Bachelor of Hospitality

Courteous treatment will make a customer a walking advertisement

Hospitality Management

Businesses in the hospitality industry require management experts that can deliver sensational guest services for hotel operations, cruise ships, convention centers and fine dining establishments. 

The Bachelor of Hospitality Management program in Acsenda provides students with a comprehensive understanding of business practices in the hospitality industry. It also will help instill the leadership competencies that are expected worldwide.

ENGL101 (3 credits)
This course is designed to help students develop university-level writing skills. Students improve their critical reading, English grammar and oral presentation skills while learning strategies for researching, planning, drafting, composing, and editing university essays in the APA format. A range of academic essays are explored, including Response Paper, Problem-Solution, Compare-Contrast, and Cause-Effect. Students also learn how to summarize and paraphrase texts effectively and without committing plagiarism.
This course is designed to help students extend their critical thinking, analytical, and research skills, and apply them to academic writing. Students will explore common types of research as well the stages of the writing process and apply what they have learned to write an academic report based on their primary research and an argumentative essay both in APA format. Students will also use their critical reading and thinking skills to research a topic in their area of business interest, develop a coherent thesis statement on the topic, construct an outline for an 800-1000 paper, and create first and final drafts of their research paper. Students will share their findings with the class through oral presentations both in teams and individually.
The course provides an overview of the Canadian small business environment, forms of organizations, the entrepreneurship function, and an introduction to the functional areas of small business management. The course includes the opportunities facing small business. Another theme is small business nature and the growing challenges facing Canadian businesses. The course provides an overview of the Canadian small business environment, forms of organizations, the entrepreneurship function, and an introduction to the functional areas of small business management. The course includes the opportunities facing small business. Another theme is small business nature and the growing challenges facing Canadian businesses.
The purpose of this course is to introduce the students to business mathematics. These include a review on numbers (fraction, percent and decimals) and solving linear equations or proportions. Then it will be the basic statistics concepts, payroll, markup, markdown, and inventory control. Next, students will explore the finance- simple and compound interest, annuity, and amortization. The course will be completed by introducing the accounting and its applications – depreciation and financial statements. This course is to prepare the students for statistics, accounting, management science, and other business courses that require applications of business mathematics.
This course is to provide the elementary level of descriptive Statistics and a part of intermediate level of inferential Statistics. These include a review on the numerical measure and graphical displays. Then it will be an introduction to probability, three discrete probability distributions (binomial, hypergeometric and Poisson distributions), three continuous probability distributions (uniform, normal and exponential distributions). Next, students will learn the inferential Statistics – sampling methods, confidence intervals, one- and two-sample testing hypotheses, analysis of variance, regression and time series. This course will assist students in classifying and analyzing research and economic data and in testing assumptions about the underlying nature if the data provided before testing hypotheses. The table (ii) below divided into two (2) business core courses which provided enhanced academic knowledge and experiences. Section (A) offers eight (8) mandatory lower-level business core courses and section (B) offers upper-level 5 business strategic level courses.
This course provides an introduction to the principles of microeconomics in the context of what is happening in Canada and the world. The focus is on the market economy and its operation and on the appropriate role of government and the market in organizing economic activity. Such issues as market successes and market failures, income redistribution, environment, and health care are analyzed throughout the course.
The main points included in macroeconomic theory include national income and fiscal policy; money; banking; monetary policy; inflation, unemployment, international economics and trade. This course focuses on the Canadian economy and the government‘s and the Bank of Canada’s policies.
This course assumes a degree of computer literacy, accounting knowledge, and problem-solving ability. The course builds on these student strengths to develop a managerial appreciation for information systems and their uses in business and other organizations in the areas of financial control, marketing, production, hardware and software, visualization, and customer service. Service Level Agreements and Integration Challenges, Information Technology, Asset Management, Information Technology Audit, and Implications Information, Technology Project Risk Management.
The purpose of this course is to familiarize students with both traditional and modern approaches to cost and managerial accounting concepts. Key topics include job-order costing; activity-based costing; cost-volume-profit analysis; master budgeting; flexible budgeting; variance analysis; inventory costing and relevant cost analysis.
An introduction to basic financial accounting for proprietorships in service and merchandising businesses; this includes the recording of financial transactions and preparation of basic financial statements. Accounting for assets is also discussed in detail.
This introductory course in Finance builds on the student’s accounting and economics knowledge and develops skills in financial analysis, financial forecasting, and financial management as well as knowledge in such financial instruments as stocks, bonds, convertibles, and warrants as they are used in the financial markets of Canada.
This is a survey course that introduces managers to the functions and practices of human resources management. These functions include human resources and succession planning, recruitment, selection, job design and analysis, training and development, compensation, health and safety, performance appraisal, collective bargaining, and union contract administration.
This introductory marketing course covers the basic components of a marketing system including product, price, promotion and distribution decisions. Students are introduced to marketing strategy, the marketing environment, marketing research, consumer and business buying behaviour, segmentation, targeting and positioning, branding, new product development, pricing strategies, distribution channels and the concept of integrated marketing communications.
This course surveys the field of organizational behaviour (OB) and provides frameworks for analyzing people and their attitudes and behaviour in organizations. It further examines individual motivation, decision making, values, attitudes and interpersonal & group phenomena such as leadership, group norms, power & influence, as well as job design and reward systems.
This course allows the student to explore decision-making in the midst of moral ambiguity and environmental uncertainty. Moral reasoning in an organizational milieu and the understanding of the mechanics of organizational reputation is explored. This course brings into sharper focus the discussion on environmental sustainability that equips students with the strategic concepts they will need to know as they face the future consequences such as climate change and global warming and energy availability.
The Business and Marketing Research course is based on a six-step process that includes: problem definition; nature and scope of research objectives; research design and statistical analysis; field work procedures; data preparation and analysis; and the development of formal reports with research objectives that are compatible with corporate business strategy. This course also covers the basic elements of experimental and observational research and introduces the students to fields of qualitative and quantitative research methods, now to select the effective methods to acquire, analyze and present data. This course specifically adds a special emphasis on the role of marketing research in management decision making, marketing research ethics and the management of marketing research results.
This course covers the basic concepts of sales and sales management including systems of selling, relationship building, product strategies, sales force planning, ethics, and forecasting.
This is a capstone course designed to help students integrate their learning in marketing, organizational behavior, accounting, and finance by developing and analyzing corporate strategy using real cases. The student is placed in the position of general manager, owner, or consultant and asked to identify strengths, weaknesses, opportunities, and threats and to devise an action plan for the company. The integrated learning process will enable students to clearly understand that policy and strategy impacts everyone in an organization at every level. Policy and Strategic Management addresses pivotal questions of why some organizations and managers are successful and others fail. This course will look at success and failure and learn from both. The course takes a practical applied view of how policy and strategy in organizations function in the real world. Integrating these elements will require rigor in order to develop the leadership and management competencies required for analysis, strategic thinking and decision-making to effectively manage and lead changing contexts, relationships and tasks.
This course is designed to provide basic conceptual framework that enable students to understand the international environments and the various management issues of global businesses. At the end of this course, students should be able to learn key concepts, tools, and frameworks of international business management.
In the increasingly global business economy, effective communication skills are one of the most important determinants of career success. This course introduces students to a wide range of concepts essential to communicating effectively in business settings. Coverage includes all the important written message formats, as well as oral communication (presentations), critical thinking, nonverbal communication, the use of new communications technologies, and successful job application and interview techniques.
This course is designed to help students improve their analytical thinking skills in business settings. The theory and practice of critical thinking will be presented, with an emphasis on its application to business decision making. Topics include benefits of and obstacles to effective thinking, structuring arguments to avoid logical fallacies, and the use of the scientific method to make business decisions. Exercises in analyzing business problems and formal presentations will be used to help students develop practical skills.
This course is designed to help students extend their critical thinking, analytical and research skills and apply them to the study of urban regions in Canada and the world. Given that most students will be international students who arrive in Vancouver and experience primarily the environment of the lower mainland (GRVD), this course is also a means to create an understanding of Canada’s transformation from a French/British colony to a vital, dynamic highly urbanized country. The students will explore the growth and changes in Canadian cities over time and their place in the global context. Canada with its small populations and huge geographic extent presents unique challenges to the growth of its urban regions. The study of the transformation of Canadian cities can help students come to understand the wider issues that cities around the world face. Case studies will be examined in depth to gain further insight into the processes of growth and changes within an urban environment. In-class readings will further extend the knowledge about the growth of urban centres around the world.
This course is specifically designed for those students who have a professional interest in learning about wines. Students will gain a thorough knowledge of wine and spirits with a deep focus on grape varieties and on learning how to compare them when grown under different conditions. It deals with wine appreciation but also covers production, storage, delivery, supply chain and service aspects of the wine within the hospitality industry. Learn about specific wine regions and winemaking styles and how these factors influence the quality of a wine or spirit. Successful candidates will be able to interpret the labels of the major wines and spirits of the world and give basic guidance on appropriate selection and service, as well as understand the principles of wine tasting and evaluation. The fundamental concept of wines and spirits is intended for those who have little or no previous knowledge of the broad range of wines and spirits. It is suitable wherever a sound, but simple level of product knowledge is required to underpin job skills and competencies for example, in the customer service and sales functions of the hospitality, retailing and wholesaling industries. It is also useful for those who have a general interest in the subject.
This introductory course utilizes the international diversity of the classroom to develop the knowledge and skills required to work and live in a diverse world. Students explore personal and social responsibility in their personal lives, in their communities, and in the global and local work environments. Through passionate debate of the issues and concerns, students explore influencers on the global marketplace such as politics, culture, economics and environmental issues. Students develop communication, social action and conflict resolution skills.
This course provides an up-to-date review of the changing socio-economic, demographic and legislative environment and the evolving challenges, methods and technologies that are used to recruit and select employees in Canadian organizations. The course includes contemporary practices related to attracting, hiring and deploying human resources in ways that meet professional and legal employment standards.
This course is intended to focus the student’s attention on what it means to be a consumer in a market-oriented society and to develop skills as a marketer in meeting consumer needs and developing marketing strategy. The student will be able to Identify and discuss the major ideas and processes that characterize consumer behaviour field; identify a product and its product class; describe the value chain of a product; identify the typical consumer choice dimensions and typical advertising appeals; assess the effectiveness of a particular company’s marketing approach; and describe the likely future of a particular product or product class.
This course is based on the strategic choices available to manage compensation in organizations. These choices, which confront managers in Canada and around the world, are introduced in the Total Compensation Pay Model. This model provides an integrating framework that is used throughout the course. Major compensation issues are discussed in the context of current theory, research, and practice. The practices illustrate new developments as well as established approaches to compensation decisions.
This course studies the emerging business leaders and the implications of global thinking, appreciation of diversity, & technological breakthroughs. The course explains what it will mean to lead in an era where intellectual capital is the dominant source of value; how to lead people whose backgrounds and values may be radically dissimilar; and why achieving personal self- mastery is now a fundamental prerequisite for leading others. From the evolution of “federated,” semi-autonomous organizational structures to the personal leadership challenges now arising from globalism, this course offers insights into the new challenges of leadership—and what it will take to meet them.
This course introduces the student to starting new ventures by practicing creativity techniques. The course highlights the various types of innovation in driving the development of an enterprise and the importance of strategy, and core business competencies. Students investigate both the advantages and disadvantages of the entrepreneurial model in the start-ups including planning, organizing, and managing a new business; staffing the business; production of the product or service; marketing the product or service; profit planning; monitoring and control; security and basic protections for intellectual property. This course takes an action-based learning approach to developing powerful, functional business plans and sharpening students’ skills to become successful entrepreneurs.
This course provides a comprehensive overview of key aspects of global business in the 21st century and explores the language of macroeconomics and wealth of nations. It provides important information on the key elements of the global business environment whether participant is looking for general information, seriously considering getting involved or already participating in global trade. The course emphasizes forward thinking and a positive perspective, it highlights the considerable effort that any business in any region of the world, must commit to succeed. We believe that if this effort is properly executed, it will represent a fundamental “best practice” approach that goes beyond borders. In creating contemporary material for product development and regulatory compliance, this course not only describes the current state of the environment, but also helps identify ongoing transformation of global business and corporate social responsibility such as ethical sourcing, people’s rights and workplace diversity, it is of paramount importance that any “advice” be relative to the knowledge that any business in the world should assimilate to be a successful global trader.
This course explores the practical applications of contracts, dispute resolution, pricing terms, negotiation terms and communications, transportation, documentation, insurance, information resources, government regulations and international trade regulations. Students will explore logistics, including transportation, inventory management, purchasing, warehousing and customer service and the complexities of these functions in the international marketplace.
This course is a survey of the hospitality and tourism industry, with a focus on British Columbia, Canada. The management process and the scope of the industry today are examined. An overview of the scale, scope, and organization of the industry will be examined with focus on understanding the scope of the industry involves understanding who the major players in the Hospitality and Tourism sectors Students gain an understanding of how work is performed and how activities are coordinated within and between departments. An emphasis will be placed on the development and management of resources, sustainability and environmental stewardship pertaining to tourism. Students will explore the tourism and hospitality labor market and career management tactics, and tools and strategies to successfully complete work experience.
This course prepares students with the knowledge to oversee the provision of quality dining service and to meet the challenges facing professional managers. Students will be introduced to responsible alcohol service, menu development, sanitation, safety, security, health, and legal issues as well as labor and revenue control considerations. In addition, students will be given an insight into the major market segments of onsite food and beverage operations. This course introduces students to fundamental concepts, practices, and terminology of today’s food service industry. Students will learn culinary theoretical knowledge, which compliments on-the-job demands of food service managers. Ingredients, techniques and culinary applications, cost factors, and other elements will be explored to ensure complete understanding of this complex area. These comprehensive areas of study will prepare future managers for involvement in all sectors of food service operations.
This course centres on the application of leadership and managerial functions in Food and Beverage operations. Students will work on individual assignments and in teams and apply management skills needed in a F&B service setting. This course emphasises practical and application concepts, practices and terminology of today’s food and beverage service industry. Students will learn culinary theoretical knowledge, which compliments on-the-job demands of food and beverage service managers. Menu development, recipe standardization, nutritional analysis, production planning, purchasing and supplier relations, cost controls, and other elements will be explored to ensure complete understanding of this complex area. Students will demonstrate a comprehensive appreciation of Commercial and Non-commercial food and beverage operations, trends and issues and industry influencers pertaining to British Columbia.
This course is a study of the nature of unit operations in the various sectors of the lodging industry. It focuses on functions of brands, and brand systems with a comprehensive examination of all aspects of hotel administration from the viewpoint of the hotel general manager. The intent of this course is to explore and analyze the principles and practices of lodging management and related activities. The management of and interaction among departmental divisions are addressed, including general management, front office, human resource, housekeeping, food and beverage, sales and marketing, and controller: accounting and finance. Focus of the course is on communication both within and among departments, divisions, and most importantly, with customers. Topics will include the importance of human resources in the labor-intensive hotel industry and hotel management in a global environment.
This course will cover most areas of cost-controls in a hotel, restaurant, convention centre and spas. Comprehensive tracking of the extensive inventory of ingredients and products that go into final products and services is key to profitability. Whether mixing a cocktail in a bar or a body treatment in the spa, tight controls over ordering, storing, issuing and service will either make or break the business. Integrated and monitored controls are critical, while managing spillage/spoilage, inventory rotation, dormant asset management and disposal are all steps along the way. Wine cellar ROI analysis, futures contracts, CVP analysis, and monitoring accountability will be learned.
The main aim of this course is to equip students with knowledge and an understanding of the various dimensions of consumer behaviour contemporary issues and future trends within the hospitality industry. The course will enable students to engage, review and explain key contemporary aspects of the hospitality industry and their relationship with society and culture. The course provides a theoretical and practical understanding of consumer behaviour and the many roles it plays in the various sub-sectors of the hospitality industry. This course touches on lessons learned post COVID-19, and implications the pandemic may have on consumer behavior relating to hospitality offerings and its workforce.
The course examines the links between information systems and technology solutions that are critical to the hospitality industry. It emphasizes the changing role of the Internet and social media marketing in shaping marketing communication. As the big five hotel conglomerates expand throughout the world, with emphasis on new markets, this course introduces the complexities of operating globally and identifying obstacles/solutions that are available for developing and managing a corporate image. With the dramatic increase of the role of Social Media Marketing and the importance of third-party distribution channels, Customer Information Management, Customer Relationship Management and Management Information Systems are critical. Students will design, evaluate and integrate effective interfaces that increase benefits to the organization and to optimize customer value opportunities. Students will work with the different media and promotional tools that are available, they examine the impact of technology upon the individual and organizations; consider the competitive and organizational implications, technology evolution and the quality control of information systems sources and the related services.
The aim of this course is to introduce students the role facilities play in the hospitality industry, how building systems work, and how buildings are put together. The facilities section covers the topics of different building systems, components, issues, and trends, as well as construction and renovation projects. The purpose of the security component of the course is to introduce students to the concepts of risk assessment, staffing and training for security, compliance with the accessibility requirements, both, in the US and Canada and covers various topics of security policies and physical security of the hospitality establishments. Therefore, the course provides comprehensive and well-rounded information that is an essential knowledge component of hospitality managers of any level.
In this course, students will learn how to analyse, manage, and improve service processes throughout the value chain, ultimately to add value to the organization and understanding and maintaining brand standards throughout the value chain. Students will learn the complexity of sourcing and buying products for the Hospitality industry. Empowering department managers to oversee and control their own purchasing will be reviewed and monitoring learned. Students will apply the tools needed for decision-making in operations management to optimize key drivers: costs, revenues, customer satisfaction, and productivity.
This course is designed to introduce students to business law topics that are important in managing a hospitality business. The course will make use of case studies in which students can apply their legal knowledge to common business situations. Topics covered include contract law, corporate law, partnership law, negligence, and employment law. We will also cover topics that are unique to the hospitality sector, such as the rights and responsibilities of accommodation businesses and their guests.
The tourism industry is growing exponentially throughout the world, mostly in BRIC countries, where historically, little care has been placed on the repercussions of both urban and rural construction, traffic and emissions. There are grassroots movements to make governments aware of the impact that these economic drivers bring, yet unless developers are motivated financially and morally to build and operate sustainable operations, there will be serious repercussions. From LEED to ISO certifications, awareness and ultimately credits, owners and operators must be motivated to balance the economic gains with environmental impact. Students will become versant in the LEED system –and how it applies to both construction and ongoing operations. They will work through the criteria of leading edge global environmental policy and evaluate how it can be applied to hospitality and tourism in BRIC countries.
Hotels, restaurants and event space are heavily vested in revenue management. An understanding of how rate and occupancy within market segments affect the bottom line will be examined. Distribution channels and leading forecasting plus revenue management programs will be reviewed for effectiveness in the decision making by the revenue manager. Comprehensive, integrated and monitored controls are key to the financial and operational success of most hospitality operations. Monitoring of potential-costs, managing spillage/spoilage, inventory rotation, dormant asset management and disposal, wine cellar ROI analysis, futures contracts, CVP analysis, feasibility of departmental promotions and monitoring accountability will be learned.
This is a simulation-based course that will integrate all Revenue Centres, for example spas, parking, communications, laundry and valet. Student will analyze and gain a full understanding on how these revenue centres can add to the bottom line, at little or no cost, through analysis of margins, commissions and other contribution structures. This course enables students to appraise the consequences of marketing decisions (notably pricing and distribution) on value-creation for a hospitality company.
The main aim of this course is the examination, research, and analysis of various factors of the creation of economic value through marketing functions in the hospitality industry. The course will enable students to evaluate the impact of marketing decisions on the future evolution of monetary flow, in terms of risks and profitability, to guarantee the sustainability of the organization and the satisfaction of the shareholders demands. Students will learn importance of innovation in creating economic value, as well as strategic thinking and leadership that create and enhance value through differentiation strategies. Students will evaluate changing markets and consumer behaviour to identify value opportunities for the next 5-10 years. Students will be able to identify and prioritize value opportunities through Information Management (IM) and market research and transform them into value-added and innovative hospitality concepts through profitable customer experiences. The course will also explore the subject of environmental changes (most recently – the global pandemic), leading to changes in consumer behaviour, confidence, and perception of value.
The Management Integrated Speciality Courses provides direct industry work experience via the internship course (BHMT 440) and its (6 months paid internship). The primary purpose of the internship is to offer work experience and skill development in an enterprise enabling the student’s theoretical knowledge to be augmented through practical career-related work experience and to prepare students for the world of work. During the internship the students must demonstrate understanding of the recruitment process and management roles and functions acquired as a trainee or team leader or supervisor or manager on duty or by shadowing a manager. Key learning outcomes of the internship program include modelling the importance of guest service, problem resolving skills and guests and customers retention skills goal setting, team building, organizational culture in the workplace and skills for professional development and career planning. Participating employers in the internship program have included, White Spots Restaurant, PARQ Restaurant, Best Western Plus Hotel, Civic Hotel, Hilton Hotels. Acsenda School of Management (BHM) faculty is a member of the British Columbia Hotel Association (BCHA) in Vancouver, Canada. An optional research project course (BHMT 441) is available for students unable to participate in internship work experience due to the global pandemic (COVID 19) such as health conditions, expecting babies, etc with valid national (British Columbia, Canada) documents. BHM faculty students are directly engaged with various academic scholarly activities such as publications, scholarships, attending regular academic and industry conferences, industry visits, hospitality club activities, symposium and seminars.
Across the program, students have become familiar with the practical and operational management aspects of the hospitality industry. It is now time for students to integrate their previous learning and work experiences to think strategically about the complex environment where they will compete. Students will scan the environment and utilize their findings to appraise contemporary strategic decisions made by the industries’ leading corporations. They will also participate in guest lectures and workshops with experts of the hospitality and tourism sector. These experts will coach the student teams through the strategic decision-making process and evaluate their propositions for maximizing shared value. Finally, students will apply their acquired knowledge to prepare, present, and defend a strategic plan that solves an actual countries’ hospitality sector most pressing strategic challenge: forecasting the future of the industry and creating a strategy to fit it.