Contemporary Canadian Business (HOSP 3310)
This course advances student knowledge and skills related to contemporary Canadian business practices for the hospitality industry.
This course is part of the full-time Bachelor of Hospitality Management program.
This course is part of the full-time Bachelor of Hospitality Management program.
Course code: HOSP 3310
Credits: 3.0
Tuition: $0*
Length: 45.0 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=HOSP&number=3310
Schedule†
HOSP 3310 schedule for programs:
- HOSD
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
75163
|
Broekhuizen, Shawna |
September 11, 2020
to December 15, 2020 |
Fri | 9:00 a.m - 10:00 a.m | Broekhuizen, Shawna |
| 75163 Online Delivery |
September 11, 2020
to December 15, 2020 |
Fri | 10:00 a.m - 12:00 p.m | ||
| 75163 Online Delivery |
September 11, 2020
to December 15, 2020 |
Mon | 9:00 a.m - 10:00 a.m | ||
| 75163 Online Delivery |
September 11, 2020
to December 15, 2020 |
Mon | 10:00 a.m - 12:00 p.m | ||
|
75967
|
Broekhuizen, Shawna |
September 11, 2020
to December 15, 2020 |
Fri | 9:00 a.m - 10:00 a.m | Broekhuizen, Shawna |
| 75967 Online Delivery |
September 11, 2020
to December 15, 2020 |
Fri | 10:00 a.m - 12:00 p.m | ||
| 75967 Online Delivery |
September 11, 2020
to December 15, 2020 |
Mon | 9:00 a.m - 10:00 a.m | ||
| 75967 Online Delivery |
September 11, 2020
to December 15, 2020 |
Mon | 10:00 a.m - 12:00 p.m | ||
| 75967 Online Delivery | Mon | 1:00 p.m - 3:00 p.m |
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| SQL | SELECT ssbsect_crn, ssbsect_term_code, ssrblck_blck_code, ssrmeet_start_date, ssrmeet_end_date, TO_CHAR(ssrmeet_start_date, 'DD-Mon-YYYY') AS start_date, TO_CHAR(ssrmeet_end_date, 'DD-Mon-YYYY') AS end_date, ssrmeet_begin_time, ssrmeet_end_time, TRUNC( TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as begin_time_round, TRUNC( TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as end_time_round, DECODE(ssrmeet_sun_day, 'U', 'Sun ', '') || DECODE(ssrmeet_mon_day, 'M', 'Mon ', '') || DECODE(ssrmeet_tue_day, 'T', 'Tue ', '') || DECODE(ssrmeet_wed_day, 'W', 'Wed ', '') || DECODE(ssrmeet_thu_day, 'R', 'Thu ', '') || DECODE(ssrmeet_fri_day, 'F', 'Fri ', '') || DECODE(ssrmeet_sat_day, 'S', 'Sat ','') AS day_of_week, ssrmeet_bldg_code, ssrmeet_room_code, sirasgn_pidm, ssbsect_seats_avail, ssbsect_wait_count, ssbsect_voice_avail, ssrmeet_schd_code, stvschd_desc FROM ssbsect INNER JOIN stvschd ON ssbsect_schd_code = stvschd_code AND ssbsect_schd_code NOT IN ('PLA', 'CL', 'CB', 'CI', 'T') LEFT OUTER JOIN ssrblck ON ssrblck_term_code = ssbsect_term_code AND ssrblck_crn = ssbsect_crn LEFT OUTER JOIN ssrmeet ON ssrmeet_term_code = ssbsect_term_code AND ssrmeet_crn = ssbsect_crn LEFT OUTER JOIN sirasgn ON sirasgn_crn = ssbsect_crn AND sirasgn_term_code = ssbsect_term_code WHERE ssbsect.ssbsect_subj_code = 'HOSP' AND ssbsect.ssbsect_crse_numb = '3310' AND ssbsect.ssbsect_term_code >= 202070 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Additional Information
What you will learn
- Changing Face of Business
- Business Ethics and Social Responsibility
- Economic Challenges Facing Contemporary Business
- Competing in World Markets
- Forms of Business Ownership and Organization
- Starting Your Own Business: The Entrepreneurship Alternative
- Management, Leadership and Internal Organization
- Top Performance through Empowerment, Teamwork and Communication
- Production and Operations Management
- Customer-Driven Marketing
- Product and Distribution Strategies
- Promotion and Pricing Strategies
- Managing Technology and Information
- Financial Management and Accounting
Prior learning assessment and recognition (PLAR)
To learn more about the PLAR pathways for this course review the Bachelor of Hospitality Management Program Content Guide.
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
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