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2017/2018  BA-BSTHO1011U  Tourism Supply and Operations Management: Tourism and Hospitality

English Title
Tourism Supply and Operations Management: Tourism and Hospitality

Course information

Language English
Course ECTS 7.5 ECTS
Type Mandatory
Level Bachelor
Duration One Quarter
Start time of the course Third Quarter
Timetable Course schedule will be posted at calendar.cbs.dk
Study board
Study Board for BSc in Service Management
Course coordinator
  • Ana Maria Munar - MPP
Main academic disciplines
  • CSR and sustainability
  • Innovation
  • Experience economy
Last updated on 30-06-2017

Relevant links

Learning objectives
To achieve the grade 12, students should meet the following learning objectives with no or only minor mistakes or errors: At the conclusion of this course the students should be able to:
  • Discuss and apply the concepts and theories on tourism supply, innovation and sustainable development presented in the course to solve practical problems of tourism organizations and destinations.
  • Analyze a practical challenge related to tourism supply from the perspectives of innovation and sustainability and make recommendations for improvement.
  • Identify and discuss the role of various core sectors involved in tourism supply (hospitality, transportation, intermediaries and attractions) and their role in relation to society and the environment.
  • Examine and discuss the role of the tourism industry for sustainable development.
  • Analyse the characteristics of tourism supply innovation and the idea of responsible tourism from an organizational perspective.
  • Present and discuss current trends within destination management and public sector involvement in tourism
Course prerequisites
English language skills equal to B2 level (CEFR) and math skill equal to Danish level B are recommended.
Tourism Supply and Operations Management:
Exam ECTS 7,5
Examination form Written sit-in exam on CBS' computers
Individual or group exam Individual exam
Assignment type Written assignment
Duration 4 hours
Grading scale 7-step scale
Examiner(s) One internal examiner
Exam period Spring
Aids Limited aids, see the list below:
The student is allowed to bring
  • Non-programmable, financial calculators: HP10bll+ or Texas BA II Plus
  • Language dictionaries in paper format
At all written sit-in exams the student has access to the basic IT application package (Microsoft Office (minus Excel), digital pen and paper, 7-zip file manager, Adobe Acrobat, Texlive, VLC player, Windows Media Player). PLEASE NOTE: Students are not allowed to communicate with others during the exam : Read more about exam aids and IT application packages here
Make-up exam/re-exam
Same examination form as the ordinary exam
If the number of registered candidates for the make-up examination/re-take examination warrants that it may most appropriately be held as an oral examination, the programme office will inform the students that the make-up examination/re-take examination will be held as an oral examination instead.
Course content and structure

The content of this course provides tools, concepts and theories to analyze the challenges that organizations encounter in their provision of the complex and compound good that constitutes tourism. The course introduces frameworks, models and monitoring systems that enhance innovation and sustainable practices among tourism suppliers. 

Teaching methods
The course methods include lectures and interactive class activities. In the lectures the different theories, models, and content of the readings are presented and critically discussed. A selection of cases relating to tourism supply, innovation and sustainability will be assigned with interactive exercises in class.
Feedback during the teaching period
Feedback to students will be provided through discussions and interactive exercises in class.
Student workload
Lectures and interactive exercises in-class 30 hours
Preparation for class and study 191 hours
exam 4 hours
Expected literature

A compendium of research articles and book chapters.

Last updated on 30-06-2017