Hospitality Business Policy Simulation

Commerce & Business Administration
Hospitality Management
Course Code
HOSP 2455
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 is a “capstone” course, which reinforces key hospitality business policy issues in marketing, human resources, management accounting and hospitality operations. The course combines the case method of instruction and management simulation software around which teams of students analyze, synthesize and evaluate scenarios to come up with best-case solutions. The cases have been selected to mirror the various disciplines that comprise the HOSP program.
Course Content
  1. Ethical Issues
  2. Strategic Planning
  3. Structure and Policies
  4. Problem Solving/Decision Making
  5. Group Process
  6. Diversity
  7. Leadership
  8. Presentation Skills
  9. Marketing
  10. Operations
  11. Human Resources
  12. Management Accounting
Learning Activities

Case Analysis, Management Simulation Software, Industry Presentations, Group Business Policy Project(s)

Means of Assessment


Attendance    0 - 10%
Assignments/Presentations      20% - 50%
Tests 30% - 50%
Simulation Exercise(s)      10% - 20%
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

At the end of the course, the successful student should be able to:

  1. Analyze a case and develop skills in problem identification and opportunity exploitation;
  2. Apply management skills in a proactive manner;
  3. Develop alternative strategies for dealing with hospitality marketing or operations issues;
  4. Demonstrate insight in the analysis of alternatives and selection of the optimum alternative;
  5. Analyze cases on hotels and restaurants and identify problems and opportunities; demonstrating an understanding of the alternatives that are realistic for the subject business;
  6. Demonstrate practiced team building skills;
  7. Demonstrate presentation and communication skills;
  8. Distinguish between ethical and unethical behaviour.
  9. Make marketing and operating decisions to maximize profitability in a simulated market place.
Textbook Materials

Textbooks and Materials to be Purchased by Students


Case Package as specified by Instructor


Williams, A.G. Hospitality Cases in Marketing and Operations, Latest ed. Prentice Hall Pearson.


Nykiel, R.A. Hospitality Management Strategies, Latest ed. Prentice Hall Pearson.


Hinkin, Timothy R. Cases in Hospitality Management, A Critical Incident Approach, Latest ed.  JW&S, Toronto.

Jones, Thomas J.  Professional  Management of Housekeeping Operations, Wiley


Or similar materials as approved by the department.


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


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 2455
Camosun College (CAMO) CAMO BUS 150 (3)
Capilano University (CAPU) CAPU TOUR 2XX (3)
Langara College (LANG) LANG BUSM 2XXX (3)
Okanagan College (OC) OC BUAD 2XX (3)

Course Offerings

Summer 2023