Niagara College Toronto

(P5461 – Hospitality and Tourism Management (1 Year Graduate Certificate)

Winter 2024

Teaching and Learning Plan

COURSE INFORMATION

Course Title Entrepreneurship Course Code HOTL9880

/ Intrapreneurship
in Hospitality
and Tourism
Requisites/ None Credit Value 3
Restrictions
Delivery Type On Campus (In-person)
Program Gjoni Marko Program gjoni.marko@niagaraocolleg
Coordinator Coordinator etoronto.ca
Contact
Developed by Deepak Sharma Approved by Gjoni Marko

COURSE OUTLINE

Course Outlines | Niagara College Canada

COURSE DESCRIPTION

The concepts entrepreneurship and intrapreneurship in the context of hospitality and tourism are
explored in this course. Students will evaluate and develop their own entrepreneurial skills and
consider how skills are applicable to career success in hospitality and related fields. Students will
also consider the processes involved in developing plans for business including topics such as
problem identification, market research and financing.
LEARNING OUTCOMES
Upon successful completion of this course, the student has reliably demonstrated the ability to:

1. Investigate the characteristics of entrepreneurs.

2. Explore the roles and opportunities for entrepreneurs and intrapreneurs in hospitality and
tourism.
3. Apply creative idea generation methods to assist in recognizing new business opportunities.
4. Consider components of plans for business.

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LEARNING RESOURCES

Type Author Title Publisher ISBN Edition URL, Other

Required
texts,
resources and
materials
Supplemental/ Various government
Recommended sites
Resources
Sawyer, T. Financial Modeling NY: Apress
for Business
Owners and
Entrepreneurs

Walker, L. Tourism and NY: Library

Hospitality Press
Management.

EVALUATION DETAILS

Percentage
Evaluation Week Evaluation
# Eval ID* Evaluation Titles of Final
Types Due Weight
Grade
1. Projects 1.1 Worksheet #1: Business 3 5%
Plan. synopsis
Projects 1.2 Worksheet #2: 5 10%
Marketing and Financial
Analysis
Projects 1.3 Business Pitch 6 10%
Presentation
Projects 1.4 Worksheet#3: Human 10 5% 55%
Resources
Projects 1.5 Worksheet#4:
Communication, E- 5%
business, Social 11
Responsibility and Exit
Strategy
Projects 1..6 Final Project Report and 13 20%
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 Presentation
2. Assignment 2.1 Weekly Checkpoint 1 4 5%
and Tests with Instructor
Assignment 2.2 Weekly Checkpoint 1 9 5%
and Tests with Instructor 45%
Assignment 2.3 Weekly Checkpoint 1 12 5%
and Tests with Instructor
Assignment 2.4 Reflection Activity Paper 14 10%
and Tests
Assignment 2.5 Midterm Test 7 10%
and Tests
Assignment 2.6 Final Test 15 10%
and Tests
Total 100%

CLO
Assessment Date/ week % of final grade
Description assessed

Projects  Worksheet #1: Business Plan Week 3

Synopsis (5%)
 Worksheet #2: Marketing and Week 5
Financial Analysis (10%) 55%
 Business Pitch Presentation Week 6
(10%) 1,2,3,4 Week 10
 Worksheet#3: Human
Resources and Operations Plan Week 11
(5%)
 Worksheet#4: Communication,
E-business, Social Responsibility Week 13
and Exit Strategy (5%) Week 13
 Final Project Report (10%)
 Final Project Presentation (10%)

Assignments and  Weekly Checkpoint 1 with Week 4

Test Professor (5%)
 Weekly Checkpoint 2 with Week 9
Professor (5%) 45%
 Weekly Checkpoint 3 with 1,2,3,4 Week 12
Professor (5%)
 Reflection Activity Paper (10%) Week 14
 Mid-term Test (10%) Week 7
 Final Test (10%) Week 15

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STANDARD COURSE PLAN
Week Topic /Theme/Chapter
Week 1 Course Intro:
Entrepreneurship
Intrapreneurship in
Hospitality and Tourism
- Entrepreneurship Profile.
- Difference between creativity
and innovation
- Common traits of
entrepreneurs
- Assess individual
entrepreneurial skills
Introduction to Capstone
Project (Business Plan)
- About the Project
- Aims & Objectives
Week 2 Introduction to Hospitality
Business Development
- Understand the concept of
business development within
the context of the hospitality
industry
- Explore the growing
importance of hospitality
business development
- Investigate the scope of
hospitality business
development
Business Plan
- Introduction to Business
Plan.
- Importance and Components
of a Business Plan.
Assessments and Learning Objectives
Activities
Collaborative Learning 1.1 List the common traits
and Teaching through of entrepreneurs
lectures, roundtables,
1.2 Assess individual
discussions, case studies entrepreneurial skills
and web-based interaction
1.3 Identify experiences to
In-class Activity: Group practice and develop
and Team Activity; Lost at entrepreneurial skills
Sea
Worksheet Assignment
and Projects Explained
In-class Survey and 2.1 Profile existing
Group Finalization for hospitality and Tourism
Project (Brainstorm a new Ventures
business venture:
Entrepreneur or
Intrapreneur) 2.2 Acknowledge the
impact of social,
Worksheet cultural, economic and
Assignment And sustainability issues and
Project Guide trends to hospitality
Explained / business operations
Distributed
4
Week Topic /Theme/Chapter
Week 3 Hospitality Business
Model
- The meaning of a business
model and its impact on
hospitality organizations
- Various types of business
model frameworks
- The building blocks of the
hospitality business model
- The characteristics of
services and their impact upon
hospitality businesses
Scope of Hospitality
Industry
- The concept and scope of the
hospitality industry.
- The characteristics of
services and their impact upon
hospitality businesses,
- The scope of the hospitality
industry and its individual
sub-sectors.
- Different levels of the
hospitality product.
Week 4 Hospitality Environment
and Business Positioning
- The external environmental
influences upon hospitality
businesses
- The concept and
significance of positioning
and repositioning in the
hospitality industry.
- The relationship between
positioning and hospitality
business development.
Assessments and Learning Objectives
Activities
Review & Respond: 2.1 Profile existing
Importance of Business hospitality and Tourism
Plan: Ventures
https://www.shopify.ca/
blog/business-plan- 3.1 Evaluate business
template opportunities by
assessing market
Worksheet #1: Business potential, estimating
Plan Synopsis Due (5%) market share and
feasibility.
4.1 Apply business planning
tools to execute aspects
of business design
In-class Activity; Minutes 2.2 Acknowledge the impact
of the Meeting Info and of social, cultural,
Recording economic and
sustainability issues and
Weekly Checkpoint 1 trends to hospitality
with Professor (5%) – business operations
Due In-class
4.2 Appreciate basic money
MoM Week 4 Due management skills
including startup costs
and/or cost of
investment
5
 Week Topic /Theme/Chapter Assessments and Learning Objectives
Activities

- The different elements and

process of positioning in the
hospitality industry.

Financial Analysis Review

Week 5 Customer Value
Proposition
- Customer value and its
application to hospitality
businesses
- The value proposition
framework
- The critical success factors for
customer value in hospitality
organizations
Research Skills & Process
- Purpose
- Process
- Design & Methodology
Week 6 Hospitality Business Plan
- The concept and scope of the
hospitality business plan.
- The characteristics of the
hospitality offer in terms of its
feasibility.
- The research is necessary to
evaluate project proposals.
Research Methods
- different types of research
methodology
- different data collection
tools.
- sampling design
- structure a questionnaire
Cryptocurrency adoption 3.1 Evaluate business
in the hotel industry opportunities by
(Article Review): Link assessing market
potential, estimating
Worksheet #2: market share and
Marketing and feasibility
Financial Analysis
(10%) – Due
3.2 Distinguish between
primary and secondary
MoM Week 5 Due
sources of market
research used to assess a
new business
opportunity.
Business Pitch 2.1 Profile existing
Presentation (10%) – hospitality and Tourism
Due; In-class Ventures
presentation as per
schedule 2.2 Acknowledge the
impact of social,
cultural, economic and
sustainability issues and
trends to hospitality
business operations
3.2 Distinguish between
primary and secondary
sources of market
research used to assess a
new business
opportunity.

Week 7 Review, Q&A and Mid-term Mid-term Test (10%)

Test
Monday
Feb 19 - Mid-term test consists of a
Stat mix of mcq, true false, match
Holiday concepts and short answer
questions to be completed in
120 minutes.

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Week Topic /Theme/Chapter Assessments and Learning Objectives
Activities

Week 8 READING WEEK NO CLASS

Week 9 New Product Weekly Checkpoint 2 3.1 Evaluate business
Development with Professor (5%) – opportunities by
- The concept and Due In-class
importance of New assessing market
Product Development potential, estimating
(NPD) in the hospitality MoM Week 9 Due market share and
industry. feasibility
- The relationship between NPD
and innovation in the hospitality
industry. 3.2 Distinguish between
- The key success factors of primary and secondary
NPD in the hospitality industry sources of market
research used to assess a
Data Collection new business
- Data Collection Strategies opportunity.
- Characteristics of Good
Measures
- Quantitative and Qualitative
Data
- Tools for Collecting Data

Week Hospitality Business Worksheet#3: 2.2 Acknowledge the

10 Development Routes and Human Resources impact of social,
Directions and Operations Plan cultural, economic and
- Understand how hospitality – Due (5%) sustainability issues and
businesses can utilize strategies trends to hospitality
when attempting to gain a MoM Week 10 Due business operations
competitive advantage
- Evaluate different hospitality
3.1 Evaluate business
business development routes and
directions opportunities by
- Determine the criteria that can assessing market
be used for making decisions potential, estimating
about the different routes and market share and
directions. feasibility
3.2 Distinguish between
Data Analysis
- Interpretation primary and secondary
- Analysis sources of market
- Dash boarding research used to assess a
new business
opportunity.

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 Week Topic /Theme/Chapter
Week Hospitality Business
11 Development Methods
- Understand the alternative
development methods available
to hospitality businesses
- Evaluate the costs and benefits
of embarking on different
development methods for
hospitality businesses
- Consider the risks involved in
pursuing different development
methods for hospitality
businesses
Week Hospitality Property
Renovation
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Friday - Introduce the concept and
March importance of renovation in the
Stat hospitality industry.
Holiday - Explore the relationship
between innovation and
hospitality property renovation.
- Understand the scope of
hospitality property renovation.
- Explore the different types of
hospitality renovation.
- Discuss the different elements
and process of renovation in the
hospitality industry.
Week Key Performance Indicators
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- What is a KPI? What are KPI's  Final Project Report –
used for?
- How to develop and use KPI's?  Final Project
- Review and reporting of KPI'S.
- KPI Dashboard.
Assessments and Learning Objectives
Activities
Worksheet#4: 1.3 Identify experiences to
Communication, E- practice and develop
business, Social entrepreneurial skills
Responsibility and Exit
Strategy – Due (5%) 3.1 Evaluate business
opportunities by
MoM Week 11 Due assessing market
potential, estimating
market share and
feasibility
Weekly Checkpoint 3 2.2 Acknowledge the
with Professor (5%) – impact of social,
Due In-class cultural, economic and
sustainability issues and
MoM Week 12 Due trends to hospitality
business operations
3.1 Evaluate business
opportunities by
assessing market
potential, estimating
market share and
feasibility
4.1 Apply business planning
tools to execute aspects
of business design
3.1 Evaluate business
opportunities by
Due (10%) assessing market
potential, estimating
Presentation – Due market share and
(10%) feasibility
4.2 Appreciate basic
money management
skills including
startup costs and/or
cost of investment
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 Week Topic /Theme/Chapter Assessments and Learning Objectives
Activities
Week 14 Presentation Day:  Live Student
Presentations
Final Project (Business Plan) (power point / video etc)
Presentations
 Reflection Activity
Paper – Due (10%)
Week 15 Review, Q&A and Final Test Final Test (10%)

- Final test consists of a mix

of mcq, true false, and match
concepts questions.

* Class activities and/or case studies may change to keep the content updated.

POLICIES AND REGULATIONS

ACCOUNTABILITY &
RESPONSIBILITY
Accountability includes completing all assignments on time and as requested, taking
responsibility for one’s actions, and assuming a pro-active approach to the course. It does not
include making excuses or forcing the instructor to follow-up on issues. Online learning, if
applicable, requires considerable self-discipline. It is strongly recommended that you view
your online courses as having a workload comparable to courses taught on campus.
Refer to Canvas under each chapter for Homework Assignments and Assignments pertaining
to a particular class.

Late or missed assignments maybe be accepted at the discretion of the instructor under
the
College’s Practice for Missed or Late Assignments (see relevant section below for
details). All evaluations, assignments and quizzes are included in the final course grade
calculations.
E-MAIL
COMMUNICATION
All students are required to check their official student e-mail account regularly. E-
mail is the official route of communication between the College and its students.

ACADEMIC
INTEGRITY
Students are subject to the College’s Practice on Student Academic Misconduct and should
therefore be aware of what constitutes academic misconduct and its consequences.
Student academic misconduct is a serious offence and will not be tolerated. It may take
many forms and not limited to, plagiarism, copying another student’s work or allowing
others to copy one’s own work, the use of unauthorized aids in assignments or examinations,
falsifying identity and logging into another student’s account, submitting substantially the
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same academic assessment work in two or more courses without faculty permission,
unauthorized group work for an individually assigned assignment, and the willful distortion
or fabrication of experimental results or data.
If you are unsure of what constitutes academic integrity infringements such as plagiarism or
others, you can seek assistance from your instructor, academic advisors, or the library staff.
Students agree that by taking this course all submitted assignments/papers may be reviewed
by Turnitin for textual similarity in support of academic integrity. All submitted
assignments/papers will be included as source documents in the Turnitin reference database
solely for the purpose of detecting plagiarism of such papers. Use of the Turnitin service is
subject to the Usage Policy posted on the Turnitin.com website.

CITAT
ION
Students are expected to use proper citations techniques when submitting assignments.
Citations help students to avoid accusations of plagiarism and demonstrates a writer’s
integrity and ability to engage in a formal scholarly work. The College adopts the APA
citation style (APA 7th Edition https://apastyle.apa.org/) which was created by the American
Psychological Association. In APA, you must "cite" sources that you have paraphrased,
quoted or otherwise used to write your work. Cite your sources in two places:

• In the body of your assignment/paper where you add a brief in-text citation.
• In the Reference list at the end of your paper where you give more complete
information for the source.

CLASS CANCELLATION OR
RESCHEDULING

On occasion, it may be necessary to cancel or reschedule a class. College Practice on Class

Cancellation and Rescheduling provides details on what students can expect in the event of a
change to a regularly scheduled class meeting.
STUDENT CLASS ATTENDANCE AND
LATENESS
Students are responsible for understanding the College Practice on Attendance and Lateness
and are advised that unless they participate in course activities, it is unlikely that they will be
able to progress satisfactorily.

MISSED OR LATE
ASSIGNMENTS
When you find yourself unable to meet an in-course requirement because of illness or
compassionate reasons, please fill out the Academic Consideration Request Form that can be
found in each course and send the form to the faculty teaching the course. Late assignments
without notice will be graded based on the following Late Submission penalty:

• 10% deduction of the assignment will apply for each day passed the assignment due
date until Day 7.
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 • Late submission passed Day 7 will automatically receive a zero grade.

ACADEMIC STANDING AND

PROGRESSION
To progress to the next level of program study, a student must achieve all the
following:

• A passing grade in a course is 50%

• A semester Grade Point Average of 60%
• Successful completion of prerequisite and/or co-requisite course(s) if applicable
• Successful completion of mandatory course and/or semester requirements (such as
non- academic requirements among others) as determined by the program.
ACCESSIBIL
ITY
The College is committed to the provision of an open and supportive learning environment.
If you are a student with a disability, please remember that it is your responsibility to contact
Health, Wellness and Accessibility Services (HWAS) and/or the Accessibility Consultant
and provide documentation pertinent to your disability. The earlier you ask for assistance,
the more effective we can be in facilitating the appropriate support. Do not wait until you are
experiencing serious difficulties to contact the above resources.

USEFUL LINKS AND

RESOURCES
The contacts below may provide useful resources and information that support your
academic and
overall progress as a student, don’t hesitate to reach out if you require any help or
support:
• IT Issues and Support: support@nctorontostudents.ca
• Health Wellness Department: hwas@niagaracollegetoronto.ca
• Accessibility Consultant: accessibility@niagaracollegetoronto.ca
• Student Advising: academicadvising@niagaracollegetoronto.ca
• Career Services: NCT Career Services -1 (niagaracollegetoronto.ca)
• Library Services: NCT Library (niagaracollegetoronto.ca)
• Student Orientation: BE NCT Ready (niagaracollegetoronto.ca)

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