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TOUR421 Special Topic: Global Hospitality Operations

An advanced course of study that examines the key theories and concepts surrounding hospitality and sustainable hospitality management in the twenty-first century and beyond.

For further information on this paper please contact the Department of Tourism via email at tourism@otago.ac.nz.

Paper title Special Topic: Global Hospitality Operations
Paper code TOUR421
Subject Tourism
EFTS 0.1667
Points 20 points
Teaching period Second Semester
Domestic Tuition Fees (NZD) $1,079.88
International Tuition Fees (NZD) $4,786.79

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Contact
For further information on this paper please contact tourism@otago.ac.nz
Teaching staff

Dr Craig Lee

Paper Structure

The paper focuses on examining the key theories and concepts surrounding hospitality and sustainable hospitality management. Topics for the paper include (but are not limited to):

  • Introduction to hospitality operations
  • Understanding the global hospitality environment
  • Service quality management
  • Human resource issues in hospitality operations
  • Creating a competitive advantage
  • Yield management
  • Sustainability in hospitality
  • Applied theory in hospitality operations: Hotels
  • Applied theory in hospitality operations: Restaurants
Teaching Arrangements

One 2-hour lecture and one 1-hour lecture per week.

Textbooks

A range of texts is recommended to students rather than a required textbook. This is a paper that is informed primarily by published conceptual and empirical papers, which are outlined in course reading lists and made available to students online.

Course outline

The course outline will be available on Blackboard at the start of the paper.

Graduate Attributes Emphasised
Global perspective, Interdisciplinary perspective, Lifelong learning, Scholarship, Communication, Critical thinking, Cultural understanding, Ethics, Environmental literacy, Information literacy, Research, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes

Upon completion, students should:

  • Be able to assess the internal and external environment surrounding hospitality operations
  • Be able to evaluate and assess theories for managing hospitality operations in the areas of service quality, human resources, competitive strategy, and yield management
  • Be able to critically evaluate sustainability issues in hospitality operations
  • Be able to interact and collaborate with others effectively, including in teams and in culturally diverse contexts

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Timetable

Second Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
L1 Wednesday 10:00-11:50 28-34, 36-41
Thursday 10:00-10:50 28-34, 36-41

An advanced course of study that examines the key theories and concepts surrounding hospitality and sustainable hospitality management in the twenty-first century and beyond.

For further information on this paper please contact the Department of Tourism via email at tourism@otago.ac.nz.

Paper title Special Topic: Global Hospitality Operations
Paper code TOUR421
Subject Tourism
EFTS 0.1667
Points 20 points
Teaching period Second Semester
Domestic Tuition Fees (NZD) $1,101.55
International Tuition Fees (NZD) $5,026.17

^ Top of page

Contact
For further information on this paper please contact tourism@otago.ac.nz
Teaching staff

Dr Craig Lee

Paper Structure

The paper focuses on examining the key theories and concepts surrounding hospitality and sustainable hospitality management. Topics for the paper include (but are not limited to):

  • Introduction to hospitality operations
  • Understanding the global hospitality environment
  • Service quality management
  • Human resource issues in hospitality operations
  • Creating a competitive advantage
  • Yield management
  • Sustainability in hospitality
  • Applied theory in hospitality operations: Hotels
  • Applied theory in hospitality operations: Restaurants
Teaching Arrangements

One 2-hour lecture and one 1-hour lecture per week.

Textbooks

A range of texts is recommended to students rather than a required textbook. This is a paper that is informed primarily by published conceptual and empirical papers, which are outlined in course reading lists and made available to students online.

Course outline

The course outline will be available on Blackboard at the start of the paper.

Graduate Attributes Emphasised
Global perspective, Interdisciplinary perspective, Lifelong learning, Scholarship, Communication, Critical thinking, Cultural understanding, Ethics, Environmental literacy, Information literacy, Research, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes

Upon completion, students should:

  • Be able to assess the internal and external environment surrounding hospitality operations
  • Be able to evaluate and assess theories for managing hospitality operations in the areas of service quality, human resources, competitive strategy, and yield management
  • Be able to critically evaluate sustainability issues in hospitality operations
  • Be able to interact and collaborate with others effectively, including in teams and in culturally diverse contexts

^ Top of page

Timetable

Second Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
L1 Wednesday 10:00-11:50 28-34, 36-41
Thursday 10:00-10:50 28-34, 36-41