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*Study plan subject to changes
YEAR 1: ON-CAMPUS/ONLINE (3 TRIMESTERS)
UNITS
The purpose of this unit is to provide students with an overview of trends in hospitality design as well as key concepts, principles, frameworks, and practices to communicate, and participate in making decision with technical and non-technical audiences on the design features of the hospitality experience, including facilities.
- Service Quality Management
The purpose of this unit is to enable students to understand how to strategically manage a service orientated organisation to ensure effective quality management and the delivery of service excellence. The unit examines methodologies to meet the wishes and requirements of guests whilst simultaneously meeting organisational objectives. It further examines the change process and instruments for measuring and adapting the effectiveness of the service process.
- Global Business Environment
The purpose of this unit is to equip students with an understanding of the multiple factors in the international business environment, the business opportunities in foreign markets, the skills to assess such opportunities and the ability to build international business strategies for organisations wanting to compete in international business environments.
- People, Leadership and Performance
This unit examines human behaviour in organisations with a specific focus on the workplace. The unit examines the ways in which an understanding of organisational behaviour is necessary to, and facilitates the management of, people at work.
- Accounting for Management
Accounting is a systematic method of compiling and processing information about business activity. It is one part of the information-collecting system that a business or any organisation involved in financial transactions needs to operate. This unit provides a brief overview of the accounting material needed to support managers in the making of decisions, combining the necessary amount of financial accounting knowledge to serve as a foundation for using managerial accounting techniques.
The purpose of this unit is to equip students with an understanding of the principles of modern marketing management and skills to apply these principles in real world organisational contexts. Students will be equipped to make major marketing decisions. The unit provides a foundation to effectively manage a marketing function and to establish an organisation’s future marketing direction.
- Managing Hospitality in the International Context
The purpose of this unit is to provide an overview of the hospitality sector in the context of international markets and operations, and to explore some of the key factors and trends that influence hospitality managers’ decision-making and methods.
- Research for Business Decision Making
This unit aims to provide an understanding of the range of concepts and techniques associated with both qualitative and quantitative methods of research that assist business decision-making.
YEAR 2: ON-CAMPUS/ONLINE (1 TRIMESTER)
UNITS
Strategic management is the process of building capabilities that allow an organisation to create value for customers, shareholders, and society while operating in competitive markets. Strategy entails specifying an organisation’s mission, vision, and objectives; developing policies and plans to execute the vision; and allocating resources to implement those policies and plans.
- International Hospitality Project
The purpose of this unit is to provide a learning experience that will introduce the fundamental processes and structures for initiating and planning projects in the hospitality industry. This unit gives the opportunity to develop an advanced understanding of project management concepts.
- Applied Hospitality Management (double unit)
The purpose of this unit is to provide students with the opportunity to integrate and apply their knowledge and skills from previous units to a simulation-based hospitality environment. This multi-disciplinary unit will develop participants' capacities to apply business planning skills and knowledge, systems and strategic thinking principles, management concepts, frameworks and analytical skills developed in other units.
YEAR 2: HOSPITALITY INDUSTRY EXPERIENCE (2 TRIMESTERS)
- Hospitality Industry Experience A (double unit)
This is the first of two double units that provide a professionally supervised work integrated learning experience in the hospitality, tourism and related sectors. It emphasises the application of theoretical knowledge in different functional areas of an enterprise as required for students’ future employment as a hospitality manager.
- Hospitality Industry Experience B (double unit)
This is the second of two double units that provide a professionally supervised work integrated learning experience in the hospitality, tourism and related sectors. It emphasises the application of theoretical knowledge in different functional areas of an enterprise as required for students' future employment as a hospitality manager. Through a selected and vetted work placement, the unit offers an opportunity for students to apply and integrate knowledge from diverse discipline areas under supervision by both Le Cordon Bleu and the host organisation.
