Hospitality Business Policy Simulation

Curriculum guideline

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Course
HOSP 2455
Discontinued
No
Course code
HOSP 2455
Descriptive
Hospitality Business Policy Simulation
Department
Hospitality Management
Faculty
Commerce & Business Administration
Credits
3.00
Start date
End term
Not Specified
PLAR
No
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

Case Analysis, Management Simulation Software, Industry Presentations, Group Business Policy Project(s)

Course description
This course is a “capstone” course, which reinforces key hospitality business policy issues in marketing, human resources, management accounting and hospitality operations. The course combines the case method of instruction and management simulation software around which teams of students analyze, synthesize and evaluate scenarios to come up with best-case solutions. The cases have been selected to mirror the various disciplines that comprise the HOSP program.
Course content
  1. Ethical Issues
  2. Strategic Planning
  3. Structure and Policies
  4. Problem Solving/Decision Making
  5. Group Process
  6. Diversity
  7. Leadership
  8. Presentation Skills
  9. Marketing
  10. Operations
  11. Human Resources
  12. Management Accounting
Learning outcomes

At the end of the course, the successful student should be able to:

  1. Analyze a case and develop skills in problem identification and opportunity exploitation;
  2. Apply management skills in a proactive manner;
  3. Develop alternative strategies for dealing with hospitality marketing or operations issues;
  4. Demonstrate insight in the analysis of alternatives and selection of the optimum alternative;
  5. Analyze cases on hotels and restaurants and identify problems and opportunities; demonstrating an understanding of the alternatives that are realistic for the subject business;
  6. Demonstrate practiced team building skills;
  7. Demonstrate presentation and communication skills;
  8. Distinguish between ethical and unethical behaviour.
  9. Make marketing and operating decisions to maximize profitability in a simulated market place.
Means of assessment

 

Attendance    0 - 10%
Assignments/Presentations      20% - 50%
Tests 30% - 50%
Simulation Exercise(s)      10% - 20%
Total    100%

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

 

Case Package as specified by Instructor

and/or

Williams, A.G. Hospitality Cases in Marketing and Operations, Latest ed. Prentice Hall Pearson.

and/or

Nykiel, R.A. Hospitality Management Strategies, Latest ed. Prentice Hall Pearson.

and/or

Hinkin, Timothy R. Cases in Hospitality Management, A Critical Incident Approach, Latest ed.  JW&S, Toronto.

Jones, Thomas J.  Professional  Management of Housekeeping Operations, Wiley

 

Or similar materials as approved by the department.

 

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

Prerequisites

HOSP 2240 and HOSP 2310 and HOSP 2330 and HOSP 2415 and HOSP 2445 or currently active in the
PDD Hospitality Marketing and HOSP 2240 or
PBD Hospitality Services Management and HOSP 2240.

The following may be taken as corequisites:  HOSP 2240 and HOSP 2310 and HOSP 2330 and HOSP 2415 and HOSP 2445.

Equivalencies

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

  • No equivalency courses