Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Strategic Management in the Hospitality Industry | |||
| Reference | BS3190 | Version | 7 |
| Created | April 2017 | SCQF Level | SCQF 9 |
| Approved | May 2008 | SCQF Points | 15 |
| Amended | August 2017 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To develop critical analysis and evaluative skills through the application of strategic models to the hospitality sector business environments, markets and operations. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Analyse the various approaches to strategic planning and activities of a hospitality unit by completing audits of organisational environment, the strategic capacity and the strategic purpose and culture of the organization. |
| 2 | Evaluate strategic business choices using appropriate models and propose future strategic development and actions. |
| Indicative Module Content |
|---|
| Models of strategic choice, strategic approaches review of principal strategic options, product-market strategies, generic strategies, environmental factors, five forces affects, internal frameworks, case studies and management considerations in organisations relating to strategic planning. |
| Module Delivery |
|---|
| Key note lectures and case study analysis, with follow up tutorials and directed study. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 54 | N/A |
| Non-Contact Hours | 96 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 150 | N/A |
| Actual Placement hours for professional, statutory or regulatory body |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Coursework | Weighting: | 40% | Outcomes Assessed: | 1 |
| Description: | Group case study assignment | ||||
| Component 2 | |||||
| Type: | Coursework | Weighting: | 60% | Outcomes Assessed: | 2 |
| Description: | Report | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The Module is assessed by two components: C1 - Coursework - 40% weighting. C2 - Coursework - 60% weighting. Module Pass Mark = Grade D (40%) | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | At least 70% on weighted aggregate and at least 35% in each component |
| B | At least 60% on weighted aggregate and at least 35% in each component |
| C | At least 50% on weighted aggregate and at least 35% in each component |
| D | At least 40% on weighted aggregate and at least 35% in each component |
| E | At least 35% on weighted aggregate |
| F | Less than 35% on weighted aggregate |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None in addition to course entry requirements or equivalent. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| ADDITIONAL NOTES |
|---|
| This module is for delivery at BHMS Luzern, Switzerland. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | ENZ, C.A., 2010. Hospitality strategic management: concepts and cases. 2nd ed. Hoboken: Wiley. ebook |
| 2 | EVANS, N., 2015. Strategic Management for Tourism, Hospitality and Events. 2nd Ed. London: Routeledge |
| 3 | OLSEN, M., WEST, J J and CHING, E. 2015 Strategic Management in the Hospitality Industry. 3rd Ed. Harlow: Pearson. |
| 4 | SCHOLES, K., JOHNSON, G., and WHITTINGTON, R., 2014. Exploring corporate strategy: text and cases. 10th Ed. Harlow: Pearson |