Introduction to Marketing (HOSP 2620)
This course engages students in a detailed study of basic marketing principles and functions and their application in the hospitality industry. Students develop a conceptual understanding of strategic marketing planning, product development, positioning, and pricing. All elements of the marketing mix, including communications channels and personal selling are examined. Current trends in social media marketing, their use and importance in business are discussed.
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 2620
Credits: 3.0
Tuition: $0*
Length: 45 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=HOSP&number=2620
Schedule†
HOSP 2620 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 |
|---|---|---|---|---|
|
74881
|
Law, Karen |
September 9, 2020
to December 15, 2020 |
Wed | 8:00 a.m - 9:00 a.m | Law, Karen |
| 74881 Online Delivery |
September 9, 2020
to December 15, 2020 |
Mon | 10:00 a.m - 12:00 p.m | ||
|
74886
|
Law, Karen |
September 9, 2020
to December 15, 2020 |
Wed | 8:00 a.m - 9:00 a.m | Law, Karen |
| 74886 Online Delivery |
September 9, 2020
to December 15, 2020 |
Mon | 1:00 p.m - 3:00 p.m | ||
|
74890
|
Law, Karen |
September 9, 2020
to December 15, 2020 |
Wed | 8:00 a.m - 9:00 a.m | Law, Karen |
| 74890 Online Delivery |
September 9, 2020
to December 15, 2020 |
Mon | 3:00 p.m - 5:00 p.m | ||
|
74894
|
Law, Karen |
September 9, 2020
to December 15, 2020 |
Wed | 8:00 a.m - 9:00 a.m | Law, Karen |
| 74894 Online Delivery | Mon | 8:00 a.m - 10:00 a.m |
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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 = '2620' AND ssbsect.ssbsect_term_code >= 202060 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
- Introduction to Marketing
- Service characteristics
- Role of Marketing in Strategic Planning
- Segmentation - targeting and positioning
- Marketing environment
- Marketing Information Systems
- Consumer markets and buying behaviour
- Professional sales
- Promoting products: Promo and Advertising
- Promoting products: Public Relations and Sales
- Direct and online marketing
- Using Social Media in marketing
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.