Tourism Business Structure

Commerce & Business Administration
Hospitality Management
Course Code
HOSP 1115
Semester Length
15 Weeks X 4 Hours per Week = 60 Hours
Max Class Size
Method(s) Of Instruction
Typically Offered
To be determined


Course Description
This course provides a broad overview of the economic, environmental and social impacts of tourism. Topics include: linkages between tourism and hospitality; size, scope and infrastructure of the tourism industry; career opportunities; and the role of management in the tourism industry. The course also introduces the student to the central themes of organizations, including organizational structures, communication models and behaviour and how they relate to specific areas such as marketing, production and finance.
Course Content
  1. Understanding the Tourism Industry
    • the impact of tourism as a worldwide economic, environmental, cultural and social force.
    • the impact of tourism on the economy at the local, provincial and global level.
    • tourism functions at the local, provincial and national levels.
    • the relationship between tourism and hospitality
    • trends in the tourism and hospitality industry
  2. Business Operation in a Hospitality Environment
    • the foundations of business
    • societal issues and business
    • forms of business ownership
    • small business entrepreneurship and franchising
    • unique aspects of the hospitality business
  3. Organization and Management of the Hospitality Business
    • introduction to management
    • the role of organizations
    • professional and government organizations that impact on the hospitality industry.
  4. Business Management in the Hospitality Industry
    • marketing basics as applied to the hospitality industry
    • the role of accounting and management information systems
    • effective human resource management and its importance in hospitality operations
  5. Organizational Behaviour
    • organizational structures and behaviour within these structures
    • organizational communications models
    • The key factors in promoting organizational effectiveness.
  6. Other Tourism Businesses
    • Introduction to other tourism businesses including casinos, clubs and cruise ships
    • Unique management challenges presented by these and all other sectors of the tourism industry
    • The interrelationship between all businesses operating within the tourism sector
    • Career opportunities in the tourism industry
Learning Activities

Lectures, seminars and/or case discussions.

Means of Assessment
Interactive Presentations   10% - 20%
Quizzes/Assignments   10% - 20%
Research Project(s)   20% - 30%
Mid term             25%
Final             25%
Total           100%


Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.

Learning Outcomes
  1. Examine the Canadian business system and its environment with respect to tourism operations, including the forms of business ownership and societal issues;
  2. Describe the characteristics of the tourism industry from a management perspective including the models for studying tourism and the travel motivators which directly impact the business;
  3. Discuss the interrelationship of the eight sectors of the tourism industry and the interrelationship of the industry sectors;
  4. Identify issues and trends in the tourism industry and discuss how they effect the management of a hospitality oriented business;
  5. Analyze the role of managers in the tourism industry and their importance to the effective operation of a hospitality business;
  6. Relate the four functional areas of business (production, marketing, finance and personnel)  as each relates to the hospitality industry -- focusing on the major responsibilities of the hospitality manager;
  7. Discuss the structure and function of human behaviour within organizations in general and tourism oriented organizations in particular;
  8. Articulate the principles of effective communication, motivation, team building, coaching, conflict management and change management especially as applied to the successful operation of a service oriented business;
Textbook Materials

Textbooks and materials to be purchased by students will be selected from:

Howell, Ellison, Wright text-decoration: Passport An Introduction to the Tourism Industry, Thompson Learning

Goeldner, Charles, Brent Ritchie text-decoration: Tourism Principles, Practices and Philosophies, JWiley

Walker, John, R.: Introduction to Hospitality, Pearson


Or textbooks or other material as approved by the department


Only calculators approved by Faculty of Commerce and Business may be used on tests and exams.



No prerequisite courses.


No corequisite courses.


Courses listed here are equivalent to this course and cannot be taken for further credit:

  • No equivalency courses

Course Guidelines

Course Guidelines for previous years are viewable by selecting the version desired. If you took this course and do not see a listing for the starting semester / year of the course, consider the previous version as the applicable version.

Course Transfers

These are for current course guidelines only. For a full list of archived courses please see

Institution Transfer Details for HOSP 1115
Capilano University (CAPU) CAPU TOUR 111 (3)
Langara College (LANG) LANG BUSM 1XXX (3)
Thompson Rivers University (TRU) TRU HMGT 1XXX (3)
University of the Fraser Valley (UFV) UFV GE 1XX (3)

Course Offerings

Summer 2023