vcc.ca
HOSP 1508: Hospitality Industry Operations
Effective date
May 2023
Department
Hospitality Diploma Int'l
School
Hospitality, Food Studies and Applied Business
Description
Students are introduced to the fundamental techniques and tools for analyzing and improving operational capabilities within a hospitality organization. They explore specialized analytical frameworks and tools to determine the best, most efficient ways to improve services in terms of cost, quality, and innovation. The course equips students with the knowledge and resources needed to make critical decision in all areas where hospitality managers are involved. Fundamental quantitative analytical tools are highlighted to support decision making in a wide range of areas such as front desk management, housekeeping operations, food and beverage management, and human resources planning in various settings within this multifaceted industry.
Credits
3.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Define operations management in the hospitality industry
- Formulate a strategic service vision framework for a hospitality organization
- Identify common and variable managerial issues across hospitality businesses
- Apply a competitive dimension of an operations strategy for a hospitality organization
- Describe elements of a strategic service vision
- Identify total quality management and service quality gaps
- Explain the strategic importance of the supply chain in the hospitality industry
- Identify ethical decision making within hospitality industry operations
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 45
Total Hours: 45
Total Hours: 45
Instructional Strategies
Instruction involves interactive lectures, presentations, group discussions, role plays, and peer feedback. Learning will be enhanced through a variety of interactive classroom and collaborative activities. The interactive and practical exercises give students the opportunity to take an active role and learn by doing.
Grading System
Letter Grade (A-F)
Passing grade
D
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
20 |
Case Studies: Service decisions, service processes, service profit chain, service failures and recovery |
|
Assignments |
20 |
Strategic service vision framework for a hospitality organization |
|
Project |
30 |
Group Project: Hospitality operations strategy |
|
Final Exam |
20 |
|
|
Participation |
10 |
Preparation for class, active discussion, participation during class |
Course topics
- 1. Service operations strategies in hospitality 2. Service quality measurement 3. Inventory control, management, and planning 4. Supply chain management in hospitality 5. Total quality management 6. Planning and designing the service environment 7. Service concepts in a hospitality organization to develop operations strategies 8. Planning and organizing resources to deliver the customer experience 9. The service-profit chain for a hospitality organization 10. Hospitality forecasting, demand, supply, and yield management 11. Labour standards, productivity, and strategies 12. Managing capacity, demand, and constraints 13. The six-sigma methodology 14. Change management models are concepts
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.