Students will be able to manage and develop staff to optimise positive customer experiences and enhance positive staff relationships through communication, consultation, negotiation and reporting strategies.  The programme further enables students to strategies for the future in relation to financial management, product development, marketing and continuous improvement processes.

 

Employment pathway

This programme is targeted for those who would like to enhance their career in management roles with minimal supervision across a range of setting in the hospitality sector. The graduates will be able to gain opportunities within the hospitality industry in trainee manager or assistant manager roles such as: Food and Beverage Manager, Event Manager, Banquet Manager, Bar Manager, Café Manager, Restaurant Manager, Duty Manager and Operations Manager and to demonstrate professional practice and provide customers with confidence in their roles.

 

 

Module Description:

The aim of this module is to assess the significance that Manaakitanga has on New Zealand hospitality, using basic tikanga M?ori, and investigate the differences in M?ori and non-M?ori business models. Students will conduct environmental analyses, using tools such as Porter’s Five Forces and PESTLE, to develop and justify business strategy or growth initiatives.

NZDHM 602 – Strategic Hospitality Management

Module Description:

This module focuses on various concepts, principles, theories, frameworks, tools and techniques of quality management. They will be able to create a quality management plan in response to changes in the environment by applying a range of quality tools for systems and process improvement.

NZDHM 603 – Business Performance

Module Description:

This module draws on the changing dynamics of the hospitality sector in New Zealand and propels students to maintain currency with hospitality trends, updates and changes. The paper stimulates strategic thinking and enables students to apply a range of strategic solutions including innovative strategies, sustainability and productivity principles and continuous process improvements.

NZDHM 604 – Hospitality Marketing

Module Description:

This module aims at developing marketing strategies, including the use of digital media and business market analysis, for hospitality business growth and expansion in the New Zealand context.

NZDHM 605 – Human Resource Management

Module Description:

This module focuses on the role Human Resource Management (HRM) plays within M?ori and non-M?ori organisations within the New Zealand hospitality sector. Students will be able to identify HRM challenges and apply strategic solutions to address them. They will further identify how to manage and develop staff to ensure positive customer experiences.

 

NZDHM 606 – Business Communication

Module Description:

In this module, students will critically review recent developments in communication practices, including kaupapa M?ori, and evaluate associated risks, ethical and equity issues using a range of tools. They will select and apply a range of communication, consultation, negotiation and reporting strategies in their hospitality management practice. Students will also apply advanced professional communication standards to collaborate and plan for continuous improvement techniques and processes in the hospitality environment.

 

NZDHM 607 – Financial Management

Module Description:

The aim of this module is to provide a straight forward and practical approach for students to be able to analyse and apply financial management techniques to attain profitability, yield and productivity for a hospitality business operation.

NZDHM 608 – Food & Beverage Management

Module Description:

Planning and developing business strategies for continuous improvement and growth in food and beverage business is the aim of this module. Recognising kaupapa M?ori tikanga and kawa, students will demonstrate strategic thinking, operational understandings and capabilities to plan and develop sound financial, inventory management, risk management, and product development strategies for a successful food and beverage establishment.