Graduate Course Proposal Form Submission Detail - HFT6296
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Approved, Permanent Archive
Submission Type: New
Course Change Information (for course changes only):
Comments: USF-SM Academic Prog Comm. Approved 4/8/10; USFSM Acad Council Approved 4/20/10. To USF System for Concurrence 2/2/11; to SCNS for approval 2/10/11. SCNS approved effective 3/24/11. posted in banner
- Department and Contact Information
Tracking Number Date & Time Submitted 2315 2010-03-31 Department College Budget Account Number 380600 Contact Person Phone Jay R. Schrock 24617 firstname.lastname@example.org
- Course Information
Prefix Number Full Title HFT 6296 Strategic Mgmt & Competitive Strategy for Hospitality & Touris Is the course title variable? N Is a permit required for registration? N Are the credit hours variable? N Is this course repeatable? If repeatable, how many times? 0 Credit Hours Section Type Grading Option 3 C - Class Lecture (Primarily) R - Regular Abbreviated Title (30 characters maximum) Strategic Mgmt & Strategy Hos Course Online? Percentage Online C - Face-to-face (0% online) 0
The course is designed to provide students with an opportunity to develop and hone their analytical and interpretive skills using strategic management principles and practices in a hospitality & tourism business setting.
A. Please briefly explain why it is necessary and/or desirable to add this course.
Needed for new program/concentration/certificate
B. What is the need or demand for this course? (Indicate if this course is part of a required sequence in the major.) What other programs would this course service?
This course is part of the MS in Hospitality Mgmt. With the rapidly expanding hospitality business in Florida, nationally and internationally there is a need for expanded education of industry leaders so that they can meet the needs of this rapidly expanding and changing environment. Advanced educational opportunities are critical to the growth of the industry. One U.S. Company is planning on opening 3,000 stores (restaurants) in China alone. This type of growth across the entire industry will require a different and better educated individual. There will be a need for managers that not only can manage one facet of the business but make strategic decisions in planning, acquisition, internet development and training that are not product centered, but demand centered and service centered.
C. Has this course been offered as Selected Topics/Experimental Topics course? If yes, how many times?
D. What qualifications for training and/or experience are necessary to teach this course? (List minimum qualifications for the instructor.)
PhD in Hospitality or related areas
- Other Course Information
1. To comprehend the conceptual underpinnings of the current events and the forces driving change underlying and their possible impacts on the industry and the hospitality and tourism organizations.
2. To identify causal relationships among the complicated environmental elements for hospitality and tourism industry that entail qualitative as well as quantitative assessments.
3. To scan and evaluate the competitive marketplace to spot trends and identify patterns and to be able to apply these methods in the context of the hospitality and tourism industry.
4. To understand the concept of “value adding” through strategies that are in alignment with the core competencies lead to effective strategy formulation.
5. To learn and understand how strategies should be implemented in order to achieve the firm performance objectives.
6. To enhance critical thinking skills from executive level and future-thinking perspectives.
7. To gain an understanding and appreciation for strategic management concepts and principles and to know how to apply them to decision-making in order to achieve firm profitability and superior firm performance over industry competitors.
B. Learning Outcomes
Students are expected to have a holistic view and understanding of strategic management and competitive strategy as applied to the hospitality and tourism industries.
C. Major Topics
Specific topics to be addressed include the co-alignment principle, environmental scanning and trend-spotting, selection of competitive methods, forecasting and valuing cash flows expected from these competitive methods, strategy formulation and implementation, and evaluation of outcomes. The ultimate goal is to encourage the student to think out-of-the-box in order to find innovative solutions that will reshape the hospitality industry and define how the hospitality company of tomorrow will create value.
TBA - Instructors Decision
E. Course Readings, Online Resources, and Other Purchases
F. Student Expectations/Requirements and Grading Policy
Class Attendance and Participation: 25%
Assignments: 25 %
Class Group Report: 25%
Case Studies 25%
G. Assignments, Exams and Tests
Will determine on semester calendar dates.
H. Attendance Policy
Course Attendance at First Class Meeting – Policy for Graduate Students: For structured courses, 6000 and above, the College/Campus Dean will set the first-day class attendance requirement. Check with the College for specific information. This policy is not applicable to courses in the following categories: Educational Outreach, Open University (TV), FEEDS Program, Community Experiential Learning (CEL), Cooperative Education Training, and courses that do not have regularly scheduled meeting days/times (such as, directed reading/research or study, individual research, thesis, dissertation, internship, practica, etc.). Students are responsible for dropping undesired courses in these categories by the 5th day of classes to avoid fee liability and academic penalty. (See USF Regulation – Registration - 4.0101,
Attendance Policy for the Observance of Religious Days by Students: In accordance with Sections 1006.53 and 1001.74(10)(g) Florida Statutes and Board of Governors Regulation 6C-6.0115, the University of South Florida (University/USF) has established the following policy regarding religious observances: (http://usfweb2.usf.edu/usfgc/gc_pp/acadaf/gc10-045.htm)
In the event of an emergency, it may be necessary for USF to suspend normal operations. During this time, USF may opt to continue delivery of instruction through methods that include but are not limited to: Blackboard, Elluminate, Skype, and email messaging and/or an alternate schedule. It’s the responsibility of the student to monitor Blackboard site for each class for course specific communication, and the main USF, College, and department websites, emails, and MoBull messages for important general information.
I. Policy on Make-up Work
J. Program This Course Supports
MS in Hospitality Management
- Course Concurrence Information