vcc.ca
HOSP 3320: Operations Management
Effective date
September 2017
Department
Hospitality Management App Deg
School
Hospitality, Food Studies and Applied Business
Description
This course offers students large and diverse service industry problem sets, as well as providing solved problems and step-by-step worked examples, to help them understand the application of operations management. Internet-based hospitality management business simulation modules further explore the principles of operations and service management in the hospitality industry.
This course is part of the full-time Bachelor of Hospitality Management program.
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:
- Define operations management in the service industry.
- Identify the decisions made by an operations manager in the hospitality sector.
- Use project management tools for scheduling (Gantt Charts) and determine critical paths.
- Apply the naive, moving-average, exponential smoothing, and trend methods used in forecasting.
- Describe customer participation in the design of production of goods and services.
- Define quality and Total Quality Management (TQM).
- Identify and explain the major factors that affect location decisions.
- Explain the strategic importance of the supply chain in the hospitality industry.
- Conduct an ABC analysis of the inventory.
- Define aggregate planning and identify optional strategies for developing an aggregate plan.
- Explain the relationship between short-term scheduling, capacity planning, aggregate planning, and a master schedule.
- Define Just in Time, Transaction Processing System and lean operations.
- Determine three ways to improve system reliability.
- Use ethical decision making processes in operations management.
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: 30
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 15
Total Hours: 45
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 15
Total Hours: 45
Instructional Strategies
Presentations, discussions, online research, case studies, use of simulation software, and individual and group work.
Grading System
Letter Grade (A-F)
Passing grade
D
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
45 |
Three assignments - Total Quality Management, Gantt Chart, Ethical Decision Making |
|
Midterm Exam |
25 |
|
|
Final Exam |
30 |
|
Course topics
- Introduction to Operations Management
- Operations Strategy in a Global Environment
- Project Management
- Forecasting
- Design of Goods and Services
- Managing Quality
- Process Strategy and Sustainability
- Location Strategies
- Aggregate Planning
- Material Requirements Planning (MRP) and Enterprise Resource Planning (ERP)
- Short-term Scheduling
- Just In Time and Lean Operations
- Maintenance and Reliability
- Decision Making Tools
- 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.