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2021/2022  AO-ASTHO1001U  Tourism Value Chains and Business Models

English Title
Tourism Value Chains and Business Models

Course information
Language English
Course ECTS 5 ECTS
Type Mandatory
Level Master
Duration One Quarter
Start time of the course First Quarter
Timetable Course schedule will be posted at calendar.cbs.dk
Study board
AO Study Board for cand.soc.
Course coordinator
  • Szilvia Gyimothy Mørup-Petersen - Department of Marketing (Marketing)
Main academic disciplines
  • Marketing
  • Experience economy
Teaching methods
  • Face-to-face teaching
Last updated on 21-06-2021

Relevant links
Learning objectives
This course aims to consolidate student’s understanding of tourism value chains and business model innovations. Specific focus is given to business concepts incorporating and balancing the four pillars of sustainability (economic, sociocultural, environmental and health/one planet perspectives). The specific learning objectives of the course are the following:
  • Describe and to discuss the assumptions that underlie sustainable business strategies and models from the perspectives of organisation theory, supply chain/operations management and service management.
  • Identify and analyse the relationship between relevant models, concepts and theories from the curriculum.
  • Analyse and explain the differences between commercial, platform and cooperative hospitality service suppliers and their sustainable management practices.
  • Analyse and explain the pros and cons of working in local networks of actors - authorities, organisations and companies and align business strategies with the principles of sustainable and collaborative management.
  • Analyse and critically evaluate the special conditions for growth in the tourism industry from a sustainability perspective
  • Describe and evaluate different organisational solutions to value creation and capture from a particular ethical perspective and sustainability perspective
  • Apply course relevant models and concepts, singly or combined to fit a concrete case situation under study and critically assess the value and relevance of models, concepts and theories presented throughout the course in relation to their practical application in a relevant case.
Examination
Tourism Value Chains and Business Models:
Exam ECTS 5
Examination form Home assignment - written product
Individual or group exam Individual exam
Size of written product Max. 10 pages
Assignment type Written assignment
Duration 48 hours to prepare
Grading scale 7-point grading scale
Examiner(s) One internal examiner
Exam period Autumn and Autumn
Make-up exam/re-exam
Same examination form as the ordinary exam
Description of the exam procedure

The exam is an individual, home written assignment (written product; take-home exam) with a maximum of 10 pages. The student will receive a specific case and detailed questions regarding the case. In 48 hours the students should analyse the case and apply knowledge gained through the course to answer these questions as written in the learning objectives.
Course content, structure and pedagogical approach

Course content and structure

This course will provide an advanced level understanding of value chains in global tourism, shedding light on both traditional and emerging alternative business models. Students will be able to analyse tourism and hospitality operations and supply chains with a wide range of tools to analyse its variegated sustainability implications on markets, host societies and destinations. Students will learn about business concepts innovations currently disrupting and transforming the business logic of the sector, for instance: digital platforms, local distribution systems, social entrepreneurial cooperatives. Students will discuss how public and private actors address current challenges presented by digitalization and the fourth industrial revolution, skewed competition in global supply chains, compliance SDGs (especially with regards to diversity, decent working conditions and fair distribution of benefits). You will work with complex dilemmas related to new sustainable practices in your assessment of business models.

This elective is a cross-disciplinary and research based course, integrating the latest advances from sustainable operations management, organisation theory and service management. The diverse thematic and theoretical perspectives will be synthesised in a competitive case format, where students in groups will explore and solve a sustainable design challenge for a given hospitality business. This course requires no previous knowledge of hospitality management (but an undergraduate-level knowledge of the basic principles of organization theory and management is expected).  

 

 
Description of the teaching methods
Through providing an overview of relevant literature about content and methods, as well as some hands-on insights from research practice the course is designed to be highly interactive. The course builds upon the principles of active learning: students are expected to comment on readings, and do group exercises discussing cases and two workshops on sharing economy operations. The introductory session informs about the aims and structure of the course, the compulsory and recommended readings as well as the workshop exercises. The final module entails an in-class feedback session and briefing about the exam.
Feedback during the teaching period
Students will receive feedback in various forms during the course: For instance, through discussions in class, obligatory group assignments with oral feedback, and written feedback after the exam.
Student workload
Attending class 22 hours
Preparation 67,5 hours
Exam 48 hours
In total 137,5 hours
Expected literature

Song, H. (2012). Tourism supply chain management. Routledge.

 

+ 10-12 selected academic journal articles (Please note: This is a preliminary list of readings and changes may occur up to four weeks before course start).

 

Andrianto, T., Koseoglu, M.A. & King, B. (2021): A business model innovation process for tourism: findings from a literature review, Tourism Recreation Research, DOI: 10.1080/​02508281.2021.1878654

Boons F. (2021) From Business Models to Modes of Provision: Framing Sustainable Consumption and Production. In: Bali Swain R., Sweet S. (eds) Sustainable Consumption and Production, Volume II. Palgrave Macmillan, Cham. https:/​/​doi.org/​10.1007/​978-3-030-55285-5_2

Bosak K., McCool S.F. (2019) Tourism and Sustainability: Transforming Global Value Chains to Networks. In: Schmidt M., Giovannucci D., Palekhov D., Hansmann B. (eds) Sustainable Global Value Chains. Natural Resource Management in Transition, vol 2. Springer, Cham. https:/​/​doi.org/​10.1007/​978-3-319-14877-9_31

Breiling M. (2020) A Contingent Resource-Based Perspective of Tourism Value Chain and Robustness: European Experiences. In: Anbumozhi V., Kimura F., Thangavelu S. (eds) Supply Chain Resilience. Springer, Singapore. https:/​/​doi.org/​10.1007/​978-981-15-2870-5_8

Capineri, C., & Romano, A. (2021). The platformization of tourism: From accommodation to Experiences. Digital Geography and Society, 100012.

Lerpold L. & Sjöberg Ö. (2021) Tourism as (Un)sustainable Production and Consumption. In: Bali Swain R., Sweet S. (eds) Sustainable Consumption and Production, Volume II. Palgrave Macmillan, Cham. https:/​/​doi.org/​10.1007/​978-3-030-55285-5_8

McCool, S., & Bosak, K. (2019). A Research Agenda for Sustainable Tourism. Edward Elgar Publishing. https:/​/​doi.org/​10.4337/​9781788117104 (Selected chapters)

Reinhold, S., Zach, F., & Krizaj, D. (2019). Business models in tourism – state of the art. Tourism Review, 74(6), 1120–1134. https:/​/​doi.org/​10.1108/​TR-02-2018-0027

Sarasvathy, S et. al. (2011): Effectual Entrepreneurship. Routledge

Sigala, M. (2014). Customer involvement in sustainable supply chain management: A research framework and implications in tourism. Cornell Hospitality Quarterly, 55(1), 76-88.

UNWTO One Planet Sustainable Tourism Programme (2020) - One Planet Vision for a Responsible Recovery of the Tourism Sector

Xu, X. & Gursoy, D. (2015) A Conceptual Framework of Sustainable Hospitality Supply Chain Management, Journal of Hospitality Marketing & Management, 24:3, 229-259, DOI: 10.1080/​19368623.2014.909691
Last updated on 21-06-2021