vcc.ca

HOSP 4330: Hospitality Capstone 1 

Effective date

September 2015 

Department

Hospitality Management App Deg 

School

Hospitality, Food Studies and Applied Business 
 




Description

The first capstone course provides students the opportunity to undertake an analysis of an operational client/organization in the hospitality sector. They will practice the integration of concepts learned in the degree program to this point. Students will develop and compile substantial primary research that includes the design, problem identification and analysis of an issue that the client/organization is facing. 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:

Prior Learning Assessment & Recognition (PLAR)

None 

Hours

Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 45
Total Hours: 45
 

Instructional Strategies

Field work, research, report writing and presentations. 

Grading System

Letter Grade (A-F) 

Passing grade

 

Evaluation Plan

Type

Percentage

Assessment activity

Assignments 

10 

Overview of client/organization 

Assignments 

20 

Mid-term report 

Assignments 

35 

Final Case Analysis 

Assignments 

35 

Final Presentation 

Course topics

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.
Generated at: 6:25 am on Mar. 29, 2024