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Version 2 as approved by TEQSA June 2013 1
MASTER OF INTERNATIONAL HOTEL MANAGEMENT
LIST OF SUBJECTS
Core Subjects
Accounting and Finance for Managers MHC601
Introduction to the Hospitality Industry MHC602
Hotel Operations Management MHC603
Revenue Management MHC604
Human Resource Management MHC605
Business Law MHC606
Business Research Methods MHC607
Business Ethics for Hospitality MHC608
Management Practicum MHC609
Strategic Hotel Management MHC610
Independent Research Project MHC611
Elective Subjects
Business Events in a Global Context MHE612
Conventions Management MHE613
Sustainability and the Environment MHE614
E-Marketing MHE615
New Product and Service Development MHE616
Marketing Management MHE617
Special Topic in Hotel Management MHE618
Minor Research Project MHE619
Version 2 as approved by TEQSA June 2013 2
ATTACHMENT 1 – SUBJECT OUTLINE
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Accounting and Finance for Managers (MHC601)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Zelko Livaic
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Version 2 as approved by TEQSA June 2013 3
Intensive (provide details)
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 4
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject.
On completing this subject, students will be able to:
a. Generate, analyse and interpret financial information for business purposes;
b. Formulate cost volume profit concepts to aid decision making;
c. Assess current and non-current assets to explain how they affect accounting outcomes;
d. Employ spreadsheets in planning and budget development;
e. Evaluate and justify the return on investments of long-term assets;
f. Measure the risk and return of capital instruments and projects;
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c, d, e, f.
Learning Portfolio
Including financial analysis, problem solving, and budgeting exercises.
Report Style
4,000 words
Progressive
Week 4-6-10 60%
Any of the following:
a, b, c, d, e, f. Exam Week 12 40%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Warren C, Reeve J, Duchac J, 2011 Managerial Accounting, 10thedn, Cengage.
Recommended:
Guilding C, 2012, Financial Management for Hospitality Decision Makers, Rutledge,
Harris P, 2012, Profit Planning, CRC Press.
Cote R, 2012, Accounting for Hospitality Managers 5th Edn, American Hotel & Lodging Educational Institute.
Together with a collection of relevant readings from the following journals:
Global Finance Journal
International Business Review
Journal of World Business
Cornel Hotel and Restaurant Quarterly
Harvard Business Review
Version 2 as approved by TEQSA June 2013 5
International Journal of Hospitality Management.
International Journal of Contemporary Hospitality Management
Sloan Management Review
Version 2 as approved by TEQSA June 2013 6
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Introduction to the Hospitality Industry (MHC602)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Rajka Presbury
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 classroom hours
9 applied learning hours
8 21
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 7
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Delivery is a combination of face-to-face lectures and workshops of (4 hours) per week. Students also undertake a total of 90 hours of applied learning in a food and beverage environment; including attendance at a Responsible Service of Alcohol seminar.
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
This subject has a large practical component delivered in a combination of workshops and ‘hands on’ classes undertaken within the practicum laboratories or simulated environment i.e. the on campus commercial kitchen and food and beverage outlets.
Version 2 as approved by TEQSA June 2013 8
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to: a. Undertake and reflect critically upon food and beverage management functions;
b. Appraise the key characteristics and complexities of the hospitality industry;
c. Assess the interdependencies between the hospitality, event, tourism and travel sectors;
d. Critically reflect upon the key skills and resources needed and applied in hotel food and beverage operations;
e. Critically analyse and utilise the various ownership/management models of the international accommodation sector;
f. Evaluate a hotel with regard to its markets, service levels and staffing;
g. Evaluate the changing nature of environmental, social, technological; and legal trends, influencing hotel operations;
h. Apply the principles of sustainability to food and beverage operations.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
b, c, e, f, g, h.
Learning Portfolio
Report Style
Including Case analysis, literature critique, reflections on industry visits.
4,000 words
Progressive
Week 4-6-10 60%
a, b, d, e, h.
Food & Beverage Applied Learning
Including coffee making, wine service, food service and kitchen operations.
Week 5 and 10 40%
d RSA certificate
Week 1-2
Satisfactory completion
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
Version 2 as approved by TEQSA June 2013 9
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
The Cornell School of Hotel Administration on Hospitality: Cutting Edge Thinking and Practice 2011, Edited by Michael Sturman J B, Corgel M, & Verma R, Wiley.
Recommended:
Mill C, 2012, Resorts Management and Operations, John Wiley.
O'Fallon MJ & Rutherford DG 2011, Hotel Management Operations, 5th edn, John Wiley, Hoboken, N.J.
National Restaurant Association 2012 Manage First: Principles of Food and Beverage Management, Pearson, Australia.
Walker JR & Miller J E, 2012,Supervision in the Hospitality Industry: Leading Human Resources, John Wiley, Hoboken, NJ.
Together with a collection of relevant readings from the following journals:
Cornell Hotel and Restaurant Quarterly
Harvard Business Review
International Journal of Hospitality Management.
International Journal of Contemporary Hospitality Management
Tourism Review
Australian Hotelier
Sloan Management Review
Hospitality
Hotel
WorldWide Hotels & Motels Industry Report
Journal of Hospitality & Tourism Management
Hotels and Resorts
Hotel Management
Hotel Business
Australian Hotelier
Version 2 as approved by TEQSA June 2013 10
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Hotel Operations Management (MHC603)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Ariane Lellmann
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 classroom hours
9 applied learning hours
8 21
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 11
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
Delivery is a combination of face -to-face lectures and 4 hours of workshops per week. Additionally, students will have a total of 90 hours of applied learning in a front office and housekeeping environment.
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
This subject has a large practical component delivered in a combination of workshops and ‘hands on’ classes undertaken within the practicum laboratories or simulated front office, reception and housekeeping areas.
Version 2 as approved by TEQSA June 2013 12
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to: a. Undertake and reflect critically upon the rooms division supervisory functions;
b. Assess a hotel business using management theories, concepts and business performance tools to measure, review and evaluate the essential issues in hotel service delivery;
c. Critically reflect upon the importance of facilities management in a hotel;
d. Evaluate the principles of cost control and the necessary resources for service delivery;
e. Critically reflect upon the security measures practiced in hotels, including risk assessment and external threats;
f. Assess the importance of technology in operating a hotel.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a
Rooms Division Applied Learning
Including PMS operations,
housekeeping and
front office operations
Week 5 and 10
40%
b, d, f.
A costed labour budget
Report
3,000 words
Week 8 30%
b, c, e, f. Exam
Essay style Week 12 30%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Recommended:
Bardi J, 2011, Hotel Front Office Management, 4th edn, John Wiley
Casado M, 2011, Housekeeping Management, John Wiley
The Cornell School of Hotel Administration on Hospitality: Cutting Edge Thinking and Practice 2011, Edited by Michael Sturman J B, Corgel M, & Verma R, Wiley.
Vallen G & Vallen J. 2013, Check-in, Check-out, 8th edn, Pearson Prentice Hall
Kasavana ML, Brooks RM, 2013, Managing Front Office Operations with Answer Sheet, 9th
Edition, American Hotel & Lodging Educational Institute.
Together with a collection of relevant readings from the following journals:
Cornell Hospitality Quarterly
Version 2 as approved by TEQSA June 2013 13
International Journal of Hospitality Management.
International Journal of Contemporary Hospitality Management
Lodging Hospitality
Facilities Management
WorldWide Hotels & Motels Industry Report
Journal of Hospitality & Tourism Management
Hotels and Resorts
Hotel Management
Hotel Business
Australian Hotelier
Version 2 as approved by TEQSA June 2013 14
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Revenue Management (MHC604)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Zelko Livaic
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 15
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 16
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to:
a. Analyse and apply the process of revenue management;
b. Critically reflect upon the role and function of automated revenue management systems;
c. Make judgments upon the operational requirements and effectiveness of the various components of revenue management;
d. Create a hotel forecast report for accommodation;
e. Interpret reports and compose recommendations to achieve revenue management targets;
f. Assess and argue the merits of group business based on displacement analysis;
g. Prepare and manage a revenue management team meeting.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c.
Learning Portfolio
Including case studies, revenue management critique, situational forecasting and a revenue management meeting.
3,000 words
Week 6 40%
d, e, f, g.
Group Presentation
Situational Forecasting Report
Week 9 20%
Any of the following:
a, b, c, d, e, f, g. Exam Week 12 40%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Tranter K, Stuart-Hill T , & Parker J, 2009, An Introduction to Revenue Management for the Hospitality
Industry: Principles and Practices for the Real World, Prentice Hall.
Recommended:
Hayes DK & Miller AA, 2011, Revenue for the Hospitality Industry, Hoboken, New Jersey, John & Wiley.
Shy O, 2008, How to Price: A Guide to Pricing Techniques and Yield Management, Cambridge University Press.
Sodhi M, Sodhi N, 2008, Six Sigma Pricing: Improving Pricing Operations to Increase Profits, FT
Version 2 as approved by TEQSA June 2013 17
Press/Pearson.
Together with a collection of relevant readings from the following journals:
Cornell Hospitality Quarterly
Harvard Business Review
International Journal of Hospitality Management.
Journal of Management Studies
Worldwide Hotels & Motels Industry Report
Global Finance Journals
Journal of World Business
Version 2 as approved by TEQSA June 2013 18
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Human Resource Management (MHC605)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 19
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 20
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to: a. Critically reflect upon the role and responsibility of Human Resource Managers in hotels;
b. Critically analyse and explore human resource models, theories and practices and their application to hotels;
c. Assess the challenges facing Human Resource Managers to ensure that policies, procedures and activities are consistent with the principles of ethics, good corporate governance and sustainability;
d. Make judgements upon the factors impacting the strategic role of HRM and its contribution to the achievement of organisational goals and objectives;
e. Analyse the employment relationship and critically evaluate the shared responsibilities between employers, management, human resource specialists, and employees;
f. Examine, justify and formulate HR strategies and plans required in the establishment of an international hotel.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c.
Essay
Role of HRM in strategy
2,000 words
Week 5 20%
d, e, f,
Human Resource Plan (group)
Report
3,000 words
Week 9 40%
Any of the following:
a, b, c, d, e, f. Exam Week 12 40%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Nankervis A, Compton R, Baird M, & Coffey J, 2011 Human Resource Management: Strategy and Practice, 7
thedn, CENGAGE Learning
Recommended:
Boxall PF, &Purcell J, 2011 Strategy and Human Resource Management, Palgrave MacMillan, Basingstoke, Hampshire.
Version 2 as approved by TEQSA June 2013 21
Dessler, G, 2013, Human resource management, 13th edn, Prentice Hall, Boston. Print.
Dowling PJ, & Welch DE, 2011 International Human Resource Management: Managing People in a Multinational Context. Thomson.
Mello JA, 2011, Strategic Human Resource Management, South Western Cengage Learning, Australia.
Mondy RW, 2013, Human Resource Management, 13thedn, Pearson, Boston, MA.
Together with a collection of relevant readings from the following journals:
Journal of Human Resources in Hospitality & Tourism
Journal of Management and Organization
Management International Review
Asia Pacific Journal of Human Resources
The International Journal of Human Resource Management
Cornell Hospitality Quarterly
Harvard Business Review
International Journal of Hospitality Management.
Version 2 as approved by TEQSA June 2013 22
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Business Law (MHC606)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 23
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 24
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to:
a. Analyse central elements of relevant national legal systems, and how they developed;
b. Assess the impact of the current legal system on the business environment;
c. Analyse, critically reflect upon and apply key elements of business law;
d. Evaluate the influence of international law on transnational business operations;
e. Critically reflect upon the social and ethical responsibilities of a business;
f. Demonstrate the ability to access legal information, including online legal resources;
g. Critically analyse and present an argument on a legal business matter.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, e., f Research Essay
2,000 words Week 7 30%
f, g. Moot Court
30mins Week 9 20%
Any of the following:
a, b, c, d
Final Exam
(open book) Week 12 50%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Pentony B, 2012 Understanding Business Law, LexisNexis Butterworths, Chatswood, NSW.
Recommended:
Cordato, A. 2006 Australian Travel and Tourism Law, 4thedn, LexisNexis Butterworths
Corones SG, 2011, Australian Consumer Law: Commentary and Materials, 4th edn, Thomson Reuters (Professional) Australia, Sydney, NSW.
Foster N, 2012, Workplace Health and Safety Law in Australia, LexisNexis Butterworths, Chatswood, N.S.W.
Latimer, P. 2012, Australian Business Law, 31st edn, CCH Australia
Vickery, R & Flood, M 2012 Australian Business Law: Compliance and Practice, Pearson Australia, Frenchs Forest, NSW.
Quilter M, 2012, Company Law Perspectives, Thomson Reuters, Rozelle, NSW.
Version 2 as approved by TEQSA June 2013 25
Together with a collection of relevant readings from the following journals:
Cornell Hospitality Quarterly
Harvard Business Review
International Journal of Hospitality Management.
Journal of Management Studies
Hotel Business
Hotel Management
Tourism and Hospitality Management
Version 2 as approved by TEQSA June 2013 26
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Business Research Methods (MHC607)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 27
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 28
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to:
a. Critically reflect upon the role of research within a hotel operating internationally;
b. Analyse the various approaches to business and social research;
c. Investigate the difference between primary and secondary research;
d. Justify the use of quantitative and qualitative data collection and analysis;
e. Investigate a range of data collection methods and tools;
f. Critically analyse research enquiry designs appropriate to international hotel business research;
g. Evaluate the ways management research may be written and disseminated.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c, d, e, f, g.
Learning Portfolio
Including a literature review, analysis of research methodologies, exercises on qualitative and quantitative analysis, and a research draft proposal.
Report Style
5,000 words
Progressive
Week 4-8-10 100%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Easterby-Smith M, Thorpe R ,& Jackson P, 2011, Management Research, Sage, London, UK.
Recommended:
Ghauri PN, & Grønhaug K, 2010, Research Methods in Business Studies, Financial Times Prentice Hall, New York, NY.
Hooley T, 2012, What is Online Research?: Using the Internet for Social Science Research, Bloomsbury Academic, London.
Hyde KF, Ryan C, & Woodside AG, 2012, Field Guide to Case Study Research in Tourism, Hospitality and Leisure, Emerald, Bingley, UK.
Jennings G, 2010. Tourism Research, John Wiley and Sons Australia, Milton, Qld.
Version 2 as approved by TEQSA June 2013 29
Kumar R, 2011, Research Methodology: a Step-by-Step Guide for Beginners, Sage Publications, London, UK.
Neuman WL, 2011,Social Research Methods: Qualitative and Quantitative Approaches, Allyn and Bacon, Boston, MA.
Pearce DG, 2012, Frameworks for Tourism Research, CABI, Wallingford, UK.
Quinlan C, 2011, Business Research Methods, South-Western/Cengage Learning, Andover, Hampshire, UK.
Veal AJ, 2011, Research Methods for Leisure and Tourism: a Practical Guide, Zikmund, WG 2013 Business Research Methods, South-Western Cengage Learning, Mason, OH.
Together with a collection of relevant readings from the following journals:
Annals of Tourism Research
Journal of Travel Research
International Journal of Contemporary Hospitality Management
Tourism Review
Tourism and Hospitality Research
The Cornell Hotel and Restaurant Administration Quarterly
Journal of Tourism and Hospitality Research
Cornell Hospitality Quarterly
International Journal of Hospitality Management.
Version 2 as approved by TEQSA June 2013 30
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Business Ethics for Hospitality (MHC608)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 31
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 32
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to: a. Reflect critically upon the impact and implications of ethical and moral issues facing an international hotel;
b. Critically analyse and interpret the principles of ethical decision making methodologies and their application to hotel operations and management;
c. Evaluate and justify ways in which ethical practices can be improved within hotels;
d. Assess the ethical dilemma between shareholders' financial expectations and international business practice;
e. Critically reflect upon a hotel manager's actions, from an ethical viewpoint;
f. Examine the ethics of environmental sustainability and its implications for the hospitality industry;
g. Articulate and present an argument on business ethics.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c, d, e, f.
Research Report
Case analysis applying theory of ethics
5,000 words
Week 10 50%
a, b, c, d, e, f, g.
Group Presentation on
Case findings and recommendations
30 min.
Week 11 50%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Crane A, & Matten D, 2010, Business Ethics: Managing Corporate Citizenship and Sustainability in the
Age of Globalization. Oxford University Press, Oxford.
Recommended:
Carroll A. B, & Buchholtz AK, 2012, “Business and Society, Ethics, Sustainability, and Stakeholder Management”, 8
th Edition, South-Western, Cengage Learning, USA.
Collins D, 2012, Business Ethics: How to Design and Manage Ethical Organizations, Wiley Hoboken, NJ.
DesJardins JR, 2014, An Introduction to Business Ethics, McGraw-Hill, New York, NY.
Ferrell OC,Fraedrich J & Ferrell L, 2013, Business Ethics: Ethical Decision Making and Cases, South-Western/Cengage Learning, Mason, OH.
Collins D, 2012, Business Ethics: How to Design and Manage Ethical Organizations, John Wiley &
Version 2 as approved by TEQSA June 2013 33
Sons Hoboken, NJ.
Grace D & Cohen S 2010, Business Ethics, Oxford University Press, South Melbourne, Vic.
Hartman LP & Des Jardins JR 2011, Business Ethics: Decision Making for Personal Integrity and
Social Responsibility, McGraw-Hill/Irwin, New York.
Together with a collection of relevant readings from the following journals:
Business & Society
Business & Society Review
Ethical Corporation (magazine style)
Ethical Investor
Journal of Business Ethics
Journal of Corporate Citizenship
Cornell Hospitality Quarterly
Harvard Business Review
International Journal of Hospitality Management.
Version 2 as approved by TEQSA June 2013 34
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Management Practicum (MHC609)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
2 terms Postgraduate
Dr Scott Richardson
Janette Illingsworth Head of Career Development and Industry Relations
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
8 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
2 hours during MHC609a to prepare for industry placement
760 hours in industry
8 hours during MHC609a to prepare for industry placement
10
A minimum of 760 hours over 24 weeks of the industry placement
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: hours per week
Version 2 as approved by TEQSA June 2013 35
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
MHC602 Introduction to the Hospitality Industry
MHC603 Hotel Operations Management
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 36
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to:
a. Demonstrate understanding of international hotel industry requirements for employment and selection;
b. Evaluate and implement strategies for personal and professional action planning;
c. Assess and compare employability trends in an international hotel context;
d. Identify and illustrate key performance competencies in an international hotel context;
e. Critically evaluate the operations of a international hotel from a management perspective;
f. Establish a professional network for career development and advancement;
g. Analyse the value of interrelationships between various internal and external stakeholders to achieve strategic business objectives.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c.
Learning/Reflection Portfolio
Including resume, LinkedIn profile, application letter, reflection on work placement.
5,000 words
Progressive
Week 2-10
Final Submission
Week 10 of MHC609a
100%
d, e, f, g. Placement
(Hotel workplace)
End of Placement
(Evidence of satisfactory completion of 760 hours in placement).
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Sweitzer HF, 2013 The Successful Internship, Cengage.
Recommended:
Midwinter D & Whatmore T, 2011, Positive Placements, Continuum Publishing, UK.
Neugebauer J & Evans-Brain J, 2009, Making the Most of Your Placement. Sage.
Stebleton M & Henle M, 2011, Hired! The Job Hunting and Career Planning Guide. Pearson.
Version 2 as approved by TEQSA June 2013 37
Together with a collection of relevant readings from the following journals:
Cornell Hospitality Quarterly
Harvard Business Review
International Journal of Hospitality Management.
Australian Hotelier
Sloan Management Review
Version 2 as approved by TEQSA June 2013 38
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Strategic Hotel Management (MHC610)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 39
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 40
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to:
a. Critically review the theories, concepts and practices relating to strategic management;
b. Determine the optimal pathway for a hotel organisation to achieve competitive advantage using theoretical frameworks;
c. Critique strategy as it relates to an organisation's capacity to realise its objectives;
d. Analyse the internal and external forces that impact on the creation and justification of an organisation's strategy;
e. Critically reflect upon and justify strategies that support sustainability with specific reference to hotels.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c, d, e.
Group Business Strategy Analysis Report
5,000 words
Week 10 50%
Any of the following:
a, b, c, d, e.
Exam
Case Study Week 12 50%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Gamble J & Thompson AA, 2013, Essentials of Strategic Management: the Quest for Competitive Advantage, 3
rdedn, McGraw-Hill Irwin, New York.
Recommended:
Frynas JG & Mellahi K, 2011, Global Strategic Management, Oxford University Press, Oxford, UK.
Ghemawat P, Siegel J, 2011, “Redefining Global Strategy”, Harvard Business Publishing.
Gupta A, Wakayama T ,Rangan S, 2012, “ Global Strategies for Emerging Asia”. John Wiley &Sons.
Hill CWL & Jones GR 2013, Strategic Management: an Integrated Approach, 10thedn, Cengage
Learning, Mason, OH.
Okumus F, Altinay L, Chathoth P, 2011, Strategic Management for Hospitality and Tourism, Butterworth-Heinemann, Oxford. Print.
Together with a collection of relevant readings from the following journals:
Competitiveness Review (incorporating Journal of Global Competitiveness)
Global Business and Organizational Excellence
Global Networks
Version 2 as approved by TEQSA June 2013 41
International Business Review
Cornell Hospitality Quarterly
Harvard Business Review
International Journal of Hospitality Management.
Journal of World Business
Version 2 as approved by TEQSA June 2013 42
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Independent Research Project (MHC611)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
2 10 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 43
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
A schedule of meetings will be agreed upon by student and supervisor. It is the role of the academic supervisor to guide the student through the research process.
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
MHC607 Business Research Methods
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 44
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to:
a. Critically reflect upon and apply disciplinary methods and approaches in the design of a research question;
b. Review critically the literature as it applies to the research question;
c. Collect and synthesise data using appropriate research tools;
d. Critically reflect upon and interpret information to reach meaningful conclusions, make recommendations and answer a chosen research question;
e. Communicate the findings of a chosen research study in appropriate academic language and structure.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c, d, e.
Independent Research Report
Min. 5,000 words
Progressive
Week 2 - 10 100%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
O'Leary Z, 2010,The Essential Guide to Doing Your Research Project, Sage, Thousand Oaks, CA.
Recommended:
Easterby-Smith M, Thorpe R, Jackson P, 2011, Management Research, Sage, London, UK.
Ghauri PN & Grønhaug K, 2010, Research Methods in Business Studies, Financial Times Prentice Hall, New York, NY.
Hooley T, 2012, What is Online Research?: Using the Internet for Social Science Research, Bloomsbury Academic, London.
Hyde KF, Ryan C, Woodside AG, 2012, Field Guide to Case Study Research in Tourism, Hospitality and Leisure, Emerald, Bingley, UK.
Jennings G, 2010, Tourism Research, John Wiley and Sons Australia, Milton, Qld.
Kumar R, 2011, Research Methodology: a Step-by-Step Guide for Beginners, Sage Publications, London, UK.
Neuman WL, 2011, Social Research Methods: Qualitative and Quantitative Approaches, Allyn and Bacon, Boston, MA.
Pearce DG, 2012, Frameworks for Tourism Research, CABI, Wallingford, UK.
Quinlan C, 2011, Business Research Methods, South-Western/Cengage Learning.
Version 2 as approved by TEQSA June 2013 45
Veal AJ, 2011, Research Methods for Leisure and Tourism: a Practical Guide, Zikmund, WG 2013 Business Research Methods, South-Western Cengage Learning.
Together with a collection of relevant readings from the following journals:
Annals of Tourism Research
Journal of Travel Research
International Journal of Contemporary Hospitality Management
Tourism Review
Tourism and Hospitality Research
The Cornell Hotel and Restaurant Administration Quarterly
Journal of Tourism and Hospitality Research
Cornell Hospitality Quarterly
International Journal of Hospitality Management.
Version 2 as approved by TEQSA June 2013 46
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Business Events in a Global Context (MHE612)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 47
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 48
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to: a. Critically reflect upon the impact of business events on local, national and international economies;
b. Evaluate the role of key business event bodies and associations locally, nationally, and internationally;
c. Assess the value of different types of business events and justify hosting these events;
d. Critically reflect upon the obligations, rights, and remedies applicable to various stakeholders of a business event;
e. For host destinations generate and justify leverage opportunities that may be realised through business events.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c, d, e.
Learning Portfolio
Including a competitive analysis, case studies, literature critique.
Report style
5,000 words
Progressive
Week 4-8-10 100%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Jago L & Deery M, 2010, Delivering Innovation, Knowledge and Performance: The Role of Business Events.
Foley C, Schlenker K, Edwards D, Hayllar B, 2010, A Scoping Study of Business Events: Beyond Tourism Benefits.
Recommended:
Allen, JO', Toole W, Harris R, McDonnell I, 2011, Festival & Special Event Management, 4thedn, John
Wiley & Sons.
Luckham D, 2012, Event Processing for Business: Organising the Real Time Enterprise, John Wiley & Sons.
Rogers T, 2013, Conferences and Conventions 3rd
Edition: A Global Industry, Routledge
Together with a collection of relevant readings from the following journals:
Cornell Hospitality Quarterly
International Journal of Hospitality Management.
Journal of Convention and Event Tourism
International Journal of Event and Festival Management
Version 2 as approved by TEQSA June 2013 49
International Journal of Event Management Research
CIM
MiceNet
SPICE
Meetings and Conventions (M&C)
Version 2 as approved by TEQSA June 2013 50
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Convention Management (MHE613)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Rajka Presbury
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 51
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 52
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to: a. Critically evaluate the role and special nature of conventions and how they integrate with the broader event/tourism industry;
b. Distinguish between different types of conventions and justify why hotels would seek such business;
c. Reflect critically upon which segments of the market may be serviced successfully by hotels and convention centres;
d. Critique and implement the management systems, procedures and steps involved in staging meetings, conventions, and exhibitions;
e. Critically analyse the broad and specific skills needed to become an effective professional in convention management;
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c, d, e
Learning Portfolio
Including reflections of interviews, literature critique, case studies, marketing strategy formulation.
5,000 words.
Progressive
Week 5-8-10 100%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Astroff TM,& Abbey RJ, 2011, Convention Management and Service, Educational Institute.
Recommended:
Allen J, O'Toole W, Harris R, McDonnell I, 2011, Festival & Special Event Management, 4thedn, John
Wiley & Sons. De Blanc-Goldblatt S & Goldblatt J, 2011, The Complete Guide to Greener Meetings and Events, John Wiley Fenich G, 2012, Meetings, Exhibitions, Events, and Conventions, International Edition, 3
rd Edn,
Pearson, USA Krug S, 2007 The Convention Industry Council Manual: A Working Guide for Effective Meetings and Conventions, 7th edn, Kendall Hunt Publications Rogers T, 2013, Conferences and Conventions 3
rd Edition: A Global Industry, Routledge
Silvers, J. 2004 Professional Event Coordination, John Wiley & Sons
Version 2 as approved by TEQSA June 2013 53
Together with a collection of relevant readings from the following journals:
Cornell Hospitality Quarterly
International Journal of Hospitality Management.
Journal of Convention and Event Tourism
International Journal of Event and Festival Management
International Journal of Event Management Research
CIM
MiceNet
SPICE
Meetings and Conventions (M&C)
Version 2 as approved by TEQSA June 2013 54
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Sustainability and the Environment (MHE614)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 55
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 56
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to: a. Make judgements on the nature of environmental, social and economic trends that impact on the management of an international hotel business;
b. Reflect critically on the environmental, social and financial factors required to develop business resilience in the hotel sector;
c. Critically analyse theories and concepts as they relate to sustainable development;
d. Evaluate the long and short term advantages and disadvantages of adopting sustainable development principles for hotels;
e. Reflect critically upon the knowledge, skills, and abilities needed by managers of resilient and sustainable hotel companies;
f. Generate and justify strategies and plans necessary for a sustainable hotel development.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c.
Literature Review
Sustainable development
2,000 words
Week 6 40%
a, b, c, d, e, f.
Group Project
Sustainable development plan for a new hotel
4,000 words
Week 10 40%
d, e, f.
Group Presentation of recommendations from the sustainable development plan
30 mins
Week 11 20%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Carroll A. B, & Buchholtz A. K, 2012, “Business and Society, Ethics, Sustainability, and Stakeholder Management”, 8
th Edition, South-Western, Cengage Learning, USA.
Recommended:
Aras G & Crowther D, 2012, Business Strategy and Sustainability, Emerald, Bingley, UK.
Ellis T, 2010, “The New Pioneers: Sustainable Business Success Through Social Innovation and Social Entrepreneurship” ,John Wiley & Son.
Eweje G & Perry M, 2011,Business and Sustainability Concepts, Strategies and Changes, Emerald,
Version 2 as approved by TEQSA June 2013 57
Bingley, UK.
Cavagnaro E, 2012, The Three Levels of Sustainability, Greenleaf Publishing, Sheffield.
Jones G, 2011, Current Research in Sustainability, Tilde University Press, Prahran, Vic.
McCarty T, Jordan M, Probst D 2011, Six Sigma for Sustainability: How Organizations Design and Deploy Winning Environmental Programs, McGraw-Hill, New York.
Phillips PP &Phillips JJ, 2011, The Green Scorecard: Measuring the Return on Investment in Sustainability Initiatives, Nicholas Brealey, Boston, MA.
Travis AS, 2011, Planning for Tourism, Leisure and Sustainability: International Case Studies, CABI, Cambridge, MA.
Together with a collection of relevant readings from the following journals:
Business & Society
Business & Society Review
Ethical Investor
Journal of Business Ethics
Journal of Corporate Citizenship
Cornell Hospitality Quarterly
International Journal of Hospitality Management.
Energy Journal
Environmental Design and Construction
Facilities
Facilities Design & Management
Hospitality Design
Journal of Environmental Engineering
Journal of Environmental Planning and Management
Journal of Facilities Management
Water and Environment International
Water Engineering and Management
Version 2 as approved by TEQSA June 2013 58
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
E- Marketing (MHE615)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 59
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 60
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to: a. Critically reflect upon the value of e-marketing in relation to strategic marketing plans;
b. Evaluate the technological, legal, ethical, global and social networking aspects of the e-business marketing environment;
c. Critically review how the internet impacts consumer behaviour, and make judgements on how a hotel can use this information for marketing purposes;
d. Analyse online distribution and supply dynamics and identify opportunities and threats for hotel organisations;
e. Generate and justify e-marketing ideas, concepts, and solutions, through case analysis.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b. Literature Review
2,000 words Week 5 40%
c, e
Case Analysis 2
Report style
2,000 words
Week 7 30%
d, e
Case Analysis 3
Report style
2,000 words
Week 9 30%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Strauss J & Frost R. 2011 E-marketing, 7thedn, Pearson Prentice Hall
Recommended:
Butow E. & Bollwitt R. 2012, Blogging to Create Business: Create and Maintain Valuable Customer
Connections, Que Publishing.
Parker K, 2010, 301 Ways to Use Social Media To Boost Your Marketing, McGraw Hill,
Chaffey D, 2012, Total E-mail Marketing, Routledge.
Together with a collection of relevant readings from the following journals:
Cornell Hospitality Quarterly
Harvard Business Review
International Journal of Hospitality Management.
Journal of World Business
Version 2 as approved by TEQSA June 2013 61
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
New Product and Service Development (MHE616)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 62
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 63
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to: a. Critically review the concepts and theories related to innovation and new product and service development;
b. Critique an aligned brand and product strategy and how it delivers value to the organisation and the user;
c. Evaluate the factors that influence the success or failure of a new product or service;
d. Analyse, forecast and explore market opportunities for a new product or service;
e. Assess research methodologies, processes and tools in evaluating new products or services;
f. Generate and justify a new product or service development plan for a hotel.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, d,
Market Consumer Analysis
2,000 words
Week 5 30%
b, c, e, f
Group Product Development Plan
Report Style
5,000 words
Week 10 40%
f
Group Product Development Presentation
30 mins
Week 11 30%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Crawford M & Di Benedetto A, 2010, New Products Management, 9thedn, McGraw Hill
Recommended:
Abrahamson S, 2013, Crowdstorm: the Future of Innovation, Ideas and Problem Solving, Wiley, Hoboken.
Mazzarol T, 2011, Entrepreneurship and Innovation: Readings and Cases, Tilde University Press, Prahran, Vic.
Morris MH, Kuratko DF, Covin JG, 2011, Corporate Entrepreneurship and Innovation: Entrepreneurial Development Within Organizations, South-Western Cengage Learning, Mason, OH.
Handbook on Tourism Product Development, 2011World Tourism Organization & European Travel Commission, Madrid, Spain.
Version 2 as approved by TEQSA June 2013 64
Together with a collection of relevant readings from the following journals:
Journal of Brand Management
Journal of Consumer Research
Journal of Marketing
Journal of Marketing Management
Journal of Product and Brand Management
Marketing Science
Cornell Hospitality Quarterly
Harvard Business Review
International Journal of Hospitality Management.
Journal of World Business
Version 2 as approved by TEQSA June 2013 65
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Marketing Management (MHE617)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 66
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 67
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to:
a. Critically review theoretical marketing management concepts, principles, and practices and apply these to marketing decision making; b. Critically reflect upon the processes of analysis, planning, implementation and control of the marketing function in organisations; c. Articulate key outcomes of the value cycle; d. Evaluate segmentation analysis for estimating the expected impact of marketing decisions; e. Collaborate in the design and implementation of a marketing strategy using components of a marketing mix for a hotel.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c, d, e.
Group Marketing Plan
Report Style
5,000 words
50% Week 9
Any of the following:
a, b, c, d.
Exam
Case study analysis 50% Week 12
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
Kotler P, Bowen J T, Makens J C, 2010, Marketing for Hospitality and Tourism. Prentice-Hall, Upper Saddle River, NJ.
Recommended:
Czinkota M, Ronkainen I, Sutton-Brady C, Beall T., 2011, International Marketing, Second Edition, Cengage Learning, Australia.
Gillespie K, & Hennessey D, 2011, Global Marketing, Third Edition, Cengage Learning, USA.
Lovelock CH, Patterson PG, Wirtz J 2010, Services Marketing: an Asia-Pacific and Australian Perspective 5
th ed. Pearson Education.
Kotler P, Bowen J T, Makens J C, 2010, Marketing for Hospitality and Tourism. Prentice-Hall, Upper Saddle River, NJ.
Kotler P & Keller KL, 2012, Marketing Management, Pearson Education, Frenchs Forest, Newsprint.
Reid RD & Bojanic DC, 2010, Hospitality Marketing Management, John Wiley & Sons, Hoboken, NJ.
Wine RS & Dhar R, 2011, Marketing Management, Pearson Prentice Hall, Upper Saddle River, NJ.
Version 2 as approved by TEQSA June 2013 68
Together with a collection of relevant readings from the following journals:
International Business Review
Journal of World Business
Journal of Marketing
Journal of European Marketing
Journal of Public Policy and Marketing
Journal of Business Research
Cornell Hospitality Quarterly
Harvard Business Review
International Journal of Hospitality Management.
Version 2 as approved by TEQSA June 2013 69
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Special Topics in Hotel Management (MHE618)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
1 term Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
2 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
4 8 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 70
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
Version 2 as approved by TEQSA June 2013 71
SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to:
a. Critically reflect upon the challenges a hotel manager may face;
b. Prepare and present a literature review for an applied research project;
c. Collect and synthesise data using appropriate research tools;
d. Critically reflect upon and interpret information to reach meaningful conclusions;
e. Communicate the findings in appropriate academic language and structure.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c, d, e.
Applied Research Project
Report Style
5,000 words
Week 10 100%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
O'Leary Z, 2010, The Essential Guide to Doing your Research Project, Sage, Thousand Oaks, CA.
Recommended:
Easterby-Smith M, Thorpe R, Jackson P, 2011, Management Research, Sage, London, UK.
Ghauri PN & Grønhaug K, 2010, Research Methods in Business Studies, Financial Times Prentice Hall, New York, NY.
Hooley T 2012, What Is Online Research?: Using the Internet for Social Science Research, Bloomsbury Academic, London.
Hyde KF, Ryan C, Woodside AG, 2012, Field Guide to Case Study Research in Tourism, Hospitality and Leisure, Emerald, Bingley, UK.
Jennings G, 2010, Tourism Research, John Wiley And Sons Australia, Milton, Qld.
Kumar R, 2011, Research Methodology: A Step-By-Step Guide for Beginners, Sage Publications, London, UK.
Neuman WL, 2011, Social Research Methods: Qualitative and Quantitative Approaches, Allyn And Bacon, Boston, MA.
Pearce DG, 2012, Frameworks for Tourism Research, CABI, Wallingford, UK.
Quinlan C, 2011, Business Research Methods, South-Western/Cengage Learning, Andover, Hampshire, UK.
Veal AJ, 2011, Research Methods for Leisure and Tourism: A Practical Guide, Zikmund, WG 2013
Version 2 as approved by TEQSA June 2013 72
Business Research Methods, South-Western Cengage Learning, Mason, OH.
Together with a collection of relevant readings from the following journals:
Annals of Tourism Research
Journal of Travel Research
International Journal of Contemporary Hospitality Management
Tourism Review
Tourism and Hospitality Research
The Cornell Hotel and Restaurant Administration Quarterly
Journal of Tourism and Hospitality Research
Cornell Hospitality Quarterly
International Journal of Hospitality Management.
Version 2 as approved by TEQSA June 2013 73
SUBJECT OUTLINE
Name of Subject 1 (Subject Code 1)
Minor Research Project (MHE619)
(Use a separate outline template for each subject in the course)
SECTION 1 – GENERAL INFORMATION
1.1 Administrative details
Associated higher education awards
(for example, Bachelor, Diploma)
Duration
(for example, one semester, full year)
Level
(for example, introductory, intermediate, advanced level, 1st year, 2nd year, 3rd year)
Subject Coordinator
Master of International Hotel Management
2 terms Postgraduate Dr Scott Richardson
1.2 Core or elective subject
Indicate if the subject is a
core subject
elective subject
other (please specify below):
1.3 Subject weighting
Using the table below, indicate the credit point weighting of this subject and the credit point total for the course of study (for example, 10 credit points for the subject and 320 credit points for the course of study).
Subject credit points Example: 10 credit points
Total course credit points Example: 320 credit points
4 32 credit points
1.4 Student workload
Using the table below, indicate the expected student workload per week for this subject.
No. timetabled hours per week*
No. personal study hours per week**
Total workload hours per week***
2 10 12
* Total time spent per week at lectures, tutorials, clinical and other placements etc. ** Total time students are expected to spend per week in studying, completing assignments, etc. *** That is, * + ** = workload hours.
For those students requiring additional English language support, how many additional hours per week is it expected that they will undertake?
Additional English language support: 6 hours per week
1.5 Delivery mode
Tick all applicable delivery modes for the subject:
Face to face on site
E-learning (online)
Intensive (provide details)
Version 2 as approved by TEQSA June 2013 74
Block release (provide details)
Work-integrated learning activity
Mixed/blended
Distance/independent learning (untimetabled)
Full-time
Part-time
External
Fast track (provide details)
Other (please specify)
A schedule of meetings will be agreed upon by student and supervisor. It is the role of the academic supervisor to guide the student through the research process.
1.6 Pre-requisites and co-requisites
Are students required have undertaken a prerequisite or co-requisite subject for this subject?
Yes No
If YES, provide details of the prerequisite or co-requisite requirements below.
MHC607 Business Research Methods
1.7 Other resource requirements
Do students require access to specialist facilities and/or equipment for this subject (for example, special computer access, physical education equipment)?
Yes No
If YES, provide details of specialist facilities and/or equipment below.
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SECTION 2 – ACADEMIC DETAILS
Learning outcomes for subject
On completing this subject, students will be able to:
a. Critically reflect upon and apply disciplinary methods and approaches in the design of a research question;
b. Review critically the literature as it applies to the research question;
c. Collect and synthesise data using appropriate research tools;
d. Critically reflect upon and interpret information to reach meaningful conclusions, make recommendations and answer a chosen research question;
e. Communicate the findings of a chosen research study in appropriate academic language and structure.
Assessment tasks
Type *
(see examples noted below this table)
When assessed – year, session and week
(for example, year 1, semester 1, week 1)
Weighting
(% of total marks for subject)
a, b, c, d, e.
Research Project
Thesis
10,000 words
Week 10 100%
* Examples of types of assessment tasks include: assignments; examinations; group projects; online quiz/test; presentations; work-based projects; and reflective journals. Ensure that details of the types of assessment tasks are included such as specific topics, duration/length/word limit of assessment and any specific formats.
2.1 Prescribed and recommended readings
Provide below, in formal reference format, a list of the prescribed and recommended readings for the subject.
Prescribed:
O'Leary Z, 2010, The Essential Guide to Doing Your Research Project, Sage, Thousand Oaks, CA.
Recommended:
Easterby-Smith M, Thorpe R, Jackson P, 2011, Management Research, Sage, London, UK.
Ghauri PN & Grønhaug K, 2010, Research Methods in Business Studies, Financial Times Prentice Hall, New York, NY.
Hooley T 2012, What Is Online Research?: Using the Internet for Social Science Research, Bloomsbury Academic, London.
Hyde KF, Ryan C, Woodside AG, 2012, Field Guide to Case Study Research in Tourism, Hospitality and Leisure, Emerald, Bingley, UK.
Jennings G, 2010, Tourism Research, John Wiley And Sons Australia, Milton, Qld.
Kumar R, 2011, Research Methodology: A Step-By-Step Guide for Beginners, Sage Publications, London, UK.
Neuman WL, 2011, Social Research Methods: Qualitative and Quantitative Approaches, Allyn And Bacon, Boston, MA.
Pearce DG, 2012, Frameworks for Tourism Research, CABI, Wallingford, UK.
Quinlan C, 2011, Business Research Methods, South-Western/Cengage Learning, Andover, Hampshire, UK.
Version 2 as approved by TEQSA June 2013 76
Veal AJ, 2011, Research Methods for Leisure and Tourism: A Practical Guide, Zikmund, WG 2013 Business Research Methods, South-Western Cengage Learning, Mason, OH.
Together with a collection of relevant readings from the following journals:
Annals of Tourism Research
Journal of Travel Research
International Journal of Contemporary Hospitality Management
Tourism Review
Tourism and Hospitality Research
The Cornell Hotel and Restaurant Administration Quarterly
Journal of Tourism and Hospitality Research
Cornell Hospitality Quarterly
International Journal of Hospitality Management.