Bachelor of Business in International Restaurant Management

YEAR 1: SUBJECTS -Kitchen Operations Management (Double Unit) The purpose of this unit is for students to be able to interpret the daily activities and operations of a commercial kitchen; and acquire basic culinary skills and techniques in the French classical tradition. -Communication To develop effective communication skills as an independent learner and reflective practitioner. -Wine Fundamentals To provide students with a holistic understanding of wine, from grape growing and production to wine tasting, in the context of food and beverage service. -Food and Beverage Service (Double Unit) The purpose of this unit is to develop in students an understanding of the knowledge and skills required by food and beverage service operations personnel within the international hospitality industry. -Accounting Principles and Practice The purpose of this unit is to introduce accounting concepts and skills to enable students to interpret financial reports and apply budgeting processes. -Foundation Theory and Practice The aim of this unit is to prepare students for their industry placements and work-integrated learning units, with a focus on workplace expectations and potential issues and opportunities that may arise in industry settings. -Management Concepts The purpose of this unit is to introduce and contextualize management concepts and theories using practical examples drawn from hospitality sectors. YEAR 2: SUBJECTS -13-week WIL Placement -Introduction To Marketing The purpose of this unit is to introduce students to socially responsible approaches to customer-centered marketing operations within the international hospitality industry. -Hospitality Financial Management The purpose of this unit is to provide students with the opportunity to develop their understanding of financial management techniques relating to the international hospitality industry. -Human Resources Management The purpose of this unit is to introduce students to the key principles, concepts, knowledge and skills required to manage human resources within a hospitality context. -The Hospitality Experience The purpose of this unit is to reflect on the concept of hospitality, considering historical and cultural perspectives and the idea of hospitality as an experience. -Restaurant Concepts The purpose of this unit is to research and apply concepts in the planning and design of restaurants. -Culinary Practice (Double Unit) The purpose of this unit is to build on the introductory skills and knowledge that students gained in Kitchen Operations Management by developing intermediate and advanced culinary and management skills and knowledge. -Food and Beverage Cost Control This unit will introduce students to food and beverage operations in an international hospitality context with an emphasis on cost control. -Food Quality Management The purpose of this unit is to develop students' skills and knowledge to ensure safe commercial kitchen food handling, preparation and storage, consistent with HACCP. YEAR 3: SUBJECTS -13-week WIL Placement -Advanced Marketing The purpose of this unit is to explore strategic marketing within an international context. -Leadership and Management in Action The purpose of this unit is to enable students to be flexible and adaptive in their leadership style according to the needs of employees, the business and the situation at hand. -Hospitality Business Law The purpose of this unit is to provide an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts, and common business situations that involve legal issues. -Entrepreneurship and Business Management To develop a sound understanding of entrepreneurship and the entrepreneurial process and to provide students with the opportunity to conceptualise and plan the development of either a hotel, restaurant, food, wine, tourism, hospitality or event-related business from an entrepreneurial perspective. -Strategic Management To provide students with the opportunity to research and evaluate contemporary approaches to strategic management and their application to international hospitality businesses. -Quality Service Management The purpose of this unit is to develop in students an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage. -Decision-Making For Managers The purpose of this unit is to apply knowledge and decision-making skills in various simulated (virtual and role-play) business management scenarios. -Food and Wine Philosophy The purpose of the unit is to synthesise all design and planning aspects of a bespoke dining experience. Based on group work the unit covers menu and recipe design, costing and service, using an applied gastronomic approach.