Hotel Management

This unit develops knowledge and skills in computing systems – software, hardware, digital security, communication networks, internet, information and data management. Students will develop their digital literacy and gain practical skills in specific computing applications from the Microsoft Office Suite. Students will also be introduced to some basic hands-on skills in program design using Pseudocode.

ECF1120D – Finance

This unit focuses on theory and practical fundamentals of finance. It introduces evaluation models used by financiers to evaluate assets/investments. It also covers basic principles of time value of money, calculating repayments on loan/mortgages, valuing bonds and shares, and their role in the firm and the marketplace.

MAN1100D – Management

This unit provides an introduction to fundamental management concepts and principles. It also covers the evolution of management theory and examines a range of different approaches to the study of management. A detailed analysis of the management function is conducted by exploring current management practices.

HOS2110D – Food and Beverage Management

This unit covers the complexities presented by F&B operations and management. Students learn skills in menu design and management, operating and control practices, and examine emerging trends in the industry. Students also gain an understanding of the importance the guest plays in a successful food and beverage operation.

HOS2325D – Managing the Service Experience

This unit examines the relationship between delivering effective guest service and the behaviours of people and systems involved in its delivery. It focuses on creating a culture of superior guest service through strategy, staff and systems development, implementation and evaluation.

TSM2111D – Introduction to Hospitality and Tourism

Unit provides an overview of contemporary global tourism and hospitality industries as a foundation from which students can make informed choices later in their program. It reflects on a number of models relating to supply and demand from a managerial perspective. Through experiential activities, students apply theoretical principles and investigate the economic, environmental and sociocultural impacts of hospitality and tourism in industry setting.

MKT1600D – Marketing Principles and Practices

This unit introduces principles/concepts of marketing that encompass marketing planning process, marketing environment, consumer behaviour, market segmentation, and marketing mix elements. A major feature is the trimester-long marketing plan project based on a marketing case.

Pre-Requisite Units: None

Tuition Pattern: Weekly 3hr Class

Credits: 15

This unit is designed for students who require a general mathematics background suitable for studies in business, health sciences and computing/IT courses.  Students will learn to use a scientific calculator and develop critical thinking skills to identify, analyse, synthesize and solve mathematical calculations in arithmetic, statistics, algebra, functions and their graphs, optimisation, sequences, series, growth and decay, trigonometry, geometric sequences, series, set theory and interest.

ECF1120D – Finance

This unit focuses on theory and practical fundamentals of finance. It introduces evaluation models used by financiers to evaluate assets/investments. It also covers basic principles of time value of money, calculating repayments on loan/mortgages, valuing bonds and shares, and their role in the firm and the marketplace.

MAN1100D – Management

This unit provides an introduction to fundamental management concepts and principles. It also covers the evolution of management theory and examines a range of different approaches to the study of management. A detailed analysis of the management function is conducted by exploring current management practices.

HOS2110D – Food and Beverage Management

This unit covers the complexities presented by F&B operations and management. Students learn skills in menu design and management, operating and control practices, and examine emerging trends in the industry. Students also gain an understanding of the importance the guest plays in a successful food and beverage operation.

HOS2325D – Managing the Service Experience

This unit examines the relationship between delivering effective guest service and the behaviours of people and systems involved in its delivery. It focuses on creating a culture of superior guest service through strategy, staff and systems development, implementation and evaluation.

TSM2111D – Introduction to Hospitality and Tourism

Unit provides an overview of contemporary global tourism and hospitality industries as a foundation from which students can make informed choices later in their program. It reflects on a number of models relating to supply and demand from a managerial perspective. Through experiential activities, students apply theoretical principles and investigate the economic, environmental and sociocultural impacts of hospitality and tourism in industry setting.

MKT1600D – Marketing Principles and Practices

This unit introduces principles/concepts of marketing that encompass marketing planning process, marketing environment, consumer behaviour, market segmentation, and marketing mix elements. A major feature is the trimester-long marketing plan project based on a marketing case.

Pre-Requisite Units: None

Tuition Pattern: Weekly 3hr Class

Credits: 15

Students will identify, analyse and apply communication, social and intercultural skills for effective interpersonal and workplace relationships.  This unit develops written skills, oral presentation skills and research skills, to prepare students for academic or professional environments.  Students will make connections between learning and future employability through topics such as effective workplace relationships, negotiation, managing conflict, and skills for teamwork and leadership.

ECF1120D – Finance

This unit focuses on theory and practical fundamentals of finance. It introduces evaluation models used by financiers to evaluate assets/investments. It also covers basic principles of time value of money, calculating repayments on loan/mortgages, valuing bonds and shares, and their role in the firm and the marketplace.

MAN1100D – Management

This unit provides an introduction to fundamental management concepts and principles. It also covers the evolution of management theory and examines a range of different approaches to the study of management. A detailed analysis of the management function is conducted by exploring current management practices.

HOS2110D – Food and Beverage Management

This unit covers the complexities presented by F&B operations and management. Students learn skills in menu design and management, operating and control practices, and examine emerging trends in the industry. Students also gain an understanding of the importance the guest plays in a successful food and beverage operation.

HOS2325D – Managing the Service Experience

This unit examines the relationship between delivering effective guest service and the behaviours of people and systems involved in its delivery. It focuses on creating a culture of superior guest service through strategy, staff and systems development, implementation and evaluation.

TSM2111D – Introduction to Hospitality and Tourism

Unit provides an overview of contemporary global tourism and hospitality industries as a foundation from which students can make informed choices later in their program. It reflects on a number of models relating to supply and demand from a managerial perspective. Through experiential activities, students apply theoretical principles and investigate the economic, environmental and sociocultural impacts of hospitality and tourism in industry setting.

MKT1600D – Marketing Principles and Practices

This unit introduces principles/concepts of marketing that encompass marketing planning process, marketing environment, consumer behaviour, market segmentation, and marketing mix elements. A major feature is the trimester-long marketing plan project based on a marketing case.

Pre-Requisite Units: None

Tuition Pattern: Weekly 3hr Class

Credits: 15

This unit introduces concepts and skills used by managers to propose, plan, secure resources, budget and lead project teams to successful project completion.  Students will examine and apply fundamental principles, strategies and approaches for project management in a variety of contexts that are universally applicable across organisations and project types.

ECF1120D – Finance

This unit focuses on theory and practical fundamentals of finance. It introduces evaluation models used by financiers to evaluate assets/investments. It also covers basic principles of time value of money, calculating repayments on loan/mortgages, valuing bonds and shares, and their role in the firm and the marketplace.

MAN1100D – Management

This unit provides an introduction to fundamental management concepts and principles. It also covers the evolution of management theory and examines a range of different approaches to the study of management. A detailed analysis of the management function is conducted by exploring current management practices.

HOS2110D – Food and Beverage Management

This unit covers the complexities presented by F&B operations and management. Students learn skills in menu design and management, operating and control practices, and examine emerging trends in the industry. Students also gain an understanding of the importance the guest plays in a successful food and beverage operation.

HOS2325D – Managing the Service Experience

This unit examines the relationship between delivering effective guest service and the behaviours of people and systems involved in its delivery. It focuses on creating a culture of superior guest service through strategy, staff and systems development, implementation and evaluation.

TSM2111D – Introduction to Hospitality and Tourism

Unit provides an overview of contemporary global tourism and hospitality industries as a foundation from which students can make informed choices later in their program. It reflects on a number of models relating to supply and demand from a managerial perspective. Through experiential activities, students apply theoretical principles and investigate the economic, environmental and sociocultural impacts of hospitality and tourism in industry setting.

MKT1600D – Marketing Principles and Practices

This unit introduces principles/concepts of marketing that encompass marketing planning process, marketing environment, consumer behaviour, market segmentation, and marketing mix elements. A major feature is the trimester-long marketing plan project based on a marketing case.

Pre-Requisite Units: None

Tuition Pattern: Weekly 3hr Class

Credits: 15

ICS100 Intercultural Studies

The unit introduces students to intercultural interaction in the contemporary world, focusing on multiple and diverse audiences, modalities, globalisation, cultural symbols and values, language, and interpretations of intercultural sites. Accounting for the international students' experiences, they are given a practical introduction to relevant processes leading to expanding their cultural knowledge. Global citizenship, including intercultural communication skills, is introduced and enhanced, focusing on cultural diversity and contemporary implications for professional practice. Students will explore, report and present on their intercultural communication journey, and its' relevance to their discipline / professional interests.

CPT100 – Information Design

This unit introduces fundamentals of information design and how best to present information using graphics, colour and layout.  Students will investigate principles and elements of visual communication – and learn to apply them in practical workshops.   It includes a range of information products (paper-based media, way-finding systems, exhibition installations, desktop publishing and electronic media) and uses desktop publishing to plan, coordinate, evaluate and justify choices in the development of a website and other information products.

BUS129 – Introductory Marketing

This unit explains theoretical principles/practices for marketing in changing environments.  It introduces fundamental marketing concepts across many institutions (government, manufacturing, services and not-for-profit sectors) and how marketing concepts are applied in the real world.   Students identify, analyse and combine key marketing tools to develop a marketing mix for specific markets and market segments; identify, collect and evaluate data for different marketing requirements and apply them in simulated contexts.   Students will also investigate social media and develop communication skills as part of a marketing campaign pitch.

ECF1120D – Finance

This unit focuses on theory and practical fundamentals of finance. It introduces evaluation models used by financiers to evaluate assets/investments. It also covers basic principles of time value of money, calculating repayments on loan/mortgages, valuing bonds and shares, and their role in the firm and the marketplace.

MAN1100D – Management

This unit provides an introduction to fundamental management concepts and principles. It also covers the evolution of management theory and examines a range of different approaches to the study of management. A detailed analysis of the management function is conducted by exploring current management practices.

HOS2110D – Food and Beverage Management

This unit covers the complexities presented by F&B operations and management. Students learn skills in menu design and management, operating and control practices, and examine emerging trends in the industry. Students also gain an understanding of the importance the guest plays in a successful food and beverage operation.

HOS2325D – Managing the Service Experience

This unit examines the relationship between delivering effective guest service and the behaviours of people and systems involved in its delivery. It focuses on creating a culture of superior guest service through strategy, staff and systems development, implementation and evaluation.

TSM2111D – Introduction to Hospitality and Tourism

Unit provides an overview of contemporary global tourism and hospitality industries as a foundation from which students can make informed choices later in their program. It reflects on a number of models relating to supply and demand from a managerial perspective. Through experiential activities, students apply theoretical principles and investigate the economic, environmental and sociocultural impacts of hospitality and tourism in industry setting.

MKT1600D – Marketing Principles and Practices

This unit introduces principles/concepts of marketing that encompass marketing planning process, marketing environment, consumer behaviour, market segmentation, and marketing mix elements. A major feature is the trimester-long marketing plan project based on a marketing case.

Pre-Requisite Units: None

Tuition Pattern: Weekly 3hr Class

Credits: 15

This core unit equips students with the knowledge and skills to communicate effectively within Australian academic and professional environments. Students acquire essential skills – selecting, summarising, evaluating information, applying knowledge to a range of oral and written tasks, within simulated workplace scenarios. Language literacy is embedded through scaffolded tasks, enhanced feedback, and within assessment criteria the unit uses case studies to acculturate students to Australia workplaces and university environments.

This unit covers the complexities presented by F&B operations and management. Students learn skills in menu design and management, operating and control practices, and examine emerging trends in the industry. Students also gain an understanding of the importance the guest plays in a successful food and beverage operation.

This unit introduces principles/concepts of marketing that encompass the marketing planning process, marketing environment, consumer behaviour, market segmentation, and marketing mix elements. The unit’s major feature is the trimester-long marketing plan project based on a marketing case.

This unit examines the relationship between delivering superior guest service and the behaviours of people and systems involved in this delivery. It focuses on creating a culture of superior guest service through strategy, staff and systems development, implementation and evaluation. It places particular emphasis on the application of theory to challenges likely to confront managers today and in the future in the endeavour to deliver superior guest service. Case studies, exercises and field research are used to illustrate superior guest service issues within the hospitality and tourism context.

This unit aims to provide an overview of the contemporary global tourism and hospitality industries providing a foundation from which students can make informed choices later in their program. It reflects on a number of models relating to hospitality and tourism supply and demand from a managerial perspective. Through an experiential field trip, the unit also allows students to apply theoretical principles and investigate the economic, environmental and sociocultural impacts of hospitality and tourism in an applied industry setting.

ECF1120D – Finance

This unit focuses on theory and practical fundamentals of finance. It introduces evaluation models used by financiers to evaluate assets/investments. It also covers basic principles of time value of money, calculating repayments on loan/mortgages, valuing bonds and shares, and their role in the firm and the marketplace.

MAN1100D – Management

This unit provides an introduction to fundamental management concepts and principles. It also covers the evolution of management theory and examines a range of different approaches to the study of management. A detailed analysis of the management function is conducted by exploring current management practices.

Pre-Requisite Units: None

Tuition Pattern: Weekly 3hr Class

Credits: 15