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Visit the handbook for course and unit information for previous study periods.
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Introduces students to the principles and practices of entrepreneurship. Students focus on the entrepreneurial mindset, problem identification, creativity, innovation, and commercialisation.
https://www.scu.edu.au/study/units/hotl3002/2024/Introduces students to the principles and practices of entrepreneurship. Students focus on the entrepreneurial mindset, problem identification, creativity, innovation, and commercialisation.
https://www.scu.edu.au/study/units/hotl3002/2025/Introduces students to the principles and practices of accommodation operations in the hospitality industry. Students focus on the target markets, and the Guest Cycle.
https://www.scu.edu.au/study/units/hosp1002/2024/Introduces students to the principles and practices of event operations management. Students focus on the resourcing, scheduling and logistics involved in the staging of an event.
https://www.scu.edu.au/study/units/hotl2004/2024/Introduces students to the principles and practices of event operations management. Students focus on the resourcing, scheduling and logistics involved in the staging of an event.
https://www.scu.edu.au/study/units/hotl2004/2025/Introduces students to the phenomena of festivals, special, and mega events. Students focus on the goals and interests of key parties including: government and regulatory agencies, sponsors, community and industry bodies, event
https://www.scu.edu.au/study/units/hotl2005/2024/Introduces students to the phenomena of festivals, special, and mega events. Students focus on the goals and interests of key parties including: government and regulatory agencies, sponsors, community and industry bodies, event
https://www.scu.edu.au/study/units/hotl2005/2025/Introduces students to the built environment in hospitality and how that shapes the experiences of both guests and staff. Students focus on the planning and design process.
https://www.scu.edu.au/study/units/hotl2007/2024/Introduces students to the built environment in hospitality and how that shapes the experiences of both guests and staff. Students focus on the planning and design process.
https://www.scu.edu.au/study/units/hotl2007/2025/Introduces students to a managerial perspective of Food Services operations. Students use Design Thinking, Systems Thinking, and the Service Cycle to develop management solutions to the current and emerging challenges of the modern Food and
https://www.scu.edu.au/study/units/hotl2010/2024/