Challenges in the Hospitality Industry

Challenges in the Hospitality Industry The Hospitality Industry faces three major but interconnected challenges, namely globalisation, the growing importance of knowledge as the engine of economic development and national prosperity, and the impacts of the information and communication revolution, all of which have striking implications for education institutions and economies. Polytechnic West has risen to undertake the above challenges with the introduction of the Associate Degree of Hospitality Management. The course aims to combine current industry practices, combined with a rigorous vocational and academic course curriculum required of managers to face these challenges. The course curriculum focus on hospitality operational skills, management best practice, and the skills needed for continued learning in an ever changing environment. In The Associate Degree of Hospitality Management the assessments are mainly by examinations, presentations and tutorials. The questions are developed with the goal of assessing not only the students awareness of current theory and practice, but to evaluate the degree of reflection and analysis that may contribute to its operational application. The learning environment for the Associate Degree Hospitality Management is conducted in small classes and highly qualified lecturers with relevant industry experiences. The qualifications offered by Polytechnic West is a two year Associate Degree Hospitality Management program which has a direct pathway to the final year in the Bachelor of Commerce majoring in Hospitality and Tourism at Murdoch University. Alternatively the Associate Degree in Hospitality Management is a recognised management qualification which prepares graduates for rapid career advancement within the Hospitality Industry given sufficient experience. The tourism and hospitality industry is a sphere in which attainment of supervisory and management positions can occur at a young age with relevant experience and qualifications. As an Associate Degree graduate, there can be multiple career opportunities and directions which include supervisory and management roles in food and beverage, event management, accommodations, marketing and Human resources in the hospitality sector. Learning Resource Centre Bentley Campus Telephone: 9267 7240 http://library.polytechnic.wa.edu.au Opening Hours Monday Thursday 8:00 am 5:45 pm Friday 8:00 am 4:15 pm Off Peak Periods 8:00 am 4:00 pm CLOSED Saturday Sunday and Public Holidays Resources Each course has a Unit Information Outline booklet which lists the resources required for the unit. These can be obtained from the Course Co-ordinator. Referencing Chicago referencing, based on Chicago Manual of Style (2003) will apply to all assignments. This manual constitutes the authoritative international guide to publication standards and style. At Polytechnic West we respect the ideas of others by acknowledging them with proper referencing. This includes using the work of other students with, or without, their permission. Students must abide by all assessment rules set by lecturers. Any student found cheating in any way will face disciplinary action. Assignments and other forms of assessment must be your own original work. Copying directly from your research sources or another students work, without acknowledgement is plagiarism. Plagiarised work will not be accepted and will result in disciplinary action. Turnitin software is available for students to check their work and will be utilised by lecturers to check for plagiarism. Assessment To be awarded this qualification you must pass all the course units. Assessment criteria are provided for each unit in the relevant Unit Information Outline. All assignments will be returned with feedback on the students performance and the criteria against which the final mark was determined. Submission dates will not be altered unless lecturer consent has been obtained. Results Students are entitled to see their results in all assessment components of their unit, including raw marks for components and for the unit overall. Students may inspect their marked examination scripts and discuss the marking with the lecturer, or nominee, within fourteen days of the posting of results. Lecturers may require reasonable notice or set aside specified times for this. Where a lecturer is away from campus in the two weeks following the posting of results, another member of academic staff must be designated to handle inquiries and be provided with detailed assessment information to facilitate this. Lecturers must retain examination scripts until the end of the following semester. Submission and Receipt of Assignments: submit a cover sheet with all written work for continuous assessment which includes a signed declaration of authenticity; ensure delivery of the assessment work to the secure location provided; and maintain a copy of all submitted work until at least the expiration of the appeal period. Penalties may also apply when an extension is granted; refer to the Course Co-ordinator for details. Grading System Final results in all units shall be reported according to the following system of letter grades: Final Grades Letter Grade Interpretation Application Academic transcripts will include both the grade and final mark for all students. HD High Distinction Exceptional performance indicating complete and comprehensive understanding of the subject matter; genuine mastery of relevant skills; demonstration of an extremely high level of interpretative and analytical ability and intellectual initiative; and achievement of all major and minor objectives of the unit. 80 100% D Distinction Excellent performance indicating a very high level of understanding of the subject matter; development of relevant skills to a very high level; demonstration of a very high level of interpretive and analytical ability and intellectual initiative; and achievement of all major and minor objectives of the unit. 70 79% C Credit Good performance indicating a high level of understanding of subject matter; development of relevant skills to a high level; demonstration of a high level of interpretive and analytical ability and achievement of all major objectives of the unit; some minor objectives may not be fully achieved. 60 69% P Pass Satisfactory performance indicating an adequate understanding of most of the basic subject matter; partial development of relevant skills; adequate interpretive and analytical ability and achievement of all major objectives of the unit; some minor objectives may not be achieved. 50 59% UP Ungraded Pass Successful completion of a unit assessed on a pass/fail basis, indicating satisfactory understanding of subject matter; satisfactory development of relevant skills; satisfactory interpretive and analytical ability and achievement in all major objectives of the unit. 50% or above N Fail Unsatisfactory performance indicating an inadequate understanding of the basic subject matter; failure to develop relevant skills; insufficient evidence of interpretive and analytical ability; and failure to achieve major and minor objectives of the unit. Below 50% DNS Fail Failure to submit any assessed work after the withdrawal date and failure to withdraw prior to the withdrawal date. Did not participate in any assessments S Supplementary The award of the grade S shall be at the discretion of the Higher Education Board of Examiners. 45 49% Interim Grades Letter Grade Interpretation G Good Standing A result of good standing (G) must be reported only at the end of the academic year where all results in that enrolment option are not due to be completed until the end of the first or second semester of the following year. NA Not Available A result of not available (NA) must be reported only where: a delay is caused by the unavoidable absence of the Higher Education Course Coordinator; where an examination script has yet to be received by the College; where the final grade is under consideration due to disciplinary action or administrative encumbrance; where the Higher Education Board of Examiners has approved assessment in that unit taking place after the assessment period for that semester, including where the repeat of a component (e.g. involving practical work or a placement) cannot reasonably be arranged within the semester period. The Higher Education Board of Examiners has the sole discretion in determining whether a supplementary assessment is to be allocated; it is not an automatic right of the student. However, the supplementary assessment discretion will be applied to all students in an equitable manner. The nature of any supplementary assessment will be at the discretion of the Higher Education Board of Examiners. The only grades available after supplementary assessment are a P or N. An ungraded pass is not available. S Supplementary A result of supplementary assessment (S) may be reported where the student has a borderline fail grade (45-49%) for the unit. The timing of any supplementary assessment will be at the discretion of the relevant Higher Education Course Co-ordinator. Q A result of deferred assessment (Q) shall be reported only where deferred assessment has been approved by the Higher Education Course Coordinator. Initial unit assessment advice shall indicate whether or not moderation may be applied to the unit assessment. Final grades will be rounded (0.5 and above up, 0.49 and below down). Individual assessment components must not be rounded and only be submitted as whole percentages. Final numerical marks are to be presented as a whole number. Student Rights and Responsibilities It is the responsibility of every student to be aware of the policies and procedures that relate to their rights and responsibilities as a student. These can be found in the student handbook and on the Polytechnic West website. www.polytechnic.wa.edu.au Client Services Client Services staff can help you make your further education applications more competitive and can assist with decisions about your course/career choice. Client Services staff can also offer advice and support. If they cannot directly assist, suggestions can be made about referral to other staff or appropriate agencies which may be able to help if you are experiencing personal problems or difficulties with your study. Appointments with Client Services staff may be arranged at a Customer Service Centre or by phoning 9267 7500. Unit Fees The tuition fee for international students is: $1 525 per unit The tuition fee for domestic students is: $1 200 per unit These fees are valid for Semester 1 and Semester 2, 2011 Fees are reviewed on an annual basis Current fees and charges schedule is available on the Polytechnic West website. UNIT SYNOPSES INTRODUCTORY STUDIES IN HOSPITALITY AND TOURISM (64371) This unit examines todays travel and tourism industry from a global perspective, with specific insights into the economic, political and social forces that drive and shape it. It also looks at the tourism product and its markets. The unit also focuses on the economic impact, socio-cultural, environmental impacts of tourism and the development of sustainable tourism. The unit takes a systematic approach to the study of tourism and its links to the hospitality industry. It covers tourist types and behaviour, the role of places in tourists itineraries and their experience, environmental impacts, sustainability and eco-tourism, cultural impacts and authenticity, the impacts of events, and the structure of tourism industries. HUMAN BEHAVIOUR IN THE HOSPITALITY INDUSTRY (64732) This unit looks at analyzing the behavior of people at work in the Hospitality Industry. It will recognise the importance of effective management of people in the work situation, and evaluate personnel policies and procedures related to the hospitality industry. The unit will also identify the nature of the hospitality industry, staffing characteristics, interrelationships and behaviors of people. ROOMS DIVISION MANAGEMENT (64388) This unit is designed to familiarize students with management of the accommodation sector of the hospitality industry. The principles and procedures in the provision of quality tourist accommodation are studied with emphasis on front office, housekeeping, concierge and security safety. The unit has a managerial focus, and will look at how to manage properties efficiently, effectively and profitably. The unit will also provide an overview of the legal responsibilities of managers and the impact of new technologies on the industry. Students will be introduced to Fidelio, a current Front Office computerized property management system (PMS), in a practical environment, to enhance their understanding of the course concepts. LEGAL ENVIRONMENT (64374) This unit looks at the legal system in terms of civil liability, contract law and workplace environmental law. It provides the skills and knowledge to manage employment law and industrial relations, health, safety and security issues within a tourism or hospitality context. The aim of most legal systems is to provide a means of resolving conflicts in a fair and harmonious way. All legal systems are strongly influenced by the major forces that shape the society in which they operate. HOTEL AND RESTAURANT INFORMATION SYSTEMS (64375) This unit is designed to familiarize students with systems which are used in the hotel and restaurant industry. Information systems and the increasing application of technology to the hotel and restaurant industries will be analyzed from a conceptual and theoretical perspective. The unit has a managerial focus, and will look at the human issues of using information systems in the hospitality industry. In particular, the unit will provide an overview of the impacts of technology on the managers, workforce and customers of the industry. Students will encounter a range of theoretical and practical applications of information technology, which are unique to these industries including reservations systems, guest history systems, electronic point of sale systems, and guest driven applications such as automatic check-in and automatic checkout INTRODUCTION TO MANAGEMENT (64376) This unit looks at the rapid and unpredictable change characteristics todays work and social environments. What might have worked yesterday is unlikely to work in todays vastly different environment. We can no longer structure organizations and mange people as we did yesterday. Todays managers must have broad management skills and styles, which they will continually adapt and develop. Pressure is on the manager to increase productivity and lead in a more participative, consultative way. Technological advances will proceed in leaps and bounds. Work patterns will continue to change dramatically. Our economy will be volatile until it adjusts and gives way to a global economy. INTRODUCTION TO ACCOUNTING (64377) This is an introductory unit and the focus is on the definitions, concepts, principles and theories necessary to develop a clear understanding of accounting statements, their uses and their limitations. The unit concentrates on the needs of users of financial statements; and includes parties external to the organisation (for example, investors, employees, government, shareholders and the general public) and internal users (for example, management). FOOD AND BEVERAGE MANAGEMENT (64378) This unit is designed to familiarize students with management of the food and beverage sector of the hospitality industry.This unit will provide the students with knowledge of functions and responsibilities of a food and beverage manager and activities of the all food and beverage outlets. The unit also looks at how to manage the food and beverage department efficiently, effectively and profitably. PRINCIPLES OF COMMERCIAL LAW (H2045) This unit introduces students to the Australian legal system, its operation and development, and to the principles of law applicable to core areas of business, such as contract law, tort law and agency law. CONSUMER BEHAVIOUR AND SERVICES MARKETING (64380) This unit deals with the skills and knowledge required by marketers to understand consumer behavior and then use the information in demonstrating effective services marketing. Factors that have contributed to the development of consumer behavior and services marketing include the fast pace of new product introduction, shorter product cycles, the high rate of new product failures and the increased interest in consumer protection by private groups and public decision makers and concern over the environment. Consumer behavior and services marketing have become an integral part of strategic market planning. This unit also aims to provide an understanding of the theory and practices in the development and execution of service marketing strategies (both consumer and business-to-business services). MANAGING PHYSICAL ASSETS (64381) The unit highlights the fact that facilities play a major role in the hospitality industry and guest satisfaction. They can provide an appealing visual environment that contributes to the overall ambiance, experience and comfort of the guest. The unit also serves to provide the awareness and knowledge to make appropriate decisions in managing the maintenance in a hospitality building. Properly managed systems from design to operations can result in considerable long-term savings or on the contrary, the failure to manage such systems can result in significant long term costs. ORGANISATIONAL THEORY AND BEHAVIOUR (H2044) This unit provides a basic understanding of individual and group behaviour in organisations, as well as exploring some organisational theories and management processes. Topics include: individual dimensions of behaviour personality, perception and learning, communication and motivation; groups and interpersonal influence structure, values, interaction and leadership; and organisational issues such as structure, processes, design, decision making; organisational change and development. Globalisation and sustainability are embedded into this unit as recurring themes. HOSPITALITY AND TOURISM MANAGEMENT (64383) This unit examines todays hospitality and tourism industry with specific insights into the economic, political and social forces that drive and shape it. The scope of the hospitality industry comprise of businesses that provide services and facilities such as accommodation, food, beverages, entertainment, gaming and related products. The hospitality industry is a sector of the broader tourism industry. Tourism is an essential ingredient to the economic well-being of many regions in Australia. Demand for product and services have become increasingly price sensitive and environmentally friendly. As such, this unit deals with the skills and knowledge required to develop and monitor a business plan. EVENTS MANAGEMENT (64384) This unit looks at the responsibility of better defining event objectives, site selection, developing timelines, budgets, and all logistical details. These details include but are not limited to registration and hospitality, food beverage, meetings and keynote speakers, ground transportation, activities, VIPs, accommodation and billing. PRINCIPLES OF FINANCE AND BANKING (H2043) This unit exposes students to the application of financial mathematics to various personal financial decisions including valuing debt, equity, and hybrid securities. In the process, characteristics of these securities are detailed and valuation incorporating the respective securitys cash flows, time value of money and the associated risk are presented. The unit also addresses the principles of maximising shareholder wealth and firm value. The interplay between these principles is examined by consideration of information asymmetry between the different stakeholders HUMAN RESOURCE AND ORGANISATIONAL DEVELOPMENT (H2046) This unit aims to explore the choices organisations have for assisting employees to work effectively and adapt to change. The unit introduces the role of human resource management (HRM) to organisation development. Individual, team, HRM and strategic concepts are linked to the strategies and processes organisations and individuals use to proactively promote organisational citizenship throughout change.

California Shoshone

California Shoshone are a Native American tribe that lived in central California, along the eastern border, at the base of the Sierra Nevadas. Their location dictated their lifestyle. Their houses were made in a cone shape using slabs of bark or brush. They also had sweathouses that they used to keep their skin clean. The main foods of the California Shoshone were pine nuts. They occasionally hunted buffalo, but relied more on salmon fishing, deer, and small game. as well as roots gathered by the women . Shoshone hunters used bows and arrows. Fishermen used spears, nets, and basket traps. In war, Shoshone men fired their bows or fought with war clubs and buffalo-hide shields. Shoshone women were in charge of the home. Besides cooking and cleaning, a Shoshone woman built her family's tepee and dragged the heavy posts with her whenever they moved. Shoshone men were hunters and warriors, responsible for feeding and defending their families. Only men became Shoshone chiefs, but both men and women took part in storytelling, artwork and music, and traditional medicine. People of the California Shoshone wore rabbit or deer skins when they were available. Shoshone women wore long deerskin dresses with wide sleeves. Shoshone men wore breechcloths and leggings as well as buckskin shirts when the weather was cool. Men and women wore moccasins on their feet. Some other intrest of the Shoshone Indians were bead work, making baskets, and painting. The Shoshone tribe was ruled by a chief. Traditionally, Shoshone people only cut their hair when they were in mourning. Some Shoshones wore facial tatooes and painted their faces for special occasions.. I have learned that California Shoshone had houses, clothes, and food that were available where they lived. They were very fun to learn about.

Eriksons Psychological Theory of Identity - 1181 Words

Eriksons psychological theory of identity is based on a psychosocial model, taking into account the social environment including peers and family group. According to Erikson, individuals form a core identity in part via membership in a community. Erikson understood that psychosocial development was a process, involving a series of stages. Progress through these stages usually entails a normative conflict or crisis that pits individual needs with social norms or demands. Erikson identified eight stages of psychosocial development. These stages generally follow the chronological age development of the individual from birth to death. Each stage is defined by its normative crisis. The first stage occurs during the first year of life, and involves the normative crisis of trust versus mistrust. Outcome of this stage is either the ability to trust or mistrust other people. The second stage of psychosocial development is defined by the conflict between autonomy and doubt. It lasts from age one to age three. Possible outcomes include self-control or self-doubt. The third stage lasts from between age three and age six. It focuses on the conflict between initiative and guilt. Positive resolution of the crisis leads to a sense of purpose; whereas insufficient conflict resolution leads to low self-esteem. The fourth stage lasts between the ages of six and eleven. Its normative crisis is between industry and inferiority. Outcomes include competence or helplessness. During adolescence,Show MoreRelatedErik Erikson s Psychosocial Theory On Child Development1388 Words   |  6 PagesErik Erikson’s Psychosocial Theory on Child Development Erik Erikson, a well known developmental theorist, developed his theory about stages of human development from birth to death by using Freud s work as a starting point. According to Erikson, personality develops in a series of stages. Erikson found out that children experience conflicts which affect their development. 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Residual Online Income and HubPages Essay - 808 Words

Residual Online Income and HubPages HubPages is a residual online income site that lets you earn money from your writing. You do so by creating hubs (articles), which are just pages full of written content, photos, videos, polls, quizzes and -- last but certainly not least -- advertising. When you sign up and become a Hubber, as the members of HubPages are affectionately called, you are allowed to start publishing hubs. The way you earn residual online income is by sharing a portion of the ad revenue generated by these hubs. HubPages does not pay its members directly, however; you receive payments by means of third party advertisers. And here’s where its residual online income program gets a little confusing. You must monetize†¦show more content†¦For example, if someone clicks an AdSense ad during your 60% of the time, you get 100% of the revenue. If someone clicks an ad during HubPages 40%, the site keeps 100% of the revenue and you get zip. Perplexing. I don’t know about you, but I would prefer a share of every ad click rather than be subjected to this convoluted 60/40 system. It seems like Hubbers would need to monitor their affiliate accounts very closely and perform due diligence. It’s not that I don’t trust HubPages for residual online income, but I’m no babe in the woods, either. It wouldn’t surprise me if HubPages were tilting the 40% in its favor during peak traffic times, etc. Rest assured that I will scrutinize HubPages and its impression splits on my own accounts. When it comes to residual online income, I confess to having a bit of a negative attitude toward HubPages. Yet I knew from the beginning that I didn’t understand why. Perhaps it was hearing the sob story about my friend making zero money on her hubs, of which there are only four. Maybe it was reading somewhere that HubPages recently got a Google â€Å"smackdown† and then noticing that the site registered a lower PR (Google PageRank) than before. Or possibly it was the daunting, unfamiliar territory of impression splitting and affiliate links: the comparatively byzantine approach to generating money that the site doesn’t directly pay. Whatever the reason, I must admit I never gave HubPages a fighting chance. Recently, I’ve done a bit