Strategic Management for Culinary Management - BHI4043 

Assessment 1: Other

A range of formative devices, typically in-class assignments, formative feedback on summative assessments, case studies, quizzes, etc., will be used by tutors to aid learning.

Other

Assessment 2: Exam

Exam

Assessment 1: Written Assignment

Written Assignment

The aim of this module is to familiarize students with the strategic management process and its impact on the hospitality industry. Students appreciate hospitality policy-making within global, international and national contexts and create an ability to develop and apply innovative strategic planning approaches in response to corporate policies. Students will gain sense and imagination in the relationship between policy and practice and will be able to anticipate and develop monitoring mechanisms that evaluate policy and business responses to issues and trends, and the use of that information in strategic planning. Students will learn how to explore the necessary tools, procedures and competencies needed to analyze, define, plan and manage change in an international context.

Huddersfield Business School

https://library.hud.ac.uk/readinglists/BHI4043
Indicative Reading (latest versions)
<ul>
<li>Brown, S., Lamming, R., Bessant, J., &amp; Jones, P. Strategic operations management. London: Elsevier Butterworth-Heinemann.</li>
<li>David, F. Strategic management: concepts and cases. New Jersey: Pearson Education Inc.</li>
<li>Enz, C.A. Hospitality strategic management: concepts and cases. New Jersey: John Wiley &amp; Sons, Inc.</li>
<li>Hill, C.W.L., &amp; Jones, G.R. Essentials of strategic management. U.S.A: Cengage Learning.</li>
<li>Johnson, G., Scholes, K., &amp; Whittington, R. Exploring strategy: text and cases. K.: Prentice Hall.</li>
<li>Lynch, R. Corporate strategy. Essex: Prentice Hall.</li>
<li>Nykiel, R. Hospitality management strategies. New Jersey: Pearson Education Inc.</li>
<li>Okumus, F., Altinay, L., &amp; Chathoth, P. Strategic management for hospitality and tourism. U.S.A.: Butterworth-Heinemann.</li>
<li>Olsen, M., West, J., &amp; Tse, E. Strategic management in the hospitality industry New Jersey: Pearson Education Inc.</li>
<li>Smith, R.A., &amp; Siguaw, J. (Eds.). Strategic hospitality leadership, New Jersey: John Wiley &amp; Sons Inc.</li>
<li>Thompson, J., &amp; Martin, F. Strategic management: awareness and change. U.K.: Thomson Learning.</li>
</ul>
Journals
<ul>
<li>Cornell Restaurant and Hospitality Administration Quarterly</li>
<li>Euro-Asia Business Review</li>
<li>Harvard Business Review</li>
<li>International Journal of Contemporary Hospitality Management</li>
<li>Investment Outlook</li>
<li>The Economist</li>
</ul>
Indicative Website
<ul>
<li>bloomberg.com</li>
<li>duke.edu/~charvey/Classes/wpg/glossary.htmft.com</li>
<li>hotelnewsresource.com</li>
<li>studyfinance.com</li>
<li>teachmefinance.com</li>
</ul>

BHI4043  - Strategic Management for Culinary Management

Strategic Management for Culinary Management

Critically evaluate strategic policy and action in the context of international hospitality operations.

Show critical, creative and independent thinking.

Knowledge of core concepts of strategic management in the context of global hospitality industry.

Understanding of the range of tools available for strategic planning.

Evaluate the process of strategy formation for the hospitality industry.

Identify and evaluate moral, ethical, environmental and legal issues that underpin best practice in the management of hospitality organizations.