Course coordinator
Dr Mucha Mkono
Course overview
- Study period
- Semester 2, 2025 (28/07/2025 - 22/11/2025)
- Study level
- Undergraduate
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Business School
This course introduces a range of perspectives and contemporary issues necessary for an understanding of hospitality. It focuses on a critical understanding of the concept and evolution of hospitality in various disciplinary and social domains.
Hospitality, as a field of study, has traditionally been anchored in managerial and business approaches. However hospitalityﾠis, in essence, more than just an industry – it is an idea or concept with multiple viewpoints and cultural, social and political nuances. This course introduces students to some of the core interpretations, values and perspectives that the concept of hospitality embodies before over-viewing the global hospitality industry. Students will be invited to develop their critical faculties to gain an understanding of the construction and production of the hospitality experience as well as the scope of the contemporary hospitality industry.
Course requirements
Assumed background
This course is recommended for third year students only.
Recommended prerequisites
We recommend completing the following courses before enrolling in this one:
HOSP2001
Incompatible
You can't enrol in this course if you've already completed the following:
HOSP2004
Course contact
Course staff
Lecturer
Dr Mucha Mkono
Timetable
The timetable for this course is available on the UQ Public Timetable.
Additional timetable information
Please note: Teaching staff do not have access to the timetabling system to help with class allocation. Therefore, should you need help with your timetable and/or allocation of classes, please ensure you email business.mytimetable@uq.edu.au from your UQ student email account with the following details:
- Full Name
- Student ID
- Course Code
Aims and outcomes
This course aims to introduce students to a range of perspectives regarding the study of hospitality including developing a critical understanding of the concept and evolution of hospitality in various disciplinary and social domains before tracking the commercialisation of hospitality. Students will investiage the breadth of the international hospitatlity industry and apply critical thinking skills to contemporary hospitality issues.
Learning outcomes
After successfully completing this course you should be able to:
LO1.
Understand the development of hospitality concept and how hospitality might be considered as a lens through which we can investigate the world around us, including managerial practices.
LO2.
Articulate the distinction between, and evolution from, domestic to commercial hospitality.
LO3.
Develop a critical cognisance of the relationships between hospitality, society, politics and community.
LO4.
Recognise, identify and distinguish between the complex and wide-ranging sectors of the hospitality industry.
LO5.
Critically evaluate contemporary issues and ethical dilemmas confronting the hospitality industry professional.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Essay/ Critique, Examination |
In-Semester exam
|
50% |
In-semester Saturday 6/09/2025 - 20/09/2025 |
| Creative Production/ Exhibition, Performance, Reflection | Reflective Vlog | 50% |
31/10/2025 2:00 pm |
Assessment details
In-Semester exam
- Identity Verified
- In-person
- Mode
- Written
- Category
- Essay/ Critique, Examination
- Weight
- 50%
- Due date
In-semester Saturday
6/09/2025 - 20/09/2025
- Other conditions
- Time limited, Secure.
- Learning outcomes
- L02, L03, L04, L05
Task description
You will be required to take a closed-book, in-semester exam. The exam will consist of short essay questions, covering content from Weeks 1-6. Further details will be provided via Blackboard.
AI Statement
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 90 minutes |
| Calculator options | No calculators permitted |
| Open/closed book | Closed book examination - no written materials permitted |
| Materials | Unmarked dictionary |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Reflective Vlog
- Mode
- Oral, Product/ Artefact/ Multimedia
- Category
- Creative Production/ Exhibition, Performance, Reflection
- Weight
- 50%
- Due date
31/10/2025 2:00 pm
- Learning outcomes
- L01, L03, L05
Task description
This task requires you to record a 15-minute YouTube video in which you critically discuss a hospitality issue that you have personally experienced. The video should be reflective, demonstrating your in-depth understanding of the issue, relevant course concepts, as well as your personal experience and worldview. You will be required to submit the link to your YouTube video for assessment.
Further details will be provided via Blackboard.
AI Statement
Artificial Intelligence (AI) and Machine Translation (MT) are emerging tools that may support students in completing this assessment task. Students may appropriately use AI and/or MT in completing this assessment task. Students must clearly reference any use of AI or MT in each instance.
A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
Instructions for submitting the link will be provided via Blackboard
Deferral or extension
You may be able to apply for an extension.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Cut off Percent | Description |
|---|---|---|
| 1 (Low Fail) | 0 - 29 |
Absence of evidence of achievement of course learning outcomes. |
| 2 (Fail) | 30 - 46 |
Minimal evidence of achievement of course learning outcomes. |
| 3 (Marginal Fail) | 47 - 49 |
Demonstrated evidence of developing achievement of course learning outcomes |
| 4 (Pass) | 50 - 64 |
Demonstrated evidence of functional achievement of course learning outcomes. |
| 5 (Credit) | 65 - 74 |
Demonstrated evidence of proficient achievement of course learning outcomes. |
| 6 (Distinction) | 75 - 84 |
Demonstrated evidence of advanced achievement of course learning outcomes. |
| 7 (High Distinction) | 85 - 100 |
Demonstrated evidence of exceptional achievement of course learning outcomes. |
Additional course grading information
Grades will be allocated according to University-wide standards of criterion-based assessment.
Supplementary assessment
Supplementary assessment is available for this course.
Learning resources
You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.
Library resources
Library resources are available on the UQ Library website.
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Week 1 |
Lecture |
Introduction Course overview; history of hospitality; definition of key concepts Learning outcomes: L01, L03 |
Week 2 |
Lecture |
Hospitality and Its Discourses Discourses definition; layers of meaning; examples of discourses; hospitality V service Learning outcomes: L01, L03 |
Tutorial |
Welcome & Introduction+ Assessment Details Recap on the course approach; the importance of critical thinking; outline of assessment; Q&A on assessment Learning outcomes: L01, L03 |
|
Week 3 |
Lecture |
Domains of Hospitality The three domains of hospitality; private hospitality; social hospitality; commercial hospitality Learning outcomes: L01, L02 |
Tutorial |
Essay writing How to write a good critical essay; examples of essays Learning outcomes: L01, L03 |
|
Week 4 |
Lecture |
Viewpoints of Hospitality Understanding hospitality from different viewpoints (disciplines); the social sciences; influential thinkers Learning outcomes: L01, L05 |
Tutorial |
Assessment Discussion/Exam practice Exam essay practice Learning outcomes: L01, L02, L03 |
|
Week 5 |
Lecture |
Hosts and Guests Definition of hosts and guests; good hosts/guests; bad hosts/guests; "othering'; guest lecture on host-guest relations Learning outcomes: L01, L05 |
Tutorial |
Host and Guest Experiences + Exam Practice Identifying topical issues in contemporary hospitality; exam practice Learning outcomes: L01, L02, L03 |
|
Week 6 |
Lecture |
Welcome and Reciprocity Welcome and reciprocity as principles of hospitality; Couchsurfing case study Learning outcomes: L02, L04, L05 |
Tutorial |
Reciprocity Class debate on selected issues; exam preparation Learning outcomes: L01, L02, L03, L05 |
|
Week 7 |
Lecture |
Obligation and (Un)conditional Hospitality Conditional hospitality; unconditional hospitality; Jacques Derrida; types of hospitality laws; hospitality obligations Learning outcomes: L02, L04, L05 |
Tutorial |
(Un)Conditional Hospitality Debating conditional and unconditional hospitality; hospitality and popular culture: Gordon Ramsay, Uncle Roger Learning outcomes: L01, L03 |
|
Week 8 |
Lecture |
Gender and Hospitality The interplay between gender and hospitality; sex V gender; historical perspectives; occupational segregation in hospitality Learning outcomes: L02, L04, L05 |
Tutorial |
Gender Equity and Beyond + Assessment guidance Class debate: gender in hospitality; guidance on second assessment Learning outcomes: L03, L04, L05 |
|
Week 9 |
Lecture |
Inclusion and Exclusion Inclusion and exclusion practices in hospitality spaces; best practice examples; challenges and opportunities Learning outcomes: L02, L03, L04, L05 |
Tutorial |
Inclusion and Exclusion + Assessment Discussion Class debate: inclusion and exclusion scenarios; assessment guidance Learning outcomes: L03, L04, L05 |
|
Mid Sem break |
No student involvement (Breaks, information) |
In-Semester Break |
Week 10 |
Lecture |
Other Hospitality Concepts Guest lecture on the role and impact of technology in hospitality; other concepts: performativity, apology, space V place, conceptions of time Learning outcomes: L02, L04, L05 |
Tutorial |
Spaces and Places in Hospitality + Assessment Discussion Class debate on the sharing economy; AirBnB case study; opportunities; challenges; assessment Q&A Learning outcomes: L03, L04, L05 |
|
Week 11 |
Lecture |
Non-human Agents & Hospitality Guest lecture: technology and the guest experience Learning outcomes: L03, L04, L05 |
Tutorial |
Technology in Hospitality + Assessment Discussion Class debate on robots in hospitality service interactions; assessment guidance Learning outcomes: L03, L04, L05 |
|
Week 12 |
Lecture |
Assessing the Hospitality of Experiences How we assess the hospitality experience; written and unwritten hospitality laws; ethicality; sustainability Learning outcomes: L03, L04, L05 |
Tutorial |
Reflection + Assessment Discussion Assessment preparation; reflection on key and emerging hospitality issues; notable/inspirational "Hospitalians" and their approach to practicing hospitality Learning outcomes: L03, L04, L05 |
|
Week 13 |
Lecture |
Course Summary + Consultation Consultation opportunities will be provided. Details on BB. Learning outcomes: L01, L02, L03, L04, L05 |
Additional learning activity information
Sustainable Development Goals
This course integrates the following Sustainable Development Goals (SDGs) throughout course learning activities.
Goal 5: Gender equality and women’s empowerment
Policies and procedures
University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:
- Student Code of Conduct Policy
- Student Integrity and Misconduct Policy and Procedure
- Assessment Procedure
- Examinations Procedure
- Reasonable Adjustments for Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.