and Revenue Management. Students will also learn to use various tools which will assist them in predicting customer demand at the micro market level, and the maximization of revenue through pricing optimization. Students will be required to interpret and utilize financial data to make revenue and yield decisions.

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Managers in any area of a business need to be equipped to predict, analyse and explain the industry they’re currently immersed in. In this subject, students will learn how to stay up to date with current innovations within the industry as well as explore and predict future trends through analyzing various data sources, spotting trends, prioritizing details and highlighting information most pertinent to business decisions.

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This industry placement allows students to challenge, test, and hone the knowledge and skills they have acquired and developed in the classroom and to anticipate future areas of study. Through this experience, students become familiar with the culture of the culinary industry, developing the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete this 800-hour supervised internship at an approved internship site.

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This subject covers the analysis of the macro and micro influences on a business’ strategy and operations. Includes the interactions of Australia’s legal frameworks and global economic principles and the influence on modern organisational decision making. Students will learn about legacy and modern management styles and their application in a dynamic business environment.

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Entrepreneurs will face many financial challenges when starting and developing a new venture. This subject will teach students how to identify and evaluate the different financing sources of equity and debt financing (including Government financial assistance programs), and identify the most appropriate legal structures for establishing the business. Capital planning, valuation and financing deal structure will also be covered.

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Tourism businesses today are increasingly adopting a project-based approach to undertake and manage a diverse mix of business activities ranging from recruitment and change management to product development and implementation. Project management allows organisations to more effectively manage human and financial resources and to meet specific time constraints. This subject introduces students to the field of logistics and project management from a tourism context. It explores the historical development of project management and introduces students to the Project Management Body of Knowledge and how the concepts are applied from a customer travel itinerary through to implementation of marketing strategies.

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This subject gives students a good insight of the importance of MICE in the event’s industry. Topics that will be covered in this specific sector of the industry include the following: history, structure, different players of the MICE industry, technology, types of events and special requirements, scope of the MICE industry and sponsorship. It examines the physical requirements, marketing, management and operation of convention and exhibition facilities. Emphasis is also placed on the planning and organisation of conventions and meetings.

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This unit explores the sport event in depth. It takes the student through the depth and breadth of the sport event industry and the process of delivering a sport event. Students will examine the importance of the sport event sector to the Australian economy and culture, and explore some of the social and ethical impacts of sport. Students will be introduced to unique aspects of sport events and the specific tools used to deliver and manage them. Students will have the opportunity to become familiar with sport event scheduling and the issues surrounding implementing and managing large scale sporting events.

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This subject explores the Wedding event in depth. It takes the student through the gamut of the Wedding industry and the process of delivering the client’s dream. Students will be exposed to the contemporary and traditional, the conservative and the alternative, the religious and secular in wedding concept and design. Students will have the opportunity to examine contemporary issues in marriage and marriage law.

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This subject introduces students to the ways in which the internet and new digital and interactive technologies can be used in the development of digital marketing strategies. It also highlights the integration of digital marketing with traditional marketing strategies and practices. It focuses on new digitally orientated business models that add customer value, build customer relationships and increase company profitability. The subject examines vital topics such as digital marketing strategy development and planning, the impact of emergent technologies, social media marketing, web design, digital communications and customer relationship management as well as the ethical and legal issues involved in digital marketing.

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This subject provides students with both theoretical knowledge and practical application of the quantitative and qualitative marketing research process. It begins with the concept of marketing research and the research process. It discusses how to design a research project and define the research question. It identifies primary and secondary data sources, and introduces students to qualitative and quantitative research methods.

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This subject requires students investigate how to manage, plan and evaluate the sporting facilities that sports teams and local communities rely on for their recreational and sporting needs. Different types of sports venues, construction and refurbishment, venue design, risk management, technology, and venue management will be discussed in detail.

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In Corporate Communications the student will focus on all elements and applications of Public Relations in corporate and professional contexts. Students will address the tactics and strategies around Issues and Crisis Management, Stakeholder Management, Not for Profit, Government and Community Relations, and well as the fundamentals of corporate and financial Public Relations and the benefits of corporate and community relationships.

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This subject allows students to refine the theory that they have learned in the course, take their understanding and application of PR to another level and put it into action. Students will further investigate media channel strategies, while focusing on the production of context driven written materials, with an emphasis on the completion of an industry standard Public Relations writing portfolio.

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This subject explores the scope and application of the various channels available in the modern Public Relations landscape. Students will learn about the speed of transmission afforded by modern media channels and how to maximise the return on investment (ROI) by using these mediums, highlighting the benefits and risks associated with these most modern methods of social interaction and communication.

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This subject introduces the student to venue management as an integral part of event management and operations. It acknowledges that each venue is different but that each venue operates within a broad industry model. Students will be exposed to different venue types and sectors and the general management principles; including the asset management, maintenance, repair and purchase processes.

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Businesses today are increasingly adopting a project-based approach to undertake and manage a diverse mix of business activities ranging from recruitment and change management to product development and implementation. Project management allows organisations to more effectively manage human and financial resources and to meet specific time constraints. This subject introduces students to the field of project management. It explores the historical development of project management and introduces students to the Project Management Body of Knowledge.

It examines the theoretical underpinnings of project management and looks at such specific elements as the project life cycle, the role of the project manager, the use of project teams, issues affecting project implementation, and planning, scheduling, and costing. It also explores how technology is used to assist in the management of projects and discusses various project management tools.

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BSBPMG522 - Undertake project work describes the skills and knowledge required to undertake a straightforward project or a section of a larger project. It covers developing a project plan, administering and monitoring the project, finalising the project and reviewing the project to identify lessons learned for application to future projects. BSBPMG522 - Undertake project work

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Select one elective here

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Select one elective here

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Select one elective here

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This subject is built on broad aspects of sustainable development, corporate responsibility, stakeholder thinking and accountability. It explores how organisations acknowledge their impact of their activities in economic, social, and environmental terms. Students will examine why organisations around the world are increasingly moving to reduce the adverse effects of business operations on their stakeholders and local communities. It discusses some of the most common practices associated with environmental ethics evolving to sustainability ethics. It also examines the link between social responsibility and corporate governance. This course will equip you with a set of tools for managing and leading organisations more ethically and sustainably.

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By the use of a computer-based simulation, a reflective experiential learning approach is used in this Subject. This subject will draw on industry knowledge and business skills acquired in earlier studies and provide the student with an ability to develop and evaluate both marketing and management strategies and implement operational plans required to effectively manage a serviced-based enterprise.Both service operations management and services marketing principles are applied to strategies developed to manage a limited capacity service enterprise.

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The subject introduces students to the discipline of risk management in a hospitality context. Risk management involves the identification, analysis, and monitoring of risks that have the potential to be of importance (for good or ill) to organisations as well as how they respond to them. In this subject students will explore the background to risk management, who the key stakeholders are, the role of risk management in strategic planning and environmental scanning, and how risk management impacts upon both the public and private sectors. It discusses risk management strategies and introduces students to the field of crisis communication management and corporate social responsibility. Current risks are identified and tracked to give students an idea of environmental scanning and risk identification. The subject will also explore Incident and Accident reporting requirements and the financial implications of risk management.

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In this subject, students design and plan the implementation of a multi-use development. Students consider all aspects of launching a new enterprise; with the guidance of faculty and industry mentors, they design the space, develop a business plan including budgets, plan menus, etc. Drawing on each other’s areas of expertise in business, culinary, psychology, and hospitality, students learn to work in teams and how to use consultants with specific skill sets. Each student team produces a portfolio for presentation and demonstration to a panel of industry experts for critique and feedback.

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This course seeks to build the knowledge, skills and attitudes required to succeed as an entrepreneur. These knowledge and skills are then applied to identify and evaluate innovative high-growth product and service opportunities in the context of a start-up, a corporation, a not-for-profit or a government institution. The course equips students with practical skills, including creativity tools, cash-flow modelling, business model analysis and lean experimentation.

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Business information analysis introduces the various types of information that are required in planning and operating a business, especially a business in the service sector. The unit describes business research approaches and information gathering techniques, and examines various data collection methods such as survey methods, data analysis, hypothesis testing, and ways of presenting data so that appropriate business decisions can be made. Gathering, analysing and presenting both qualitative and quantitative data is therefore an important part of this unit. The use of technology is essential in the business information context, and the unit introduces the role of information technology, and key business information systems. Prerequisite: STAT201A

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The unit builds upon earlier discussions of corporate social responsibility (CSR), the practice by which organisations acknowledge the impact of their activities in economic, social, and environmental terms. The unit begins with an examination of the theories of CSR and discusses why organisations around the world are increasingly moving to reduce the adverse effects of business operations. It discusses some of the most common practices associated with CSR and examines the link between social responsibility and corporate governance, in the context of corporate sustainability. The unit critically examines the concept of triple bottom line and sustainability reporting before exploring the idea of corporate philanthropy, communicating the organisational CSR message, and how CSR can help develop the organisational brand. The unit makes extensive use of case studies and encourages students to research and assess how organisations conduct themselves as corporate and global citizens.

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Lean Startup is a new, field-tested approach that provides students with the skills to minimise the chances of business failure and increase the chances of success. Students will learn how to apply lean principles and techniques such as minimum viable product, pivoting, actionable metrics, innovation accounting, business model canvas and lean canvas. Through this subject students will develop and test their business concept and develop their business plan ready to pitch to potential investors.

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Sustainable tourism must be seen as a holistic concept so that all aspects of tourism planning, management and sustainability must be considered simultaneously to achieve objectives set within the tourism sector. This subject will explore the concept of sustainability within the tourism context whilst examining the various tools and techniques of environmental planning used by management and the range of socioeconomic relationships that must be nurtured between visitors, host communities and the tourism industry. The aim of this subject is to assist students with an understanding of the economic and social importance of sustainability and the ability to contribute to setting the environmental agenda within the business context through the exploration of examples and case studies within industries such as cruise ships and resorts. At the conclusion of the subject students will be prepared to respond to tourism environmental planning and sustainability issues in the management of businesses within the tourism sector.

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By the use of a computer-based simulation, a reflective experiential learning approach is used in this subject. This subject will draw on industry knowledge and business skills acquired in earlier studies and provide the student with an ability to develop and evaluate both marketing and management strategies and implement operational plans required to effectively manage a destination. Working in groups, students will gain a real world understanding of the challenges of managing a real-world destination and the impact on local enterprise.

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This subject explores the theoretical and technical skills, principles and concepts of festival and special events. It examines the nature and characteristics of festivals and special events, their positive and negative impacts on the economic, environmental, socio-cultural and political environments and associated implications pertaining to the sustainable planning and management of them in the global and local marketplace.

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This subject examines the key issues currently facing all organisations when creating products and services for highly competitive and rapidly changing markets. Outperforming competitors requires careful management of business processes, fostering corporate competencies, and aligning the firm to its environment. The student will learn and then practice strategising through a number of theories and practical settings.

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This subject introduces students to the concept of marketing strategy and its position within business strategy and organisational goals. It covers the principles and techniques of creating, implementing, and evaluating a marketing strategy, including analysis of market opportunities and formulating marketing strategies for a variety of different business environments. This subject culminates with a discussion of useful tools and techniques for developing, implementing, monitoring, and evaluating a marketing plan.

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This subject draws together the public relations skills and knowledge students have acquired throughout the course to date, and applies them to the international arena. Students critically question the ethnocentric assumptions that American or Western public relations can be transferred to any country and culture, and instead ask how public relations theory and practice should be different in different national or cultural contexts. International theory of public relations that can be used in and adapted to different countries of the world are further explored. Students will also debate whether there could be generic principles of public relations applicable to specific contextual conditions in all cultures. Students are provided with an understanding of the role of international companies, communities, governments, and the international media and how these bodies influence the formulation of corporate messages and responses to issues and crisis. It highlights the importance of sensitivity to and understanding of different cultures, and the crucial role of effective intercultural communication. It examines the role of key technologies such as the Internet and other new media to international public relations. The subject concludes with an examination of how international corporations can work effectively with local communities and examines a number of region-specific public relations issues.

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Wine and Beverage knowledge is paramount in ensuring the customer experience within your restaurant meets customer expectations. Within this subject, students will learn how to enhance the customer experience through effective wine and beverage management. Students will experience a variety of Australian and International Wines, Spirits, and other beverages and be able to discuss the intricacies of food and beverage matching. In addition to learning the history of these wines, spirits and beverages, the subject will be designed in such a way that students will also be accredited the WSET Level 1 Award in Wines