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13308 (v.4) Hospitality Industry Management 575
Area: | School of Management |
Credits: | 25.0 |
Contact Hours: | 3.0 |
Seminar: | 1 x 3 Hours Weekly |
Syllabus: | Hospitality industry management is not simply confined to supervision within the accommodation, food and beverage setting, but is closely involved with all the major functions, processes and procedures that are practiced and performed by the various areas and activities that are associated within this area as a whole. |
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Unit Outcomes: | By the end of this unit successful students will have - considered both a management perspective and conceptual approach in relation to the principles, practices, processes and functions of hospitality industry management. Defined and described the main objectives and current challenges of hospitality industry management. Discussed the major factors involved and methods adopted in the activities of hospitality industry management planning, organisation, co-ordination and control. A knowledge of the ways that recent associated industry trends, technology and information management developments have affected the role of hospitality industry management in Australia and overseas. Skills to identify future challenges and directions that relate to hospitality industry management in general. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Bardi, J.A. (1996), Hotel Front Office Management. 2nd. ed. New York, Van Nostrand Reinhold. Davis, B. Lockwood, A. and Stone, S. (1998), Food and Beverage Management. 3rd. ed. Oxford, Butterworth Heinemann. Miller, J.E. Porter, M. and Drummond, K.E. (1998), Supervision in the Hospitality Industry. 3rd. ed. New York, Wiley. Powers, T. (1995), Introduction to the Hospitality Industry. 3rd. ed. New York, Wiley. Walker, J.R. (1996), Introduction to Hospitality. Upper Saddle River, Prentice Hall. |
Unit Texts: | No prescribed texts. |
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Unit Assessment Breakdown: | To successfully complete this unit, students must attempt all assessment components, and receive at least 50% in the total overall assessment. Class Participation and Class Exercises 10%. Group Project Class Presentation 10%. Group Project Written Assignment 40%. Mid-Program Test One 20%. Mid-Program Test Two 20%. This is by grade/mark assessment. |
Field of Education: | 80300 Business and Management (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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