vcc.ca
HOSP 3320: Operations Management
Effective date
September 2026
Department
Hospitality Management App Deg
School
Hospitality, Food Studies and Applied Business
Description
This course explores fundamental strategic decisions of managing the operations of a business. By offering students large and diverse industry scenarios, students will assess the application of operations management. Students will evaluate how the alignment of these decisions impact the success of the operation.
Credits
3.0
Year of study
3rd Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Explain strategic approaches to gain competitive advantage within business operations.
- Apply forecasting methods.
- Design a blueprint of service to improve the guest experience within hospitality operations.
- Apply total quality management strategies to analyze quality issues within hospitality operations.
- Examine the major factors that affect the ideal location for a business.
- Explain supply chain management strategies within business operations.
- Identify ways to improve system reliability within organizational processes.
- Use ethical decision-making processes in operations management.
- Assess operational decisions for alignment within a business organization.
Prior Learning Assessment & Recognition (PLAR)
To learn more about the PLAR pathways for this course review the Bachelor of Hospitality Management Program Content Guide.
Hours
Lecture, Online, Seminar, Tutorial: 45
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 0
Total Hours: 45
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 0
Total Hours: 45
Instructional Strategies
Presentations, discussions, online research, case studies, and individual and group work.
Grading System
Letter Grade (A-F)
Passing grade
D (50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
25-35 |
Range of assignments based on course concepts |
|
Quizzes/Tests |
25-35 |
Range of evaluations |
|
Project |
20-30 |
Presentation based on course concepts |
Course topics
- Mission and Strategy
- Forecasting
- Design of Goods and Services
- Managing Quality
- Process Strategy and Sustainability
- Location Strategies
- Maintenance and Reliability
- Ethics in Operations
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.