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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 convention, events, meetings and exhibition, festivals and special events industry. Students focus on the motives, stakeholders, resources and processes involved in staging these events and their commercial, social
https://www.scu.edu.au/study/units/hotl2012/2025/Evaluates the models and frameworks for innovation and entrepreneurial thinking, including business models, design processes, intra- and entrepreneurship and associated theoretical paradigms. Students will explore idea generation, creative design
https://www.scu.edu.au/study/units/hotl6007/2025/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/hotl1006/2025/Introduces students to the principles and practices of personal branding, career management, and building a professional presence in the hospitality industry. Students focus on using knowledge of the industry, professional communication skills
https://www.scu.edu.au/study/units/hosp1001/2024/Introduces students to the principles and practices of personal branding, career management, and building a professional presence in the hospitality industry. Students focus on using knowledge of the industry, professional communication skills
https://www.scu.edu.au/study/units/hosp1001/2025/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/Considers the issues surrounding the development and management of sustainable food and beverage supply chains. Students will examine supply chains’ processes and structures, menu and operational design, food and beverage sustainability and
https://www.scu.edu.au/study/units/hotl6008/2024/Evaluates the models and frameworks for innovation and entrepreneurial thinking, including business models, design processes, intra- and entrepreneurship and associated theoretical paradigms. Students will explore idea generation, creative design
https://www.scu.edu.au/study/units/hotl6007/2024/