Hospitality and Tourism Management

O.S.S.D. with six Grade 12 U/M courses including Grade 12 U courses in: English and Mathematics (one of Grade 12 U Calculus and Vectors (MCV4U), Advanced Functions (MHF4U) or Mathematics of Data Management (MDM4U)).

Notes:

1. ENG4U/EAE4U is the preferred English.
   
2. Grade 12 U Calculus and Vectors (MCV4U) is the preferred Mathematics course.
   
3. The grade(s) required in the subject prerequisites (normally in the 70 percent range or higher) will be determined subject to competition.
   
4. Subject to competition, candidates may be required to present averages/grades above the minimum.

In the early 1950’s, Ryerson introduced the first hospitality program in Canada. Today, more than 3,800 alumni later, Ryerson is still recognized for its innovative, responsive programming in hospitality and tourism management.

The four-year Bachelor of Commerce program contains a unique blend of applied professional, professionally-related and liberal studies courses. Applied professional courses in hospitality and tourism management are core offerings. Management skills are developed through the study of marketing, accounting/finance, organizational behaviour and human resources management. Research and technology are integrated into all facets of the program. Applied professional skills are developed throughout research assignments, tutorials, case studies, simulations, an internship course and off-campus applied projects. In addition to completing all academic requirements for graduation, students in the Ted Rogers School of Hospitality and Tourism Management are required to complete a total of 1000 hours of documented work experience in the hospitality and tourism industry. This enables students to be exposed to a range of professional settings and to observe and evaluate industry styles of management in action. This first-hand experience which is supported by the school’s Placement Centre, helps many students clarify their career goals before graduation.

Students are encouraged to gain an educational experience in hospitality and tourism internationally, with the opportunity, through Exchange Programs, to study abroad for a semester. 

Students must take three lower level liberal studies courses and three upper level liberal studies courses to graduate. Students must not choose courses that are restricted for their program or major.

Please refer to the liberal studies section of the calendar for more information on the Liberal Studies Policy. Further information on liberal studies can also be found at the Faculty of Arts/Liberal Studies website (opens in new window) .

Table A Restrictions

Table B Restrictions

Students may pursue any Minor offered by Ryerson (with some exceptions). Please refer to the Minors section of this calendar for further information on individual Minor requirements and exclusions.

Undergraduate students wishing to pursue a continuing education certificate program should be aware of possible program exclusions. Please refer to the Certificate Registration section (opens in new window)  of the Curriculum Advising website for complete details. 

The School also offers an optional co-op program which provides graduates with 16 months of work experience integrated into their academic program.

Students wishing to be considered for this program must apply for admission into the co-op option at the beginning their third semester of the program. Admission into the co-op program is based on the following three items:

1. Minimum CGPA of 2.80 (or higher), subject to competition; grades above 2.8 may be required
   
2. Evidence of superior oral and written communication skills with the submission of an essay outlining their achievements and how they would benefit from the Co-op program
   
3. Interview with the Faculty Advisor

Students commence work terms upon completion of second year of the program and the co-op program extends the HTM program to five years from four. The School cannot guarantee work term jobs, but the Office of Co-operative Education and the Ted Rogers School of Hospitality and Tourism Management will prospect for employers and make every effort to locate suitable positions, as well as be available to advise students on their search for program-related jobs. The co-op program enables students to earn prevailing wages for the level of responsibility and contribution of the jobs they perform and thus finance at least part of their university education.  

* HTF 100 and HTL 101 will be timetabled in either the Fall or Winter.

† Students will take both HTA 708 and HTR 841, one in 7th Semester and the other in 8th Semester.

Begins 2017-2018. 

† Students will take both HTA 708 and HTR 841, one in 7th Semester and the other in 8th Semester.

The sequencing of academic and work terms is shown below:

Work terms are graded on a pass/fail basis. Each work term is assessed by the Co-op Faculty Advisor on the basis of the student's comprehensive written report and the employer's evaluation of the student's performance on the job.

Students are expected to follow the sequence prescribed for their program. Deviation from the sequence requires the submission of a formal request to the Co-op Faculty Advisor and approval from the School. With permission from the School/Department, students may be allowed to graduate with the co-op endorsement with fewer than the prescribed work terms. 

A Program Advisory Council (PAC) is a group of volunteers that provides expert advice to a school or department on program related matters such as curriculum, program review, technology and trends in the industry, discipline or profession. For more information, see  (PDF file) Senate Policy #158 (Program Advisory Councils).

Don Brommet
P3 International

Corey Dalton
Chief Operating Officer
Tortoise Restaurant Group

Paul De La Durantaye
General Manager
Hotel Le Germain - Toronto and Maple Leaf Square

Ellen Dubois Du Bellay
Vice President, Learning and Development
Four Seasons Hotels and Resorts

Paul Gardian
Guest Recognition, Operations
Four Seasons Hotels & Resorts

Paul Glover
Industry Consultant

Joanne Hogg
Director of Human Resources
Granite Club

Liz Hollyer
Vice President
FHG International Inc.

Pamela Laite
Director, Industry Relations
Tourism Toronto

Fred Lawlor
President  
Sliced Apple Hospitality Group

Manlio Marescotti
Vice President, Lodging Development
Marriott Hotels & Resorts Canada

Philip Mondor
President
Tourism HR Canada (formerly CTHRC)

Bill Pallett
President
WJ Pallett & Associates

Hal Roback
Owner
Frankie Tomatto's Restaurant

Terry Secord
President
North Coast Restaurants

Glenn Smale
Chair, HTM Advisory Council

Michael Tremblay
Director, Customer Relations
Air Canada

Neil Vosburgh
Owner and President
Imago Restaurants