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This unit introduces students to an understanding of price formation and market structures, the tools of economic analysis, the behaviour of the consumer, government and the firm and the external and internal forces influencing that behaviour,
https://www.scu.edu.au/study/units/econ1001/2024/This unit introduces students to an understanding of price formation and market structures, the tools of economic analysis, the behaviour of the consumer, government and the firm and the external and internal forces influencing that behaviour,
https://www.scu.edu.au/study/units/econ1001/2025/Introduces students to the dynamic and challenging area of food and beverage operations. Students focus on the key operational activities and regulatory obligations of a food and beverage operation and how they impact the guest experience.
https://www.scu.edu.au/study/units/hosp1003/2024/Introduces students to the dynamic and challenging area of food and beverage operations. Students focus on the key operational activities and regulatory obligations of a food and beverage operation and how they impact the guest experience.
https://www.scu.edu.au/study/units/hosp1003/2025/Introduces students to the principles and practices of effective business communication, especially as they apply to the hospitality industry. Students focus on both written and oral communications with a variety of audiences for both formal
https://www.scu.edu.au/study/units/hotl1006/2024/Introduces students to the principles and practices of effective business communication, especially as they apply to the hospitality industry. Students focus on both written and oral communications with a variety of audiences for both formal
https://www.scu.edu.au/study/units/hotl1006/2025/Introduces students to the principles and practices of Revenue Management in the Hospitality industry. Students focus on: fixed capacity, a segmentable market, perishable inventory, and varying but predictable demand, to analyse information and
https://www.scu.edu.au/study/units/hosp2006/2024/Introduces students to the principles and practices of Revenue Management in the Hospitality industry. Students focus on: fixed capacity, a segmentable market, perishable inventory, and varying but predictable demand, to analyse information and
https://www.scu.edu.au/study/units/hosp2006/2025/Provides opportunities to apply established strategy frameworks and tools to contemporary organisational contexts to understand the pursuit of sustainable competitive advantage. The unit encourages students to critically engage with the latest
https://www.scu.edu.au/study/units/busn3001/2024/Provides opportunities to apply established strategy frameworks and tools to contemporary organisational contexts to understand the pursuit of sustainable competitive advantage. The unit encourages students to critically engage with the latest
https://www.scu.edu.au/study/units/busn3001/2025/