subject outlines bbus (iem)[2] · created:"december"2012"...

Created: December 2012 Document Owner: HOSDAA Modifed: October 2014 Version: 9 Review Date: July 2015 of 131

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Subject Outlines

International Event Management

Accounting Fundamentals BUS101

Management and Leadership BUS102

Communication in a Digital Age BUS103

Sales and Marketing BUS104

Cross Cultural Studies BUS105

Food and Beverage Operations Management HOS101

Events Banqueting and Conferences EVE101

International Events Industry EVE102

Industry Practicum I IPE101

Management Accounting BUS201

Economics BUS202

Business Law BUS203

Human Resource Management BUS204

Research Skills and Practices BUS205

Operations and Environment Management HOS201

Event Planning & Implementation EVE201

The Professional Event Organiser EVE202

Industry Practicum II IPE201

Services Marketing BUS301

Business Management and Entrepreneurship BUS302

Organisational Development and Change BUS303

Strategic Planning and Management BUS304

Ethical Business Management BUS305

Managing Event Facilities EVE301

Event Revenue and Yield EVE302

Event Evaluation EVE303



Accounting Fundamentals (BUS101) SECTION 1 – GENERAL INFORMATION

1.1 Administrative details

Associated higher education awards (for example, Bachelor, Diploma)

Duration (for example, one semester, full year)

Level (for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)

Subject Coordinator

Diploma of Business (IEM) 1 year Level 1 Edmund Goh

Associate Degree of Business (IEM)

2 years Level 1 Edmund Goh

Bachelor of Business (IEM)

2.5 years Level 1 Edmund Goh

1.2 Core or elective subject Indicate if the subject is a

core subject

elective subject

other (please specify below):

1.3 Subject weighting Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).

Subject credit points Example: 10 credit points

Total course credit points Example: 320 credit points

2 credit points

24 credit points for Diploma of Business (IEM) 48 credit points for Associate Degree of Business (IEM) 64 credit points for Bachelor of Business (IEM)



1.4 Student workload Using the table below, indicate the expected student workload per week for this subject.

No. timetabled hours per week*

No. personal study hours per week**

Total workload hours per week***

4 8 12 * Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.

For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?

Additional English language support: 4 hours per week

1.5 Delivery mode Tick all applicable delivery modes for the subject:

Face to face on site

e-‐learning (online)

Intensive (provide details)

Block release (provide details)

Work-‐integrated learning activity

Mixed/blended

Distance/independent learning (untimetabled)

Full-‐time

Part-‐time

External

Fast track (provide details)

Other (please specify)



1.6 Pre-‐requisites and co-‐requisites Are students required have undertaken a prerequisite or co-‐requisite subject for this subject?

Yes No

If YES, provide details of the prerequisite or co-‐requisite requirements below.

1.7 Other resource requirements Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?

Yes No

If YES, provide details of specialist facilities and/or equipment below.



SECTION 2 – ACADEMIC DETAILS Learning outcomes for subject On completing this subject, students will be able to: a. Assess accounting terminology used

globally. b. Appraise the role of accounting

information within tourism and hospitality operations (planning, operating and evaluating activities).

c. Outline the accounting/ business activities/ transactions relating to cost control, cash, credit, revenues and expenses applicable to a hospitality or tourism organisation.

d. Evaluate the need for business planning within an organisation.

e. Evaluate the accounting cycle. f. Compare and contrast a series of source

data and make accounting transactions. g. Evaluate financial statements (income

statement, balance sheet, cash flow statement) and preliminary analysis thereof.

h. Present financial information in a format to facilitate management decisions.

Assessment tasks

Type * (see examples noted below this table)

When assessed – year, session and week (for example, year 1, semester 1, week 1)

Weighting (% of total marks for subject)

a, b, c, d, e, f, g, h

Learning Portfolio Financial analysis, Problem solving and budgeting exercise. (3,000 words)

Week 3 -‐ 11 50%

a, b, c, d, e, f Exam Exam week 50%

* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-‐based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment, and any specific formats.



2.1 Prescribed and recommended readings Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.

Prescribed: Tyler, J, Godwin, NH & Alderman CW 2013, Financial ACCT2, Asia Pacific edn, Cengage, South Melbourne, Vic. Recommended: Dopson, LR & Hayes, DK 2009, Managerial accounting for the hospitality industry, John Wiley & Sons, Hoboken, New Jersey. Epstein, MJ & Lee, JY 2008, Advances in management accounting, Vol 17, Emerald, Bingley, UK. Together with a collection of relevant readings from the following journals:

• Cornell Hospitality Quarterly • Harvard Business Review • International Journal of Hospitality Management. • Journal of Management Studies • Worldwide Hotels & Motels Industry Report



Management and Leadership (BUS102) SECTION 1 – GENERAL INFORMATION





Subject Coordinator







core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No




SECTION 2 – ACADEMIC DETAILS Learning outcomes for subject On completing this subject, students will be able to: a. Evaluate the political, social and global trends

affecting hospitality firms and how these trends impact on managers.

b. Compare and contrast the array of leadership skills intrinsic to supervisory positions in the Hospitality Industry.

c. Discuss the role of the manager in improving organisational performance.

d. Critically review the core skills and functions of a manager.

e. Examine the changing nature of organisational structures and evaluate how these influence organisations behaviour.

f. Critically review the challenges of managing and leading people in international hospitality firms.

Assessment tasks




a, b

Case Study Role of Hospitality Supervisor (2,000 words)

Week 5 40%

c, d Presentation Management Styles Group (30 minutes)

Week 8 20%

e, f, Exam Exam week 40%





Prescribed: Robbins, SP, 2012, Management 6th edn, Pearson Education, Frenchs Forest, NSW. Recommended: Barrows, CW 2012, Introduction to the hospitality industry, Wiley, Hoboken, NJ. Elliot, J & Simon, W L 2011, The Steve Jobs way: iLeadership for a new generation, Vanguard Press, New York. Samson, D & Daft, RL 2011, Fundamentals of management, Cengage Learning, South Melbourne, Vic. Wilson, P & Australian H.R. Institute 2010, People@work 2020: the future of work and the changing workplace: challenges and issues for Australian HR practitioners, Australian Human Resources Institute, Melbourne, Vic. Together with a collection of relevant readings from the following journals:

• MITSloan • International Journal of Hospitality Management. • Harvard Business Review • Cornell Hospitality Quarterly • Journal of Management and Organization • Journal of Management Studies • Lodging Hospitality • International Journal of Hospitality Management. • Hotel Management



Communication in a Digital Age (BUS103) SECTION 1 – GENERAL INFORMATION





Subject Coordinator

Diploma of Business (IEM) 1 year Level 1 Monica Gragg


2 years Level 1 Monica Gragg


2.5 years Level 1 Monica Gragg


core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No




SECTION 2 – ACADEMIC DETAILS

Learning outcomes for subject On completing this subject, students will be able to: a. Recognise and reflect critically on the

importance of group communication. b. Critically review and make judgement upon

constructing and disseminating good news and bad news messages in a business context.

c. Discuss the effective use of digital, voice, written message technologies in business communication.

d. Analyse the use of interpersonal communication in business.

e. Evaluate how legal and ethical constrains, diversity challenges, team environment and changing technologies influence the process of business communication.

Assessment tasks




a, b, c, d, e

Learning Portfolio Communication exercises, case studies, oral presentation. individual (5,000 words)

Weeks 3-‐11 100%





Prescribed: Lehman, CM & DuFrene, DD, Cameron-‐Dow, J, Barret, M & Murphy, W 2013, BCOM, Asia-‐Pacific edn, Cengage Learning, South Melbourne, Vic. Recommended: Beebe, SA, Beebe, SJ & Ivy, DK 2010, Communication: principles for a lifetime, Allyn and Bacon, Boston, MA. Dainton, M & Zelley, ED 2011, Applying communication theory for professional life : a practical introduction, Sage Publications, Thousand Oaks, Calif. Engleber, IN & Wynn, DR 2010, Working in groups: communication principles and strategies, Allyn and Bacon, Boston, Massachusetts. Goodall, HL 2010, Business and professional communication in the global workplace, Wadsworth/Cengage Learning, Australia. Lane, SD 2010, Interpersonal communication: competence and contexts, Allyn and Bacon,Boston, MA. Summers, J & Smith, B 2010, Communication skills handbook, Wiley, Milton, Qld. Print. Together with a collection of relevant readings from the following journals:

• Harvard Business Review • International Journal of Hospitality Management. • Journal of Hospitality Marketing & Management • Journal of Hospitality & Tourism Management • Tourism & Hospitality Management • Cornell Hospitality Quarterly



Sales and Marketing (BUS104) SECTION 1 – GENERAL INFORMATION





Subject Coordinator







core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





Learning outcomes for subject On completing this subject, students will be able to: a. Outline the principles of sales and marketing

in relation to the Hospitality Industry. b. Analyse the key characteristics of sales and

marketing and the role of the consumer in that process.

c. Compare and contrast sales promotion tools suitable for application in hospitality firms.

d. Apply judgement to the need and use of pricing strategies.

e. Appraise the nature of market segmentation and target market strategies.

f. Evaluate how the external environment may influence a firm’s marketing strategy.

g. Assess and interpret consumer needs, expectations and preferences.

Assessment tasks




a, b

Essay Marketing principles & key characteristics Individual (1,500 words)

Week 6 20%

e, f, g,

Presentation of marketing segmentation research. Group (30 minutes)

Week 9 30%

a, b, c, d, Exam Exam week 50%





Prescribed: Lamb, CW, Hair, JF, McDaniel, C, Summers, J & Gardiner, M, 2013, MKTG 2, Asia-‐Pacific edn, Cengage, South Melbourne, Vic. Recommended: Barker, MS, Barker, DI & Bormann, NF 2012, Social media marketing: a strategic approach, South-‐Western Cengage Learning, Ohio. Burton, D 2009, Cross-‐cultural marketing: theory, practice and relevance, Routledge, New York. Kotler, P, Bowen, JT & Makens, JC 2013, Marketing for hospitality and tourism, 6th edn, Prentice-‐Hall, Upper Saddle River, NJ. Kotler, P & Keller, KL 2012, Marketing management. Pearson Education, Frenchs Forest, NSW. Martinez, P 2012, The consumer mind: brand perception and the implication for marketers, Kogan Page, London, Philadelphia. Together with a collection of relevant readings from the following journals:

• Journal of Hospitality Marketing & Management • Journal of Leisure research • Journal of Hospitality and tourism Management • Asia Pacific Journal of tourism research • Cornell Hospitality Quarterly



Cross Cultural Studies (BUS105) SECTION 1 – GENERAL INFORMATION





Subject Coordinator

Diploma of Business (IEM) 1 year Level 1 Craig Billingham


2 years Level 1 Craig Billingham


2.5 years Level 1 Craig Billingham


core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





Learning outcomes for subject On completing this subject, students will be able to: a. Critically review the complexity and diversity

of different cultures. b. Evaluate the multiplicity of world views on

cross culture. c. Analyse and evaluate the characteristics of

different cultures. d. Review the marketing perspectives of different

cultures and reflect how culture may influence marketing strategies.

e. Recognise and critically reflect upon the challenges of working in a global context

f. Appraise cross culture and how it applies to organisational culture.

Assessment tasks




a, b, c

Essay Cultural theories Individual (2,000 words)

Week 6 30%

d, f

Presentation Organisational Culture Group (30 mins)

Week 9 -‐ 10 20%

a, b, c, e, Exam Exam week 50%





Prescribed: Deresky, 2013, Cross Cultural Management VitaSource eBook, 2nd edn, Pearson Custom Books, Frenchs Forest. Recommended: Adler, NJ &Budde-‐Sung, A 2011, Cross-‐cultural management, Cengage Learning, South Melbourne. Browaeys, MJ & Price, R 2011, Understanding cross-‐cultural management, Financial Times/Prentice Hall, Harlow, England. Burton, D 2009, Cross-‐cultural marketing: theory, practice and relevance, Routledge, New York. Deresky, H 2011, International management: managing across borders and cultures: text and cases, Pearson, Upper Saddle River, NJ. Dickie, C, Soldan, Z & Fazey, M 2012, Diversity at work: working with and managing diversity, Tilde Publishing and Distribution, Prahran, Vic. Gannon, M J &Pillai, R 2010, Understanding global cultures: metaphorical journeys through 29 nations, clusters of nations, continents, and diversity, Sage, Los Angeles. Bratton, J 2010, Work and organizational behaviour 2nd edn, Palgrave Macmillan, Basingstoke, New York. Together with a collection of relevant readings from the following journals:

• Harvard Business Review • International Journal of Hospitality Management. • Journal of Hospitality Marketing & Management • Journal of Hospitality & Tourism Management • Tourism & Hospitality Management • Cornell Hospitality Quarterly



Food and Beverage Operations Management (HOS101) SECTION 1 – GENERAL INFORMATION





Subject Coordinator

Diploma of Business (IEM) 1 year Level 1 Sandra Kong


2 years Level 1 Sandra Kong


2.5 years Level 1 Sandra Kong


core subject

elective subject





2 credit points








4 + 9 = 13 4 17 * Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.









Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No


This subject has a practical component and thus the applied learning will be delivered in a combination of workshops and ‘hands on’ classes which will be undertaken within the practicum laboratories or simulated environment. Specifically a Commercial kitchen, and a variety of food and beverage outlets.



SECTION 2 – ACADEMIC DETAILS Learning outcomes for subject On completing this subject, students will be able to:

a. Appraise the professional knowledge and skills required to advise and serve customers in food service outlets.

b. Compare and contrast the differing styles and formality of service for a range of food and beverage service situations.

c. Discuss the importance of hygiene and occupational health and safety legislation with respect to food and beverage operations.

d. Evaluate the requirements for professional beverage outlet management

e. Evaluate the array of interpersonal skills required to work as a member of a food and beverage service team.

f. Differentiate various skills, techniques and methods for food production in a commercial culinary environment.

g. Analyse the complex nature and the inter relationships of food, wine and beverage service.

h. Assess the necessary skills for control, billing and accounting procedures in food service operations.

Assessment tasks




a, b, c, d, e, f Applied skills Assessment

Weeks 5-‐10 40%

a, e Reflective Report Weeks 5 & 9 20%

b, c, e, g, h Exam Exam week 40%





Prescribed: Cousins, J, Lillicrap, D & Weekes, S, 2014, Food & Beverage Service, 9th edn, Hodder Education. Recommended: Bennion, M and Scheule, B 2010, Introductory foods, Prentice-‐Hall, Upper Saddle River, NJ. Brown, G & Hepner, K 2008, The waiter’s handbook, 4th edn, Pearson Education, Frenchs Forest, NSW. Dodgshun, G & Peters, M 2011, Cookery for the Hospitality Industry, Cambridge University Press. Drummond, KE and Brefere, LM 2010, Nutrition for foodservice and culinary professionals, Wiley, Hoboken, NJ. Roberts, L.,Deery, M and Hede, AM 2010, Foodservice 2010: the vision for foodservice 2010. CRC for Sustainable Tourism Pty Ltd,Gold Coast, Qld. Walker, JR & Miller, J E 2010, Supervision in the hospitality industry: leading human resources, John Wiley, Hoboken, NJ. National Restaurant Association 2012, ManageFirst: Principles of food and beverage management, Pearson, Australia. Together with a collection of relevant readings from the following journals:

• Asia Pacific Journal of Tourism Research • Australian Hotelier • Cornell Hospitality Quarterly • Harvard Business Review • Hospitality • Hotel Management • International Journal of Hospitality Management. • Journal of Hospitality & Tourism Management • Lodging Hospitality • Tourism & Hospitality Management • Worldwide Hotels & Motels Industry Report



Events Banqueting and Conferences (EVE101) SECTION 1 – GENERAL INFORMATION





Subject Coordinator







core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No


This subject has a practical component and thus the applied learning will be delivered in a combination of workshops and ‘hands on’ classes which will be undertaken within the practicum laboratories or simulated environment. Specifically a Commercial kitchen, and a variety of food and beverage outlets. Additionally students will go off-‐campus to visit event sites and may participate in a range of community based events.




Learning outcomes for subject On completing this subject, students will be able to:

a. Evaluate the role and special nature of event banqueting and conferences and how they integrate with the international event industry.

b. Distinguish between different types of event banqueting and conferences and evaluate their economic impact for domestic and international destinations.

c. Analyse the specific market segments of event banqueting and conferences.

d. Design and develop an event banqueting and conference proposal.

e. Design and implement an operational plan for an event banqueting and conference.

f. Evaluate the development and implementation of event banqueting and conference management systems and procedures.

g. Practice the skills, knowledge and attributes needed to become an effective professional in event banqueting and conferences.

Assessment tasks




a, b, c, d

Event Banqueting and Conference Proposal Group (2,500 words)

Week 5 30%

e, f

Event Banqueting and Conference Operational Plan Group (2,500 words)

Week 9 30%

g Applied Learning Evaluation

Week 2-‐ 10 40%





Prescribed: Allen, J 2008, Event Planning: The Ultimate Guide To Successful Meetings, Corporate Events, Fundraising Galas, Conferencesm, Conventions, Incentives and Other Special Events, 2nd edn, John Wiley, Hoboken, NJ. Recommended: Allen, J, O'Toole W, Harris R, & McDonnell I, 2011, Festival & Special Event Management, 4th edn, John Wiley & Sons. Astroff, T, Milton & Abbey, RJ 2011, Convention Management and Service. Fenich, GG 2012, Meetings, Exhibitions, Events, and Conventions: an introduction to the industry, 3rd edn, Pearson Prentice Hall, Boston, MA Rogers, T 2008, Conferences and Conventions: A Global Industry. Butterworth and Heinemann, Sydney. Shone, A & Parry, B 2010, Successful event management: a practical handbook Thomson, UK. Together with a collection of relevant readings from the following journals:

• Conferences and Incentive Travel • Journal of Convention & Event Tourism • The International Journal of Contemporary Hospitality Management • Meetings and Conventions • Entertainment Close-‐up • Expo Magazine • Micenet Asia • Special events magazine • Spice • Event



International Events Industry (EVE102) SECTION 1 – GENERAL INFORMATION





Subject Coordinator







core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No






a. Appraise the nature, extent, significance and history of events.

b. Interpret the factors affecting demand and supply of events markets.

c. Critically examine the dynamic and changing nature of the global event marketplace.

d. Appraise the challenges associated with the management of differing event experiences.

e. Distinguish between the main stakeholders of events.

f. Analyse the attributes and knowledge requirements of an international event manager.

Assessment tasks




a, b, c

Comparative Research Report Destinations and Events Individual (3,000 words)

Week 8 50%

d, e, f Exam (Case study analysis)

Exam week 50%





Prescribed: Goldblatt, JJ 2014, Special Events: Creating and Sustaining a New World for Celebration, 7th edn, Wiley, Hoboken, NJ.

Recommended: Allen, J 2009, Event planning: the ultimate guide to successful meetings, corporate events, fundraising galas, conferences, conventions, incentives and other special events. John Wiley & Sons. Allen, J, O'Toole W, Harris R, & McDonnell I, 2011 Festival & Special Event Management, 4thedn, John Wiley & Sons. Goldblatt, JJ 2011, Special Events: A New Generation and the Next Frontier, 6th edn, Wiley, Hoboken, NJ. Lyn Van der Wagen, L 2010, Events and tourism essentials, Pearson Australia, Frenchs Forest, NSW. Print, Wiley, Mississauga, Ont. Print. Wrathall, J &Gee, A 2011, Event management: theory and practice, McGraw-‐Hill, North Ryde, NSW. Print. Together with a collection of relevant readings from the following journals:

• International Journal of Event and Festival Management • International Journal of Event Management Research • Journal of Convention & Event Tourism • The International Journal of Contemporary Hospitality Management • Micenet Asia • Special events magazine • Spice • Event



Industry Practicum I (IPE101) SECTION 1 – GENERAL INFORMATION





Subject Coordinator

Diploma of Business (IEM) 1 year Level 1 Jane Adams


2 years Level 1 Jane Adams


2.5 years Level 1 Jane Adams


core subject

elective subject





8 credit points








1 hour (contact) (average) 25 hours (in industry) (average)

4 30

* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.









Mixed/blended


Full-‐time

Part-‐time

External





The aim of industry practicum is to introduce students to the work environment external from the school. Students are first prepared for Industry Practicum by attending workshops on the preparation of recruitment and selection documentation and practice their interview skills. Whilst on placement students are provided with opportunities to develop their career pathway and enhance their operational skills and knowledge. This subject further provides the opportunity for students to reflect upon the relationship between their academic studies and the workplace environment. Employment for event students is to be undertaken in a food and beverage outlet in any venue that caters to events.


Yes No


HTL101 Food and Beverage Operations Management

EVE101 Event Banqueting and Conferences


Yes No





a. Investigate industry processes and requirements for employment and selection.

b. Analyse employability trends. c. Evaluate and secure opportunities for

industry practicum. d. Apply knowledge, skill, and abilities

developed at the school to the work environment.

e. Contribute to the organisational workplace through appropriate responses to projects and/or tasks as a constructive member of a team.

f. Critically reflect upon experiences within a hotel & resort employment context.

g. Critically reflect upon and apply key performance competencies for success in a hotel & resort employment environment.

h. Critically reflect upon the organisational culture and interpersonal workplace dynamics.

i. Evaluate the operations of food and beverage within an event context from a management perspective.

Assessment tasks




a, b, c, f, g, h, i

Learning Portfolio -‐ Employment Profile, Employment goals, Reflections of Work Experience. (5,000 words)

Progressive 100%

d, e,

Proof of hours documentation: Completion of a minimum of 600 hours focused on F&B outlet in an event venue; fulfilment of contractual obligations to employer; officially signed by employer

End of Placement





Prescribed" Sweitzer, HF & King, MA 2013, The Successful Internship, 4th edn, Cengage, South Melbourne, Vic. Recommended: Bratton, J 2010, Work and organizational behaviour 2ndedn, Palgrave Macmillan, Basingstoke, New York. Harris, KJ 2006, Hospitality Management Internship: A student Workbook, Prentice Hall. Neugebauer, J & Evans-‐Brain, J 2009, Making the Most of Your Placement. Sage. Stebleton, M & Henle, M 2011, Hired!: the job hunting and career planning guide, Pearson/Allyn& Bacon, Boston, MA. White, L 2012, Write a winning job application: a guide to responding to selection criteria 5thedn, Lloyd White, Perth, WA. Together with a collection of relevant readings from the following journals:

• The Career Development Quarterly • The Journal of cooperative Education and Internship • International journal of Contemporary Hospitality Management • Cornell Hospitality Quarterly • Hospitality • Australian Hotelier



Management Accounting (BUS201) SECTION 1 – GENERAL INFORMATION





Subject Coordinator






core subject

elective subject





2 credit points

48 credit points for Associate Degree of Business (IEM) 64 credit points for Bachelor of Business (IEM)
















Mixed/blended


Full-‐time

Part-‐time

External






Yes No


Accounting Fundamentals (BUS101)


Yes No





a. Apply critical judgement to a range of financial techniques used to effectively monitor the performance of a business.

b. Interpret financial reports for internal management and external users.

c. Analyse and interpret financial profitability and liquidity.

d. Evaluate the role of budgeting together with developing, implementing and managing operating and capital budgets.

e. Appraise the role and purpose of international benchmarking and analysis tools in evaluating business performance against budgets.

f. Examine different forms of debt and equity financing of a business.

g. Analyse the relationship of financial reports and operational performance.

h. Compile a set of financial information.

Assessment tasks




a, b, c, d, e, f, g, h,

Learning Portfolio: Financial analysis, Problem solving and Budgeting Exercise. (3,000 words)

Week 3-‐11 50%

Any of the following: a, b, c, d, e, f, g, h,

Exam Exam week 50%





Prescribed: Sivabalan, Sawyers, Jackson & Jenkins 2013, ACCT Managerial: Asia-‐Pacific Edition, 1st edn, Cengage Learning Australia. Recommended: Dopson, LR & Hayes, DK 2009, Managerial accounting for the hospitality industry, John Wiley & Sons, Hoboken, New Jersey. Epstein, MJ & Lee, JY 2008, Advances in management accounting, Vol 17, Emerald, Bingley, UK. McTaggart, D, Findlay, C & Parkin, M 2010, Economics, Pearson education, Frenchs Forest, NSW. Print. Sawyers, RB, Jackson, S & Jenkings, G 2012, Managerial ACCT2, 2nd edn, Cengage Learning. Warren, CS, Reeve, JM & Duchac, J 2012, Financial & managerial accounting, South-‐Western Cengage Learning, Australia. Together with a collection of relevant readings from the following journals:

• Cornell Hospitality Quarterly • Harvard Business Review • Hotel Management • International Journal of Hospitality Management • Journal of Management Studies • Tourism & Hospitality Management



Economics (BUS202) SECTION 1 – GENERAL INFORMATION





Subject Coordinator






core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





a. Evaluate the relevance and significance of the study of economics in a complex and dynamic business environment.

b. Appraise the following principles and concepts: scarcity principle, cost-‐benefit principle, comparative advantage, opportunity cost, demand and supply.

c. Evaluate the meaning of “price elasticity of demand” and relate to practical applications including optimizing revenue maximization choices.

d. Analyse how economies are linked to the rest of the world through exchange rates and the balance of payments.

e. Exercise judgement on how the main macroeconomic policy issues of the 21st century can be used to more effectively manage company resources.

f. Explain the behaviour of the macroeconomy and the relationships between macroeconomic variables such as inflation, aggregate demand, aggregate supply, the labour market, and economic growth.

g. Apply critical judgement on the operation of key economic policy areas including: Fiscal Policy, Monetary Policy and economic growth.

h. Critically review the impact of economic growth and evaluate global perspectives which affect Tourism and Hotel Industries.

Assessment tasks




a, b, c, d, e, f, g, h

Learning Portfolio Weekly Quizes and reflections on readings (3,000 words)

Week 3-‐11 50%

Any of the following: a, b, c, d, e, f, g, h.

Exam Exam week 50%





Prescribed: Sexton, RL 2014, Survey of ECON, 2nd edn, South-‐Western Cengage Learning, South Melbourne, Vic. Recommended: Sloman, J, Norris, K & Garratt, D 2010, Principles of economics, Pearson Education Australia, Frenchs Forest, NSW. Newbold, P, Carlson, WL & Thorne, B 2010, Statistics for business and economics, Pearson, Upper Saddle River, NJ. Nagle, TT, Hogan, JE & Zale, J 2011, The strategy and tactics of pricing: a guide to growing more profitably, Pearson Education, Upper Saddle River, NJ. Print. McTaggart, D, Findlay, C & Parkin, M 2010, Economics, Pearson education, Frenchs Forest, NSW. Hubbard, RG, Garnett, A M & Lewis, P 2010, Essentials of economics, Pearson Education Australia, Frenchs Forest, NSW. Global Economics Crisis Resource Centre 2010, Global economic watch: impact on business ethics, government and society, South-‐Western Cengage Learning, Mason, Ohio. Together with a collection of relevant readings from the following journals:

• Cornell Hospitality Quarterly • Harvard Business Review • Hotel Management • International Journal of Hospitality Management. • Journal of Management Studies • Tourism & Hospitality Management



Business Law (BUS203) SECTION 1 – GENERAL INFORMATION





Subject Coordinator


2 years Level 2 Scott Richards


2.5 years Level 2 Scott Richards


core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





a. Analyse central elements of relevant national legal systems.

b. Analyse the legal requirements of setting up and operating a business.

c. Analyse and critically reflect upon the key elements of business law.

d. Evaluate the influence of international law on transnational business operations

e. Critically reflect upon the legal, social, ethical responsibilities to your peers, the business environment and the community

f. Demonstrate the ability to access legal information, including online legal resources

Assessment tasks

Type *

(see examples noted below this table)

When assessed – year, session and week

(for example, year 1, semester 1, week 1)

Weighting

(% of total marks for subject)

a, b, c, d, e, f

Learning Portfolio (Including: short answer quizzes, legal debates, courtroom simulation, negotiation and conflict resolution exercise)

(3,000 words)

Week 2-‐11 70%

a, c, e, f

Essay

Legal Systems

Individual

(2,000 words)

Week 10 30%





Prescribed: Vickery, Pendleton & Flood 2012, Australian Business Law: Compliance and Practice, 7th edn, Pearson Education, Frenchs Forest, NSW OR Local version approved by the Director of Academic Affairs Recommended: Harvey, C 2009, Cornerstones of Australian law, Tilde University Press, Prahran, Vic. Pentony, B, Graw, S &Lennard, J 2009, Understanding business law, LexisNexis Butterworths, Chatswood, NSW. Clarke, BR, Sweeney, BJ & Bender, M 2011, Marketing & the law,LexisNexis Butterworths, Chatswood, NSW. Gibson, A & Fraser, D 2009, Business law, Pearson Education Australia, Frenchs Forest, NSW. Gibson A & Fraiser, D 2012, Business law and ethics for tourism and hospitality, Pearson Australia, Frenchs Forest, NSW. Together with a collection of relevant readings from the following journals:

• International Journal of Hospitality Management • Journal of Hospitality & Tourism Management • Cornell Hospitality Quarterly • Australian Hotelier • Harvard Business Review • MIT Sloan • Hotel Management



Human Resource Management (BUS204) SECTION 1 – GENERAL INFORMATION





Subject Coordinator






core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





a. Analyse the employment relationship, and evaluate the shared responsibilities between employers, management, human resource specialists, and employees.

b. Evaluate the procedures and practices used for recruiting, selecting and remunerating employees.

c. Evaluate how HRM is responding to current business trends, opportunities and challenges whilst meeting the needs of an organisation or a department.

d. Assess the training requirements and design a training and orientation program.

e. Critically review the knowledge, skill and concepts needed to resolve actual human resource problems and issues.

f. Appraise the legal, ethical, and legislative requirements in relation to the management of human resources in hospitality and event firms.

g. Evaluate the responsibilities of management, HRM specialists, managers, and employees in managing the employment relationship in a unionised and non-‐unionised environment.

Assessment tasks




a, b Mid Term Exam Week 6 30%

d,

Case study, report (3,000words) and presentation (30 min) Training Needs Analysis (Group)

Week 8-‐10 30%

c, e, f, g Exam Exam week 40%





Prescribed: DeNisi, A & Griffin, R, 2014, HR2, 2nd edn, Cengage, South Melbourne, Vic. Recommended: Boxall, PF & Purcell, J 2011, Strategy and human resource management, Palgrave. Dessler, G 2013, Human Resource Management, 13th edn, Prentice Hall, Boston, MA. Dessler, G, Griffiths, J & Lloyd-‐Walker B 2010, Human Resource Management: Theory, Skills, Application, Pearson. Joshi, A, Liao, H & Martocchio, JJ 2011, Research in personnel and human resources management, Vol. 30, Emerald, Bingley, UK. Lepak, D & Gowan, M 2010, Human resource management: managing employees for competitive advantage, International edn, Pearson Prentice-‐Hall, Upper Saddle River, NJ. Wilson, P & Australian H.R. Institute 2010, People@work 2020: the future of work and the changing workplace: challenges and issues for Australian HR practitioners, Australian Human Resources Institute, Melbourne, Vic. Nankervis, AR, 2011, Human resource management: strategy and practice, Cengage, South Melbourne, Vic. Together with a collection of relevant readings from the following journals:

• Journal of Human Resources in Hospitality & Tourism • Journal of Management and Organization • Journal of Management Studies • Asia Pacific Journal of Tourism Research • Cornell Hospitality Quarterly • Harvard Business Review • MIT Sloan • Hotel Management • International Journal of Hospitality Management • Journal of Hospitality & Tourism Management



Research Skills and Practice (BUS205) SECTION 1 – GENERAL INFORMATION





Subject Coordinator






core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





a. Compare and contrast quantitative and qualitative research methodologies.

b. Evaluate data collection methods typically used in social research.

c. Undertake a literature review using a range of source materials, and exercise critical thinking and judgement in the categorisation of the results, and giving justice to the validity of the material.

d. Present clear and coherent statistical and graphical data analysis.

e. Evaluate scholarly and professional resources, research proposals and reports.

f. Examine the differences between academic and industry/business research approaches.

g. Appraise the role of ethics in research practice.

Assessment tasks




a, b, c, d, e, f, g

Learning Portfolio (including an applied project) (5,000 words)

Weeks 3-‐11 100%





Prescribed: Quinlan, C 2011, Business research methods, Cengage, South Melbourne, Vic. Recommended: Ghauri, P N & Grønhaug, K 2010, Research methods in business studies, Financial Times Prentice Hall, New York. Hyde, K F, Ryan, C & Woodside, A G 2012, Field guide to case study research in tourism, hospitality and leisure, Emerald, Bingley, UK. Kumar, R. 2011, Research Methodology: A Step-‐by-‐Step Guide for Beginners, Sage Publications, London, UK. Neuman, WL 2011, Social research methods: qualitative and quantitative approaches, Allyn and Bacon, Boston. O'Leary, Z 2010, The essential guide to doing your research project, Sage, Thousand Oaks, CA. Oliver, P 2010, Understanding the research process, Sage, Thousand Oaks, CA.Print. Veal, AJ 2011, Research methods for leisure & tourism, 4th edn, Prentic Hall, Harlow, UK. Together with a collection of relevant readings from the following journals:

• Annals of Leisure Research • Asia Pacific Journal of Tourism Research • International Journal of Hospitality Management. • Journal of Hospitality & Tourism Management • Journal of Travel Research



Operations and Environment Management (HOS201) SECTION 1 – GENERAL INFORMATION





Subject Coordinator






core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





a. Critically evaluate the links between operational or facility design and increased sales and profitability.

b. Critique the advantages and disadvantages of adopting sustainable development principles.

c. Critically reflect upon the elements of effective design within the range of the design decision-‐making process.

d. Critically analyse environmental benchmarking accreditation and legislation, including ISO14001.

e. Analyse and critically reflect upon the current waste, water and energy management initiatives and practices relevant to the hospitality and tourism industry.

f. Critically evaluate the changing nature of operations and environment management trends, specific to a hospitality and tourism facility through emerging literature

Assessment tasks




b

Essay Sustainable Development pronciples

(2,000 words)

Week 6 30%

a, b, c, d, e

EMS Plan, Presentation and Defence

Group

(30 min)

Week 8 30%

Any of the following:

a ,b, c, d, e, f Exam Exam week 40%





Recommended: Carroll, AB & Buchholtz, AK 2012, Business & Society: Ethics, Sustainability, and Stakeholder Management. South-‐Western Cengage Learning, Mason, OH. Print. Edwards, A 2004, ISO14001 Environmental Certification Step-‐By-‐Step, Rev. Edn, Butterworth-‐Heinemann. Eweje, G & Perry, M 2011, Business and Sustainability concepts, Strategies and Changes, Emerald, Bingley, UK. McCarty, T, Jordan, M & Probst, D 2011, Six sigma for sustainability: how organizations design and deploy winning environmental programs, McGraw-‐Hill, New York. McConnell, R 2008, Environmental Issues: An Introduction to Sustainability, 3rd edn, Pearson Prentice Hall. Sloan, P, Legrand, W & Chen, J 2009, Sustainability in the Hospitality Industry: Principles of Sustainable Operations, Butterworth-‐Heinemann. Stringer, L 2010, The Green Workplace: Sustainable Strategies that benefit Employees, the Environment, and the Bottom Line, Palgrave Macmillan, New York. Travis, AS 2011, Planning for tourism, leisure and sustainability: international case studies, CABI, Cambridge, MA. Together with a collection of relevant readings from the following journals:

• Energy Journal • Environmental Design and Construction • Facilities • Facilities Design & Management • Hospitality Design • Journal of Environmental Engineering • Journal of Environmental Planning and Management • Journal of Facilities Management • Water and Environment International • Water Engineering and Management



Event Planning and Implementation (EVE201) SECTION 1 – GENERAL INFORMATION





Subject Coordinator






core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No


This subject has a practical component and thus the applied learning will be delivered in a combination of workshops and ‘hands on’ classes which will be undertaken within the practicum laboratories or simulated environment. Students will go off-‐campus to visit event sites and may participate in a range of community based events.




a. Examine critically and apply the process and steps involved in staging of events.

b. Develop and implement event management systems and procedures.

c. Appraise the role of technology in staging events.

d. Evaluate the importance of risk management and legal compliance and apply to staging events.

e. Identify, analyse and evaluate the objectives of sponsorship and fundraising in relation to both the sponsoring organisation and the event.

f. Analyse the issues arising from the various contexts in which event sponsorship and fundraising occurs.

g. Research, secure, and implement a sponsorship plan for an event.

Assessment tasks




a, b, c, d

Staging a Fundraising Event Practical Assessment

Week 2 -‐ 10 60%

e, f, g Sponsorship Plan (3,000 words)

Week 7 40%





Prescribed: Shone, A & Parry, B 2013, Successful event management: a practical handbook, 4th edn, Cengage, South Melbourne, Vic. Recommended: Allen, J 2009 Event planning: the ultimate guide to successful meetings, corporate events, fundraising galas, conferences, conventions, incentives and other special events, Judy Allen. Goldblatt, J 2011, Special Events: A New Generation and the Next Frontier, Wiley. Mastermann, G. 2007, Sponsorship for a return on investment, Butterworth-‐Heinemann, UK. Skinner & Rukavina, 2003, Event sponsorship, John Wiley. Allen, J 2009, Event planning: Ethics and Etiquette. A Principled Approach to the Business of Special Event Management, John Wiley & Sons. Sonders, M 2004, Event Entertainment and Production, John Wiley & Sons. Tarlow, PE 2002, Event Risk Management and Safety. John Wiley & Sons. Wendroff, A 2003, Special Events: Proven Strategies for Non-‐Profit Fundraising. John Wiley & Sons. Together with a collection of relevant readings from the following journals:

• International Journal of Event and Festival Management • International Journal of Event Management Research • The International Journal of Contemporary Hospitality Management • Micenet Asia • Special events magazine • Spice • Event



The Professional Event Organiser (EVE202) SECTION 1 – GENERAL INFORMATION





Subject Coordinator






core subject

elective subject





2 credit points

















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





a. Critically examine the full event planning process, using a broad range of tools and strategies to procure, organise, implement and monitor the products and services that bring an event to life for a range of clients.

b. Create an event concept plan for a specific event incorporating design features, project management principles, appropriate site selction and the development of infrstructure services of entertainment in food and beverage.

c. Appraise the unique attributes, knowledge and abilities of the professional event organiser: including communication, project management, negotiation, conflict management and problem solving.

Assessment tasks




a, b, c Event Concept Plan Group (5,000 words)

Week 9 50%

a, c Exam Exam week 50%





Prescribed: Rutherford-‐Silvers, J 2012, Professional Event Coordination, 2nd edn, John Wiley, Hoboken, NJ. Recommended: Columbus, G 2011, The Complete Guide to Careers in Special Events, Wiley. Shone, A & Parry, B 2010, Successful event management: a practical handbook Thomson, UK. Allen, J 2009, Event planning: the ultimate guide to successful meetings, corporate events, fundraising galas, conferences, conventions, incentives and other special events. John Wiley & Sons. Allen, J 2009, Event Planning Ethics and Etiquette: A Principled Approach to the Business of Special Event Management, John Wiley & Sons. Sonders, M 2004, Event Entertainment and Production, John Wiley & Sons. Tarlow, PE 2002, Event Risk Management and Safety, John Wiley & Sons. Wendroff, AJ 2003, Special Events: Proven Strategies for Non-‐profit Fundraising, John Wiley & Sons. Together with a collection of relevant readings from the following journals:

• International Journal of Event and Festival Management • International Journal of Event Management Research • Journal of Convention & Event Tourism • The International Journal of Contemporary Hospitality Management • Micenet Asia • Special events magazine • Spice • Event



Industry Practicum II (IPE201) SECTION 1 – GENERAL INFORMATION





Subject Coordinator


2 years Level 2 Jane Adams


2.5 years Level 2 Jane Adams


core subject

elective subject





8 credit points








1 hour (contact) (average) 25 hours (in industry) (average)

4 30

* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.









Mixed/blended


Full-‐time

Part-‐time

External





The aim of industry practicum is to introduce students to the work environment external from the school. Students are first prepared for Industry Practicum by attending workshops on the preparation of recruitment and selection documentation and practice their interview skills. Whilst on placement students are provided with opportunities to develop their career pathway and enhance their operational skills and knowledge. This subject further provides the opportunity for students to reflect upon the relationship between their academic studies and the workplace environment. Employment for event students is to be undertaken with any event, or convention area OR students can be engaged in a community event project.


Yes No


EVE201 Event Planning and Implementation


Yes No





a. Investigate industry processes and requirements for employment and selection.

b. Analyse employability trends. c. Evaluate and secure opportunities for

industry practicum. d. Apply knowledge, skill, and abilities

developed at the school to the work environment.

e. Contribute to the organisational workplace through appropriate responses to projects and/or tasks as a constructive member of a team.

f. Critically reflect upon experiences within a hotel & resort employment context.

g. Critically reflect upon and apply key performance competencies for success in a hotel & resort employment environment.

h. Critically reflect upon the organisational culture and interpersonal workplace dynamics.

i. Evaluate the operations of events mangement from a management perspective.

Assessment tasks




a, b, c, f, g, h, i

Learning Portfolio-‐ Employment Profile, Employment goals, reflections of work experience. (5,000 words)

Progressive 100%

d, e,

Proof of hours documentation: Completion of a minimum of 600 hours focused on events management; fulfilment of contractual obligations to employer; officially signed by employer

End of Placement





Prescribed: Sweitzer, HF & King, MA 2013, The Successful Internship, 4th edn, Cengage, South Melbourne, Vic. Recommended: Bratton, J 2010, Work and organizational behaviour, Second Edition, Palgrave Macmillan, Basingstoke, New York. Harris, KJ 2005, Management Internship: A student Workbook, Prentice Hall. Neugebauer, J & Evans-‐Brain, J 2009, Making the Most of Your Placement. Sage. Stebleton, M & Henle, M 2011, Hired!: the job hunting and career planning guide, Pearson/Allyn & Bacon, Boston, MA. White, L 2012, Write a winning job application: a guide to responding to selection criteria 5thedn, Lloyd White, Perth, WA.

Together with a collection of relevant readings from the following journals:

• The Career Development Quarterly • The Journal of cooperative Education and Internship • International journal of Contemporary Hospitality Management • Cornell Hospitality Quarterly • Hospitality • Australian Hotelier



Services Marketing (BUS301) SECTION 1 – GENERAL INFORMATION





Subject Coordinator




core subject

elective subject





2 credit points 64 credit points for Bachelor of Business (IEM)
















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No






a. Analyse the distinctive aspects of services marketing.

b. Compare different types of customer involvement within service processes.

c. Examine different customer behaviour in a variety of service settings.

d. Critically review models of satisfaction and quality, and evaluate ways of measuring and monitoring satisfaction and quality.

e. Analyse the nature of service scapes in a tourism and hospitality context.

f. Appraise the key strategic issues in services marketing.

g. Evaluate the nature, role, and significance of marketing communication in a service setting.

h. Interpret the processes, determinants and tools of service delivery.

i. Appraise ways of balancing capacity and demand in tourism and hospitality services.

Assessment tasks




a, b, c, d

Essay Service Quality and Satisfaction Individual (2,000 words)

Week 6 30%

b, c, d, e Presentation Group Marketing Idea and Plan (30 minutes)

Week 9 30%

f, g, h, i Exam Exam week 40%





Prescribed: Lovelock, CH, Patterson, PG & Wirtz, J 2011, Services Marketing: an Asia-‐Pacific and Australian perspective, 5th edn. Pearson Education, Frenchs Forest, NSW. Recommended: Barker, MS, Barker, DI & Bormann, NF 2012, Social media marketing: a strategic approach, South-‐Western Cengage Learning, Ohio. Belk, RW 2011, Research in consumer behaviour. Vol.13. Emerald,Bingley, UK. Glynn, MS & Woodside, AG 2012, Business-‐to-‐business marketing management: strategies, cases, and solutions Emerald, Bingley, UK. 2012. Kotler, P, Bowen, JT & Makens, JC 2010, Marketing for hospitality and tourism. Prentice-‐Hall,Upper Saddle River, NJ. Kotler, P & Keller, KL 2012, Marketing management, Pearson Education, Frenchs Forest, Newsprint. Reid, RD & Bojanic, DC 2010, Hospitality marketing management, John Wiley & Sons, Hoboken, NJ. Strauss, J 2009, E-‐marketing, Pearson, Upper Saddle River, NJ. Thomases, H 2010, Twitter marketing: an hour a day, Wiley Publishing, Indianapolis. Together with a collection of relevant readings from the following journals:

• Journal of Hospitality Marketing & Management • Tourism & Hospitality Research • Journal of Management Studies • Journal of Travel Research • Harvard Business Review • MIT Sloan



Business Management and Entrepreneurship (BUS302) SECTION 1 – GENERAL INFORMATION





Subject Coordinator




core subject

elective subject





2 credit points 64 credit points for Bachelor of Business (IHRM)
















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





a. Analyse the key trends and elements of global tourism and hospitality industries.

b. Critically reflect on the underpinnings of entrepreneurship

c. Critically review the criteria used to evaluate business potential.

d. Appraise the nature of social entrepreneurship.

e. Evaluate the critical aspects of creating a new venture.

f. Critically review theories and strategies used in business decision making and problem solving.

Assessment tasks




a, b, d Mid Term Exam Week 6 40%

c, e, f

The Entrepreneur’s Business Plan Group (5,000 words)

Week 9 60%





Prescribed: Frederick, H, O'Connor, A & Kuratko, D 2013, Entrepreneurship: theory, process, practice, 3rd edn, Cengage, South Melbourne, Vic. Recommended: Lee-‐Ross, D & Lashley, C 2009, Entrepreneurship and small business management in the hospitality industry, Butterworth-‐Heinemann, London. Lumpkin, GT & Katz, JA 2009, Entrepreneurial strategic content, Emerald, Bingley, UK. Mariotti, S &Glackin, C 2010, Entrepreneurship starting and operating a small business, Pearson Prentice Hall, Upper Saddle River, NJ. Mazzarol, T 2011, Entrepreneurship and innovation: readings and cases, Tilde University Press, Prahran, Vic. Together with a collection of relevant readings from the following journals:

• Competitiveness Review (incorporating Journal of Global Competitiveness) • Global Business and Organizational Excellence • Journal of International Business Studies • Journal of International Management • Journal of World Business • Management International Review



Organisational Development and Change (BUS303) SECTION 1 – GENERAL INFORMATION





Subject Coordinator




core subject

elective subject





















Mixed/blended


Full-‐time

Part-‐time

External




Yes No





Yes No






a. Evaluate the fundamental concepts of the change process.

b. Appraise corporate culture within tourism and hospitality organisations.

c. Assess the major sources of change and their impact.

d. Investigate and evaluate change management strategies.

e. Make judgement upon change methods for a given organisation.

f. Evaluate and discuss current ODC literature.

Assessment tasks




a, b, c, d,

Essay Change Process and Impacts Individual (3,000 words)

Week 7 50%

Any of the following: a, b, c, d, e, f,

Exam Exam week 50%





Prescribed: Waddell, D, Creed, A, Cummings, T & Worley, C 2014, Organisational Change: Development and Transformation, 5th Asia Pacific Edition, 5th edn, Cengage, South Melbourne, Vic. Recommended: Fullan, M 2011, Change leader: learning to do what matters most, Jossey-‐Bass, San Francisco. Jones, G 2010, Organizational theory, design, and change, Pearson Education, Upper Saddle River, NJ. Robbins, SP 2012, Management 6thedn, Pearson Australia, Frenchs Forest, NSW. Print. Robbins, SP & Judge, TA 2010, Essentials of organizational behaviour, Pearson Education, Upper Saddle River, NJ. Spector, B 2010, Implementing organizational change: theory and practice, Pearson Prentice Hall, Upper Saddle River, NJ. Together with a collection of relevant readings from the following journals:

• Harvard Business Review • Cornell Hospitality Quarterly • Journal of Human Resources in Hospitality & Tourism • Journal of Management and Organization • Journal of Management Studies • MIT Sloan



Strategic Planning and Management (BUS304) SECTION 1 – GENERAL INFORMATION





Subject Coordinator




core subject

elective subject





















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





a. Critically review and apply strategy formulation, implementation, and evaluation to a hospitality organisation

b. Apply analytical tools to identify strategic options

c. Generate and justify strategies required for new business ventures

d. Evaluate and justify resources, capabilities, competencies and competitive advantage for a new hospitality organisation

e. Analyse the managerial tasks associated with implementing and executing organisational strategies

f. Assess the intra-‐organisational activities of hospitality firms that influence the planning process

Assessment tasks




a, b, c, d

Business Strategy Analysis Report Group (5,000 words)

Week 10 70%

e, f

Mid-‐term test Week 7 30%





Prescribed: Harrison, JS & St John, CH, 2014, Foundations in Strategic Management, 6th edn, Cengage, South Melbourne. Vic. Recommended: Aaker, D, 2010, Strategic Market Management: Global Perspectives, Wiley. P. Latimer. Aras, G, & Crowther, D 2012, Business strategy and sustainability, Emerald, Bingley, UK. Frynas, JG & Mellahi, K 2011, Global strategic management, Oxford University Press, Oxford, UK. Gamble, J & Thompson, AA 2011, Essentials of strategic management: the quest for competitive advantage, McGraw-‐Hill Irwin, New York. Ghemawat, P & Siegel, J 2011, Redefining Global Strategy, Harvard Business Publishing. Gupta, A, Wakayama, T,Rangan, S, 2012, Global Strategies for Emerging Asia, John Wiley &Sons. Johnson, G, Whittington, R & Scholes, K 2011, Exploring Strategy: Text and Cases, 9th edn, Pearson, Harlow, UK. Okumus, F, Altinay, L & Chathoth, P 2010, Strategic management for hospitality and tourism, Butterworth-‐Heinemann, Oxford. Stockport, G 2011, Strategy case studies, Tilde University Press, Prahran, Vic. Together with a collection of relevant readings from the following journals:

• Competitiveness Review (incorporating Journal of Global Competitiveness) • Global Business and Organizational Excellence • International Business Review • Journal of International Business Studies • Journal of International Management • Journal of World Business • Management International Review



Ethical Business Management (BUS305) SECTION 1 – GENERAL INFORMATION





Subject Coordinator


2.5 years Level 3 Ariane Lellman


core subject

elective subject





















Mixed/blended


Full-‐time

Part-‐time

External






Yes No



Yes No





a. Formulate a practical framework for ethical decision making.

b. Critically reflect upon the ethical issues inherent in changing business environments.

c. Apply ethical principles to particular cases or practices in business.

d. Evaluate the major approaches and issues related to business ethics, corporate social responsibility, and environmental sustainability.

e. Analyse the presuppositions of business from a moral point of view.

f. Appraise the techniques of moral reasoning and argumentation that are needed to analyse moral issues in business and thus encourage and maintain ethical corporate climates.

Assessment tasks




a, b, c

Case Study Report Principles of Ethics (2,000 words)

Week 8 40%

d, e, f Group Debate Ethical Issues in Business

Week 10 20%

Any of the following:

b, d, e, f. Exam Exam week 40%





Prescribed: Shaw, WH & Barry, V, Issa, T & Catley, B 2013, Moral issues in business, 2nd Asia Pacific edn, 2nd edn, Cengage, South Melbourne, Vic. Recommended: Carroll, AB & Buchholtz, AK 2012, Business & society: ethics, sustainability, and stakeholder management South-‐Western Cengage Learning, Mason, OH. Collins, D 2012, Business ethics: how to design and manage ethical organizations, John Wiley & Sons Hoboken, NJ. Crane, A & Matten, D 2010, Business ethics: managing corporate citizenship and sustainability in the age of globalization. Oxford University Press, Oxford. Print. DeGeorge, RT 2013, Business Ethics, 7th edn, Pearson Prentice Hall, Upper Saddle River, NJ. Grace, D & Cohen, S 2010, Business ethics, Oxford University Press, South Melbourne, Vic. Hartman, LP & DesJardins, JR 2011, Business ethics: decision making for personal integrity and social responsibility, McGraw-‐Hill/Irwin, New York. Together with a collection of relevant readings from the following journals:

• Academy of Management Journal • Academy of Management Review • Business & Society • Business & Society Review • Ethical Investor • Journal of Business Ethics • Journal of Corporate Citizenship • Harvard Business Review • MIT Sloan



Managing Event Facilities (EVE301) SECTION 1 – GENERAL INFORMATION





Subject Coordinator




core subject

elective subject






1.4 Student workload

Using the table below, indicate the expected student workload per week for this subject.















Mixed/blended


Full-‐time

Part-‐time

External




Yes No





Yes No





a. Critically analyse and apply the concept of sustainable development with respect to event facilities.

b. Evaluate and apply the strategies and practical responses that event facilities can employ in their efforts to become more sustainable.

c. Identify a variety of venues and evaluate their suitability for specific events.

d. Reflect critically upon the key principles and challenges that impact the effective management of event facilities.

e. Critically reflect upon legal and regulatory compliance and the application to event facilities.

f. Interpret a range of risks specific to event facilities and develop risk mitigation strategies.

Assessment tasks




a, b,

Case Study Report Sustainable Events Individual (2,000 words)

Week 6 40%

c, d, e, f

Research Report Event Venues Individual (3,000 words)

Week 10 60%





Prescribed: Westerbeek, H, Smith, A, Turner, P, Emery, P, Green, C, & Lan Leeuwen, L 2005, Managing Sport Facilities and Major Events, Allen & Unwin, Crows Nest, NSW. Recommended: Goldblatt, S & Goldblatt, J 2011, The Complete Guide to Greener Meetings and Events, John Wiley. Matthews, D 2012, Special Events production: The Process. Routledge. Miller, D, Shon H, Allen H, VanDyke S & Blask C 2010, Security Information and Event Management (SIEM) Implementation, McGraw Hill. Berridge, G 2006, Events Design and Experience, Butterworth Heinemann. Together with a collection of relevant readings from the following journals:

• International Journal of Event Management Research • Journal of Convention & Event Tourism • Journal of Leisure Property • The International Journal of Contemporary Hospitality Management • Entertainment Close-‐up • Hospitality Construction • Micenet Asia • Special events magazine • Spice • Event



Event Revenue and Yield (EVE302) SECTION 1 – GENERAL INFORMATION





Subject Coordinator




core subject

elective subject





















Mixed/blended


Full-‐time

Part-‐time

External


Delivery will be a combination of face-‐to-‐face (traditional classroom delivery including lectures, seminars, group discussions, presentations, industry guest speakers).



Yes No





Yes No





Learning outcomes for subject Upon successful completion of this subject students will be able to:

a. Critically review the evolution of yield and revenue management with specific reference to events.

b. Apply principles of revenue management to events.

c. Articulate potential problems and issues in event revenue management.

d. Analyse the effectiveness of the pricing and revenue management strategies of selected events.

e. Appraise the use software to support revenue management decisions.

f. Evaluate a variety of qualitative and quantitative data to make revenue management decisions.

Assessment tasks




a, b, c, d, e, f

Learning Portfolio: case studies, pricing analysis, calculations, forecasting, comparative analysis

Weeks 3 -‐ 11 100%





Prescribed: Hayes, DK & Miller, AA 2011, Revenue Management for the Hospitality Industry, John Wiley & Sons, Hoboken, NJ. Recommended: Fyall, Legoherel, Poutier 2013, Revenue Management for Hospitality and Tourism, Goodfellow Publishers. Ingold, A, McMahon-‐Beattie, U, & Yeoman, I 2001, Yield Management: Strategies for the Service Industries. 2nd edn. London. South Western Cengage Learning. Tranter, KA, Stuart-‐Hill, T & Parker, J 2008, An Introduction to Revenue Management for the Hospitality Industry: Principles and Practices for the Real World. New Jersey: Pearson Education. Together with a collection of relevant readings from the following journals:

• Conferences and Incentive Travel • Journal of Convention & Event Tourism • The International Journal of Contemporary Hospitality Management • International Journal of Event and Festival Management • International Journal of Event Management Research



Event Evaluation (EVE303) SECTION 1 – GENERAL INFORMATION





Subject Coordinator




core subject

elective subject





















Mixed/blended


Full-‐time

Part-‐time

External




Yes No





Yes No






a. Measure the effectiveness of a specific event.

b. Assess the success of marketing strategies for a specific event.

c. Critically explore how event holders can satisfy requirements of sponsors and major stakeholders.

d. Substantiate the importance of events as a contributor to economic development for a destination.

e. Evaluate the benefits of events to the host community.

f. Appraise the mechanisms for continuous improvement of events.

Assessment tasks




b, c, d, e Individual Case Study (2,500 words)

Week 6 40%

a, b, c, d, e, f Group Evaluation Report (5,000 words)

Week 10 60%





Recommended: Berridge, G 2007, Events Design and Experience, Butterworth-‐Heinemann. Conway, DG 2009, The Event Manager's Bible: The Complete Guide to Planning and Organising a Voluntary or Public Event, How to Books, UK. Getz, D 2007, Event Studies: Theory, Research and Policy for Planned Events, Butterworth Heinemann. Goldblatt, J 2011, Special Events: A New Generation and the Next Frontier, Wiley. Preston, CA & Hoyle, L 2012, Event marketing: How to Successfully Promote Events, Festivals, Conventions and Expositions. John Wiley. Together with a collection of relevant readings from the following journals:

• Event Management • International Journal of Contemporary Hospitality Management • International Journal of Event and Festival Management • Marketing Event • MICEBTN • MicenetAsia • Special Events Magazine • Spice

subject outlines bbus (iem)[2] · created:"december"2012"...

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