Curriculum Guideline

Strategic Management in Hospitality

Effective Date:
Course
Discontinued
No
Course Code
HOSP 3110
Descriptive
Strategic Management in Hospitality
Department
Hospitality Management
Faculty
Commerce & Business Administration
Credits
3.00
Start Date
End Term
Not Specified
PLAR
No
Semester Length
15
Max Class Size
35
Contact Hours
Lecture 2 Seminar 2
Method Of Instruction
Lecture
Seminar
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.

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
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.

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%
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.