TO6045:03
Hospitality Operations Management
| Cairns | HECS Band 2 |
26 hours lectures, 13 hours tutorials. Semester 2.
This subject introduces the area of hospitality operations concentrating on the effective management of product/service delivery. Necessarily, a focus is given to areas of product, customer and information processing operations and project management within a food service context. Expertise in the area of operations is becoming increasingly important for hospitality managers given the rapid rise in global and national competition and heightened customer sophistication and expectations. This subject builds upon existing knowledge of several other areas of management and that which students have acquired through practical experience. Each topic begins with a number of explicit aims students will need to consider whilst progressing through the material. Some of these outcomes are related to acquisition of new knowledge and understanding theoretical perspectives and others concern competencies and skills.
Learning Objectives:
- develop an ability to recognise and analyse operational areas in hospitality organisations and identify the position of operations management within a wider management context;
- develop an ability to critically evaluate and use appropriate service-oriented operations management techniques across a range of areas;
- demonstrate a holistic perspective of hospitality operations with the aim of seeking and maintaining competitive advantage;
- gain an understanding of the key factors influencing the development of hospitality operations management techniques;
- develop an ability to plan, organise and critically analyse an original event in a realistic working environment.
Assessment by two group presentation/projects (15% each); individual project (3000 words) (30%); a three-hour examination (40%).