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TO5203 - Hospitality and Gastronomy

Credit points: 3
Year: 2020
Student Contribution Band: Band 3
Administered by: College of Business, Law & Governance

This subject is designed to provide students with an understanding and a greater appreciation of hospitality and gastronomy as important facets of tourism. Broadly, it uses perspectives from philosophy, anthropology, sociology, and consumer behaviour to explain conceptual schemes and to provide cognitive tools for analysing the relationships between recurring themes in the subject. This subject includes special topics that allow students to differentiate cultural beliefs and practices in providing, consuming and managing gastronomy and hospitality experiences in private, social and commercial domains.

Learning Outcomes

  • critically evaluate multidisciplinary perspectives of hospitality and gastronomy;
  • synthesise subject concepts in the provision, consumption and management of hospitality and gastronomy experiences;
  • compare and contrast hospitality and gastronomy practices across different cultures to design sustainable and effective experiences.

Subject Assessment

  • end of semester exam (35%)
  • presentations (30%)
  • essay (20%) and annotated bibliography (15%) (35%).

Availabilities

JCU Singapore, Internal, Study Period 51
Census Date 09-Apr-2020
Workload expectations:

The student workload for this 3 credit point subject is approximately 130 hours.

  • 36 hours lectures
  • assessment and self-directed study

JCU Brisbane, Internal, Study Period 22
Census Date 06-Aug-2020
Workload expectations:

The student workload for this 3 credit point subject is approximately 130 hours.

  • 36 hours lectures
  • assessment and self-directed study

Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.