|Intakes||Semester 1, Semester 2|
|Study options||Full-time, Part-time|
|All of our full-time programmes qualify for student loans and allowances through StudyLink. Many part-time programmes also qualify. Apply online at www.studylink.govt.nz or phone 0800 88 99 00. Apply early to help avoid enrolment and payment delays.|
This programme includes the following content:
- Cultural dimensions of tourism and hospitality; cultural dynamics, changes and conflicts for destinations.
- Tourism and hospitality staff development and retention; performance and progression; leadership.
- Innovation in food and beverage; historical, contemporary and indigenous gastronomy; issues, traditions and influences; food philosophies and sustainable systems; food and beverage tourism; entrepreneurism.
- Managing venues for hospitality events and functions; venue size and facilities; type of events and functions; event bidding, planning and yield management.
- Planning for sustainable tourism and hospitality enterprise; scoping business concepts; business planning, monitoring and evaluation.
- Product and service development for the tourism and hospitality industry; pricing strategies and value creation; product portfolios and brand strategies; competitive position; channel selection; target markets.
- Introduction to tourism and hospitality enterprise and investment; determining new ventures and opportunities for growth and development; introductory financial analysis, planning and cost management.
- Hotel management and leadership; organisation, functions and services; ownership models; hotel development and trends; performance measurement and financial management.
Senior roles in the tourism and travel industry including business owners, tourism operations advisors/managers, business development co ordinators/managers, trade development advisors/managers, general managers
Admission and entry requirements for this qualification are in accordance with the academic regulations including:
- level 5 related qualification or equivalent; or
- level 4 related qualification and relevant work experience; or
- evidence of ability to meet academic requirements; and
- evidence of English language competency where English is not a first language.
|Course Code||Course Title|
|HOST.6101||Cultural Dimensions of Tourism and Hospitality|
|HOST.6102||Tourism and Hospitality Staff Development and Retention|
|HOST.6103||Innovation in Food and Beverage|
|HOST.6104||Managing Venues for Hospitality Events|
|HOST.6107||Planning for Sustainable Tourism and Hospitality Enterprise|
|HOST.6108||Product Development for the Tourism and Hospitality Industry|
|HOST.6109||Introduction to Tourism and Hospitality Enterprise and Investment|
Page last updated: 01 Sep 2017