BBA Semester 3

PRINCIPLES OF SUSTAINABILITY AND INNOVATION

Sustainability is these days of the key elements to success in the Hospitality Industry. The entire hospitality industry is developing sustainable plans to decrease their operation costs, to improve their marketing performance, to enhance customer’s experience and to comply with the new and stricter environmental regulations.

In this course, you will learn that applying innovative actions and technological advances is possible to gain a competitive advantage in the globalised hospitality marketplace.

HOSPITALITY FINANCIAL ACCOUNTING

Financial understanding is an essential element in any manager’s range of required skills. This course presents basic financial accounting concepts and explains how they apply to the hospitality industry. Students are introduced to basic accounting practices, including major classification of accounts, concepts and the production of financial statements. Through exercises, students practice writing income and cash flow statements and balance sheets. Financial statements from hospitality operations are introduced and various forms of financial analyses are included demonstrating how they serve the manager to assist in the business decision-making process.

MANAGING DIVERSITY IN THE GLOBAL WORKPLACE

This course will highlight the importance of diversity in global organisations and emphasise leadership. Best practices of human resources administration in the global workplace, including recruitment, selection, performance management and different motivation practices will be covered. Students will explore areas such as power politics, decision making, problem-solving and other organisational relations. Applying theories, setting and designing objectives, leading meetings, providing effective feedback, promoting motivation, identifying leadership styles are essential elements of this course.

MARKETING FOR THE HOSPITALITY INDUSTRY

This course introduces the key theories and practices in marketing management. It examines marketing as a strategic business function. Through an analysis of the business environment, the course considers products and services that might be profitably offered to hospitality customers. The course deals with the concepts of segmentation, targeting and positioning. It introduces branding and consumer buying behaviour. The components of the marketing mix are discussed and applied to the global hospitality and tourism world.

ACADEMIC COMMUNICATION SKILLS

This course equips students with the basic communication strategies needed in academic contexts to get their message across effectively. Essential research and critical reading techniques are introduced and developed along with the means for presenting information credibly in appropriate written formats. Skills for preparing and delivering presentations are also practised and refined.

FUNDAMENTALS OF DATA ANALYSIS AND VISUALISATION

For students to be successful in a business environment, mathematical competencies are required. This course is designed to improve mathematical skills and introduce quantitative reasoning processes related to the hospitality industry and the wider business world. Essential functions and numerical relationships are reviewed and applied through extensive exercise work. This course prepares students to achieve a professional level of competence in using computer spreadsheets.