Hospitality Business Policy Simulation

Faculty
Commerce & Business Administration
Department
Hospitality Management
Course Code
HOSP 2455
Credits
3.00
Semester Length
15 Weeks X 4 Hours per Week = 60 Hours
Max Class Size
35
Method Of Instruction
Lecture
Seminar
Typically Offered
To be determined
Campus
Online

Overview

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
Methods Of Instruction

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%
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

and/or

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

and/or

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

and/or

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.

Requisites

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

Institution Transfer Details Effective Dates
Camosun College (CAMO) CAMO BUS 150 (3) 2013/01/01 to -
Capilano University (CAPU) CAPU TOUR 2XX (3) 2012/01/01 to -
Langara College (LANG) LANG BUSM 2XXX (3) 2011/09/01 to -
Okanagan College (OC) OC BUAD 2XX (3) 2016/01/01 to -

Course Offerings

Fall 2020

CRN
Days
Dates
Start Date
End Date
Instructor
Status
Location
33921
Mon
Wed
Elliott
Mark
Waitlist
Online
This course will include synchronous on-line activities. Students should plan to be available on-line at scheduled course times. Some components may be asynchronous
Max
Enrolled
Remaining
Waitlist
30
39
0
81
Days
Building
Room
Time
Mon
Wed
14:30
-
16:20