Year 1

BBHM101 The Contemporary Hospitality and Tourism Industry

Pre-requisite Subjects:

None

Purpose of Subject:

This subject will enable the student to develop an appropriate understanding of the range and scale of the management of operations in hospitality and tourism. The students will be provided with an overview of the industries including their functions, services, and locations that make up the key characteristics of the international contemporary hospitality and tourism industry.

Intended Learning Outcomes:

At the conclusion of this subject the student should be able:
a) Demonstrate an understanding of the global range and scale of the contemporary hospitality and tourism industry.
b) Identify the key operational management characteristics and the range of products and services contemporary hospitality and tourism provides to guests.
c) Understand the history and culture of the hospitality and tourism industries and the relevance to contemporary operations.
d) Identify the importance of the guest in developing contemporary hospitality and tourism products and services.
e) Demonstrate a fundamental understanding of the importance of the contemporary hospitality and tourism industry in terms of the financial, socio-economic and geopolitical characteristics and the current ethical issues that impact on industry developments.

 

BBHM102 Food and Beverage Service Standards

Pre-requisite Subjects: 

None

Purpose of Subject:

This subject will enable the student to demonstrate an understanding of the knowledge and skills required in the delivery of food and beverage service standards. The students will examine the operational characteristics of food and beverage service then analyse both the food and beverage product and service in relation to the setting and maintenance of appropriate product and service standards.

Intended Learning Outcomes:

At the conclusion of this subject the student should be able to:
a) Describe the nature of the food and beverage product and service in relation to the notion of the dining experience.
b) Identify the intangible and tangible elements of the food and beverage product and service and understanding the relationships in delivering to the guest expectations.
c) Recognise the need to develop appropriate service standards to ensure consistency of the guest experience.
d) Describe and demonstrate the professional standards and skills required in delivering food and beverage service operational standards.
e) Apply and evaluate food and beverage service standards in a variety of operational contexts.

 

BBHM103 Delivering Guest Services Practicum

Pre-requisite Subjects: 

None

Purpose of Subject:

This subject will enable the student to demonstrate the range of professional skills and knowledge required to provide and coordinate complex services to customers in a professional and operational industry setting. This integrates a range of well-developed operational, professional and organisational skills required by staff to provide a range of products and services to multiple, diverse guests in a variety of settings.

Intended Learning Outcomes:

At the conclusion of this subject the student should be able:
a) Identify the range of guest services to be provided in a professional and operational industry context.
b) Plan and evaluate the organisation for the delivery of guest services ensuring the effective and efficient use of resources in satisfying guest requirements.
c) Demonstrate the range of professional skills required in communicating effectively with guests to understand the requirements and coordinating the delivery of the service to meet those requirements.
d) Execute a range of guest service operations.
e) Monitor and evaluate the operational effectiveness of the guest service operation.

 

BBHM104 Rooms Division Service Standards

Pre-requisite Subjects: 

None

Purpose of Subject:

This subject will enable the student to demonstrate professional knowledge and skills in Rooms Division, particularly in the Housekeeping and Concierge departments.
Student will examine some of the common Housekeeping and Concierge operational characteristics as well as the products and services required to ensure standard delivery and guests’ safety and security.

Intended Learning Outcomes:

At the conclusion of this subject the student should be able to:
a) Describe the nature of the Rooms Division and particularly the Housekeeping and Concierge department.
b) Identify Housekeeping and Concierge intangible and tangible elements and understand their relationship to guests ‘expectations.
c) Recognise the need for appropriate service standards to ensure consistency of the guest experience in various cultural settings.
d) Describe and demonstrate professional standards and competencies required in the delivery of Housekeeping and Concierge.
e) Evaluate Housekeeping service standards in a variety of operational contexts taking into consideration the health, safety and welfare of guests and staff whilst performing duties.

 

BBHM105 Culinary Techniques and Standards

Pre-requisite Subjects: 

None

Purpose of Subject:

This subject will enable the student to demonstrate a basic understanding of theoretical culinary knowledge and practical cooking skills, follow workplace hygiene procedures, and explain the fundamentals of cuisine and kitchen operations as used in international hotels. The subject will also provide the opportunity for the student to develop an appreciation of the food to be experienced in international hotels.

Intended Learning Outcomes:

At the conclusion of this subject the student should be able to:
a) Apply culinary knowledge and skills to the delivery of both classic and modern cuisine to the defined standards of the operation.
b) Recognise and demonstrate the ability to follow instructions and work as a team member under supervision and within the kitchen organisational and hierarchical structure.
c) Communicate with others in the busy kitchen environment, interpret and provide information to allow for safe and efficient kitchen operations.
d) Understand and apply workplace health, safety and hygiene procedures.
e) Demonstrate and maintain a professional attitude in the kitchen.


BBHM108 Hospitality Business Software Applications

Pre-requisite Subjects: 

None

Purpose of Subject:

This subject will enable the student to understand the nature and implications of the role of information technology in hospitality business activities. The learner will be introduced to a range of software tools and techniques that can be applied to the better management of the hospitality business activity.

Intended Learning Outcomes:

At the conclusion of this subject the student should be able to:
a) Demonstrate an understanding of the use of different computer systems and software applications by the different levels of management within hospitality organisations.
b) Demonstrate an understanding of the use of software systems as a tool to better manage hospitality operations.
c) Identify the importance and use a range of software packages and techniques available within software packages of spreadsheets, word processing, presentation software and databases.
d) Plan, design and execute software solutions for a variety of hospitality management activities using a range of software tools and techniques.
e) Identify and review the range of IT systems and software that can be applied to enhance the efficiency and effectiveness of hospitality businesses.

 

BBHM109 Employability Skills for Future Hoteliers 

Pre-requisite Subjects: 

None

Purpose of Subject:

This subject will enable students to gain an understanding of contemporary communication skills necessary for the hospitality business environment. Students will develop personal, social and professional skills, knowledge and techniques which can be utilised and applied within a range of hospitality and tourism business contexts.

Intended Learning Outcomes:

At the conclusion of this subject the student should be able:

a) Understand the role and importance of the contemporary hospitality organisation and how its collective elements have impact on the employee and guest experience.
b) Demonstrate an understanding of the nature of effective communication and how it would apply within the contemporary hospitality business environment.
c) Understand the complexities and difficulties which can be faced within a hospitality business environment and develop and utilise techniques and skills to deal with difficult workplace situations.
d) Identify and connect with key characteristics of a competent and effective employee situated within a hospitality and tourism business environment
e) Demonstrate an ability to analyse and reflect upon personal behaviours to identify ways in which to develop and amend behaviours to be a more effective employee within a hospitality workforce environment.

 

BBHM112 Essential Academic Study Skills for Success

This subject will enable students to develop the skills and knowledge required to develop a sound academic preparedness for undertaking tertiary education. Students are introduced to a range of concepts and strategies that will provide them with the capacity to succeed in higher education.

Intended Learning Outcomes:

At the conclusion of this subject the student should be able:

a) Describe the nature of tertiary education and understand its implications to the student’s success.
b) Understand and apply the role and importance of academic writing conventions as applied within tertiary education.
c) Identify and develop a range of strategies to access sources of information related to their study.
d) Demonstrate an understanding of academic integrity by using information in an ethical and appropriate manner.
e) Develop critical thinking skills through the application of the principles of reflective thinking.

 

BBHM111 Work Integrated Learning (WIL) Placement 1

Pre-requisite Subjects:

Subject to course progression

Purpose of Subject:

This subject will enable the student to apply and integrate theory with the practice of work so they may develop their knowledge, skills and professional networks through lived experience in a professional workplace setting. This workplace setting may include an international hotel, hotel, tourism or other hospitality related environment approved by ICHM.

Intended Learning Outcomes:

At the conclusion of this subject the student should be able to:

a) Demonstrate and reflect on the application of their knowledge and skills in a professional hospitality related workplace setting making connections between theoretical and practical application.
b) Work together with a diverse range of stakeholders and demonstrate a commitment to achieving shared work outcomes.
c) Demonstrate a range of relevant and appropriate hospitality workplace behaviours and communication strategies.
d) Reflect on and evaluate their own professional practice, growth and readiness for employability within the hospitality profession in alignment with the ICHM Graduate Qualities.