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Bachelor ofHospitality Management

Program Content Guide

Effective Date: September, 2014

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Bachelor of Hospi ta l i ty Management - Program Content Guide

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Purpose

The purpose of the Bachelor of Hospitality Management (BHM) Program is to prepare students foremployment and / or a career as managers in the hospitality industry.

Upon completion of the BHM Program, graduates will have a comprehensive understanding ofmanagement and business practices related to the hospitality industry. Employment areas mayinclude positions within the hotel and restaurant industries or in related fields, such as the cruise shipand assisted living industries, sport management, event management, convention services, meetingplanning and services, and human resources management. In addition, a number of graduates mayembrace the spirit of entrepreneurship by conceiving, developing and implementing a business oftheir own.

Students will be strongly positioned for advancement into graduate programs as well as advancedcorporate training programs in business, hospitality, sport management, finance, law and publicadministration, among others.

Program Learning Outcomes

Upon successful completion of the Bachelor of Hospitality Management, graduates will be able to:

1. Apply the principles and key skill sets of successful management and business practices tocurrent events and cases in the hospitality industry.

2. Plan, design and implement sustainable hospitality management and business practices andevaluate their impact on business and community.

3. Conceptualize and apply models of financial management, operations management, statisticalanalysis, research methods, e-Business, social media, marketing and strategic management tocurrent events and simulations in the hospitality industry.

4. Conceptualize and apply models of change management.

5. Communicate effectively and professionally with local, regional, national and global hospitalitymanagement and business professionals both in person, in writing and on-line via social mediaand videoconference settings.

6. Lead effective informal and formal meetings.7. Analyze critical issues related to labour relations, ethics and law in the hospitality industry.8. Attend to the diverse cultural, interactional and structural dimensions of hospitality management

in British Columbia and Canada.9. Provide workplace and community leadership to resolve issues in hospitality management

operations.10. Apply entrepreneurial skills in all aspects of their work.

Instructional Activities, Design and Delivery Mode

Instructional activities include presentations, discussions, research, reflective writing, case studies,and individual and group work. A variety of interactive and collaborative learner engagementactivities are employed.

Learning materials are reviewed on a regular basis to ensure they are current and relevant to thehospitality industry.

Computer simulation learning further distinguishes the BHM program, readying tomorrows hospitalityleaders to manage efficiently today.

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Program Duration

1. Four Term ProgramIn the Four Term Program students will normally complete the 60-credit course requirement over atwo year, four term period. This duration may be reduced upon the acceptance of transfer creditand/or participation in accepted summer studies. In extenuating circumstances individual studentneeds will be dealt with on a case by case basis.

2. Accelerated ProgramThe Accelerated Program allows students with significant professional management experience andaccomplishments in the hospitality and related industries to complete the 60-credit courserequirement for the degree within a 12-month period. In extenuating circumstances individual studentneeds will be dealt with on a case by case basis.

Evaluation of Student Learning

Student learning is evaluated in a variety of ways including midterm and final examinations, researchpapers, oral presentations, individual and group projects, quizzes, homework assignments, case

studies, and simulations. The final capstone course combines modern case analysis and communityservice to assess students integration of the knowledge and skills acquired during the program.

Students must receive a minimum cumulative grade point average of C (2.0) upon completion of therequired courses to successfully graduate, and a minimum cumulative grade point average of C-(1.67) in each term to advance into subsequent courses/terms in the program.

Credential

Bachelor of Hospitality Management Degree

Note: Upon successful completion of the Program, students must apply for graduation through the

VCC Office of the Registrar. Students are responsible for ensuring they meet all of the requirementsfor their degree completion before applying for graduation. Academic advising is available from theDepartment Head upon request.

Admission Requirements

Applications are accepted on a continuous basis throughout the year. Applicants may choose toapply to one of two tracks: Four Term Program or Accelerated Program.

Admission for both tracks is based on the following options:A. Standard Admission:

An earned two-year diploma of at least 60 credits in hospitality management, business ora related field of study; with a cumulative grade point average of C or higher (2.0),according to the current VCC grade scale*.

B. Flexible Admission: Admission can be granted according to the flexible admission policy atthe recommendation of the review committee:

Applicants with a grade point average lower than a C (2.0) are welcome to apply to theBHM Program and must interview with the Department Head*and/or

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The verification of eight to ten (8 - 10) years of corporate managerial and / orentrepreneurial experience and accomplishments in hospitality management andbusiness or a related field of work. Professional experience must contain two elementsfrom each of these four groups:

Group 1

Food and beverage production Accommodations Restaurant operations

Group 2

Managing own company Supervisory responsibilities Customer Service

Group 3 Marketing Communications Report writing

Group 4 Finance Accounting Cost Controls

Accelerated Program

Students interested in the Accelerated Program need to provide these additional requirements:

Three professional references; at least two of which are from industry professionals with directcontact and knowledge of the applicant in a business environment; and

Interview with the Department Head.

* Applicants must submit all post-secondary transcripts. The College reserves the right to request alanguage and math assessment from an applicant. Applicants are responsible for the payment ofassessment services and fees.

Prior Learning Assessment & Recognition (PLAR)

VCC recognizes Prior Learning Assessment and Recognition (PLAR) as one of multiple pathways forstudents to complete their individual course of study. PLAR is distinguished from transfer credit andflexible admission. PLAR is available in all courses of the program except for HOPS 4360: HospitalityBusiness Capstone.

The BHM Department, in collaboration with the VCC Office of the Registrar, may grant credit forlearning acquired through experience and / or non-formal education and training. BHM students whorequest PLAR must

1. Pass a standardized test of more than 80% in the PLAR requested subject material;and /or,

2. Complete a project which will be evaluated based on a pre-determined rubricand/or,

3. Produce a professional portfolio that validates a working knowledge of the learning outcomesof the PLAR requested course.

Methods 2 & 3 require a presentation before a BHM-faculty assessment panel, inclusive at all timesof the Department Head and the PLAR requested course instructor. The Department Head, incollaboration with the PLAR requested course instructor, will determine the manner of assessment.

PLAR fees for every course apply without exception. The maximum credits of PLAR that a student

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may receive towards the degree are 6 (two courses).

Recommended Characteristics of Students

The following are recommended characteristics of BHM students:

Regular access to a personal computer and high-speed internet connection for coursematerials, including online texts, social media and video conferencing, among others, and

online course instruction A confident oral and written command of the English language

Ability to work well in face-to-face and online learning environments

Ability to work well with others in an environment that embraces diversity

Ability to maintain a positive hospitality attitude

Proficient computer literacy (knowledge and experience with iPad and tablet computing is aplus)

Excellent study skills

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Course Credits

Course # Course Name Credits

Term 1

HOSP 3310 Contemporary Canadian Business 3.0

HOSP 3320 Operations Management 3.0HOSP 3820 Hospitality Financial Management 3.0

HOSP 3910 Statistical Decision Making 3.0

GNED 3210 Multiculturalism in Business 3.0

Term 2

HOSP 3360 Decision Making Analysis 3.0

HOSP 3460 Canadian Labour Relations 3.0

HOSP 3860 Capital and Asset Management 3.0

HOSP 3670 Services Marketing 3.0

HOSP 3960 Research Methods for Business 3.0

Term 3

HOSP 4320 Strategic Hospitality Management 3.0

HOSP 4330 Hospitality Capstone 1 3.0

HOSP 4610 Entrepreneurship 3.0

HOSP 4620 New Media in Hospitality 3.0

HOSP 4810 Hospitality Revenue Management 3.0

Term 4HOSP 4360 Hospitality Capstone 2 3.0

HOSP 4370 Revenue Management Analysis 3.0

HOSP 4460 Leadership in Organizations 3.0

HOSP 4660 Business Innovation 3.0

GNED 4260 Sustainability in Business3.0

Program Total Credits: 60.0

Important Notes

Students in the Four Term Program may not register for more than five courses in one term.

Normally, Accelerated Program students take all of the same classes over a 12-month period.

Normally, students in the Four Term Program including transfer and insert students, may notenrol in Accelerated Program courses.

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Course Descriptions

HOSP 3310 Contemporary Canadian Business 3.0

This course advances student knowledge and skills related tocontemporary Canadian business practices for the hospitalityindustry.

HOSP 3320 Operations Management 3.0

This course offers students large and diverse service industryproblem sets, as well as providing solved problems and step-by-stepworked examples, to help them understand the application ofoperations management. Internet-based hospitality managementbusiness simulation modules further explore the principles ofoperations and service management in the hospitality industry.

HOSP 3820 Hospitality Financial Management 3.0

This course prepares students in the development of foundationalconcepts of financial management in the hospitality industry. This

enables them to understand how corporations make importantinvestment and financing decisions and how they establish workingcapital policies. This course is taught using the standards of theHospitality Financial and Technology Professionals (HFTP).

HOSP 3910 Statistical Decision Making 3.0

This course offers a contemporary and sophisticated approach toteaching statistics in the context of making good business decisions.Students learn to recognize and understand business questions, usestatistical tools to analyze, and communicate the results clearly andconcisely. The course uses new technology learning resources tosupport and enhance student understanding and engagement; inaddition to providing cases and real data to demonstrate realbusiness situations in the hospitality sector.

GNED 3210 Multiculturalism in Business 3.0

This course examines general cross-cultural topics and concepts asthey relate to a business environment. Through exposing students tocross-cultural differences and commonalities, this course is aimed atdeveloping awareness of their own culture and sensitivity towardother cultural mindsets. The course also gives students theopportunity to use tools and skills in order for them to provide betterand more meaningful services in multi-cultural environments.

HOSP 3360 Decision Making Analysis 3.0

This course takes students through an internet-based hotel operationsimulation where they learn how to plan, execute and assess theoperations of a hotel property. Teams operate a hotel in a realistic,dynamic and competitive environment, making decisions in real-timeand analyzing the results of those decisions in management reports,financial statements and graphs.

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HOSP 3460 Canadian Labour Relations 3.0

This course introduces students to contemporary issues in labourrelations management in the hospitality industry in Canada. Studentswill gain an understanding of the legal, social, economic and politicalframework and complexities within which labor relations operatewithin the service sector.

HOSP 3860 Capital and Asset Management 3.0

This course introduces students to hospitality facilities planningprocesses from a management perspective. Systematic problemsolving and decision making techniques are applied to budgeting,capital expenditure planning and cost benefit analysis of repairing,replacing or disposing of assets in the hospitality sector.

HOSP 3670 Services Marketing 3.0

In this course students will develop critical analytic skills andknowledge for implementing service strategies to create and managethe customer experience. Students will analyze and gain insight into

new consumer trends and patterns.

HOSP 3960 Research Methods for Business 3.0

This course focuses on research methodologies including qualitativeand quantitative methods, data sources, reliability, validity, and othermeasurement issues as well as data collection and research design,research ethics, and report writing and presentation. Students willlearn how to design, conduct and analyze research for makinginformed business decisions in the hospitality sector.

HOSP 4320 Strategic Hospitality Management 3.0

This course covers strategic business planning and managementfrom a local and global perspective. It equips students with strategicconcepts that they need to know about the hospitality industry and itsresponse to global environmental business trends.


The first capstone course provides students the opportunity toundertake an analysis of an operational client/organization in thehospitality sector. They will practice the integration of conceptslearned in the degree program to this point. Students will develop andcompile substantial primary research that includes the design,problem identification and analysis of an issue that theclient/organization is facing.

HOPS 4610 Entrepreneurship 3.0

This course introduces students to the emerging business arena ofentrepreneurship and innovation in the hospitality sector. Manyexecutives consider entrepreneurial behavior a key to sustaining theircompanies competitive advantage, but few possess genuineknowledge of the subject or understand how to apply it. This courseemploys a clear and informative how-to approach to this dilemma andfeatures detailed, actionable answers to the what, how, where

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and who questions surrounding corporate entrepreneurship intodays dynamic business environment. It also includes issues aroundSocial Entrepreneurship; its challenges and implications.

HOSP 4620 New Media in Hospitality 3.0

This course focuses on the foundations of new media and consumers.

Social media, strategic planning, social consumers and digitalcommunities are studied. The Four Zones of social media areexplored parallel to learning the specifics of social commerce and theimpact of social media and metrics.

HOSP 4810 Hospitality Revenue Management 3.0

This course models a hospitality-focused, revenue managementprocess. It uses four basic building blocks to revenue managementsuccess, while outlining key processes and stages of revenuemanagement planning.


In this final capstone course students prepare and present acomprehensive project that builds on the analysis and final reportfrom the Capstone 1 course. This will include a detailed plan that willprovide recommendations to address the issues identified in theCapstone 1 report. Students may work individually or in groupsdepending on the complexity of the project and authorization of theinstructor.

HOSP 4370 Revenue Management Analysis 3.0

This course takes students through an internet-based hospitalitymanagement revenue optimization simulation where they learn how toplan, execute and assess the operations of a hotel. Teams of

students will analyze and evaluate revenue management in a realistic,dynamic and competitive environment. They make decisions in real-time, analyzing the results of those decisions through managementreports, financial statements and graphs.

HOSP 4460 Leadership in Organizations 3.0

This course provides students with the tools needed to solveorganizational problems and influence the actions of individuals,groups and organizations. It prepares managers to understand how tobest organize and motivate the human capital of a firm, managesocial networks and alliances, and execute strategic change in thehospitality sector. Students will interact with guest speakers, plan and

lead seminar discussions and produce and present a project aboutworkplace issues.

HOSP 4660 Business Innovation 3.0

This course examines the importance, patterns and characteristics ofinnovation in small business. It also explores the relationship betweeninformation and communication technology and modern businesspractice, providing both the classic lessons, and principles of e-business practices while profiling successful Canadian hospitalitybusinesses.

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GNED 4260 Sustainability in Business 3.0

This course provides students opportunities to analyze currentenvironmental changes and the ways in which people and the planetinteract. Students critically examine a business case for sustainabilityin terms of providing solutions to today's environmental and social

issues.

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Transcript of Achievement

All evaluations at completion of terms are reported to the Student Records Department. Thetranscript is organized to show a letter grade for each course. The grade point equivalent for acourse is obtained from the letter grades as follows:

Letter Grades

Letter

GradeDescription

Grade Point

Average

A+

A

A-

B+

B

B-

C+

C

C-

D

F

N

S

U

W

REX

I

IP

@

RW

NA

ANC

TC

Distinguished

Above Average

Average

Minimum pass. May not proceed to next level.

Failing grade

Ceased to attend and did not complete requirements.

Satisfactory. In accordance with departmental evaluation

procedures.

Unsatisfactory. In accordance with departmental evaluation

procedures.

Official withdrawal

Audit. No creditExempt. Credit granted

Incomplete. Contract agreement for extra time. Recorded as F if

not fulfilled

In progress

Non-payment of fees

Required to withdraw

No grade available at time of printing

Anecdotal evaluation

Transfer credit

4.33

4.00

3.67

3.33

3.00

2.67

2.33

2.00

1.67

1.00

0.00

0.00

N/A

N/A

N/A

N/AN/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

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Grade Point Average (GPA)

1. The course grade points shall be calculated as the product of the course credit value and

the grade value.

2. The GPA shall be calculated by dividing the total number of achieved course grade pointsby the total number of assigned course credit values. This cumulative GPA shall be

determined and stated on the Transcript at the end of each Program level or term.

3. Grades shall be assigned to repeated courses in the same manner as courses taken only

once. For the purpose of GPA calculation of grades for repeated courses, they will be

included in the calculation of the cumulative GPA.

Documents

BHM PCG (2014).pdf