Successful Hospitality Project Design LCB

Course aim

To provide a learning experience that will introduce the fundamental processes and structures for initiating and planning projects in the Hotel and Hospitality Industry.

Course content

Definition of project in the Hotel and Hospitality Industry; project organization; Project team selection and management; Project life cycle; Project proposals; Role of the project manager; Project planning; Resource negotiation and conflict resolution techniques; Costing projects, Resource allocation; information systems for monitoring, control and evaluation; Project closure and celebration. Use of strategic project systems methodology and selecting an appropriate project approach.

Textbook(s)

Pinto, Jk 2013, Project management, achieving competitive advantage, 3rd edn, Pearson Education, Australia

Prerequisite(s)

Common to all relevant programs
Subject Area & Catalogue Number	Course Name
BUSS 5275	Service Quality Management LCB
BUSS 5300	Global Business Environment
ACCT 5011	Accounting for Management M
BUSS 5114	People, Organisations and Leadership

Pre-requisites do not apply where students have received credit for these courses.

Corequisite(s)

Nil

Teaching method

Component	Duration
INTERNAL, CITY WEST
Seminar	3 hours x 10 weeks

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Critical Research Essay-Individual Assignment, Examination, Presentation, Project Design Report-individual assignment

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 3)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
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* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.