Associate Degree 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.

Unit Description:

The service economy is dynamic, influenced by evolving technology and innovative practices and driven by customers’ ever-changing wants and needs. To remain competitive, businesses need to understand their changing customers, their expectations and how to deliver a quality customer experience that goes beyond the product or service offering in the hospitality and tourism sectors. The guest experience is paramount in the hospitality and tourism industries.

This unit encompasses key components of quality service management including theoretical approaches to consumer behaviour: creating meaningful customer relationships, identifying customer needs, delivering quality services, service design, complaint resolution and processing customer feedback. Through practical workshops, student explore the impact of technology, experience design and emerging trends that impact on service design. The unit also examines the service culture ethos and the role of the staff (the internal customer) in the customer journey.

Balancing service management theory with practical application, this unit is a realistic and useful learning experience relevant to all hospitality and tourism industry sectors.

Unit Description:

nnovate or perish! In a dynamic and ever-changing challenging business environment, smart managers need to be able to identify trends and strategically predict the future of hospitality and tourism to remain competitive. Industry leaders need to understand changing economic conditions, the impact of mega trends and the use of innovative techniques as a platform for business growth and new product development.

In this unit, students will explore the macro environmental influencers, innovation and innovative thinking from a hospitality and tourism perspective. They will explore data mining from various sources as a tool for current trend analysis and predicting future trends and influencers.

Practical activities will support learning, integrating theories and concepts into the strategic business decision making process. Working collaboratively, students will apply future thinking frameworks and concepts to develop a strategic plan for a hospitality and hospitality business.

Unit Description:

This unit introduces students to the legal framework and legal principles applying to commercial activity within the context of the Australian legal system. In particular, legal problems commonly encountered in business situations such as torts, contracts and consumer law.

This unit also introduces students to the legal framework and legal principles applying to companies primarily, but some introductory discussion is done in partnerships, trusts and associations as well. Some of the key topics include types of companies, process of incorporating, effects of incorporation, internal rules, appointment and removal of directors, duties of directors, shareholders’ remedies, share capital transactions and insolvency procedures.

In this regard, students develop the ability to interpret legislation and case law and apply them to given scenarios. The workshops will be used as interactive sessions where students are given the opportunity to test their problem-solving skills as well as ability to relate the relevance of the Corporations Act to various aspects of running a company.

Unit Description:

Statistics are data that have been gathered, analysed, and interpreted. The ability to use and apply relevant statistics in business-related decision-making is increasingly important for all business functions.

This unit facilitates foundational understanding of statistical tools and techniques that support efficient decision-making in finance, marketing, production planning, scheduling, inventory management etc. It develops deep knowledge and skills to identify and implement appropriate statistical procedures that can support managers in making business decisions.

The students will gain hands-on experience with Excel Solver using descriptive and inferential statistics to analyse business decisions, hypothesise data and measure relationships.

Unit Description:

Evidence-based leadership is gaining immense popularity nowadays and organisations are looking for leaders who can guide an organisation to high performance with strong emphasis on decision- making with evidence. Their goal is to pursue high performance by bridging the gap between where the organisation is “now” and where it “wants to be.”

Evidence-based leadership is not about how to lead, how we communicate, inspire, or engage. It is about identifying key components of leadership and the application of critical skills to create a high-performance organisation.

This unit aims to provide in-depth knowledge about the role of agile leadership in an organisational environment to make decisions effectively based on substantial evidence. The unit further provides students opportunities to analyse and apply various approaches to leadership for 21st century organisations. The unit focuses on evidence-based decision-making, best practices, and key benchmarks as fundamental to successful leadership.

Unit Description:

At 2000 level, this unit aims to bring students up to date with the current accommodation state of play in today’s world. While the focus of the unit is for students to learn the functions and operations of each of the major departments in a hotel, it also exposes students to other important development of accommodation types such as AirBnB, CampBnB and the likes. These accommodation types have increasingly become formidable competitors to established hotels and it would be a mistake to ignore them in training our future accommodation service leaders.

This unit facilitates students to understand the link between revenue generation and the management of services and facilities within an accommodation establishment. Non-commercial accommodation sector such as nursing homes and retirement villages will also be discussed as they are quickly becoming an important and big employer for our hospitality graduates.

The unit explores concepts and principles of accommodation management and services in an easy-to-understand way, with many practical industry examples provided to facilitate students’ understanding.

Unit Description:

Business events are an integral component of corporate and government activity, providing a platform to meet, connect, negotiate, present, discuss, facilitate innovation and transfer knowledge, build business networks, and generate sales. The diverse range of business events includes meetings, association conventions, conferences, exhibitions, product launches, brand activations, award ceremonies and incentive travel. Hybrid and virtual events are also integral delivery methods for hosting events.

Destination tourism authorities drive visitation through convention bureaus and strategically embedded infrastructure that can deliver Business events and in doing so the economic benefits of tourism.

The overall aim of the unit is to provide students with a sound understanding and insight into different business events in terms of management processes, audience expectations and future trends. Through research, experiential learning activities and site inspections, the topics covered include planning and management of conferences and events, stakeholder’s roles and influence, marketing, sponsorship and service design, destination selection and the bidding process.

Unit Description:

Facility Management examines an organisation’s physical workspace in terms of the integration of people and its business processes that impacts on the triple bottom line. An organisation’s workplace infrastructure and its business activities say a lot about an organisation’s workplace strategies. How people interact with their physical work environment often provides important insight into the inner workings of a particular organization. As the world of work is fastly changing, so is our workplace environment. Thus, Facility Management has become an important part of an organization for both work efficiency and cost effectiveness. As a result, the design, location and operations of facilities have been transformed in recent years.

This unit not only enables students to gain an overall understanding of what facility management is but also provides students with some solid information on what types of career opportunities that exist in the field of facility management as well as the skills and knowledge which organisations seek in a facility professional. However, it is not only those who seek a career in facility management will benefit from this unit but also those graduates who aspire senior business management roles, up to C-Level positions.

Unit Description:

The food and beverage business is hugely competitive. The key to success or failure between the many beverages and services offered is the staff members who make, sell and serve them. Customer expectations and demand are constantly increasing and so it’s crucial for all staff and management to have comprehensive product knowledge.

Within this unit, you will learn how to enhance the guest experience through effective wine and beverage management. You will be introduced to the steps involved in producing a range of alcoholic and non- alcoholic beverages, as well as the factors involved in sensory evaluation of aroma and flavour profiles.

You will also learn about the main grape varieties and wine producing regions in Australia and around the world. You will be able to discuss the intricacies of food and beverage matching and apply that in different scenarios. In addition, you will evaluate the impact of effective beverage costing and pricing on profitability.

In this unit, your understanding of beverage management is greatly enhanced through practical application of theoretical knowledge acquired in the sessions. You must be aged 18+ to enrol into this unit in order to adhere to Responsible Service of Alcohol.