This unit introduces students to the theory and practice of managing organisations in today's globally competitive business environment. This is achieved by examining the management function from a competing values (CV) framework. Through this model, four contrasting perspectives on organisational effectiveness are emphasised. Students will subsequently learn how to balance and blend the various management competencies associated with each perspective.
Food and Beverage Operations:
Introduces students to the dynamic and challenging area of food and beverage operations. Initially it analyses the historical and cultural issues that have developed and influenced social and cultural norms. Students develop an understanding of the key operational activities and legal responsibilities of a food and beverage outlet. This is followed with an examination of the main issues facing food and beverage operators today and evaluates current trends and practices that are emerging.
Hospitality Services Management:
Introduces students to the concept of hospitality 'service' management where the customer is the centre of the organisation. It develops an understanding of the links between a range of functions within the organisation to facilitate effective strategies and service management techniques for hospitality-related enterprises. In particular, this unit takes a student-centred approach and aims to develop students' teamwork skills.
Communication in Organisations:
Improves students' communication competencies in business and academia. Provides an understanding of the role and importance of interpersonal communication within organisations. Introduces students to communication theories and concepts applicable in a business and academic setting. Illustrates and puts into practice skills required to improve interpersonal communication competence.
Introduction to Professional Practice:
Introduces the skills necessary to move from the classroom into hospitality organisations, specifically for the 6-month MNG20001-4 Professional Hospitality Experience units, and includes the range of skills incorporated in the employment process.
Introduces students to the history, origins, trends and issues of accommodation operations. It also evaluates the impact of size, ownership and target markets on the accommodation organisation and guest cycle. The content is covered through the adoption of 'Theatre of Accommodation' as a metaphor with a problem based learning approach.
Introduces students to the world of modern marketing – creating and delivering value in both profit and non-profit organisations. Examines strategic marketing planning and analysis within a dynamic environment, buying behaviour, target market selection and marketing mix strategies. Emphasises practical and ethical perspectives. Equips students to build a marketing plan for a sustainable offering.
Tourism Theories and Practices:
Explains foundation tourism theories, in particular whole tourism systems, and applies these theories to practical contexts in tourism and hospitality industries. Important academic skills related to sustainable tourism, critical thinking, information literacy and essay writing are embedded in the curriculum.