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    Highlights the unique nature of hospitality and tourism businesses. Co-creation, performance and HRM, seasonality, yield management, distribution, production and selling of ‘experiences’.

    In a highly competitive landscape, tourism and hospitality enterprises are adopting new ways of management and new ways of thinking. In this paper we explore issues that make managing tourism and hospitality (T&H) businesses different to businesses in other sectors. Throughout the semester we will study concepts such as co-creation, performance and HRM, seasonality, yield management, distribution, and the production and selling of 'experiences'. These issues are faced by small and large T&H businesses alike: from owner-operated cafés, motels or tourism businesses to multi-national hotel chains, international airlines or tour companies.

    About this paper

    Paper title Tourism and Hospitality Enterprise Management
    Subject Tourism
    EFTS 0.15
    Points 18 points
    Teaching period Semester 2 (On campus)
    Domestic Tuition Fees ( NZD ) $937.50
    International Tuition Fees Tuition Fees for international students are elsewhere on this website.
    TOUR 101 or 108 points
    Schedule C
    Teaching staff

    Associate Professor Susan Houge Mackenzie

    Paper Structure
    The paper covers three core themes:
    • Experience design and management
    • Management of change and seasonality
    • Well-being, sustainability and responsibility
    Teaching Arrangements

    Two 50-minute lectures and a fortnightly tutorial.

    There is no single textbook for TOUR 218; however, there will be a range of readings that will need to be read throughout the semester. These will be regularly provided by the tutor or the lecturer or posted on Blackboard.
    Course outline

    The course outline will be available on Blackboard once the paper begins.

    Graduate Attributes Emphasised
    Global perspective, Interdisciplinary perspective, Lifelong learning, Information literacy, Research, Self-motivation, Teamwork.
    View more information about Otago's graduate attributes.
    Learning Outcomes

    Students who successfully complete the paper will gain:

    • An insight into the issues surrounding the nature of the production and selling of 'experiences'
    • An understanding of human resources management
    • An understanding of the management implications of issues surrounding seasonality, accreditation and impacts of cultural and environmental values on business success
    • An introduction to the concept of yield management for tourism and hospitality enterprises
    • An insight into the unique nature of tourism and hospitality distribution
    • An understanding of cutting-edge issues related to leadership and marketing in the context of tourism and hospitality enterprises (THEs)
    • An understanding of sustainable practices and an appreciation of how future THEs might look


    Semester 2

    Teaching method
    This paper is taught On Campus
    Learning management system


    Stream Days Times Weeks
    A1 Wednesday 09:00-09:50 29-35, 37-42
    Thursday 09:00-09:50 29-35, 37-42


    Stream Days Times Weeks
    Attend one stream from
    A1 Monday 14:00-14:50 30, 32, 34, 37, 39, 41
    A3 Thursday 11:00-11:50 30, 32, 34, 37, 39, 41
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