Area: |
School of Management | ||||||||||||||||||||||||
Credits: |
25.0 | ||||||||||||||||||||||||
Contact Hours: |
3.0 | ||||||||||||||||||||||||
** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. ** | |||||||||||||||||||||||||
Seminar: |
1 x 3 Hours Weekly | ||||||||||||||||||||||||
Prerequisite(s): |
10848 (v.2) Management 100 or any previous version AND 12598 (v.3) Tourism Management (Principles and Practices) 102 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. | ||||||||||||||||||||||||
** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. ** | |||||||||||||||||||||||||
Field of Education: | 080300 Business and Management (Narrow Grouping) | ||||||||||||||||||||||||
Funding Cluster: | 02 - Accounting, Administration, Economics, Commerce | ||||||||||||||||||||||||
SOLT (Online) Definitions*: | Not Online *Extent to which this unit or thesis utilises online information | ||||||||||||||||||||||||
Result Type: | Grade/Mark | ||||||||||||||||||||||||
Availability |
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