MKTG241-20S2 (C) Semester Two 2020

Hospitality Marketing and Management

15 points

Start Date: Monday, 13 July 2020
End Date: Sunday, 8 November 2020
Withdrawal Dates
Last Day to withdraw from this course:
  • Without financial penalty (full fee refund): Friday, 24 July 2020
  • Without academic penalty (including no fee refund): Friday, 25 September 2020


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 courses
This course builds on MKTG240 where notions of the meaning of hospitality, its marketing and management aspects are introduced.

Lectures 24
Lecture Preparation 24
Review of Hospitality Industry Practices 30
Applied Group Project 25
Examination and Preparation 47
Total 150

Learning Outcomes

  • 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 services
  • LO2: Critically assess the marketing aspects of hospitality businesses
  • LO3: Evaluate the strategies of hospitality operations in terms of food and beverage, guest-relations and housekeeping management
  • LO4: Understand and discuss other facets of hospitality operations such as employee management, innovation and new product management

    MKTG241 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.
    • University Graduate Attributes

      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.


Timetable Note

No tutorials.

Course Coordinator / Lecturer

Chris Chen


Michael Hall and Girish Prayag


Assessment Due Date Percentage  Description
Review of Hospitality Industry Practices (individual) 07 Sep 2020 30% Review of Hospitality Industry Practices (individual)
Applied Group Project 18 Oct 2020 30% Applied Group Project
Final Examination 40% Final Examination

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.

The overall pass mark for this course is 50%

Textbooks / Resources

Readings will be assigned for each topic and specified in Learn. Consulting Learn on a regular basis is thus required.


Class Representative
A 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 Regulations

Dishonest Practice
The 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.

Citations and referencing

Indicative Fees

Domestic fee $822.00

International fee $3,688.00

* All fees are inclusive of NZ GST or any equivalent overseas tax, and do not include any programme level discount or additional course-related expenses.

For further information see Management, Marketing and Entrepreneurship.

All MKTG241 Occurrences

  • MKTG241-20S2 (C) Semester Two 2020