Introduction to Economics (HOSP 1960)
This course presents fundamental concepts of micro- and macroeconomics and helps students integrate these ideas into their work in the hospitality industry. Students study the laws of supply and demand, consumer decision-making, producer profit maximization, competition and monopoly regulation. Use of fiscal, monetary and exchange rate policy to influence unemployment, inflation and economic growth are also presented.
This course is part of the full-time Hospitality Management Diploma Program
This course is part of the full-time Hospitality Management Diploma Program
Course code: HOSP 1960
Credits: 3.0
Tuition: $0*
Length: 45.0 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=HOSP&number=1960
Schedule†
HOSP 1960 schedule for programs:
- HOSP
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
75700
|
Nuruddin, Tariq |
September 8, 2020
to December 18, 2020 |
Fri | 5:00 p.m - 6:00 p.m | Nuruddin, Tariq |
| 75700 Online Delivery | Fri | 6:00 p.m - 8:00 p.m | |||
|
73417
|
Law, Karen |
September 9, 2020
to December 17, 2020 |
Wed | 9:00 a.m - 10:00 a.m | Law, Karen |
| 73417 Online Delivery |
September 9, 2020
to December 17, 2020 |
Wed | 3:00 p.m - 5:00 p.m | ||
|
73422
|
Law, Karen |
September 9, 2020
to December 17, 2020 |
Wed | 9:00 a.m - 10:00 a.m | Law, Karen |
| 73422 Online Delivery |
September 9, 2020
to December 17, 2020 |
Wed | 10:00 a.m - 12:00 p.m | ||
|
73445
|
Law, Karen |
September 9, 2020
to December 17, 2020 |
Wed | 9:00 a.m - 10:00 a.m | Law, Karen |
| 73445 Online Delivery |
September 9, 2020
to December 17, 2020 |
Wed | 1:00 p.m - 3:00 p.m | ||
|
44828
|
December 31, 2020
to April 16, 2021 |
|||
|
44833
|
December 31, 2020
to April 16, 2021 |
|||
|
44838
|
December 31, 2020
to April 16, 2021 |
|||
|
44843
|
December 31, 2020
to April 16, 2021 |
|||
|
44848
|
December 31, 2020
to April 16, 2021 |
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| SQL | SELECT ssbsect_crn, ssbsect_term_code, ssrblck_blck_code, ssrmeet_start_date, ssrmeet_end_date, TO_CHAR(ssrmeet_start_date, 'DD-Mon-YYYY') AS start_date, TO_CHAR(ssrmeet_end_date, 'DD-Mon-YYYY') AS end_date, ssrmeet_begin_time, ssrmeet_end_time, TRUNC( TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as begin_time_round, TRUNC( TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as end_time_round, DECODE(ssrmeet_sun_day, 'U', 'Sun ', '') || DECODE(ssrmeet_mon_day, 'M', 'Mon ', '') || DECODE(ssrmeet_tue_day, 'T', 'Tue ', '') || DECODE(ssrmeet_wed_day, 'W', 'Wed ', '') || DECODE(ssrmeet_thu_day, 'R', 'Thu ', '') || DECODE(ssrmeet_fri_day, 'F', 'Fri ', '') || DECODE(ssrmeet_sat_day, 'S', 'Sat ','') AS day_of_week, ssrmeet_bldg_code, ssrmeet_room_code, sirasgn_pidm, ssbsect_seats_avail, ssbsect_wait_count, ssbsect_voice_avail, ssrmeet_schd_code, stvschd_desc FROM ssbsect INNER JOIN stvschd ON ssbsect_schd_code = stvschd_code AND ssbsect_schd_code NOT IN ('PLA', 'CL', 'CB', 'CI', 'T') LEFT OUTER JOIN ssrblck ON ssrblck_term_code = ssbsect_term_code AND ssrblck_crn = ssbsect_crn LEFT OUTER JOIN ssrmeet ON ssrmeet_term_code = ssbsect_term_code AND ssrmeet_crn = ssbsect_crn LEFT OUTER JOIN sirasgn ON sirasgn_crn = ssbsect_crn AND sirasgn_term_code = ssbsect_term_code WHERE ssbsect.ssbsect_subj_code = 'HOSP' AND ssbsect.ssbsect_crse_numb = '1960' AND ssbsect.ssbsect_term_code >= 202070 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Additional Information
What you will learn
- Fundamental concepts of economics
- Market equilibrium and disequlibrium
- Predictors of income
- Fiscal and monetary policy
- Inflation
- Unemployment
- Balance of payments
- Economic growth
Prior learning assessment and recognition (PLAR)
To learn more about the PLAR pathways for this course review the Hospitality Management Diploma Program Content Guide.
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.