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12604 (v.3) Hospitality Industry Management 200
Area: | School of Management |
Credits: | 25.0 |
Contact Hours: | 3.0 |
Seminar: | 1 x 3 Hours Weekly |
Prerequisite(s): | 10848 (v.2) Management 100 or any previous version
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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: | On successful completion of this unit students will be able to - Consider both a management perspective and conceptual approach in relation to the principles, practices, processes and functions of hospitality industry management. Specifically, students have developed - The capacity to define and describe the main objectives and current challenges of hospitality industry management. The ability to discuss 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., NY, 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., NY, Wiley. Powers, T., (1995), Introduction to the Hospitality Industry. 3rd. ed. NY, Wiley. Walker, J.R. (1996), Introduction to Hospitality. Upper Saddle River, Prentice Hall. |
Unit Texts: | No prescribed texts. Lecture Notes will be provided where relevant, and students are encouraged to take their own notes where appropriate. Some relevant texts available in the Curtin Library. |
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Unit Assessment Breakdown: | To achieve a 'pass' grade in this Study Unit, students must complete requirements in relation to all of the following five (5) assessment sections listed below, and must achieve a mark of 50% or more in the total overall assessment - Class Exercises / Class Participation 10%, Group Project Class Presentation 10%, Group Project Written Assignment 40%, Mid-Program Test No: 1 20%, Mid-Program Test No: 2 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: | Not Online | 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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