Recommended Study Sequence

The development of business skills in the form of the application of information collection, analysis and evaluation, logical reasoning skills and communication skills relevent to business and economic issues.

This unit provides an opportunity for students to engage with the dynamics of the management of organisations. Students will be introduced to the connection between the way work and systems are organised and managed and their impact on individuals and societies. This is achieved by using case based opportunities to examine real life contexts. This is an essential unit for business students that can be taken by any student needing a broad initial understanding of management.

This unit is a survey of the marketing process, introducing students to the marketing concept, strategic and marketing planning, marketing research, consumer and customer behaviour, issues of market segmentation, targeting and positioning as well as all the elements of the marketing mix (product/service, pricing, distribution and marketing communication strategies).

This unit provides an introduction to the key concepts of management in the service and experience economy. Students will examine the development of the experience economy and the specialist skills required to manage commercial organisations in the emerging experience economy. Topics include: the experience economy, the characteristics of service, service development, service evaluation, yield management & service improvement.

For information on this unit please contact the Unit Coordinators: Sharon Taylor (Blacktown and Campbelltown Campuses) and Jean McCartney (Parramatta Campus). This unit provides exposure to financial and management accounting information from a user viewpoint. The unit aims to provide breadth of awareness and knowledge in relevant fields of accounting essential to decision making for managers.

This is an introductory law unit designed to introduce the fundamentals of law in a commercial context. The unit introduces students to the basic principles of law and the legal system as well as examining some of the major areas of law that impact on commercial dealings. This unit examines the structure of the legal system, the way law is made, legal reasoning and problem solving. The main areas of law covered include contracts, torts and agency.

This unit is an introduction to economic concepts and contemporary economic issues. It introduces students to basic concepts such as markets and their operation, the behaviour of firms, the efficiency and potential failings of free markets, the role of government, key macroeconomic variables and problems such as unemployment. It illuminates these concepts via application to contemporary economic issues and debates over different theoretical perspectives. This unit also exposes students to recent developments in economics via presentations by specialist guest lecturers.

This Level 1 unit introduces the basic concepts and techniques of statistics that are particularly relevant to problem solving in business. It also provides a sound base for more advanced study in statistics and forecasting in subsequent sessions. Topics include: presentation of data; descriptive statistics; the role of uncertainty in business decision making; hypothesis testing; and basic forecasting.

Introduction to Economic Methods will cover basic concepts in Mathematics and Statistics to help their understanding of subjects like accounting, management, marketing, finance, and economics. In addition, the analytical techniques, concepts and models that will be discussed in this unit will play a foundation role in a Business degree. Topics include: Use of summation signs; financial mathematics; differential calculus and its application in business; collection, analysis and interpretation of data using simple descriptive statistical methods; probability distributions, and hypothesis testing.

Nearly all hospitality facilities offer some form of food and beverage as part of the service they provide to their guests. This units not only looks at the management of both food and beverage but relates the two aspects as part of the overall guest experience. Future managers need a thorough knowledge of the nature and characteristics of modern food and beverage service to gain competitive advantage. This unit presents students with an overview of food and beverage in society, the modern catering sector of the hospitality industry, and an introduction to the nature of food and the aspects that influence food quality during the various stages of food handing. The unit provides an explanation of food safety systems, food and beverage product flow and menu control, the use of technology and information systems in procurement and production, financial aspects, management and marketing. The unit examines the provision of food and beverage as part of the experience economy.

The accommodation sector is an integral part of the hospitality experience. It requires the combination of intangible service and experience with the tangibility of a product which is used by guests. The need to stay competitive in this growing and competitive market creates a need for organisations to look beyond the historical components such as affordability, suitability and luxury. This unit gives students the opportunity to develop an understanding of these accommodation issues as they relate to hospitality organisations.

Characteristics of Service organisations. Service quality and operations management concepts applied to Hospitality businesses. Basic concepts of Human Resource Management and the importance of people inputs. Strategic decision making in Service organisations.

Convention and Special Event Management builds on and provides students with opportunities to apply generic knowledge and skills gained in foundation subjects in hospitality, tourism, business, management or communications. The knowledge and skills developed in this unit will enhance students’ professional business practice by enabling them to professionally stage a broad range of events. The unit also exposes interested students to the management of conventions and events as a specialised area of work.

With focus on the experiential nature of hospitality products, the unit canvasses a contemporary selection of specialised food services, lodging and other hospitality businesses, including resorts, cruise ships and registered clubs. The unit develops students understanding of the micro and macro environments of such businesses, with concentration on the factors influencing business development. There is also consideration of the design, development and commercial viability of such products, especially in the context of consumer expectations.

Service Industry Studies is a unit designed to allow students to develop skills of interpretation, research planning and execution and dissemination of results from research projects. Students will learn about and have an opportunity to prepare a literature review, conduct research on a “problem”, collect, analyse and present data on a service (hospitality/sport/retail) business issue. Opportunities to work with industry partners may be developed and strategies and recommendations in the form of a report will be the outcome of the unit.

An understanding of planning and design is critical to the effective long-term sustainability and performance of hospitality businesses. Topics in this unit include: an examination of design processes; the role of government and building authorities; design principles for hospitality facilities; and managerial aspects related to commissioning and evaluating hospitality facilities.

The unit is designed to allow students an opportunity to integrate knowledge gained from operational and theoretical perspectives of hospitality studies by application to a research project in hospitality. Students are encouraged to select and prepare a comprehensive project reflecting their grasp of the meta discipline theory and it’s application to extant businesses. Additionally, it allows for a demonstration of written and verbal scholarly research and presentation grounded in primary and secondary data. Students will also be encouraged to focus their self directed and individually facilitated studies in aspects relevant to their careers or interests. This unit is also aimed at encouraging high achieving students to consider progression to an Honours degree.