Diploma of Business (Hospitality and Tourism Management)

Unit Description:

BBUS1000 is a core unit in the Bachelor programs of Australian Institute of Higher Education.

This unit introduces students to academic skills that are required for academic studies. It develops academic communication and study skills including time management and organisational skills, digital skills, referencing, critical thinking, academic writing, research and investigation techniques and presentation skills.

Weekly workshops are used as interactive sessions where students are given practical exercises to enhance their understanding of the topics and materials covered in this unit.

By the end of the unit students will have developed the understanding and skills necessary to help them complete all required assessments and to pass all their units.

Unit Description:

This unit introduces students to the field of information technology. It provides both theoretical knowledge and practical application of basic aspects of information technology and their relevance to 21st century business operations.

The unit starts on a global scale in the e-world of the Internet before visiting the micro-world of computer hardware, operating systems, and software tools for productivity, creativity, and information processing. The unit explores networking and communication systems before looking at database technology and the design and management of business information systems. The unit concludes with a discussion of current issues and trends in information technology.

Unit Description:

This unit introduces students to the characteristics, relationships, dynamics and complexity of the tourism, hospitality, and event sectors. It explores the concepts, the stakeholders, the nature and complexity of tourism, hospitality and events, and their interrelationships. In analysing the potential impacts on the current and future growth, students research emerging trends and management issues relating to a changing visitor profile and the experience economy.

This unit also aims to give a solid foundation for future tourism, event & hospitality units and insights into potential career pathways.

Unit Description:

This unit aims to provide students with an understanding of principles of management applied across organisations.

Throughout this unit, students will examine theories of management and evaluate how inquiry-based skills can be applied in the contemporary workplace. This unit introduces students to key perspectives and discusses a range of fields that inform the theory of leadership and management practices.

This unit will cover theories of management and their application to contemporary practice, strategies of working in a diverse global workplace, teams and teamwork, planning and controlling information flow, organising and leading, motivating and rewarding, and management strategies in both personal and professional contexts.

Unit Description:

This unit provides students with the fundamentals of business communication, with an emphasis not only on theoretical knowledge but also on application of relevant concepts in easy-to-understand communication situations within and outside the organisation.

It aims to help students analyse, select, and apply appropriate strategies, in both internal (from top management to junior-level employees, and among colleagues) and external (customers, vendors, suppliers, and other key stakeholders) communication.

The unit employs several teaching methods, including traditional lectures, which provide theoretical and analytical models, class discussions, self- assessments, videos, experiential learning, practical examples and exercises and group work.

Unit Description:

Managers in the Hospitality and Tourism industries must understand current food and beverage practices and operations used to meet the current and future demands of customers. These are diverse, informed and value conscious. Hence, Hospitality and Tourism managers need to be equipped with the underpinning knowledge and skills of food and beverage management. This unit will enable students to develop an understanding of the core principles and practices of food and beverage management. The unit provides an overview of the concepts and principles of effective and successful operational management within the constraints of the food and beverage managerial environments. The unit covers areas within food and beverage management, including restaurant operations: the management process, marketing, production and service, sanitation and safety, design, current and future trends.

Unit Description:

Marketing Fundamentals offers an introduction into marketing and locates the function of marketing within the organisational context and career. It also informs the non-marketer how one might interact with marketing as an organisational member.

The unit aim to enable students to become knowledgeable regarding the concepts that inform the practical tools that marketers use to plan, implement and evaluate marketing decisions. In addition to the study of selected journal articles, current events and campaign will be used to enhance students’ learning of marketing concepts application and issues.

The unit focuses on the development of knowledge and skills in core main marketing topics (such as micro and macro environmental analysis, ethics, 4Ps) and provides strong foundation for more specialised AIH marketing units in year two and three.

Unit Description:

Integral to the success of a tourism product and destination is a solid knowledge of consumer trends and tourist motivations and drivers. With a clear understanding of tourist profiles, their motivations and behaviours, hospitality and tourism managers can apply service design frameworks to develop and manage authentic and sustainable experiences, supported by effective marketing and management practices.

This unit explores how tourist behaviour is shaped and influenced by a wide variety of internal and external forces. Students examine theories related to tourist motivation and decision-making, and the impact both have on tourism product development, destination planning and management. Using research and workshop activities focussed on service quality, visitor experience, technology and the role of interpretation, students will demonstrate the practical application of service design and experience design in visitor management context.