HOSP 4610: Entrepreneurship
Effective date
September 2015
Department
Hospitality Management App Deg
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to the emerging business arena of entrepreneurship and innovation in the hospitality sector. Many executives consider entrepreneurial behavior a key to sustaining their companies’ competitive advantage, but few possess genuine knowledge of the subject or understand how to apply it. This course employs a clear and informative how-to approach to this dilemma and features detailed, actionable answers to the “what,” “how,” “where” and “who” questions surrounding corporate entrepreneurship in today’s dynamic business environment. It also includes issues around Social Entrepreneurship; its challenges and implications.
This course is part of the full-time Bachelor of Hospitality Management program.
Year of study
4th Year Post-secondary
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe eight major domains of a company's external environment.
- Contrast the differences between management and entrepreneurship.
- Develop a model for corporate entrepreneurship.
- Express appreciation for the entrepreneurial process in both nonprofit and government context.
- Define the areas in which people are creative at work, and plan ways to cultivate these characteristics of the work environment.
- Explain the key elements of the Human Resource Management (HRM) system to create an entrepreneurial environment.
- Relate corporate entrepreneurship to corporate strategy and success.
- Describe how to structure a company for entrepreneurship.
- Develop a vision of an entrepreneurial culture for an organization.
- Explain the constraints on entrepreneurial performance, and the characteristics of leading entrepreneurial organizations.
- Assess corporate entrepreneurial performance.
- Describe methods for control and sustaining entrepreneurial performance.
- Examine diverse approaches to Social Entrepreneurship.
- Discuss the current opportunities, challenges and implications around Social Entrepreneurship.
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
Instructional Strategies
Project-based learning, case studies, individual work.
Grading System
Letter Grade (A-F)
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Assignments
|
45
|
Entrepreneurial culture and social entrepreneurship briefing papers
|
Project
|
25
|
Field study project and presentation
|
Final Exam
|
30
|
Case study
|
Course topics
- The New Entrepreneurial Imperative
- The Unique Nature of Corporate Entrepreneurship
- Levels of Entrepreneurship in Organizations: Entrepreneurial Intensity
- The Forms of Corporate Entrepreneurship
- Entrepreneurship in Other Contexts: Nonprofit and Government Organizations
- Human Resources in the Entrepreneurial Organization: The Creative Individual
- Human Resources and the Entrepreneurial Organization: The Organizational Perspective
- Corporate Strategy and Entrepreneurship
- Structuring the Company for Entrepreneurship
- Developing an Entrepreneurial Culture
- Constraints on Entrepreneurial Performance
- Leading the Entrepreneurial Organization
- Assessing Corporate Entrepreneurial Performance
- Control and Entrepreneurial Activity
- Sustaining Entrepreneurial Performance
- Social Entrepreneurship
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.