Common Units
Communications in Organisations
Provides an understanding of the role and importance of communication within the hospitality and tourism-related enterprises. Students are introduced to a range of communication theories and concepts applicable in the service-based industries. The dynamics of interpersonal, group, and organisational communication, as well as attitudinal and motivational factors affecting performance, are examined.
Tourism Theories and Practices
Students develop their knowledge and understanding of the dynamics of the tourism system and their capability for independent, university level (i.e. professional) education. This process can be intrinsically interesting and it has practical uses, such as providing students with background knowledge for other subjects that involve marketing, management and other disciplines related to tourism.
Introduction to Tourism and Hospitality Marketing
Provides an introduction to the role of marketing in the hospitality and tourism industry. Examines consumer behaviour, strategic planning, creating a marketing plan, marketing segmentation and use of the marketing mix.
Introduction to Tourism and Hospitality Management
Examines in an integrated way, management concepts and competencies common to managing all organisations, but particularly managing service and providing quality service in tourism and hospitality businesses and organisations. Uses tourism and hospitality case studies to encourage students to find links between theories and practice.
Human Resource Management in the Tourism and Hospitality Industry
This unit highlights the importance of strategic HRM to tourism and hospitality. The interaction between line managers and human resource specialists is also examined. Students will gain an appreciation of the importance of people and human capital while critically engaging with modern research literature to identify future industry trends.
Financial Information for Decision Making
This unit acts as an entry point to all streams of the Bachelor of Business programme by considering the context of business decision making. Recognising economic, social and environment issues and the global context of modern organisations, the types of quantitative and qualitative information generated by and required by organisations to make informed decisions. The process of identifying, measuring, recording and communicating economic information is demonstrated throughout the unit. The information derived from this process is set alongside non-financial considerations, both internal to the organisation and pertaining to society at large to form a total picture of the information requirements facing decision makers in business.
Food and Beverage Management
Provides students with an understanding of strategic, operational and managerial issues facing food and beverage operators. The unit focuses on the managerial issues in food and beverage operations. Once a concept has been developed, food and beverage managers must communicate and implement the concept on a daily basis through the firm’s operational activities, which include menu planning, purchasing, receiving, storing, issuing, production, service and sale.
Business Law and Ethics for Tourism and Hospitality
Introduces students to philosophical concepts of law and social theory and examines the Australian legal system. Key elements of business law (business entities, contracts, negligence and consumer protection) and their implications for firms within the tourism and hospitality industries are examined. Aspects of agency, bailment, international law and environmental and planning law that are specifically relevant to tourism and hospitality are also examined. Another segment of this unit introduces students to some general principles of business ethics and their application to tourism and hospitality operations.
Professional Development for the Workplace
A professional development unit enhancing skills necessary for gaining employment. Includes goal setting, job search skills, resume writing, interview skills, insights into organisational behaviour and practical approaches to dealing with common workplace issues. A key component of this unit is the development of a personalised Professional Development Plan.
Strategic Management for Tourism and Hospitality Enterprises
Every organisation (large or small, in the private or public sectors) contains issues of strategy. Theories about strategies and strategic management are studied alongside illustrative and analytical cases from tourism and hospitality industries, internationally and in Australia.
Facility and Risk Management for Hospitality Operations
Examines organisations’ procedures to manage facilities and risk in the hospitality industry. This knowledge is needed to protect guest from safety hazards and organisations from loss of profits. The unit evaluates how tangible aspects of hospitality products are determined feasible in different contexts. It estimates the need to introduce strategic facility management measures for the benefit of operational efficiency. Examines risk management process and their potential to protect physical, non-physical and human assets.
Hospitality Services Management
This unit introduces students to the concept of hospitality services management where the customer is the centre of the organisation. It develops an understanding of the links between marketing, operations and human resource functions to facilitate effective strategies and service management techniques for hospitality-related enterprises. In particular, this unit takes a student-centred approach and aims to develop students’ teamwork skills. To complete the assessment requirements for this unit, students will need access to a computer and Internet.
Conventions, Meetings and Exhibitions Management
Provides students with an overview of the convention, meetings and exhibitions industry. It examines the physical equirements, marketing, management and operation of convention and exhibition facilities. Emphasis is also placed on the planning and organisation of conventions and meetings.
Economic Analysis for Tourism and Hospitality
Provides an overview of the economic basis and consequences of tourist behaviour. Emphasis is placed on the economic implications of tourism for local communities and the international travel and tourism industry. The role of government in tourism development and management is also addressed.
Tourism and Hospitality Research and Analysis
Understanding of the research process is important to tourism businesses. Ability to choose the appropriate collection, interpretation and presentation methods are the focus of this project-based unit. Students are given an introduction to research where they can develop skill in the planning, preparation and design of a tourism research project.
Tourism and Hospitality Sales and Promotion
This is a skills-based marketing unit that covers the areas of destination marketing, media releases, brochure development, internet marketing, product development, pricing, packaging, advertising and the overall management and control of the marketing function in tourism and hospitality organisations.
Covers the areas of product development, pricing, packaging, advertising, public relations and the overall management and control of the marketing function in tourism and hospitality management.
Entrepreneurship in Tourism and Hospitality
Explores innovation and the entrepreneurial process in the context of tourism and hospitality industries by examining environmental, personal and sociological antecedents to entrepreneurship, the process of new venture creation, and the general and strategic management of entrepreneurial ventures from start-up through growth.
Intern Study I - IV
Provide practical workplace experience within the tourism and hospitality industry. Students can undertake a placement in any appropriate industry sector (e.g. hotels, resorts, clubs, casinos, government tourism bodies, restaurants, catering and food service operations, private consultancies, airlines, event and conference management, marketing/promotions and special interest tourism operations) in Singapore or overseas. These units provide an opportunity for students to apply concepts and principles of business management to a workplace setting in the tourism/hospitality industry and enable students to better appreciate the nature of employment in the industry.
Specialisation Units
Project Management for Conventions, Events and Festivals
Enables students to apply event project planning and management techniques to specific conventions and events. Topic areas cover all aspects of the event management process including: undertaking feasibility studies, the development of an event plan, creating a work breakdown structure, and event evaluation strategies. Microsoft Project is introduced as an application to assist with the management of event projects.
Theming and Staging for Convention and Event Tourism
This unit aims to provide students with the ability to analytically apply the process of production operations (i.e. programming and theming, and logistics and staging) used in Convention, Exhibition and Event management. These technical and creative processes encompass the decisions which influence how human and technical resources are employed to achieve the desired outcome of an event and are of fundamental importance to Event Management and Planning. The unit investigates effective means of evaluating options and making the selections required to successfully manage a range of diverse events in a variety of contexts.
Events Management
Provide students with an international, national, regional and local perspective of events management. It will examine and evaluate management, marketing, financial and operational considerations together with the strategies necessary to ensure a viable event. Project planning techniques will be examined and evaluated. The events industry will be reviewed as part of the overall tourism product.