vcc.ca
HOSP 2225: Trends in Global Hospitality and Food Services
Effective date
May 2025
Department
Hospitality Management
School
Hospitality, Food Studies and Applied Business
Description
This course will explore current and future trends impacting the global hotel and food service systems industries. These trends include environmental sustainability, revenue management, technological innovations and ownership/management trends. Utilizing hotel property management systems (PMS), case studies, field trips, and guest speakers, students will be exposed to the current state and future opportunities presented by the hotel and food services industries.
Credits
1.5
Year of study
2nd Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Discuss how consolidation and globalization has changed the hotel and food service industries
- Discuss ethical, legal and cultural issues impacting the global hospitality and food service industries
- Evaluate how the hotel and food service industry should adapt to climate change using the opportunities and challenges presented operational environmental sustainability
- Evaluate the influence of revenue management on decisions in the hotel and food service industries.
- Explore relevant trends and innovations being used and considered by the global hotel and food service industry.
- Use established hotel property management systems for the purposes of revenue management and pricing decisions
Prior Learning Assessment & Recognition (PLAR)
PLAR is assessed through an interview with the department leader or designate.
Hours
Lecture, Online, Seminar, Tutorial: 22.5
Total Hours: 22.5
Total Hours: 22.5
Instructional Strategies
This course will be taught in a blended format using case studies, field trips, hospitality computer applications, presentations, and facilitated discussions
Grading System
Letter Grade (A-F)
Passing grade
D
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
70 |
Team-based and individual assignments will make up the bulk of coursework. This grade includes multiple small assignments that will total 70% of the grade. It is not one assignment worth 70% |
|
Participation |
10 |
Students will be graded on the level of participation in course activities and discussion forums |
|
Project |
20 |
A final project and presentation about a topic relevant to the course will be submitted. |
Course topics
- Environmental sustainability.
- Revenue management.
- Technological innovations.
- Ownership/management trends.
- Utilizing hotel property management systems (PMS).
- Ethical, legal and cultural issues impacting the global hotel and food service industries.
- Globalization and consolidation of the hotel food services industries.
Learning resources
Opera PMS
journal articles
Hotel news resources
Field trips
journal articles
Hotel news resources
Field trips
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.