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2014/2015  BA-BSTHO1005U  Tourism Business and Economics: Tourism and Hospitality

English Title
Tourism Business and Economics: Tourism and Hospitality

Course information

Language English
Course ECTS 7.5 ECTS
Type Mandatory
Level Bachelor
Duration One Quarter
Course period Third Quarter
Timetable Course schedule will be posted at calendar.cbs.dk
Study board
Study Board for BSc in Service Management
Course coordinator
  • Lise Lyck - Center for Tourism and Culture Management
    Lise Lyck - Department of Marketing (Marketing)
Teacher: Karim Jabbar
Main academic disciplines
  • Experience economy and service management
Last updated on 15-08-2014
Learning objectives
More specifically, in the end of this course, the students should be able to:
  • Demonstrate a comprehensive knowledge of tourism definitions, concepts and models
  • Demonstrate a comprehensive knowledge of tourism history and development and trends
  • Demonstrate knowledge of the relations between tourism and transport, value chain, externalities and input-output relations
  • Demonstrate knowledge of tourist attraction theories, cultural heritage and of accommodation systems and options
  • Have a precise knowledge an understanding of economic impact- income multiplier and externalities and economic forecast models.
  • Demonstrate knowledge of conflicts between tourism and sustainability and on how to analyse and solve such conflicts
  • Demonstrate knowledge of models and practise for MICE tourism
  • Demonstrate knowledge of production, price setting and investments in tourism
  • Relate the theories, concepts and models presented in this course to others they are familiar with from other courses.
Course prerequisites
English language skills equal to B2 level (CEFR) and math skills equal to Danish level B are recommended.
Tourism Business and Economics: Tourism and Hospitality:
Exam ECTS 7,5
Examination form Oral exam based on written product

In order to participate in the oral exam, the written product must be handed in before the oral exam; by the set deadline. The grade is based on an overall assessment of the written product and the individual oral performance.
Individual or group exam Group exam, max. 3 students in the group
Group size: max 2-3 students
Size of written product Max. 15 pages
Assignment type Project
Written product to be submitted on specified date and time.
20 min. per student, including examiners' discussion of grade, and informing plus explaining the grade
Grading scale 7-step scale
Examiner(s) Internal examiner and second internal examiner
Exam period Spring Term
Make-up exam/re-exam
Same examination form as the ordinary exam
Make-up examinations are given as an individual oral exam based on the group project.
Re-take examinations are given as an individual oral exam based on the group project handed in for the regular examination, as well as a supplementary piece, max. 5 standard pages in length if the quality of the original assignment makes it possible.
Description of the exam procedure
The final exam is a 72-hour group project.
The project will be followed by an individual, 20 minutes oral exam, which takes its point of departure in the group project, but also natural relations to theory and models from syllabus. The individual assessment is based on a combined evaluation of the written group project and the individual oral exam.
Course content and structure
Tourism and hospitality are core items of the study, why a deep knowledge and understanding of the disciplines is required both theoretically and at the applied level. Also insight in the frames and incentives behind government and international policy will be gained.
Teaching methods
Lectures, workshop and case analyses
Further Information
The course is first offered in spring 2016
Expected literature
  • The business of Tourism by J Christopher Holloway and Claire Humpheys, Pearson 9. Edition 2012
  • Tourism by Peter Robinson, Michael Lück and Stephen L.J.Smith, CABI

Articles with links will be uploaded on LEARN (in the course forum) during the progression of the course.

Please note, changes may occur.
Last updated on 15-08-2014