Bachelor of Business (Tourism Management)

The aim of this subject is to provide you with the knowledge and skills to enhance your personal effectiveness, employability, and academic success. This subject introduces you to the concepts of business communications and transferable academic skills. You will examine the different stakeholders and communication contexts which occur in the internal and external business environment, developing the skills and knowledge to effectively interpret and deliver messages in a variety of business situations. This subject will provide you with essential business skills in information literacy, presenting, writing, academic integrity and the use of technology.

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.

The key focus of this subject is to broaden students understanding of the operational aspects of restaurant operations, whilst giving them the opportunity to learn, develop and apply theories, concepts and skills in a practical environment. In this subject, students are required to provide quality table service of food and beverage in an à la carte or fine-dining setting. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverage and to complete end of service task.

The aim of this subject is to develop an understanding of modern organisations, their structure and how people collaborate within these structures to achieve the organisation’s strategic objectives and deal with the uncertainty of the 21st Century economy. This knowledge will form a foundation of theoretical knowledge about organisational behaviour that will be built on in future subjects. Moreover, it will develop the student’s emotional intelligence and the understanding of their strengths and their application in the business context. These learning objectives will be achieved through a mixture of theoretical readings, class discussions and group projects focusing on how theoretical concepts apply to the work environment. Additionally, reflective journals will be used to apply theory to develop the students own professional capability.

This subject introduces students to the strategic management of tourism destinations. Students will explore the role of destination management organisations (DMOs) and the challenges they face in destination management & marketing. The subject examines the factors that contribute to destination image formation and strategies used to ensure that destinations are viewed by consumers as desired by the DMO. Students will investigate the influence of culture on the tourist experience and strategies used by destinations to manage barriers to successful cross-cultural communication In addition, emerging international tourism trends will be considered from the perspective of the major generating and destination regions. This subject will provide an opportunity for in-depth study of issues and aspects critical to tourism destination management, including planning, management and marketing.

The 21st Century economy is dynamic and driven by customers ever changing wants and needs. To remain competitive businesses need to understand what their customers want and how to deliver a quality customer experience that goes beyond the product or service offering. 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 analyze Customer Journey Mapping techniques, Employees engagement in the customer experience strategy and metrics of satisfaction, loyalty and advocacy.

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, segmentation, targeting and positioning, the extended marketing mix and ethics in marketing. Industry relevance provides students with the opportunity of applying key concepts in practical settings. These marketing foundations are expanded on in other subjects available as electives.

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.

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.

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 their chosen industry, developing the values, attitudes, and behaviours that will make them successful in the workplace. Each student must complete this 400-hour supervised placement at an approved placement site.

The aim of this subject is to help students develop an understanding of how organisations work and the ability to evaluate factors that influence them. This includes all aspects of modern business and the changing external environmental forces at the micro and macro level.

Students should be able to take a strategic view of a business and contribute to the process of developing and implementing strategy. The focus will be on the political, legal, economic, social, cultural and technological environment. Analytical techniques will be used to uncover the opportunities and threats to businesses. An awareness of potential risks and challenges as well as corporate social responsibility of the organisation will be introduced as a key learning goal.

This case-based unit is designed to provide an overview of the business environment at the global, market and organisational level. This subject is designed to develop effective problem solving, critical analysis, and communication skills around the contemporary issues challenging the pursuit of sustainable business practice.

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 hospitality industry, developing the values, attitudes, and behaviours that will make them successful in the workplace. Each student must complete this 400-hour supervised internship at an approved internship site.

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.

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 analysing various data sources, spotting trends, prioritizing details, and highlighting information most pertinent to business decisions.

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.

This subject 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 subject equips students with practical skills, including creativity tools, cash-flow modelling, business model analysis and lean experimentation.

This subject will draw on industry knowledge and case study research to provide students with the ability to review existing tourism management operations and propose innovative growth strategies based on internal and external factors. Students will identify the circumstances that influence the stagnation and/or decline of a destination or attraction and investigate examples of successful & unsuccessful rejuvenation plans. In addition, students will research emerging consumer and industry trends to identify opportunities within the tourism market and use these to propose enterprising strategies to regenerate a tourism destination or attraction to support its future sustainability. In a simulated environment, students will present their rejuvenation plan to a destination or attraction management organization in an effort to gain implementation approval. This subject will require students to utilise the skills & knowledge gained from previously completed subjects to develop an entrepreneurial mindset in strategic decision-making.

This subject introduces you to key concepts associated with tourism policy and planning and the practical experience of analysis in, and application to, contemporary case studies. The course examines contemporary global tourism issues from the perspectives of government and business. The subject integrates the knowledge developed within the tourism specialisations into a subject that uses government policy and planning as the conceptual framework. It examines the importance of tourism policy and planning in terms of sustainable tourism development, addressing the central role of tourism public policy development. The subject analyses a range of critical factors such as carrying capacity, yield management and risk management. It focuses on sustainable tourism development to explain the links between these factors and tourism policy and planning.

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.

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.

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.

This unit introduces students to the main aspects of consumer behaviour, including the societal, family and cultural influences on behaviour. The unit 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.

The Rooms Division within a hotel is a key revenue generating area within the context of hotel operations. This subject will introduce students to the Front Office department within the Rooms Division and how it plays an integral role in the overall customer experience. In particular, students will learn how critical the effective use of Property Management System (PMS) Micros Opera can contribute to the overall guest experience through the various functions within it. Students 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.

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.

This subject provides an introduction to the nature and characteristics of the event industry, which has developed into a significant business sector. It covers the different types of events that make up the industry, job opportunities, the many stakeholders involved, how an event is developed and staged, as well as the importance of this sector in the economic and social development of the community.

This subject introduces the student to the event design and development process; from initial concept through to implementation. The subject aims to expose the student to varied event themes and design concepts whilst introducing them to the implementation (operations and staging) issues that accompany the design process.

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 unit explores how marketers can increase the number of touch points a brand can explore among its target audience in a consistent and effective manner.

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.

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.

The aim of the subject is to develop an entrepreneurial mindset that incorporates creativity, innovation and research/analytical abilities. The subject focuses on entrepreneurship for start-up businesses as well as entrepreneurial behaviour within larger organisations. Students are introduced to the theory and practice of entrepreneurship, the characteristics of entrepreneurs through a range of case studies, and the “mindset” of the entrepreneur. They will gain an overview of the business start-up process, make an assessment of their own “mindset” for entrepreneurship and map out their journey to develop their mindset and skillset as entrepreneurs.

Venture Ideation gives students the opportunity to apply their knowledge on the entrepreneurial mindset to start a successful venture. In this highly engaging and media-rich course, students will engage with processes that help them recognise market trends and potential business opportunities. The knowledge and skills will help students to both identify and develop a business case and effectively pitch their ideas.

The key focus of this subject is to broaden students understanding of the supervisory aspects of restaurant operations, whilst giving them the opportunity to learn, develop and apply theories, concepts and skills in an applied environment. In this subject, students are required to provide quality table service of food and beverage in an à la carte or fine-dining setting. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, and manage the customer experience within a restaurant setting.

This subject focuses on the practical and theoretical knowledge required to plan and execute an event, based on an approved consultation, brief or directive. Students will gain an understanding of the essential components of event management and operations, including resources, processes and outcomes that must be considered, critical documents to prepare and stakeholder communication requirements.

Event venue management refers to the operational functions involved in the day-to-day management of specific spaces, catering to both private and public gatherings. Due to the nature of events and the wide variety of venues that house them, event venue management encompasses a range of activities from booking management, vendor relationship management, maintenance and upkeep, promotion and marketing, risk management, financial management and staffing. The purpose of this subject is to introduce students to the various types of venues that exist and understand what they can offer, how to work with, within and manage event venues safely, strategically and effectively, and to understand how systems, processes and technologies can make venues more competitive. Students gain an appreciation of how to work within a team to successfully manage a venue asset.

This unit introduces students to the processes behind the targeting, procuring and managing financial support for events. The unit explores alternative revenue sources available to the event; it extends the student beyond a traditional understanding of sponsorship into thinking of events as assets and saleable commodities.

This unit 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 and introductory analytical methods.

Business-to-Business Marketing introduces students to the principles of industrial marketing, also known as B2B. The subject highlights the importance of firms in building strong relationships with their business clients in the process of value creation. Students will develop an understanding of business markets and the business marketing environment and will build upon their knowledge of marketing principles and market segmentation to formulate their own B2B marketing strategy.

This subject introduces students to new digital and interactive technologies that can be used in the development of marketing strategies. It also highlights the integration of digital marketing communications with traditional marketing communication strategies and practices. It builds upon integrated marketing communications principles and focuses more closely on the latest developments in digital marketing techniques. The subject examines vital topics such as digital marketing communications planning, social media marketing, web design, search marketing, email marketing. It also recognises the role of ethics and regulatory bodies in guiding professional digital marketing practice.

The subject focuses on the operations of individual service sectors and enterprises associated with tourism. It builds on the understanding that tourism is a complex and dynamic sector and introduces students to its major private and public sector stakeholders including the travel and transport industry, travel agents, tourist destinations, tourist attractions, the hospitality industry, accommodation services, and tour operators. This subject gives the students a good understanding of how travel agencies operate in the tourism and hospitality industry. It emphasizes the importance of itinerary planning and design, costing, destination research and pre and post tour phases. It also addresses the different day-to-day operational issues which an agency may face while operating in this competitive environment.

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.

In this subject, you will learn the importance of product positioning and professional selling when initiating a new venture and developing and expanding a business. Whether entrepreneurs are selling or buying a product or service, or starting a new business, they need to negotiate the terms and understand the implications of sales and negotiation. You will embed the principles of ethics and sustainability into your sales and negotiation practice, and focus on reviewing and evaluating your outcomes as important factors to your successful entrepreneurial journey.

Entrepreneurs will face many financial challenges when starting and developing a new venture. This subject will teach you how to identify and evaluate all the different financing sources of equity and debt financing. It will help you identify the most appropriate legal structures from a financial perspective to establish a business. You will also explore capital planning and financial concepts essential to structuring and operating your business, as well as learn how to communicate your financial strategy effectively to a range of stakeholders.

This subject provides you an in-depth study of entrepreneurial marketing strategies for the 21st century. You will examine how start-up and small/medium-size companies reach the marketplace and sustain their businesses, within highly competitive industries. In this dynamic context, entrepreneurs need to be agile and innovative to anticipate and respond to market trends. Entrepreneurs make maximum effective use of scarce resources, and proactively determine and act upon the opportunities that exist within new and established market niches in response to market research and testing.

Wine and beverage knowledge is paramount in ensuring a positive dining experience to meet customer expectations and to support a business’s strategic goals. Within this subject, students will learn how to enhance the customer experience through effective wine and beverage management. Students will be introduced to the steps involved in producing a range of alcoholic and non-alcoholic beverages, as well as the factors involved in sensory evaluation of aroma and flavour profiles. Students will also learn about the main grape varieties and wine producing regions in Australia and around the world. 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, students will evaluate the impact of effective beverage costing and pricing on the profitability of a range of businesses in the hospitality industry. Please note, students must be aged 18+ to enrol into this subject in order to adhere to Responsible Service of Alcohol.

This subject focuses on the role of entrepreneurship in the growth & development of the wider hospitality industry. Students will explore the characteristics of entrepreneurs & key factors in successful entrepreneurial ventures through the analysis of industry case studies. In addition, students will manage the operations of a virtual hotel for multiple simulated years using the HOTS hotel system. Students will consider their hotel’s ongoing financial position and use data from within the simulation to implement strategies to improve the overall performance of their hotel. In addition, students will research emerging consumer & industry trends to identify opportunities within the hospitality industry and use these to propose growth targets & innovative strategies to support the financial success of their simulated hotel in the future. Students will present their strategies to investors I an effort to gain financial support for their hotel. This subject will require students to utilise the skills & knowledge gained from previously completed subjects to engage in strategic decision-making.

The growth of hospitality has created an increase in the number of innovative hospitality experiences. In this subject students learn about the feasibility process for hotels, restaurants, bars, nightclubs and other hospitality venues and how this informs the concept development, planning and designing for successful businesses . The subject considers design from inception to completion, sustainable design practices and the impact of design on all aspects of operations.

Students consider all aspects of launching a new enterprise; they design the space, develop a business plan including budgets. Drawing on each other’s experiences students work in teams to produce and present a portfolio for critique and feedback.

This unit provides students with the opportunity to examine strategic management functions and process in the context of events. It examines, current event strategies within organisations, governments and communities and examines the long term plans that impact on events which drives the event portfolio or program for communities and businesses. The unit focuses on the application of the latest thinking on the area of strategic management to the event environment reinforcing a strategic planning and management framework.

Organisations face increasing environmental uncertainty with shortening product and technology life cycles and increasing competition. Managers need to develop an understanding of their organisation’s industry structure, external environment as well as its internal strengths and weaknesses. It is also important that managers are able to think creatively in formulating and implementing their strategies to ensure their organisation’s success in its industry. This subject focuses on providing future managers with relevant strategic management concepts to advance their skills and abilities so that they can contribute towards an organisation’s competitive advantage.

Through an integration of marketing theories, concepts and models studied in previous marketing subjects, in this subject students will be taught how to apply advanced analytical, planning and implementation skills in the field of marketing, as well the role marketing strategy plays within the overall business strategy and organisation goals. It covers the principles and techniques of creating, implementing, and evaluating a marketing strategy, including the 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.