Introduction to Hotel Management - 2016

This page is for past year, View 2017 unit details.

Unit summary


  • Level of Study: Undergraduate Level 1
  • Study load: 0.125 EFTSL
  • Delivery method: Fully Online
  • Prerequisites: No
  • Duration: 13 weeks
  • Government loans available: FEE-HELP, HECS-HELP
  • Availability for 2016: SP1 , SP3
  • Assessment: Assignment - Major Assignment (40%) , Invigilated Exam (40%) - Learn more

Unit provided by

2016 Fees
Domestic 1,305.00
HECS 1,305.00
International 1,555.00

This course introduces students to components of international tourism and hotel services and considers the implication of these as a system for developing and delivering travel and hospitality experiences. This will be achieved by examining the interdependent nature of transportation, accommodation, food and beverage, and attractions services within a context of globalisation, and the need for economic, socio-cultural and environmental sustainability.

At the completion of this unit students will be able to:

1.    Understand key macro and micro systems forming the international tourism and hotel industry, and comprehend the complexity of their products and markets, organisational structures and operational characteristics.

2.    Analyse the components and operational requirements of the tourism and hospitality industries, through skill development in researching and interpreting tourism and hotel management literature and also through applied learning approaches.

3.    Evaluate issues in the delivery of international tourism and hotel services and generate solutions to resolve a range of contemporary issues.

  • Assignment — Major Assignment (40%)
  • Invigilated Exam (40%)
  • Quiz — Online Quiz (20%)
For more information on invigilated exams see Exams and results

There are no prerequisites for this unit.

  • Audio/Visual equipment
  • Broadband access

This unit addresses the following topics.

1Introduction to IT&H Management
2The Nature of the Hotel Industry
3Accommodation & Rooms Division
4Kitchen Operations
5Food & Beverage Service Operations
6Destinations and Attractions
7Tourism Supply/Demand/Marketing
8Economic Consequences of Tourism
9Transport for Tourism
10Sustainable Tourism - Environment/Social
11Tourism Governance
12Human Resource Management

This unit is delivered using the following methods and materials:

Instructional Methods

  • Audio/Video conferencing
  • Chat rooms
  • Embedded Multimedia
  • Online Quizzes/Tests
  • Online assignment submission
  • Podcasting/Lecture capture
  • Standard Media
  • Web links

This unit is a core requirement in the following courses:

This unit may be eligible for credit towards other courses:

  1. Many undergraduate courses on offer through OUA include 'open elective' where any OUA unit can be credited to the course. You need to check the Award Requirements on the course page for the number of allowed open electives and any level limitations.
  2. In other cases, the content of this unit might be relevant to a course on offer through OUA or elsewhere. In order to receive credit for this unit in the course you will need to supply the provider institution with a copy of the Unit Profile in the approved format, which you can download here. Note that the Unit Profile is set at the start of the year, and if textbooks change this may not match the Co-Op textbook list.

Textbooks are subject to change within the academic year. Students are advised to purchase their books no earlier than one to two months before the start of a unit.

Click on the titles of the listed books below to find out more:

Required textbooks

  • Introduction to International Tourism & Hotel Management -

    By:Kensbock & Fraser & Cooper

    ISBN: 9781486021352


    Supplier:Go to The Co-op Bookshop

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