TO6044:03
Hospitality and Restaurant Marketing
| Cairns | HECS Band 2 |
26 hours lectures, 13 hours tutorials. September block mode.
The hospitality industry is highly sensitive to changes in public attitudes to food and social trends. This subject builds on previously studied catering-based studies in years one and two and enhances the student’s knowledge and skills through techniques of applied marketing. In addition, a gastronomic strand provides students with extended product knowledge, an appreciation of past, present and anticipated trends and the marketing implications of such trends for hospitality managers. A sound knowledge of contemporary operational and contextual management issues is developed. In addition to the evaluation of the food and beverage product, profitability aspects are examined and the need for effective selling and marketing tactics is evaluated.
Learning Objectives:
- demonstrate an understanding of the crucial role of service encounters and relationships in the context of product customisation and marketing;
- apply the principles of finance and marketing applicable to the food and beverage product across a range of restaurant operations;
- demonstrate an understanding of contemporary issues concerning the subject area;
- draw conclusions about the management of organisations in which food and beverages are important;
- assess the impact of past and present gastronomic trends within the hospitality organisation.
Assessment by two group presentation/projects (15% each); individual project (3000 words) (30%); a three-hour examination (40%).