vcc.ca
HOSP 4320: Strategic Hospitality Management
Effective date
September 2015
Department
Hospitality Management App Deg
School
Hospitality, Food Studies and Applied Business
Description
This course covers strategic business planning and management from a local and global perspective. It equips students with strategic concepts that they need to know about the hospitality industry and its response to global environmental business trends.
This course is part of the full-time Bachelor of Hospitality Management program.
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:
- Explain how globalization influences strategic management in the hospitality sector.
- Describe the role and responsibilities of a board of directors in corporate governance.
- Explain the relationship between social responsibility and corporate performance.
- Identify aspects of an hospitality industry's environment that can influence its long-term decisions.
- Assess a company's corporate culture and how it might affect a proposed strategy.
- Analyze environmental and organizational information using Strengths, Weaknesses, Opportunities and Threats (SWOT) analysis and a Strategic Factors Analysis Summary (SFAS) matrix.
- Describe the competitive and cooperative strategies available to corporations in the hospitality sector.
- Apply the directional strategies of growth, stability and retrenchment.
- Identify what activities and functions are appropriate to outsource in order to gain or strengthen competitive advantage.
- Identify a variety of functional strategies that can be used to achieve organizational goals and objectives.
- Develop program, budgets and procedures to implement strategic change.
- Develop appropriate control systems to support specific strategies.
- Analyze the differences between successful and unsuccessful innovations.
- Apply ethical decision making when developing programs, budgets and systems to support strategies.
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
Project-based learning and case analysis.
Grading System
Letter Grade (A-F)
Passing grade
D
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Midterm Exam |
25 |
SWOT analysis |
|
Final Exam |
30 |
Case study with strategic plan focus |
|
Project |
25 |
Field research and presentation |
|
Assignments |
20 |
Case Analysis including ethical decision making |
Course topics
- Basic Concepts of Strategic Management
- Corporate Governance
- Social Responsibility and Ethics in Strategic Management
- Environmental Scanning and Industry Analysis
- Internal Scanning: Organizational Analysis
- Strategic Formulation: Situation Analysis and Business Strategy
- Strategic Formulation: Corporate Strategy
- Strategic Formulation: Functional Strategy and Strategic Choice
- Strategy Implementation: Organizing for Action
- Strategy Implementation: Staffing and Directing
- Evaluation and Control
- Strategic Issues in Managing Technology and Innovation
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.