Strategic Management in Hospitality

Commerce & Business Administration
Hospitality Management
Course Code
HOSP 3110
Semester Length
Max Class Size
Method Of Instruction
Typically Offered
To be determined


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 implantation through organizational design and controls
  • Strategies for entrepreneurship and innovation
  • Global strategic management and the future
Methods Of Instruction

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
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%

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.




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

Institution Transfer Details Effective Dates
Athabasca University (AU) AU ADMN 2XX (3) 2013/09/01 to -
Capilano University (CAPU) CAPU TOUR 335 (3) 2013/09/01 to -
College of the Rockies (COTR) COTR TRMP 2XX (3) 2013/09/01 to -
Kwantlen Polytechnic University (KPU) No credit 2013/09/01 to -
North Island College (NIC) NIC THM 2XX (3) 2013/09/01 to -
Simon Fraser University (SFU) No credit 2013/09/01 to -
Thompson Rivers University (TRU) TRU HOSP 3XXX (3) 2013/09/01 to -
University of British Columbia - Vancouver (UBCV) No credit 2013/09/01 to -
University of Northern BC (UNBC) No credit 2013/09/01 to -
University of the Fraser Valley (UFV) UFV BUS 3XX (3) 2013/09/01 to -
University of Victoria (UVIC) UVIC COM 2XX (1.5) 2013/09/01 to -

Course Offerings

Fall 2021

There aren't any scheduled upcoming offerings for this course.