TO3045:03
Hospitality Operations Management
| Cairns | HECS Band 2 |
26 hours lectures, 12 hours tutorials. Semester 2.
Available only to level 3 students undertaking the Bachelor of Hospitality Management or Bachelor of Hospitality Management with Honours.
Staff: Dr D Lee-Ross, TAFE instructor.
This subject is designed for students to adopt directive roles within the ‘front’ and ‘back of house’ departments. Students will be engaged in ‘real-life’ business management decision making in hospitality operations that are geared to emulate best practice. Within the tangible system provided in the practical environment, students will have the opportunity to create and implement innovative business ventures.
Such activities develop an understanding of the theoretical concepts (product processing, customer processing and information processing operations, project management) and practical implications to increase and strengthen competence and confidence in selected tasks appropriate to their vocational and career aspirations.
Learning Objectives:
- work with others in teams and design and manage a business venture;
- develop further the practices involved in food preparation production comparing traditional with modern systems;
- plan and design functional operational areas according to practice and to comply with current legislation;
- evaluate the management and control methods necessary for the achievement of operational objectives and economic goals;
- interpret and use management information in order to meet operational objectives;
- plan, implement and manage an operation to meet customer needs and quality criteria.
Assessment by group presentation/project (30%); live event (70%).