Course

Strategic Management in Hospitality

Faculty
Commerce & Business Administration
Department
Hospitality Management
Course Code
HOSP 3110
Credits
3.00
Semester Length
15
Max Class Size
35
Method(s) Of Instruction
Hybrid
Online
Lecture
Seminar
Course Designation
None
Industry Designation
None
Typically Offered
To be determined

Overview

Course Description
This course offers a comprehensive guide to effectively manage internal resources (people, knowledge, financial capital, and physical assets) while acquiring, developing, and managing relationships with external stakeholders (guests, suppliers, owners, franchisors, venture partners, and government agencies). This course also offers a comprehensive guide to strategic management in the international hospitality industry, by exploring a case study approach to cover current topics such as innovation, entrepreneurship, leadership, ethics, franchising, and corporate social responsibility in an international context. Key learning areas include strategic skills required within a fiercely competitive hospitality industry and acquisition, development, and management of resources that provide competitive advantage.
Course Content
  • Strategic management
  • The environment and external stakeholders
  • Strategic direction
  • Organizational resources and competitive advantage
  • Strategy formulation at the business unit level
  • Corporate level strategy and restructuring
  • Strategy implementation through inter-organizational relationships and management of functional resources
  • Strategy implementation through organizational design and controls
  • Strategies for entrepreneurship and innovation
  • Global strategic management and the future
Learning Activities

To achieve the course objectives, a combination of lecture/seminar, group discussion, and guest speakers will be used to gain student understanding and clarity.

Means of Assessment

Assessment will be in accordance with the Douglas College Evaluation Policy.

Case study analysis 10-20%
Critical thinking and application, through presentations and group discussion     15-20%
Group project and presentation 15-25%
Individual assignment 20-30%
Final exam 25%
Total 100%

To pass the course, students must achieve a cumulative grade of 50% on a weighted average basis in all non-group assessments as well as 50% overall in the course.

Students must write midterm(s) and final examination to pass the course.

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 this course, the successful student will be able to:

  • Articulate the traditional and resource based views of strategic management.
  • Describe global competitiveness in the hospitality industry.
  • Apply socio-cultural, economic, political and technological analysis in a strategic context.
  • Apply internal and external analysis and competitive advantage to the business model of a hospitality concern toward demonstrating strategic decision making.
  • Relate and apply the concepts of corporate social responsibility, enterprise strategy, ethical frames of reference, corporate entrepreneurship and innovation to strategic management. 
  • Demonstrate cost reducing and revenue enhancing strategic leadership.
  • Define a competitive set for a hospitality concern and design sustainable and competitive strategies.
  • Assess vertical integration and diversification strategies.
  • Critique recent mergers, acquisitions and strategic restructuring.
  • Describe stakeholder management in the tourism industry and differentiate and define stakeholder management in foreign environments.
  • Describe entrepreneurial enterprises including franchising.
  • Examine global strategic management and envision the future.
  • Articulate the strategic management process – situation analysis, strategy direction, strategy formulation and implementation.
Textbook Materials

Nigel Evans, Strategic Management for Tourism, Hospitality and Events (latest edition). 

or similar content in textbook(s) or materials as approved by department.

Use of only Commerce and Business faculty approved calculator.

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

These are for current course guidelines only. For a full list of archived courses please see https://www.bctransferguide.ca

Institution Transfer Details for HOSP 3110
Athabasca University (AU) AU ADMN 2XX (3)
Capilano University (CAPU) CAPU TOUR 335 (3)
College of the Rockies (COTR) COTR TRMP 2XX (3)
Kwantlen Polytechnic University (KPU) No credit
North Island College (NIC) NIC THM 2XX (3)
Simon Fraser University (SFU) No credit
Thompson Rivers University (TRU) TRU HOSP 3XXX (3)
University of British Columbia - Vancouver (UBCV) No credit
University of Northern BC (UNBC) No credit
University of the Fraser Valley (UFV) UFV BUS 3XX (3)
University of Victoria (UVIC) UVIC COM 2XX (1.5)
Vancouver Community College (VCC) VCC HOSP 4320 (3)

Course Offerings

Fall 2024

CRN
Days
Dates
Start Date
End Date
Instructor
Status
CRN
36034
Mon
September 3
- December 4
September 3
December 4
Instructor Last Name
Portner
Instructor First Name
Mark
Course Status
Open
Max
Enrolled
Remaining
Waitlist
Max Seats Count
35
Actual Seats Count
0
35
Actual Wait Count
0
Days
Building
Room
Time
Mon
Building
Coquitlam - Bldg. A
Room
A2110
Start Time
16:30
-
End Time
19:20