QUEENSTOWN RESORT COLLEGE new zealand Tourism & Hospitality Management Education QRC Diploma of Hospitality Management 2010 / 11 In association with the International College of Management, Sydney (ICMS) and César Ritz Colleges, Switzerland
INTRODUCTION Queenstown Resort College (QRC) is proud to deliver the Diploma of Hospitality Management in association with the International College of Management, Sydney (ICMS) and César Ritz Colleges, Switzerland. The multi-award winning ICMS is the largest private provider of hotel management education in the Southern Hemisphere and is widely acknowledged as one of the best management schools in Australia. César Ritz Colleges is one of the most respected providers of hotel Management education in the world. Based on a proven Swiss model, César Ritz has a 25 year history of excellence, with more than 15,000 graduates worldwide. QRC Graduates are awarded an internationally recognised and respected qualification, offering exciting career opportunities around the world. By completing a further year of study with either the prestigious International College of Management (ICMS), Macquarie University, Sydney, Australia, or a further year and one additional six month internship at César Ritz Colleges in Switzerland graduates can gain an internationally recognised business degree. Graduates also belong to the exclusive César Ritz and ICMS alumni network. 1
CONTENTS Introduction 1 PROGRAMME OUTCOMES AND PATHWAYS Qualification 4 Programme Outcomes 4 Degree Pathways 5 Career Opportunities 6 IMPORTANT FACTS Programme Length 7 Programme Start Dates 7 Entry Requirements 7 Orientation 8 Professional Excellence 8 Business Suit 10 Computers 10 Fees 10 Student Loans and Allowances Scheme 12 2 Accommodation 12
How to Apply 13 Recognition of Prior Learning (RPL) 14 COURSE CONTENT Programme Overview 15 Structure 15 Industry Familiarisation Visits 16 Practical Training 16 Internships 17 Curriculum 18 Paper Descriptions 20 PEOPLE Teaching Staff 28 Hospitality Management Industry Advisory Board 28 Map 29 3
PROGRAMME OUTCOMES AND PATHWAYS QUALIFICATION You will graduate with the QRC Diploma of Hospitality Management. This is a level 5 diploma approved by the New Zealand Qualifications Authority (NZQA). This is an internationally recognised qualification which provides graduates with international pathways to higher study and exciting careers around the world. PROGR AMME OUTCOMES The diploma programme provides a comprehensive foundation for a career in the global hospitality and resort industry. It is designed to give you a balance between practical, theoretical and professional learning so that you can acquire knowledge and skills (both technical and social) to perform immediately at a supervisory level. Diploma graduates will be multi-skilled. Employment possibilities will be numerous and will span both operational and administrative positions. The Diploma programme also opens up pathways for you to pursue further studies at other universities. 4
DEGREE PATHWAYS The QRC Diploma is affiliated with the International College of Management (ICMS) / Macquarie University Bachelor of Business Administration majoring in Hospitality Management. Diploma graduates can completethis degree with just one more year of study at the ICMS campus in Manly, Sydney. Alternatively you can transfer to César Ritz colleges in Switzerland, complete one more academic year, followed by another second six month internship and graduate with a Bachelor of International Business in Hotel and Tourism Management. To enter the degree option students must meet the following criteria: Achievement of a cumulative grade point average of 2.50 or higher; and Successful fulfillment of all other programme and financial requirements of the Diploma If you wish to transfer to a QRC affiliate college during your studies you may be able to once you have completed your internship. QRC will assist with your on-going enrolment. 5
CAREER OPPORTUNITIES CAREER OPPORTUNITIES QRC trains to international standards so you can work in hotels, resorts, restaurants, event and convention centres and cellar doors around the world. Earning potential is shown below. $35,000 - $60,000 Guest Relations Officer Front Office Manager Banquet / Events Coordinator Human Resources Restaurant Owner Operator Sales & Marketing Coordinator Sommelier $60,000 + Food & Beverage Manager Rooms Divisions Manager General Manager Financial Controller Human Resources Manager Sales & Marketing Manager (These figures are based on New Zealand salary scales) 6
IMPORTANT FACTS PROGR AMME LENGTH 21 months (18 month early completion opportunity) including 1000 hours in a fully paid internship. PROGR AMME START DATES Intake Start Dates 2010: 11 January, 12 April, 12 July, 4 October Intake Start Dates 2011: 10 January, 4 April, 4 July, 3 October ENTRY REQUIREMENTS Age Academic Requirements English Language Requirements Interview Other CV / References 18 years of age at course commencement (some discretion applies for domestic enrolments) Satisfactory high school record to New Zealand Year 12, with passes in English. Passes in Year 11 Mathematics. For NCEA, students need 48 level 2 credits over 4 subjects including 4 level 2 credits in reading and 4 level 2 credits in writing. Students also need 14 level 1 credits in Mathematics. For CIE (Cambridge International Exam), candidates must attain at least 60 UCAS points (from the UCAS Tariff) over two or more subjects and have IGCSE Maths Grade D or better and AS English Language or AS English Literature with Grade E or better. For International Baccalaureate (IB) candidates, at least 3 passes in SL subjects including English and Mathematics. If English is not your first language, you will need to demonstrate English language proficiency equivalent to IELTS (Academic) 6.0 overall, with a minimum of 5.0 in each band and 6.0 in speaking. An interview is required as part of the application process, to assess your suitability for the industry. Mature Domestic Students (20 years +) may be exempt from meeting the academic entry requirements if they can demonstrate relevant work experience and genuine commitment to the industry, through their CV and work references. 7
IMPORTANT FACTS ORIENTATION The first 2 days of the Diploma is your introduction and orientation to the hospitality management industry, Queenstown and Queenstown Resort College. This is designed to prepare you for the exciting but challenging time ahead and to fully inform you of QRC and diploma requirements. Orientation includes a cocktail function, to which your parents / guardians and partner are invited to attend, introductory lectures, an explanation of QRC s academic requirements and an overview of the internship programme. You will also be measured for your business suit and QRC s professional standards, protocols, support services and facilities will be explained to you. Your detailed Orientation Programme is included in your Welcome Pack. This is sent 6 weeks prior to the start date. PROFESSIONAL EXCELLENCE QRC aims to produce graduates who are highly sought after by the international tourism and hospitality industry, not only for their skills but for their consummate professionalism. Accordingly, the College practises the highest standards of personal and professional conduct at all times, equivalent to international best practice. 8
The Professional Excellence (PE) system has been developed to encourage students to achieve the level of professionalism expected by the industry. The aspects of performance which are indicative of a high degree of professionalism and which are assessed under the PE System include: Absence Lateness Grooming Disregard to College rules Distracting others from learning Unprofessional behaviour Inappropriate language Students commence each term with the maximum score of 100 PE points. Ideally, this score will be maintained by consistently demonstrating a high level of professionalism. Any incidents of unprofessional behaviour or behaviour that breaches College guidelines will be reported to the Head of School and will incur a loss of PE points. At any time during the term, a student whose PE point score comes close to the fail mark of 69 points, or who repeatedly fails in the same areas is required to seek counselling from the Head of School. Appropriate measures to remedy any behavioural circumstances and improve the student s professional conduct will be discussed. A lack of improvement could result in suspension from the college. While the PE System can be challenging for some, it provides a strong point of difference between QRC graduates and graduates from other university or polytechnic courses. 9
IMPORTANT FACTS BUSINESS SUIT As part of the Professional Excellence System you will wear a professional business suit. FEMALES WILL BE SUPPLIED WITH: 1 skirt 1 pair of trousers 1 business jacket 2 blouses 1 tie 1 knitted vest 1 name badge 1 scarf MALES WILL BE SUPPLIED WITH: 2 pairs of trousers 1 business jacket 2 shirts 1 jumper 1 tie 1 name badge YOU WILL NEED: smart black shoes sheer, natural or black coloured stockings YOU WILL NEED: smart black shoes black socks COMPUTERS Students are required to supply their own laptop computer. FEES The fees structure is clearly published in the QRC Diploma Guide to Admission and Application Form. Please refer to this document for the fee breakdown. You can download this form from the QRC website or contact QRC to have one sent to you. 10
IMPORTANT FACTS STUDENT LOANS AND ALLOWANCES SCHEME The Student Loans and Allowances Scheme is designed to help students meet study expenses and living costs. All students who are New Zealand or Australian citizens or permanent residents can borrow under the Scheme. For information and application forms for the Student Loan Scheme, contact: Study Link: freephone 0800 889 900 freefax 0800 883 388 www.studylink.govt.nz ACCOMMODATION It is highly recommended that QRC Diploma students live at QRC Lodge in term one, term two or longer. Further details of accommodation and alternative options can be supplied upon request. 12
HOW TO APPLY You can apply online now, or you can complete and return the QRC Diploma Guide to Admission and Application Form. Please read the Terms and Conditions of Enrolment at QRC before completing your application. You can download this document from the QRC website. Please contact the College at any stage if you need any help. Contact Information: PHYSICAL ADDRESS: QRC House, 7 Coronation Drive, Queenstown POSTAL ADDRESS: Queenstown Resort College, PO Box 1566, Queenstown 9348, NEW ZEALAND Tel: + 64 3 409 0500, Fax: + 64 3 409 0505 Freephone: 0508 40 50 50 (within New Zealand only) info@qrc.ac.nz www.queenstownresortcollege.com 13
RECOGNITION OF PRIOR LEARNING (RPL) Recognition of Prior Learning (RPL) will be granted where your prior study, or work experience is considered to be equivalent to all the learning outcomes for a particular paper. You can be granted RPL for a maximum of 50% of papers in the diploma. When applying for RPL you need to provide sufficient documented evidence of your prior learning, demonstrating that this is equivalent to the assessment level for all of the learning outcomes of a particular paper. You must apply using the application form no later than 6 weeks before the paper commences, and your application must be accompanied by a non-refundable fee of $80 per paper, up to a maximum of $500 for the RPL process. Application Process 1. Contact the Head of School to find out the exact learning outcomes for the paper/s and to discuss your situation. (You may have already done this at interview stage). 2. Complete this application form specifying the paper(s) you wish to be considered for RPL. 3. Collect the evidence that you have achieved all the learning outcomes of that paper. You can use Academic transcripts, Record of Learning, employer attestations of your competence - show the content of what you have done in relation to every learning outcome of the QRC paper/s. 4. Send your application with the required fee to Admissions. 5. QRC will write to you with the outcome of the RPL application. If your RPL application is approved, you will be exempt from attending the paper/s, doing the assessments of the paper/s, and paying the fee for that paper. Your grade point average will not be affected (but you will not be able to improve it either). 14
COURSE CONTENT PROGR AMME OVERVIEW The Diploma consists of four 11 or 12 week on-campus terms and nine months on internship. During the first two on-campus terms, you will undertake practical skill-based training underpinned with theoretical knowledge. There will be approximately 32 on-campus hours per week. During the internship months you will be placed in recognised paid employment with a hotel or resort for 1000 hours of industry training. In the remaining two on-campus terms of study the emphasis of the programme moves to management principles and practices with on-campus tuition reduced to approximately 25 hours per week. STRUCTURE 2 years* Graduates are awarded the Diploma of Hospitality Management by QRC and the Higher Diploma of Hospitality Management awarded by ICMS in association with César Ritz Colleges, Switzerland. *21-months, if you complete your 1000 hours of industry training within 9 months. Term 1 (11 / 12 weeks) Term 2 (11 / 12 weeks) Theory & Practical Training 9 months Paid industry training Term 5 (11 / 12 weeks) Term 6 (11 / 12 weeks) Management Principles & Practice Further 12 months at ICMS Bachelor of Business Administration in Hospitality Management, awarded by Macquarie University Further 12 months at César Ritz Bachelor of International Business in Hotel and Tourism Management, awarded by César Ritz Colleges, Switzerland 15
COURSE CONTENT INDUSTRY FAMILIARISATION VISITS Your diploma training includes industry familiarisation visits. You will visit leading hospitality businesses in the Queenstown region, in the heart of New Zealand s mecca of resorts, hotels, day spas and vineyards. You will soon recognise that the growth and entrepreneurship of the industry allows you a far greater choice of jobs and career paths than ever before. In addition to the familiarisation visits, you may be further exposed to the top end of the hospitality industry through additional site visits and guest lectures with leading industry professionals. PR ACTICAL TR AINING You will complete most of your on-campus practical training under realistic working conditions within a working hotel near the College. You will work alongside hotel staff in the restaurant, kitchen, bar, front office and rooms division, gaining a comprehensive knowledge of each division s functions. Before you begin full training within each department of the hotel, you will be introduced to basic practical skills and training at the College. By the time you begin your paid internship you will be confident and well equipped to fit into your new hotel / resort environment. 16
INTERNSHIPS A valuable component of the Diploma is the fully paid internship terms where you are placed with an appropriate industry employer to gain valuable work experience. You are monitored by the Internship Manager to ensure you are performing to the professional levels expected by QRC and are gaining the knowledge and skills essential in the development of your career path. During your early study you will identify areas where you wish to be placed during your internship work placement. With the assistance of your Internship Manager, you will be matched as closely as possible to your interest and your strengths, to ensure you continue to develop your skills and knowledge in the industry. Industry placements will preferably be within the Southern Lakes district. However if you wish to be placed elsewhere within New Zealand or internationally you can apply to the Head of School for approval. The internship period is also a great personal networking opportunity. QRC pastoral care will be available throughout your internship. You are expected to complete all workplace training with the one employer where possible, and all QRC course requirements. NOTE: During your internship, you will be required to meet your own travel and accommodation expenses. There is no tuition fee applicable during the internship period. You must complete 1000 internship hours over the nine months. Under special circumstances, recognition of prior, relevant work experience may be granted for internship at the discretion of the Head of School. Contact the Head of School for more information. 17
CURRICULUM PAPER TITLE LEVEL YEAR ONE - TERM ONE Business Communications 5 Facilities Management 5 Food Service Studies 4 Food Service Operations 4 Beverage and Bar Management 4 Computer Software Applications 5 Elective: Introduction to Event Management OR 4 Elective: Introduction to the Resort Industry OR 4 Elective: Advanced Wine Studies 4 YEAR ONE - TERM TWO Accounting Fundamentals 4 Intercultural Management 5 Food Production Studies 4 Food Production Operations 4 Rooms Division Operations 4 Elective: International Convention and Event Planning OR 4 Elective: Introduction to Resort Management OR 4 Elective: Promotion & Marketing of Wine 4 WORK PLACEMENT - APPROX 9 MONTHS Industry Internship 4 Industry Internship 4 18
PAPER TITLE LEVEL YEAR TWO - TERM FIVE Academic Writing & Research Skills 5 Principles of Marketing 5 Rooms Division Management 5 Operational Management & Cost Control 5 Business Organisation Principles 5 Elective: Audiovisual Management & Event production OR 5 Elective: Resort and Day Spa Operations OR 5 Elective: International Wine & Cuisine 5 YEAR TWO - TERM SIX Managerial Accounting 5 Macro Economics 5 Business & Hospitality Law 5 Organisational Behaviour & Human Resources 5 Hotel Management Simulations 5 Elective: Event Management Project OR 5 Elective: Resort Marketing & Recreation Planning OR 5 Elective: Planning & Structuring Cellar Door Management 5 19
COURSE CONTENT PAPER DESCRIPTIONS Computer Software Applications: This paper seeks to ensure that students are equipped with the basic IT Applications knowledge for further study and for use in management or business settings related to their industry. Food Production Studies (co-requisite 901.004): This paper provides an introduction to the basic principles of food preparation, including safety, HACCP and sanitation. The student will cover the fundamentals of nutrition, cookery, cooking methods and food preparation to enable them to make informed decisions about all aspects of food production. The components of purchasing, receiving, storing and issuing food are analysed as they relate to menu planning. The creation of menus is demonstrated for a range of catering outlets and consumer requirements. The paper includes a basic evaluation of food cost and wastage in relation to kitchen accounting. Food Production Operations (co-requisite 901.003): This paper provides the practical component associated with 901.003. The teaching methodology is such that the students are required to place themselves in the position of a Chef faced with making a range of decisions related to food and kitchen service, which not only tests theoretical knowledge of the subjects but enhances their ability to make informed and appropriate decisions based on that knowledge. Rooms Division Operations: This paper combines a description of duties at the front office of a hotel with the basic skills required to launder linen and guest clothes. The paper also demonstrates how to prepare rooms for guests and follow health, safety and security procedures in general. Front office applications teach students how to communicate on the telephone, how to deal with conflict situations, and how to receive and process reservations. The paper also covers how to provide porter and accommodation reception services, and perform office procedures, including reservations systems. Accounting Fundamentals: This paper provides the students with the basic information and skills relevant to understanding and evaluating accounting as an information system and process. It includes the processing of financial data, the completion of 20
the accounting cycle and the preparation of basic financial reports from the trial balance. The paper serves as an introduction to the financial accounting environment, including general concepts of accounting, the flow of accounting through the business system, conventions and principles. It also covers such aspects as definitions and the relationship of accounting to decision-making, preparing a petty cash book within the system and carrying out a bank reconciliation. Facilities Management: This paper provides a basic introduction to property maintenance and management as it applies to the hospitality industry. It covers the monitoring of work operations, including the management of assets, and the implementing of Workplace and Public Health, Safety and Security requirements. Intercultural Communication: Diversity in the corporate workplace and the business marketplace, if not anticipated, planned for, and managed, is likely to be associated with significant barriers to communication and therefore to achievement of outcomes which rely on that communication. Managers need to become leaders adept at dealing with people from all walks of life and different cultures. The ability to objectively explain, predict and appropriately respond to both verbal and non-verbal behaviours of guests, clients and staff is highly prized. Business Organisation Principles: This paper aims to show students that organisations bring people together with a vision and values to achieve what they could not possibly achieve individually. An historical perspective of the management of organisations is developed including current management approaches and their origins, vision and value management, as well as structure, strategy and communication as foundations of organisations. The paper also covers the preparation of a business plan. Business Communications: This paper covers the knowledge, skills and attributes necessary to communicate effectively in the workplace and beyond. The component develops proficiency in composing and delivering various types of oral and written communication necessary for both business and further study. There is a premium on practitioners who can perform and lead orally, in writing, and on-line, and the effectiveness of this performance is critical to business success. Business communication must be fit for purpose, clear, accurate, and purposeful. 21
COURSE CONTENT Food Service Studies: This paper provides students with knowledge and experience in food service concentrating on practical skills of providing specialist food service advice. The paper relates services to marketing strategies to good customer service and outlines modern menu composition. The steps of sales and order taking are examined and students are made familiar with the various meal accompaniments. The correct procedures with regard to restaurant reservation plans are demonstrated and a list of the important characteristics of quality customer service are examined. Students are shown the procedure for payment of meals and service of coffee and tea as part of the food and beverage service department. Food Service Operations: This paper examines the basic technical knowledge, practical and social skills required, to enable the food and beverage operator to achieve a proficient standard for a range of service types and situations in the international hospitality industry. Various service styles and methods used in restaurants and dining rooms are identified. Seating and serving various numbers of guests is practiced and students are introduced to the various meal accompaniments and kitchen requirements. The paper also sets out the procedures for billing guests and accepting payment for meals. Beverage and Bar Service: The aim of this paper is to provide students with knowledge and experience in bar and beverage operations covering all aspects related to bar work. Students will gain knowledge of the wine industry vinification methods and vineyards, along with bar service including alcoholic and non alcoholic beverages. They will gain knowledge of host responsibility requirements as a Liquor Licence Controller and demonstrate knowledge of the Sale of Liquor Act 1989 in order to apply for a Liquor Licence Controller Qualification. Barista skills will be included to ensure students gain an overall knowledge of running and servicing a bar operation. 22 Industry Internship: This part of the diploma programme aims to give the student practical skills and underpinning knowledge of the hospitality industry. The Industry Training period is for a minimum of 1000 hours and students will be able to accrue their 1000 hours in either one or a multiple number of areas in the hospitality industry, preferably with the one employer. The student, as an employee, is expected to take advantage of opportunities to work in teams, foster networks and participate in shared projects.
The Internship Manager assists with placements and the contractual arrangements with employers, and feedback from employers is given directly to students. Students are encouraged to excel at their work and must complete a minimum of 850 hours and an interim report before returning to College for Year 2 papers. A final report and the full 1000 hours must be completed before the full internship is credited. Academic Writing and Research Skills: The aim of this paper is to refresh writing and research skills with an emphasis on demonstrating the key principles of analyzing, reasoning and arguing. Principles of Marketing: This paper is designed to introduce the fundamentals of marketing for the tourism and hospitality industries. In particular, it will look at the concept of marketing, its historical background, marketing in relation to tourism, the basic building blocks of good marketing and the necessary steps to developing a marketing plan. Rooms Division Management: The paper aims to give the student an insight into the every day tasks performed by a Front Office Manager and how to think as a Front Office Manager and solve problems. The overall aim is to ensure that the student has a sound knowledge of financial responsibilities of running a Front Office. The focus is on the principle functions of rooms division, the guest cycle, reservations, the front office and night audit. Lodging segmentation, pricing and customer service and revenue management strategies and tactics are examined. Operational Management and Cost Control: This paper provides students with the skills and knowledge to manage and control the financial performance of the Food and Beverage Department through the planning for and implementation of an actual event. Managerial Accounting: The overall aim of the paper is to provide the students with the operational information and skills relevant to planning, controlling and evaluating information in the accounting systems. The paper will also examine management decision-making techniques. The paper examines the use of financial statements within several contexts, giving the students every opportunity to be familiar with the basic tools of managerial accounting concepts and the assumptions upon which they are based. 23
COURSE CONTENT Macro Economics: The aim of this paper is to relate economic theory to real world commercial events. While students need to be equipped with the practical and personal skills necessary to work successfully in a highly competitive global environment, they also must be motivated by a demonstration of the relevance of economic principles to every day life and business. The main characteristics of the economy are analyzed: unemployment, growth, aggregate supply, aggregate demand, GDP, business cycles, including in the context of social policies. Business and Hospitality Law: The aim of this paper is to provide the student with basic knowledge of the relevant New Zealand Law pertaining to the Tourism and Hospitality Industry. The paper requires the student to research the legal information required for business compliance and update legal knowledge. An overview of the adversary system in New Zealand is given, including contractual agreements, the legal requirements in setting up a business, applying licensing of premises laws, insurances and relevant Trade Practices Act requirements of licensees, guests and their property. Organisational Behaviour & Human Resources: Managing human resources requires the ability to work with, motivate and understand other people, both individually and in groups. Modern managers must possess these human skills, and be capable of assessing values, beliefs and attitudes of the people in their organisation so that they are able to handle all situations that may arise. This paper will examine the foundations of individual behaviour, values, attitudes and job satisfaction, including basic motivation concepts and theories and their application to determine why performance benchmarks play a role in appraisal and remuneration. Hotel Management Simulations: This paper utilizes a software simulation programme to engender students confidence in analyzing and implementing decisions in semicomplex safe business situations. The segments of the simulation programme concentrate on front office operations, and the lodging cycle and the application of yield management principles in forecasting demand. The input of data into the computer allows students to test out their decision making skills in a simulated but highly realistic environment. Students will be able to evaluate broad ranges of accumulated learning by running a business within a safe accelerated environment. Students must present a business plan and periodic reports. 24
ELECTIVE PAPER DESCRIPTIONS INTERNATIONAL RESORT AND DAY SPA MANAGEMENT Introduction to the Resort Industry: This paper introduces students to the resort industry. Topics include an introduction to the industry, career opportunities, differences between a resort and a hotel, recreation requirements and leadership. The paper focuses on the resort segment of the hotel industry, its history, planning, operations and special considerations. Emphasis is placed on the study of recreational activities as they relate to the operations of a resort hotel. Special attention of the interaction between tourism and its relationship to the resort hotel industry will be studied in its broader context. Introduction to Resort Management: Successful resort operations rely on well-trained managers. This paper is designed to introduce students to the specialised profession of destination resort management, and to the reality that the resort industry is in a constant state of evolution. Managing resorts requires unique knowledge and skill sets, including managing guest activity planning and packaging adventure experiences, managing owner-relations and dealing with high rates of seasonal staff turnover. On completing this course, students will have developed a real appreciation for both the challenges and excitement associated with destination resort management. Resort and Day Spa Operations: This paper introduces students to Resort and Day Spa Operations. Topics include operational issues such as timetabling, costing, understanding the various written procedures required as an operations manager along with an insight into the requirements of unit owner-relations within a resort. An in-depth study will also focus on Day Spa Operations and the issues management faces within a resort environment. Resort Marketing and Recreation Planning: This paper will first address the challenge of developing a resort marketing plan which identifies the specific needs and wants of target customer groups. Students will learn how to address those needs with a mix of products and services that will command prices sufficient to provide a level of income acceptable to the resort s management and ownership stakeholders. The latter half of the paper will deal with the challenges faced by resort developers and management in measuring customer satisfaction, quality of product and management. 25
COURSE CONTENT EVENT MANAGEMENT Introduction to Event Management: This paper introduces students to the event industry. Topics include an introduction to the industry, career opportunities, requirements of an Event Manager and leadership. To the Event Manager, the special event is a challenge to create the right mix of content, presentation, venue and outcomes to achieve the goals of the client in the most cost effective and high impact manner. To do this effectively requires a range of skills and attributes - imagination, design, coordination, and the ability to lead a team and to keep track of detail. This paper evaluates and discusses the role of the event industry and the Event Manager today and into the future. International Convention and Event Planning: This paper looks in detail at the skills and knowledge required for developing proposals and bids for the staging of conventions and events. An in-depth study of developing and coordinating event plans along with preparing accurate costing for products and services will be reviewed as well as presentation requirements for quotations to customers. Event Management Project: A practical base project for students to put together an event using the skills and knowledge gained from the theoretical components of the course to date. Marketing, sponsorship planning, teamwork and leadership will all be part of the focus for the course. This subject allows students to apply theory and practical knowledge into running or assisting in the running of a live event. Topics include marketing, sponsorship planning, teamwork. Audiovisual Management and Event Production: This course provides students with a working knowledge of video and recording equipment, audio visual equipment, lighting, staging, computer systems, multi media projection, and conference equipment used in event management: all essential requirements for the successful implementation and running of any form of event. Students will learn from hands on experience the requirements needed to successfully run audio visual equipment. 26
WINE STUDIES Advanced Wine Studies: This paper introduces students to a more comprehensive study of wine. Topics will include international and New Zealand wines, advanced wine tasting, viticulture, the history of wines, wine production and identifying wine regions. Students will keep a diary of notes of all the various wines identified and tasted which will allow them to speak confidently when explaining and selling wine to customers. Promotion and Marketing of Wine: This paper introduces students to the promotion and marketing of wines. The course will cover the four main areas of sales and marketing: on premise, off premise, internet and direct marketing. Topics will include the composing and writing of wine menus, direct marketing from credit card companies or wine clubs and purchasing wines, either from producers or brokers. International Wine and Cuisine: This paper takes students taste buds on a wine tour of the globe and explores innovative and creative approaches to matching wines with local and international cuisines. Students will taste a variety of wines along with a range of food items and identify how foods can complement wines as well as wines complementing foods. A team project will allow students to demonstrate their knowledge by presenting a combination of dishes matched with wines. Planning and Structuring Cellar Door Management: This paper is designed to give students an insight into planning and structuring wine sales and tasting through cellar door management. Students will learn sales techniques and the language associated when giving wine tasting demonstrations. Set up and design of a cellar door concept will also be covered. 27
PEOPLE TEACHING STAFF The School of Hospitality and Tourism is led by the Head of School and staffed by a range of industry specialists. The teaching staff are professionals who bring a wealth of experience in the real world of hospitality and tourism and the expertise in passing on their applied and theoretical knowledge to students. Many teachers hold higher qualifications from New Zealand and around the world. HOSPITALITY MANAGEMENT INDUSTRY ADVISORY BOARD The Hospitality Advisory Board provides a link for QRC between industry and education. It advises the College on industry trends, needs and perspectives, and assists in the development and review of programmes. 28
QRC LOCATION MAP GORGE RD TURNER ST HENRY ST MALAGHAN ST BALLARAT ST KER RY DRIV E ISLE ST MAN ST BRECON ST DUKE ST SHOTOVER ST CAMP ST STANLEY ST BEETHAM ST EDGAR ST KENT ST STEAMER WHARF BEACH ST REES ST MALL CHURCH ST MARINE PARADE EARL ST QRC CORONATION DRIVE NOVOTEL GARDENS HOTEL SYDNEY ST MELBOURNE ST FRANKTON RD HALLENSTEIN ST ADELAIDE ST HOBART ST BRISBANE ST PARK ST Lake Wakatipu GYMS Pulse Fitness Queenstown Gym MEDICAL & PHARMACIES Queenstown Medical Centre Wilkinsons Pharmacy DENTAL Queenstown Dental Centre Queenstown Dentist INFO CENTRES Info and Track i-site The Station POLICE Camp Street 111 or 441 1600 POST OFFICE Camp Street SUPERMARKETS Alpine Foodcentre Fresh Choice Mediterranean Market BANKS National Bank ANZ ASB Westpac BNZ 29
Queenstown Resort College PO Box 1566, Queenstown 9348, New Zealand. Tel: + 64 3 409 0500, Fax: + 64 3 409 0505, admissions@qrc.ac.nz www.queenstownresortcollege.com QRC is registered as a Private Training Establishment by the New Zealand Qualifications Authority and is a signatory to the NZ Code of Practice for the Pastoral Care of International Students. QRC courses are accurate at the time of printing. QRC reserves the right to make any necessary adjustments to advertised courses. Courses will run with a minimum number of participants. See the QRC website for the most up to date information. Publication date: January 2010