Prospectus 2009 - Le Cordon Bleu

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 21BACHELOR OF BUSINESSINTERNATIONAL HOTEL MANAGEMENTYear 2 – Stage 3 – On Campus (6 months)Finance and Accounting for Hospitality BusinessesTo provide students with the opportunity to develop theirunderstanding of financial management processes relatingto the international hospitality industry.Advanced MarketingTo expose students to the more strategic considerationsin marketing within an internationally competitive environment.Hospitality Business LawTo provide an overview of the legal system as a framework forthe comprehension of legal obligations and responsibilities,tenders and service contracts, and common businesssituations which involve legal issues.Human Resources ManagementTo introduce students to the key principles, concepts,knowledge and skills required to manage human resourceswithin an international hospitality context.ElectivesFood Quality ManagementTo develop the skills and knowledge required to ensuresafe food handling, preparation and storage in a commercialkitchen environment.or – Rooms Division ManagementTo familiarise students with the operations and proceduresinvolved in managing the guest services and housekeepingoperations in international hotels.Consumer BehaviourTo enhance the understanding of customers and theirbehaviours and to reinforce an appreciation in students of thecentrality of customers in the delivery of quality hospitality services.or – Culinary PracticeTo build on the introductory skills and knowledge studentsgained in the Kitchen Operations Management course bydeveloping intermediate and advanced skills and knowledgerequired in commercial kitchens across the international hoteland restaurant industry.Stage 4 – Professional Experience 2(6 months)To allow students to develop and apply practices and principlesintroduced in a controlled learning environment in a realworkplace situation.Year 3 – Stage 5 – On-campus (6 months)Strategic ManagementTo provide students with the opportunity to research and evaluatecontemporary approaches to strategic management and organisationalleadership as it applies to international hospitality businesses,including strategic and operational risk management planning.Leadership and Management in ActionTo provide students with the opportunity to apply skills and knowledgegained throughout previous courses and workplace experience to asimulated workplace situation at which time students will adopt therole of a hotel general manager and be required to make decisions andrespond to problematic situations in that role.Quality Service ManagementTo develop in students an appreciation of quality and service excellenceas a fundamental strategic orientation that delivers customer value andensures superior performance and sustainable competitive advantage.Decision Making for Hotel ManagersTo provide students with the opportunity to develop and applyknowledge and skills to think and work strategically as a manager,particularly those related to analysis of data and decision-making,in a simulated workplace situation.ElectivesManagement Information SystemsTo provide students with a broad knowledge of hospitality managementinformation systems including hardware and software, and in the useof software for data analysis, decision making and strategic planningor – Facilities and Property Development and ManagementTo prepare students to manage the application of the skills of specialistproperty practitioners to the successful development, refurbishment,risk and maintenance management of the hospitality property.or – Professional Gastronomic PracticeTo provide students with an opportunity to synthesise the science, artand management of culinary practice as a proficient manager with anunderstanding of the technical and creative aspects of food preparationas well as knowledge of the business environment and entrepreneurship.Managing and Organising Conferences and ExhibitionsTo explore the factors involved in the provision of quality conferencesand exhibitions from the marketing, management and organisationof facilities to the planning of the event.or – Wine and Beverage Management and MarketingTo provide insight into the global wine market with emphasis onapplication of wine marketing concepts in conjunction with knowledgeof the international wine market to maximise corporation goals andmanage company resources.