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
|
| |
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: |
80300 Business and Management (Narrow Grouping) |
HECS Band (if applicable): |
2 |
|
Extent to which this unit or thesis
utilises online information: |
Not Online |
Result Type: |
Grade/Mark |
|
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 |
|
