Subjects overview
This program can be completed in 1 year 4 months (4 semesters)
Required subjects
Students must complete the following eighty credit points (80CP) of subjects.
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BUSN71-201: Event Management (10CP)
This subject provides an overview of the event management process in a variety of contexts. Specifically, students will learn to plan, organise, implement and evaluate events while managing time, budget and relevant risk factors. Students will also explore the relevance of project management, human resource management (including volunteers), meeting procedures, report writing, submission preparation, legal considerations, and team cohesion to the creation of successful events. Throughout the semester, students will work in small teams to apply what they are learning to design and run an actual event.
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HRTM71-201: International Food and Beverage Management (10CP)
International Food and Beverage Management introduces students to the food production and service processes and challenges associated with managing food and beverage outlets. The role of food and beverage within the international accommodation industry is considered and a variety of different types of food and beverage outlets are considered. The subject equips students with knowledge about menu planning and design; service systems and processes; inventory management and purchasing procedures; as well as the importance of careful cost control strategies.
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HRTM71-203: Accommodation Management (10CP)
Accommodation Management is an introductory hotel management subject which provides an in-depth understanding of critical guest service functions associated with the ‘rooms’ inventory of an accommodation business. You will learn how service quality and service recovery principles underpin all facets of accommodation management from guest reservations to arrival, housekeeping and maintenance services, guest safety and security, through to guest departure. The interactions between the rooms related departments of an accommodation business are explored with respect to their impact on guest service. Students will also develop practical skills required to work in an accommodation business by undertaking training in a leading hotel property management system, Micros OPERA.
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HRTM71-205: Revenue Management (10CP)
Revenue Management is used in service organisations to enable prices to be set strategically; optimise the management of inventory; and sell more strategically to maximise revenue and profitability. An understanding of revenue management practices will enable students to apply data-based decision making to answer important questions such as what to sell, when to sell, whom to sell to and at what prices. Students will learn about the role of revenue management specifically in the hotel and tourism industries and discover how this role interacts with, and is influenced by, other departments within an organisation to optimise revenue outcomes. Students will put their skills in revenue management into practice as they work in teams to manage a simulated hotel using the Hotel Operations, Tactics and Strategy (HOTS) system. They will implement revenue management and other operational decisions as they aim to meet their goals to improve the performance of the hotel.
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HRTM71-212: Workplace Health and Safety (10CP)
Working in a management position anywhere in the world involves a duty of care to provide a safe environment for workers and customers. In Australia, this responsibility is constituted in the Work Health and Safety Act 2011, with most developed countries having similar legislation. In this subject, you will learn about the types of health and safety risks found in hospitality, sport, tourism and other service sector environments and about management responsibilities in relation to risks in the workplace. You will learn about the international standard for risk management (ISO 31000) and will apply the principles and process embodied in ISO 31000 to a variety of real-world business cases.
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HRTM71-220: Sustainable Tourism and Indigenous Cultures (10CP)
This subject is designed to introduce you to the concepts associated with sustainability, stakeholder involvement, and Indigenous culture interpretation in a tourism context. Key issues relating to the environmental, cultural and ethical issues involved in tourism development, the packaging of tourism products, the use of tourism resources and changing consumer preferences, are explored in the context of the overall tourism system. Theoretical knowledge and concepts will be brought to life through case studies, guest speakers, case studies and other experiential activities.
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MGMT71-104: Managing People (10CP)
The Managing People subject provides an introduction to the field of organisational behaviour. The subject emphasises understanding, predicting, and influencing behaviour in organisations using insights gained from theory, empirical research, and sharing of practical experience. The facet that differentiates this subject from traditional organisational behaviour modules is the focus on self-assessment, self-insight, self-management and leadership. Topics discussed include: Work group dynamics and team decision making; Individual differences; Understanding how perceptions and attitudes affect behaviour at work; Motivation; Current models of motivation and job design; Conflict management and resolution; Leadership effectiveness; Organisational and national culture effects on individual and organisational behaviour. Methods used throughout the semester include lecture and readings, experiential exercises, self-assessment instruments, written and verbal assignments, video critiques, case discussions, and group discourse.
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MKTG71-100: Marketing Fundamentals (10CP)
An introduction to the essentials of marketing critical to managing profitable customer relationships in today’s dynamic and connected environment. You will learn how to acquire and retain the right customers through the application of consumer behaviour, market research, market segmentation, targeting, positioning and customer relationship management. The primary aim of this subject is to foster a customer-centric orientation and a marketing mindset when addressing business issues.
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General Electives
Students must choose forty credit points (40CP) of postgraduate subjects from across the University.
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University Postgraduate Electives
Students may choose from all postgraduate subjects across the University that are available as general electives.
Optional Specialisation
Students are encouraged to tailor their study with an optional Specialisation. This will replace forty credit points (40CP) of elective subjects.
Opportunities
Students may take advantage of the following opportunities.
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Postgraduate Opportunities
Students may have the opportunity to participate in an international study tour experience or internship as a general elective. Those interested should consult with an Enrolment Officer in Student Assist for guidance and to check eligibility requirements (e.g., GPA, language proficiency, prerequisites). Students should make informed decisions and ensure their chosen international experience or internship aligns with their academic and personal goals.
Participating in such an opportunity may involve additional costs, which may vary depending on the opportunity's location, duration, and nature. Students are responsible for all associated expenses, including travel, accommodation, visa fees, insurance, and any program or placement fees that may be applicable.
Opportunities
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Study plan
Take the guess work out of planning your study schedule. Your program's study plan has been carefully curated to provide a clear guide on the sequential subjects to be studied in each semester of your program. Your study plan is designed around connected subject themes to equip you with the fundamental knowledge required as you progress through your course.
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