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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.
This course is recommended for those interested in MKTG349 (Applied Tourism Management and Marketing Project). It is also recommended for MKTG314 (Tourism Marketing and Management) and MKTG317 (Sustainable Tourism Enterprises)WorkloadThe estimated workload breakdown for MKTG241S2 is: Lectures 24 hoursLecture preparation 24 hoursFinal Exam Preparation 42 hoursReview of Industry Practices 30 hoursApplied Group Project 30 hoursTotal 150 hours
Course Learning OutcomesThe objectives of the course are: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. Learning Objectives, BComStudents have an in-depth understanding of their majoring subject and are able to critically evaluate and, where applicable, apply this knowledge to topics/issues within the discipline.Students have a broad understanding of the key domains of commerce.Students will develop key skills and attributes sought by employers which can be used in a range of applications. 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. Students will comprehend the influence of global conditions on their discipline and will be competent in engaging with global and multi-cultural contexts.For quality assurance purposes the School is required to hold on record a number of assessment pieces as examples of differing standards of work. If you have any objections to the school holding your assessment for this purpose then email the course coordinator to ensure your assignment is not used for this purpose.
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.
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.
Globally aware
Students will comprehend the influence of global conditions on their discipline and will be competent in engaging with global and multi-cultural contexts.
MKTG100
Lectures for this course are recorded on Echo 360.
Richard Aquino
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. To pass this course you must not only achieve a final grade of 50% or higher, but also achieve a weighted average grade of at least 45% across all invigilated assessments.
Gossling, Stefan , Hall, C. Michael; The sustainable chef : the environment in culinary arts, restaurants, and hospitality ; Routledge, 2022.
Gursoy, Dogan , Buttle, Francis, Bowie, David; Hospitality marketing : principles and practice ; Fourth edition; Routledge, 2023.
Legrand, Willy , Chen, Joseph S., Laeis, Gabriel C. M; Sustainability in the hospitality industry : principles of sustainable operations ; Fourth edition; Routledge, 2022.
There is no prescribed textbook, but recommended books (available online via the library) are listed above.A list recommended readings and other tasks will be distributed weekly via links on the lecture slides. It is essential that students regularly consult both LEARN and the lecture slides for information about readings and other tasks that are necessary to pass the course. In addition to academic sources, extensive use will be made of news articles, case studies, and online videos. Students will also be expected to conduct their own literature searches to identify, understand, critique, and apply relevant materials.
LEARN
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.Citations and referencing
Domestic fee $868.00
International fee $4,075.00
* 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 Tourism .