Bachelor of Business (Hospitality Management)

This subject will enable the student to develop an appropriate understanding of the range and scale of the management of operations in hospitality and tourism. The students will be provided with an overview of the industries including their functions, services, and locations that make up the key characteristics of the international contemporary hospitality and tourism industry.

This subject will enable the student to demonstrate an understanding of the knowledge and skills required in the delivery of food and beverage service standards. The students will examine the operational characteristics of food and beverage service then analyse both the food and beverage product and service in relation to the setting and maintenance of appropriate product and service standards.

This subject will enable the student to demonstrate the range of professional skills and knowledge required to provide and coordinate complex services to customers in a professional and operational industry setting. This integrates a range of well-developed operational, professional and organisational skills required by staff to provide a range of products and services to multiple, diverse guests in a variety of settings.

This subject will enable the student to demonstrate professional knowledge and skills in Rooms Division, particularly in the Housekeeping and Concierge departments. Student will examine some of the common Housekeeping and Concierge operational characteristics as well as the products and services required to ensure standard delivery and guest safety and security.

This subject will enable the student to demonstrate a basic understanding of theoretical culinary knowledge and practical cooking skills, follow workplace hygiene procedures, and explain the fundamentals of cuisine and kitchen operations as used in international hotels. The subject will also provide the opportunity for the student to develop an appreciation of the food to be experienced in international hotels.

This subject is an introduction to marketing and will discuss the fundamental principles of contemporary marketing such as the marketing mix, the role of the customer, marketing research and survey techniques as well as their practical application to create value for customers and increase sales. The aforementioned principles of marketing and sales are demonstrated using hospitality-related situations that students will encounter in their professional practice.

This subject will enable students to gain an understanding of contemporary communication skills necessary for the hospitality business environment. Students will develop personal, social and professional skills, knowledge and techniques which can be utilised and applied within a range of hospitality and tourism business contexts.

This subject will enable students to develop the skills and knowledge required to develop a sound academic and digital preparedness for undertaking tertiary education. Students will be introduced to a range of concepts, strategies and tools that will provide them with the capacity to succeed in higher education.

Subject to course progression

This subject will enable the student to apply and integrate theory with the practice of work so they may develop their knowledge, skills and professional networks through lived experience in a professional workplace setting. This workplace setting may include an international hotel, hotel, tourism or other hospitality-related environment approved by ICHM.

This subject will enable the student to develop a sound wine knowledge to make recommendations for the inclusion of appropriate wine on wine lists and to make recommendations to customers based on their stated preference and menu selection. It will also enable the student to discuss international wines with industry colleagues.

This subject will enable the student to demonstrate the knowledge and competencies required in the delivery, operation and supervision of Front Office service standards in relation to delivering to guest expectations including reservations, front office/reception and executive club/lounge. Students will examine the operational characteristics of these service points. In doing so, they will analyse both the product and service in relation to the setting and maintenance of appropriate product and service standards and develop an appreciation of their associated costs.

This subject will enable the student to develop an understanding of the knowledge and skills required by human resource managers in the hospitality industry. The learner will be introduced to the key principles involved in the recruitment and selection of human resources and how those resources should be developed for the benefit of the individual and the effectiveness and efficiency of the organisation.

This subject will enable the student to develop an understanding of the role and importance in the successful facilities design and management within the context of the hospitality business. Students will be introduced to the range of operational characteristics required in the management of facilities, safety and security. A key component of this subject will also introduce the interrelationship between spatial design considerations and the impact that form and function have on the successful operation of a hospitality business.

This subject will enable the student to develop an understanding of the management of business performance from both a financial and an operational position. The learner will develop a range of skills including the use of computer accounting systems to critically analyse and forecast business performance and will be able to recognise the key performance indicators that impact on the effective and efficient management of the hospitality business.

This subject will explore the unique characteristics and challenges of marketing services in a competitive hospitality environment and will build upon the marketing concepts and models introduced in earlier subjects and apply them to the service-intensive hospitality sector. Key topic areas that will be discussed include an overview of services marketing in hospitality, understanding the customer profile, customer relationship management, promotion and pricing strategies specific to marketing of hospitality services, customer satisfaction and its impact on value creation and the marketing of hospitality services through a crisis or service failure.

This subject will enable the student to develop a professional and technical foundation in the skills required to be an effective supervisor and manager of a culinary food service operation. This will include the development of their own professional skills and knowledge of international cuisines, and the ability to critically assess the quality, efficiency and effectiveness of culinary standards, production and operations.

The subject also focusses on developing some of the advanced communication skills necessary in management and leadership roles, and the ability of the individual to influence others. In addition, the subject also focuses on the development of knowledge and skills to enable students to identify, analyse and make effective decisions to resolve people-related issues in hospitality organisations, facilitate employee development, and develop and sustain effective teams in complex, diverse, and increasingly global operating hospitality environments.

This subject will enable the student to develop an understanding of the importance and role of entrepreneurship and innovation as important drivers for success in the dynamic and rapidly evolving hospitality industry.

This subject will enable students to gain a basic understanding of speaking, writing, listening and reading Spanish. It is designed for students who have no prior knowledge of the Spanish language. Students will gain foundational understanding of the socio-cultural background of the language and learn the context and value of second language skills within the hospitality industry. The subject will draw on collective conversational practices to integrate knowledge.

This subject will enable the student to develop an understanding and a historical perspective of the principles of gastronomy, together with an appreciation of how such principles can be applied to contemporary hospitality by recognising that food culture and lifestyles have a significant effect on consumers eating patterns. The exploration of food and wines from various regional and international cuisines’, together with sensory evaluation of wines and foods will provide the basis for continued study.

This subject will enable the student to understand the theoretical concepts underpinning the management of a customer centric organisation by understanding customer needs and designing customer experiences through the application of a range of principles, tools, and frameworks that support the central focus of the customer for continued business growth in the current hospitality environment.

This subject will enable the student to understand hospitality business analytics modelling through exploring statistical techniques which are necessary for the modern hospitality business environment. The subject covers areas such as data exploration and visualisation in hospitality business, information technology, various analytical methods used in decision making. Upon completion of the subject, students will achieve the required insight into how business analytics can be used as a business decision supporting tool to achieve competitive advantages in hospitality businesses.

Subject to course progression

This subject will enable the student to apply and integrate theory with the practice of work so they may develop their knowledge, skills and professional networks through lived experience in a professional workplace setting. This workplace setting may include an international hotel, hotel, tourism or other hospitality related environment approved by ICHM.

BBHM205 Launch into HRM

This subject will enable the student to critically examine and evaluate the Human Resource Management strategies available to hospitality related organisations in ensuring that business needs are met through effective people resource management.

Managing the day-to-day operations of a hotel requires cross-disciplinary and specialised skills and knowledge to ensure guest satisfaction while achieving organisational goals in a highly competitive environment. This subject builds upon prior experiences, skills and knowledge of the operational departments of a hotel, namely Rooms Division and Food & Beverage, to enable students to further develop an understanding of hotel operations from a managerial perspective and capacity.

This subject will enable the student to develop an understanding of the concept of ‘sustainability’ in international hospitality environments and the implications for both hospitality businesses and the hospitality consumer.

BBHM209 Money Matters

This subject will provide a framework to deploy business strategies to optimise revenue in the hospitality industry context. This subject will enable the student to critically evaluate the role of revenue management in hotel business performance and apply complex knowledge of strategic pricing to managing international hotel business operations.

This subject provides students with a solid understanding and insight into different business events, the players, processes, influences, and future trends from a hotel venue management perspective. Through research, experiential learning activities, and site inspections, the topics covered include planning and management of conferences and events, stakeholder management – client, supplies & attendees, labour management, financial management, risk management, marketing, sponsorship, and event technology.

BBHM202 For the Love of Wine

This subject will equip the student with wine knowledge to discuss international wines with industry colleagues and customers, make recommendations for the inclusion of selected wine on wine lists and make recommendations to customers based on their stated preference and selected menu item.

This subject will enable the student to understand the nature, relevance and importance of ‘brand management’ in the international hotel context. The role of branding and the nature of brand identity will be analysed in understanding the role of the international hotel brand.

This subject will enable the student to develop an understanding of the key principles and importance of art, design and theatre in the development and management of hotels and hospitality, including the aesthetic importance in the cultural context and an appreciation of design and the theatrical aspects of hotel and hospitality operations.

BBHM217 Español 1

This subject will enable students to develop an intermediate understanding of speaking, writing, listening and reading Spanish. Students will build on the foundational understanding developed in Espanol 1 and further develop their knowledge of the socio-cultural background of the language, including the context and value of second language skills within the hospitality industry. The subject will draw on collective conversational practices to integrate knowledge.

Hotel management is no longer just about room sales but about managing total revenues from other hotel facilities and services including food & beverage outlets, catering and banquet space, golf, health club & spa, parking, and retail outlets. Hotel Outlets Management is important in the hospitality industry and hotel operators are striving to maximise all hotel income streams to optimise their profits from the limited inventories and resources. This subject will enable the students to develop an understanding of the roles of various hotel outlets and impacts on hotel business performance. It also provides students with the key tools to analyse and improve managing hotel outlets in international hotel business operations.

This subject allows students to practise skills, including creativity, viability modelling, business model analysis, design thinking and lean experimentation. Students prepare a business plan for a new hospitality venture, or an improvement to an existing enterprise, enabling them to innovate and integrate their theoretical and practical knowledge. This subject seeks to build the knowledge, skills and attitudes required to succeed as an ethical professional. These knowledge and skills are then applied to identify and evaluate innovative high-growth product and service opportunities in the context of a hospitality start-up, a corporation, a not for profit or a government institution.

This subject will enable the student to develop an understanding of the importance and role of entrepreneurship and innovation as important drivers for success in the dynamic and rapidly evolving hospitality industry.

Subject to course progression

This subject will enable the student to apply and integrate theory with the practice of work so they may develop their knowledge, skills and professional networks through lived experience in a professional workplace setting. This workplace setting may include an international hotel, hotel, tourism or other hospitality related environment approved by ICHM.