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HTA
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402
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Management Accounting for HTM
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The course introduces the student to the key concepts of financial statement structure and managerial accounting in the hospitality industry, including the importance of the Uniform System of Accounts. The major techniques available to assist management in the planning and control decisions will be studied. The major topics to be covered are: the concept of cost and cost control; the pricing decision; cost-volume-profit analysis; operating and cash budgets. A budget preparation project will be an integral part of the course.
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Lect: 3 hrs.
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| Prerequisite: ACC 100
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GPA Weight: 1.00
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Billing Units: 1
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HTA
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602
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Financial Management for Hosp/Tourism
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The course introduces the students to the key concepts of Financial Management. It concentrates on the "Financing Side" of the Balance Sheet and reviews and evaluates alternative capital structures, including financial statement analysis and capital budgeting techniques. After reviewing and discussing the methods for measuring rates of return on investment and the cost of capital, students will be introduced to specific financial techniques relating to leases, business valuations, feasibility studies and franchising.
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Lect: 3 hrs.
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| Prerequisite: HTA 402
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GPA Weight: 1.00
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Billing Units: 1
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HTA
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708
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Revenue Management for Hosp/Tourism
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The discipline of Revenue Management in the hospitality and tourism industry has been developed to complement existing decision making activities. This course examines and illustrates the techniques of revenue management in the lodging, food and beverage and tourism sectors. Revenue management tactics and strategies will be broadened, developing the relationship between accurate forecasting and sound financial decision making. Students will be required to develop a functional lodging displacement analysis spreadsheet. A state of the art interactive computer simulation will be used to demonstrate revenue management techniques in a hotel or restaurant environment. Students will simulate the operation of a hotel or restaurant over an extended time period using revenue and cost techniques.
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Lect: 3 hrs.
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| Prerequisites: HTM 402 and HTA 602
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GPA Weight: 1.00
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Billing Units: 1
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HTD
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500
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Concepts Design Feasibility
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The emphasis in this course is on the planning function as it relates to the conceptualization, development, financing and feasibility of new businesses. The course focuses on the development process; concept identification and assessment; spatial planning; financial forecasting; capital budgeting; and valuation and sources of financing leading to the determination of the economic viability of a proposed business venture. The course has been designed to provide both a pragmatic and theoretical orientation requiring students to source primary and secondary data, analyze it and then write a major paper in form of a feasibility study.
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Lect: 3 hrs.
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| Prerequisites: HTA 402 and HTM 402
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GPA Weight: 1.00
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Billing Units: 1
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HTF
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100
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Introduction to Foodservice
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As an introduction to the foodservice industry, this course will cover such basics as kitchen, safety, HACCP, sanitation, food preparation, terminology, menu planning and staff organization. Through demonstrations in the lab, students will see and experience a variety of food preparation techniques and sample a variety of food products. Students will be expected to create, cost and plan an event menu using the concepts and theories presented.
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Lect: 2 hrs./Lab: 1 hr.
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GPA Weight: 1.00
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Billing Units: 1
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HTF
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201
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Food and Beverage Cost Control Systems
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This course examines control functions in food and beverage operations affecting profitability. Definition, planning, design, standards and analysis of food and beverage cost controls are studied. Topics include control of sales, income, inventory and labour costs, cost-volume-profit relationships, menu engineering and the use of technology in food and beverage planning and control.
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Lect: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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HTF
|
505
|
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Restaurants from Concept to Operations
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This course covers the basic principles involved from development of the concept, business planning and launching of a successful restaurant operation. Topics include menu planning, food production, delivery systems and management controls. The creation of daily special menus will provide a practical application of theory, including HACCP, the recipe/menu development process.
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Lect: 3 hrs.
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| Prerequisites: HTF 100 and HTF 201
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GPA Weight: 1.00
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Billing Units: 1
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HTF
|
506
|
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Food and Beverage Operations
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This course will offer a hands-on approach to the development and delivery of food and beverage services as typically found in hotels, institutions, catering, concessions and for special events. Topics will include the development and delivery of special function menus, staff organization and planning, cost controls, current technologies and profitability.
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Lect: 3 hrs.
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| Prerequisites: HTF 100 and (HTF 201 or FNS 200)
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GPA Weight: 1.00
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Billing Units: 1
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HTF
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601
|
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Beverage Management
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This course will emphasize products, production, pricing and service. Principles, methods, and practical applications of beverage management as it applies to the commercial beverage industry will be studied. Administrative objectives, operational procedures, legal obligations, and internal control methods are emphasized.
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Lect: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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HTH
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102
|
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Service and Professionalism
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This course will introduce the students to quality service. General systems theory is used to investigate the concept of service excellence as a philosophical framework of developing a service management strategy to insure service quality. Current issues include regarding quality service and the organizational and managerial implications.
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Lect: 3 hrs.
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| Antirequisite: RMG 303
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GPA Weight: 1.00
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Billing Units: 1
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HTH
|
501
|
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Advanced Service Management Systems
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This course will focus on the issues and problems in the implementation of service management strategies in the hospitality and tourism industry. Among the topics discussed are: customer relationship management, customer's expectations, customer satisfaction and service quality, measuring customer satisfaction, customer complaint management, the process of continuous improvement, the technological revolution as applied to service and the experience and transformational economy. Students will have the opportunity to work on a real-life case involving training for customer service in the hospitality and tourism industry incorporating the topics of this course.
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Lect: 3 hrs.
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| Prerequisite: HTH 102
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GPA Weight: 1.00
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Billing Units: 1
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HTH
|
503
|
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Human Resources Administration
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This course examines the theory of human resource administration and relates the theories to practice in administration functions such as employment planning, selection, training, development and compensation. Current trends and problems are examined. (Equivalent to MHR 523).
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Lect: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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HTH
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601
|
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Organizational Behaviour
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This course examines the behavioural characteristics of people at work as applied to the Hospitality and Tourism Industry. Areas covered include: organizations in society, understanding individual behaviour, group dynamics, leadership, motivation, job-enrichment, communication, power, and quality of work life. The objective is to give the student a realistic view of the problems encountered in managing people and the alternatives available to managers in solving human relation problems. (Equivalent to MHR 405).
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Lect: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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HTH
|
700
|
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Professional Ethics in Hosp/Tourism
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The course critically examines ethical issues and regulations in the business context of hospitality and tourism .Students will be learning various ethical theories and characteristics of moral principles especially in relation to the hospitality and tourism industry. Students will develop their ability to recognize moral aspects of professional practice to analyze concepts, issues and regulations in the hospitality and tourism industry and to evaluate the implications of these concepts, issues and regulation to the relevant industry stakeholders.
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Lect: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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HTH
|
706
|
|
Advanced Hospitality Management
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This internship course will deal with the many interdepartmental and interdisciplinary problems confronting the management team in an established hospitality/tourism business. Emphasis is on product knowledge and working relationships with realistic cases/projects studied and analyzed. The practical analysis and case approach may include on-site assignments or projects that could place the students on a pre-established schedule by management, with a report on duties performed and recommendations to management. The objective is to apply and/or compare the theoretical approach to actual operations in the field with emphasis on human relations management policies and procedures. Students are required to secure their own unpaid 80-100 hour placement prior to the third week of the term.
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|
|
Lect: 3 hrs.
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| Prerequisites: HTH 503 and HTH 601
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GPA Weight: 1.00
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Billing Units: 1
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HTH
|
901
|
|
Management Career Strategies
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|
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This course provides development of strategies and planning techniques for employment in Hospitality and Tourism Management. Leaders of industry share their experiences and views on issues that challenge today's management. Career planning, job search, company research alternatives, interviewing skills, identification of individual strengths, and developing networking strategies and dealing with workplace change are key components. The required 1000 hours of practical industry sector work experience must be completed before taking this course.
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|
Lect: 3 hrs.
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| Prerequisite: HTH 501
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GPA Weight: 1.00
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Billing Units: 1
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HTI
|
404
|
|
Hospitality Information Systems
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The hospitality industry employs technology and computerized management systems in many different areas, to manage the customer experience and the administration of the organization. In this course, students will gain an understanding of this technology and these management systems and how they are selected and deployed. Students will be guided to use the Internet to evaluate vendors of hospitality systems.
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Lect: 3 hrs.
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| Prerequisite: ITM 102
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GPA Weight: 1.00
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Billing Units: 1
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HTI
|
746
|
|
Destination Management Systems
|
|
|
Hospitality and Tourism destinations promote themselves by developing dynamic inviting websites. Destination management strategies must embrace ICT (Information Communication Technologies). By critically examining different Destination Management Systems, students will learn what makes a successful site now that the Internet is a major distribution tool. Students will be guided to use the Internet to compare different Destination websites and they will learn how Search Engine Optimization can increase the traffic to their website.
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Lect: 3 hrs.
|
| Prerequisite: ITM 102 or Direct Entry
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GPA Weight: 1.00
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Billing Units: 1
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HTL
|
101
|
|
Lodging Industry and Organization
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|
This course offers an introduction to the lodging industry. Students will become familiar with the major segments within the accommodation industry and also with the organizational structure of hotels. The concepts of chain affiliation, management contract, the stages of the guest cycle and the management of the Front Office, housekeeping, security, and engineering and maintenance will also be discussed. The students will be familiarized with the key metrics of room statistics and hotel performance measurement.
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Lect: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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HTL
|
503
|
|
Meeting and Convention Management
|
|
|
The objective of this course is to give the students the ability to plan, manage and expedite successful meetings and conferences. Students are required to complete assignments based on documents used by planners that assist in the planning and administration of a conference from conception to execution. Specific areas of study will include: site inspections, meeting styles and setups, budgeting, negotiation and contracts.
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Lect: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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HTL
|
507
|
|
Lodging Facilities Management
|
|
|
This course will focus on the major components of the engineering, housekeeping and maintenance of a hospitality operation from the management's perspective. The student will also be introduced to the fundamentals of major energy systems including electricity, water, heating cooling and air conditioning. Environmental responsibility, sustainability and conservation will also be discussed. Hospitality operations equipment and systems will be explored and the maintenance of such systems will be discussed.
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Lect: 3 hrs.
|
| Prerequisites: HTL 101
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GPA Weight: 1.00
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Billing Units: 1
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HTL
|
510
|
|
Asset Management in Hospitality
|
|
|
The separation of ownership and management in the commercial lodging industry became prevalent on a global scale. This trend resulted in the emerging need for the role of Asset Managers who represent the interest of the owners in the most professional manner for maximizing the returns on capital invested in lodging assets. This course discusses performance measurement and benchmarking, hotel management contracts, the development of an Asset Management Plan plus the various aspects of hotel investment decisions.
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|
|
Lect: 3 hrs.
|
| Prerequisite: HTA 602
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|
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GPA Weight: 1.00
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Billing Units: 1
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HTL
|
701
|
|
The Value of Branding in Lodging
|
|
|
This course discusses the marketing, operations management and value creation aspects of branding. Case studies help students understand how hotel brands can be introduced and managed successfully on regional, national and international levels. Implications of branding are discussed both on a general and industry specific context. The concepts of branding, brand equity and quantifiable advantages are examined from consumer and corporate perspectives. Brand distribution in the lodging industry through franchising and management contracts will be discussed.
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|
Lect: 3 hrs.
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|
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GPA Weight: 1.00
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Billing Units: 1
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HTL
|
801
|
|
Strategic Management in Hosp/Tourism
|
|
|
This course examines strategic management as it applies to the hospitality and tourism industry. It includes how to determine strategic direction, analyze external and internal environments, formulate corporate and business strategies, write a strategic plan and implement strategies. The course will emphasize the unique elements of the hospitality and tourism industry and how they affect strategy management process and its application.
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|
|
Lect: 3 hrs.
|
| Prerequisites: HTA 402 and HTM 402
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|
|
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GPA Weight: 1.00
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Billing Units: 1
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HTM
|
302
|
|
Marketing Principles
|
|
|
Emphasis is placed on building a good foundation for the fundamental concepts and principles of marketing. This includes topics such as the core principles of marketing, the service/experience oriented marketing environment, consumer behaviour, segmentation, positioning and the marketing mix in the context of the service/experience oriented Hospitality and Tourism industry. As a basic marketing course, the major effect is to give a broad view of marketing in the service sector.
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|
|
Lect: 3 hrs.
|
|
|
|
|
|
GPA Weight: 1.00
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|
Billing Units: 1
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HTM
|
402
|
|
Strategic Marketing Planning
|
|
|
This course builds on the basic marketing concepts to enable the student to contend with marketing problems and opportunities that present themselves in the hospitality and tourism industry. Marketing research techniques and marketing planning are applied to actual situations. Student groups are required to undertake and prepare a documented market study for a business of their choice. Cases, industry events and guest speakers will supplement class lectures and discussions.
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|
|
Lect: 3 hrs.
|
| Corequisite: HTR 741, Prerequisite: HTM 302
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|
|
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GPA Weight: 1.00
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Billing Units: 1
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HTM
|
604
|
|
Hospitality and Tourism Sales
|
|
|
The focus in this course is on critically evaluating the primary elements associated with sales and their relationship to the marketing and promotional mixes. Emphasis is placed on understanding the sales function in hospitality and tourism properties from the perspective of the director of sales. The inter-relationship of the sales department with the various marketing intermediaries is also discussed.
|
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|
|
Lect: 3 hrs.
|
| Prerequisite: HTM 302
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|
|
|
GPA Weight: 1.00
|
|
Billing Units: 1
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HTM
|
621
|
|
Advertising and Promotion
|
|
|
A critical assessment is made of the various strategies and techniques used in advertising and promotion to reach the consuming public and industry trade. Course study entails the creation of an advertising plan, the development of creativity, and the efficient use of all media. Students are required to integrate theory and practice to build a viable business case for a communications plan.
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|
|
Lect: 3 hrs.
|
| Prerequisite: HTM 302
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|
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GPA Weight: 1.00
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Billing Units: 1
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HTR
|
741
|
|
Hospitality and Tourism Research Concepts
|
|
|
This course examines the purposes, applications, procedures, constraints and management of applied hospitality and tourism research. It provides the potential researcher, or research buyer/user/supervisor through application with an understanding of the research decision making process. The course also offers a framework for appraising research projects, thus enhancing their role in managers' decision-making. Furthermore, the course introduces some basic applications of the Statistical Package for the Social Sciences.
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|
|
Lect: 3 hrs.
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|
|
|
|
|
GPA Weight: 1.00
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Billing Units: 1
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HTR
|
841
|
|
Research and Data Analysis
|
|
|
This course draws upon research skills learned in previous courses and complements these with quantitative and qualitative techniques. Students conduct research on a given industry related assignment which involves undertaking a literature review, devising a methodology for conducting the research, collecting and analyzing data and presenting the findings orally and in a comprehensive research report.
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|
|
Lect: 3 hrs.
|
| Prerequisites: HTD 500 and HTR 741 and QMS 102
|
|
|
|
GPA Weight: 1.00
|
|
Billing Units: 1
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HTR
|
900
|
|
Director's Special Project
|
|
|
A one semester course designed to allow 4th year students to receive credit for work projects completed under the direction of a faculty member and approved in advance by the Director (proposal submission). Objectives of the course are to take on-the-job/applied opportunities and provide guidance in further developing analytical and problem-solving skills; developing organizing and time management skills and conceptualizing experiences from a hospitality and tourism framework. Requirements include an initial proposal to the Director and a final written report that reflects an independent applied research undertaking. The final report includes a statement of purpose, a literature review, a description of the experience and a discussion/conclusion/recommendation section. This course is offered in both Fall and Winter semesters. Proposals for the Fall semester must be submitted by June 15th; proposals for the Winter semester must be submitted by December 1st.
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|
|
Lect: 3 hrs.
|
|
|
|
|
|
GPA Weight: 1.00
|
|
Billing Units: 1
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| back to top | |
|
|
|
|
This course critically assesses travel and tourism as a system and develops its general interrelated and interdependent elements. Selected trends impacting the entire industry are also discussed as to their system wide impacts. Major economic, environmental and sociocultural concepts/impacts are discussed, including interactions between visitors and host communities. This course serves as a foundation for pursuing a career in any sector of the industry.
|
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|
|
Lect: 3 hrs.
|
|
|
|
|
|
GPA Weight: 1.00
|
|
Billing Units: 1
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HTT
|
303
|
|
Travel Product Distribution
|
|
|
In this course a functional approach is used to describe and analyze issues related to the market distribution channels for travel products and services. Analyses of the roles of retail travel agents, wholesalers, tour operators and specialty channelers, such as meeting planners are included. Thus, this course provides information necessary for student managerial career planning in the travel and tourism industry.
|
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Lect: 3 hrs.
|
|
|
|
|
|
GPA Weight: 1.00
|
|
Billing Units: 1
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| back to top | |
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HTT
|
501
|
|
Introduction to the Gaming Industry
|
|
|
Gambling facilities are amongst the world's leading tourism attractions yet most employees work in the non-gaming departments. So gaming industry knowledge is an asset not only in direct gaming industry positions but also in many related private and public sector careers. This course therefore details gaming's history and its roles in hospitality and tourism by analyzing gaming's development, operations and impacts in and outside of Canada. In addition to lectures, videos and a possible field trip, speakers provide information otherwise unavailable.
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|
Lect: 3 hrs.
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|
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|
GPA Weight: 1.00
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Billing Units: 1
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HTT
|
509
|
|
Issues/Policies in Hospitality/Tourism
|
|
|
This course critically analyzes tourism as a system of interrelationships between governments and private businesses. It provides a framework for the in-depth study of policy and planning initiatives at the local, provincial, federal and international levels, and prepares students to effectively influence decision making processes.
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Lect: 3 hrs.
|
|
|
|
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|
GPA Weight: 1.00
|
|
Billing Units: 1
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HTT
|
510
|
|
Sustainable Tourism Development
|
|
|
This course critically examines sustainable and responsible tourism development practices at both the micro and macro levels of the industry. Case study analysis and experiential learning is an integral component of the course. A major focus will be on benefits and impacts associated with tourism development, as well as the strategies and innovations for maximizing benefits and minimizing adverse effects.
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|
|
Lect: 3 hrs.
|
| Prerequisite: HTT 303
|
|
|
|
GPA Weight: 1.00
|
|
Billing Units: 1
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| back to top | |
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HTT
|
605
|
|
Business Aspects of Incentive Travel
|
|
|
The object of this course is to expose students to the internal corporate business development of successful motivation programs. The course material includes business analysis of incentive travel programs focusing on financial aspects, qualification requirements, distribution systems and determination of appropriate destinations. Methods of creating return on investment for the client and its participants by involving all departments will be discussed. Case studies and in class exercises are an integral part of the course.
|
|
|
|
Lect: 3 hrs.
|
|
|
|
|
|
GPA Weight: 1.00
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|
Billing Units: 1
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| back to top | |
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|
|
This course will give the students an understanding of the numerous components within the framework of an event. Students will be instructed on the evolution of an event from its conception to execution. Students will create a themed fundraising event proposal which is brought to life through their choice of decor, entertainment, venue and food and beverage. The specific areas of study will include: professionalism, administrative planning and management, proposal development, creative writing, marketing, sponsorship and legal and risk management.
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|
|
Lect: 3 hrs.
|
|
|
|
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|
GPA Weight: 1.00
|
|
Billing Units: 1
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| back to top | |
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HTT
|
622
|
|
Destination Management and Marketing
|
|
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The course critically examines the factors affecting marketing and management strategies in a destination. The role of strategic market planning and management are reviewed. The course uses hospitality and tourism cases and readings relating to destinations as well as multinational organizations to teach decision-making and problem-solving skills.
|
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Lect: 3 hrs.
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GPA Weight: 1.00
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Billing Units: 1
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