TO2044 - Hospitality and Restaurant Marketing

Credit points:	03
Year:	2005
Student Contribution Band:	Band 2
Administered by:

Available to all School of Business level 2 students.

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 levels one and two and enhances the students knowledge and skills through techniques of applied marketing. In addition, the subject 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 evaluated.

Learning Outcomes

• assess the impact of past and present gastronomic trends within the hospitality organisation;
• demonstrate an understanding of contemporary issues concerning the subject area;
• demonstrate an understanding of crucial role of service encounters and relationships in the context of product customisation and marketing;
• draw conclusions about the management of organisations in which food and beverages are important;
• apply the principles of finance and marketing applicable to the food and beverage product across a range of restaurant operations.

Graduate Qualities

• The ability to think critically, to analyse and evaluate claims, evidence and arguments;
• The ability to adapt knowledge to new situations;
• The ability to lead, manage and contribute effectively to teams;
• The ability to speak and write logically, clearly and creatively;
• The ability to learn independently and in a self-directed manner.

Prerequisites:	18 units of level 1 subjects
Inadmissible Subject Combinations:	TO6044 and TO5044 and TO3044

Availabilities
, , Study Period 1
Census Date 31-Mar-2005
Coordinator:	Darren Lee-Ross
Lecturer:	Assoc. Professor Josephine Pryce.
Contact hours:	26 hours 12 hours
Assessment:	(40%); (20%); (40%).

Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.