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MODULE DESCRIPTOR
Module Title
Strategic Management in the Hotel and Hospitality Industry
Reference CB3190 Version 2
Created February 2024 SCQF Level SCQF 9
Approved June 2018 SCQF Points 15
Amended April 2024 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 Assess the various approaches to strategic planning and activities of a hotel or hospitality unit by completing audits of organisational environment, the strategic capacity and the strategic purpose and culture of the organization.
2 Discuss strategic business choices using appropriate models and formulate future strategic development and actions.

Indicative Module Content
Students will use a broad range of hotel, resort, hospitality and tourism company case studies to explore the following models and management areas: the contemporary business environment for hotels and hospitality operations; micro and macro environmental factors and implications; strategic choices and strategic options; product-market strategies, generic strategies, five forces effects, risk management and business continuity, strategic partnerships and collaborations, environmental and CSR strategies, and; ethical decision--making. The module engages students with UNESCOs Education for Sustainable Development Critical Thinking and Strategic competencies through the evaluation of the positions, actions and outcomes for a variety of hospitality and tourism organisations worldwide.

Module Delivery
Key concepts are delivered through lectures and case study analysis, with follow up tutorials and directed study.

Indicative Student Workload Full Time Part Time
Contact Hours 54 54
Non-Contact Hours 96 96
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 150
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: 100% Outcomes Assessed: 1, 2
Description: Group and Individual Portfolio Assessment

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The calculation of the overall grade for this module is based on 100% weighting of C1. A minimum grade D is required to pass the module.
Module Grade Minimum Requirements to achieve Module Grade:
A The student needs to achieve an A in C1.
B The student needs to achieve a B in C1.
C The student needs to achieve a C in C1.
D The student needs to achieve a D in C1.
E The student achieves an E in C1.
F The student achieves a F in C1.
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module None.
Corequisites for module None.
Precluded Modules None.

ADDITIONAL NOTES
This module is for delivery at BHMS Luzern, Switzerland.

INDICATIVE BIBLIOGRAPHY
1 EVANS, N., 2019. Strategic Management for Tourism, Hospitality and Events. 3rd ed.. London: Routeledge
2 OLSEN, M., WEST, J J and CHING, E. 2015 Strategic Management in the Hospitality Industry. 3rd Ed. Harlow: Pearson.
3 ROTHAERMEL, F. 2021. Strategic Management 5th ed. New York: McGraw Hill
4 SABOURIN, V. 2022. Strategic Management for Hospitality and Tourism Industry: Developing a Competitive Advantage. Boca Baton: CBC Press
5 SCHOLES, K., JOHNSON, G., and WHITTINGTON, R., 2019. Exploring corporate strategy: text and cases. 12th Ed. Harlow: Pearson

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781