Tourism Business Structure

Curriculum Guideline

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Course
HOSP 1115
Discontinued
No
Course Code
HOSP 1115
Descriptive
Tourism Business Structure
Department
Hospitality Management
Faculty
Commerce & Business Administration
Credits
3.00
Start Date
End Term
Not Specified
PLAR
Yes
Semester Length
15 Weeks X 4 Hours per Week = 60 Hours
Max Class Size
35
Contact Hours
Lecture: 3 Hours Seminar: 1 Hour Total: 4 Hours
Method(s) Of Instruction
Lecture
Seminar
Learning Activities

Lectures, seminars and/or case discussions.

Course Description
This course provides a broad overview of the economic, environmental and social impacts of tourism. Topics include: linkages between tourism and hospitality; size, scope and infrastructure of the tourism industry; career opportunities; and the role of management in the tourism industry. The course also introduces the student to the central themes of organizations, including organizational structures, communication models and behaviour and how they relate to specific areas such as marketing, production and finance.
Course Content
  1. Understanding the Tourism Industry
    • the impact of tourism as a worldwide economic, environmental, cultural and social force.
    • the impact of tourism on the economy at the local, provincial and global level.
    • tourism functions at the local, provincial and national levels.
    • the relationship between tourism and hospitality
    • trends in the tourism and hospitality industry
  2. Business Operation in a Hospitality Environment
    • the foundations of business
    • societal issues and business
    • forms of business ownership
    • small business entrepreneurship and franchising
    • unique aspects of the hospitality business
  3. Organization and Management of the Hospitality Business
    • introduction to management
    • the role of organizations
    • professional and government organizations that impact on the hospitality industry.
  4. Business Management in the Hospitality Industry
    • marketing basics as applied to the hospitality industry
    • the role of accounting and management information systems
    • effective human resource management and its importance in hospitality operations
  5. Organizational Behaviour
    • organizational structures and behaviour within these structures
    • organizational communications models
    • The key factors in promoting organizational effectiveness.
  6. Other Tourism Businesses
    • Introduction to other tourism businesses including casinos, clubs and cruise ships
    • Unique management challenges presented by these and all other sectors of the tourism industry
    • The interrelationship between all businesses operating within the tourism sector
    • Career opportunities in the tourism industry
Learning Outcomes
  1. Examine the Canadian business system and its environment with respect to tourism operations, including the forms of business ownership and societal issues;
  2. Describe the characteristics of the tourism industry from a management perspective including the models for studying tourism and the travel motivators which directly impact the business;
  3. Discuss the interrelationship of the eight sectors of the tourism industry and the interrelationship of the industry sectors;
  4. Identify issues and trends in the tourism industry and discuss how they effect the management of a hospitality oriented business;
  5. Analyze the role of managers in the tourism industry and their importance to the effective operation of a hospitality business;
  6. Relate the four functional areas of business (production, marketing, finance and personnel)  as each relates to the hospitality industry -- focusing on the major responsibilities of the hospitality manager;
  7. Discuss the structure and function of human behaviour within organizations in general and tourism oriented organizations in particular;
  8. Articulate the principles of effective communication, motivation, team building, coaching, conflict management and change management especially as applied to the successful operation of a service oriented business;
Means of Assessment
Interactive Presentations   10% - 20%
Quizzes/Assignments   10% - 20%
Research Project(s)   20% - 30%
Mid term             25%
Final             25%
Total           100%

STUDENTS MUST COMPLETE ALL COMPONENTS OF THE COURSE TO OBTAIN CREDIT FOR THE COURSE.

Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.

Textbook Materials

Textbooks and materials to be purchased by students will be selected from:

Howell, Ellison, Wright text-decoration: Passport An Introduction to the Tourism Industry, Thompson Learning

Goeldner, Charles, Brent Ritchie text-decoration: Tourism Principles, Practices and Philosophies, JWiley

Walker, John, R.: Introduction to Hospitality, Pearson

 

Or textbooks or other material as approved by the department

 

Only calculators approved by Faculty of Commerce and Business may be used on tests and exams.

Equivalencies

Courses listed here are equivalent to this course and cannot be taken for further credit:

  • No equivalency courses
Which Prerequisite

HOSP 2415