vcc.ca
HOSP 4101: Sustainability and Innovation in Business
Effective date
September 2026
Department
Hospitality Management App Deg
School
Hospitality, Food Studies and Applied Business
Description
This course examines general issues and strategies related to sustainability and innovation in the current business environment. Using a combination of lectures, a textbook, case studies, podcasts and group presentations, we will explore the concepts related to sustainability and how businesses use innovation as a management process. At the core of sustainable initiatives is innovation. Innovation leads to change. Accordingly, we will look at what, when and why change happens in the open marketplace, and how new ideas evolve from concept to reality. We will look at the challenges of effectively managing the innovation and change process as related to sustainability within organizations.
Credits
3.0
Year of study
4th Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe the key concepts of sustainability including environmental, economic and social aspects.
- Explain the factors contributing to the major environmental changes at the international, national and local scale.
- Explain the meaning and nature of innovation management
- Examine the business case for sustainability and innovation and the role it plays in the operation of a successful business.
- Define the role technology plays in sustainability, innovation and new product development
- Cite multiple examples of sustainable companies and explain what specific innovations made them successful.
- Apply problem-solving skills in developing innovative recommendations to improve the sustainability performance of a business at a local scale.
- Apply critical reasoning skills to challenges and opportunities related to Business Sustainability and Innovation.
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
Total Hours: 45
Total Hours: 45
Instructional Strategies
Presentations, class discussions, online research, case studies, group work, individual assignments
Grading System
Letter Grade (A-F)
Passing grade
D (50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Participation |
10 |
Participation, preparedness and presence |
|
Quizzes/Tests |
10 |
|
|
Assignments |
10 |
Chapter Questions and Homework |
|
Reflect |
20 |
Reflection Journal on Innovation |
|
Project |
30 |
Sustainability Project |
|
Final Exam |
20 |
|
Course topics
- The rationale for sustainable development
- Corporate social responsibility and the modern business
- Understanding environmental change: food systems, land management, water, waste, climate, energy
- Sustainability Programs and certifications – Government and independent
- Responsible marketing and branding of sustainable initiatives
- Certification processes and ecolabels
- Innovation and behaviour in small firms
- Business Models and Strategies
- Human interaction with environment – sustainable cities
- Concept of Creativity and Creative thinking
- Innovation Matrix
- Convergent vs Divergent Thinking
- Innovation Teams
- Innovations relationship to Change Management
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.