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In this course, students will learn about both the strategic and operational side of hospitality businesses, with a focus on marketing aspects. Students will typically learn about food and beverage management and housekeeping management as well as the marketing practices of different sectors in the hospitality industry.
Building on notions of hospitality, this course critically evaluates the marketing practices of the hospitality industry. Lectures and assessments are structured to allow an understanding of strategies for food and beverage management, housekeeping management and guest relations management.Relationship to other coursesThis course builds on MKTG240 where notions of the meaning of hospitality, its marketing and management aspects are introduced.WorkloadLectures 24Lecture Preparation 24Review of Hospitality Industry Practices 30Applied Group Project 25Examination and Preparation 47Total 150
At the completion of the course, successful students will be able to:LO1: Explain the nature of the hospitality industry and distinguish between various hospitality sectors, product and servicesLO2: Critically assess the marketing aspects of hospitality businessesLO3: Evaluate the strategies of hospitality operations in terms of food and beverage, guest-relations and housekeeping managementLO4: Understand and discuss other facets of hospitality operations such as employee management, innovation and new product managementMKTG241 addresses the BCom learning goals in the following manner: LO1.1.1 Students can explain and/or apply theory, concepts, models or reasoning from their selected subject major to a problem/issue/context. LO4.1.1 Students have engaged with a business, not-for-profit organisation, government department, professional society, professional community or local community and have evaluated their experience. LO2.1.5 Students can work effectively in a team in order to reach a common goal.The course and its assessments are designed to test learners’ understanding of hospitality marketing and management at both the local and international levels.
This course will provide students with an opportunity to develop the Graduate Attributes specified below:
Critically competent in a core academic discipline of their award
Students know and can critically evaluate and, where applicable, apply this knowledge to topics/issues within their majoring subject.
Employable, innovative and enterprising
Students will develop key skills and attributes sought by employers that can be used in a range of applications.
Biculturally competent and confident
Students will be aware of and understand the nature of biculturalism in Aotearoa New Zealand, and its relevance to their area of study and/or their degree.
Engaged with the community
Students will have observed and understood a culture within a community by reflecting on their own performance and experiences within that community.
Students must attend one activity from each section.
and Girish Prayag
Assessments in this course are designed to evaluate the extent to which a student is able to understand the different facets of the hospitality industry and critically evaluate marketing aspects as well as other operational strategies.Weightings and descriptions of the various pieces of assessment are as follows:Review of Hospitality Industry Practices 30% Students are expected to choose a sector of the hospitality industry and critically review the management and marketing practices in that sector. Student are expected to use secondary sources of information for this assessment. Students should demonstrate an understanding of the managerial and operational issues in that sector.Applied Group Project 30% This applied group project will involve groups of 4 to 5 students choosing a hospitality business (e.g., hotel, motel, restaurant, café, pub, hostel etc.) in New Zealand and evaluate the planning, organizing management and marketing activities of the chosen organisation. The project will explicitly assess their teamwork skills to reach a common goal. Students will be encouraged to choose a small or medium hospitality firm and help that firm solve a marketing or management issue they are facing.Final Exam 40%The final exam will be three hours long (closed book), and will require students to demonstrate their knowledge of the concepts discussed in class. The final exam covers material found in all assigned chapters during the semester.GradingThe overall pass mark for this course is 50%
Readings will be assigned for each topic and specified in Learn. Consulting Learn on a regular basis is thus required.
Coversheets - Group and Individual
Class RepresentativeA class representative may be asked to volunteer in the first few weeks of class. Any problems with the course can be raised with the class rep. Their email can be found at UCSA The class representative will take up any issues raised by class members with the lecturer concerned as they occur.Departmental Academic Policies The Department assumes that you have read this document.You should also read the General Course and Examination RegulationsDishonest PracticeThe University of Canterbury considers cheating and plagiarism to be serious acts of dishonesty. All assessed work must be your own individual work unless specifically stated otherwise in the assessment guidelines. Material quoted from any other source must be clearly acknowledged. You must not copy the work of another person (student or published work) in any assessment including examinations, tests and assignments. Any person, who is found to have copied someone else's work, or to have allowed their work to be copied, will receive a fail grade for that piece of assessment and may face disciplinary action which may lead to a fine, community service or exclusion from the university.IMPORTANT: Where there are concerns regarding the authorship of written course work, a student can be required to provide a formal, oral explanation of the content of their work.
Domestic fee $822.00
International fee $3,688.00
* Fees include New Zealand GST and do not include any programme level discount or additional course related expenses.
For further information see
Management, Marketing and Entrepreneurship.