Unit Set Structure
Disclaimer
This unit set structure may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
This unit set is available in the following courses: |
466 BACHELOR OF BUSINESS |
Course Code 466
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UNIT SET LOCATION This unit set is available on Joondalup Campus. |
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MODE OF DELIVERY This unit set is available in the following mode of delivery - On-campus. |
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HOS2110 |
Food and Beverage Management II |
15 | HOS2211 |
Hotel and Restaurant Information Systems II |
15 | HOS2212 |
Hospitality Service II |
15 | HOS2220 |
Rooms-Division Management II |
15 | HOS3210 |
Hospitality Marketing III |
15 | HOS3211 |
Management of Hospitality Finance III |
15 | HOS3320 |
Hospitality Facilities Management III |
15 | HOS3520 |
Hospitality Management III |
15 | |
Additional specialist elective units are also offered |
as follows: |
HOS2111 |
Food Production Systems II |
15 | HOS2112 |
Beverage Appreciation II |
15 | TSM3302 |
Contemporary Issues in Tourism and Hospitality III |
15 | |
The program is designed to enable students to graduate with the right combination of practical and academic skills required for managerial positions in the hospitality industry.
Students may be invited to complete a five week period of Industrial Experience as part of the Faculty Summer School Program.
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Last Updated - Higher Education: 18/11/2004