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| Ryerson Home > Current Students > Academic Calendars > Full-Time Undergraduate Calendar |
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 UNDERGRADUATE PROGRAM CALENDAR 2003-2004 |
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Hospitality_Tourism Courses
HTA 302 Hospitality_Tourism: Financial Accounting for Hosp./Tourism Lect: 3 hrs. Building on the basic understanding of accounting concepts introduced in Accounting ACC 100, this course studies their application in the hospitality and tourism service industries. Emphasis is on financial accounting and the mechanics of financial statement preparation which will be extended to include the statement of changes in financial position. Students will be introduced to techniques of interpretation and analysis used in the industry. A computer software ledger set will be used to illustrate Lodging and/or Food Service Accounting systems and selected techniques. Prerequisite: ACC 100.
HTA 353 Hospitality_Tourism: Principles of Accounting Lect: 3 hrs. This course will provide students with an overview of the mechanics of Accounting, together with a review and application of specific Accounting and Financial Management techniques required in a retail environment. It will provide students with a basic knowledge of the Accounting process and functions. It will also expose students to some of the important accounting and financial management techniques which enable a manager to be effective in a retail environment.
HTA 402 Hospitality_Tourism: Managerial Accounting for Hosp./Tourism Lect: 3 hrs. This course is a continuation of HTA 302 with the emphasis on internal management accounting. The major techniques available to management to assist in planning and control decisions will be studied. The topics to be covered are: concept of cost and cost control; cost-volume profit analysis; operating and capital budgets; internal control; and the pricing decision. A budget preparation project will be an integral part of the course. Precursor: HTA 302.
HTA 453 Hospitality_Tourism: Financial Management Lect: 3 hrs. This course will introduce the tools and concepts needed to manage the retail organization’s financial assets. The budgeting process will be the theme around which the course will be built and it will cover the following topics: cash flow analysis and forecasting; analysis of past operations; financial data needs for retail operations; key ratio analysis; acquisition of funds; taxation; analysis of acquisition of assets; evaluating a business; management of banking and accounting function. Prerequisite: HTA 353.
HTA 602 Hospitality_Tourism: Financial Management for Hosp./Tourism Lect: 3 hrs. This course will cover selected topics in financial management. The major areas are: alternate capital structures and their evaluation, leasing and hospitality and tourism implications, property and business valuations, and franchising. Precursor: HTA 402.
HTA 708 Hospitality_Tourism: Revenue Management for Hosp./Tourism Lect: 3 hrs. The philosophies of Revenue Management in the hospitality industry were 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 principles 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 software package. A state of the art interactive computer simulation HOTS-Hotel Operational Training Simulation will be used to demonstrate revenue management techniques in a hotel environment. Students will simulate the operation of a hotel over an extended time period using revenue and cost techniques. Prerequisite: Completing final year or permission of the Director.
HTD 500 Hospitality_Tourism: Concepts, Design, Feasibility Lect: 3 hrs. 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, valuation and sources of financing leading to the determination of the economic viability of proposed ventures. 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. Precursor: HTM 402. Co-requisite: HTA 402.
HTF 100 Hospitality_Tourism: Dimensions of the Food Service Industry Lect: 2 hrs./Lab: 1 hr. Students in this course will be exposed to the operational responsibilities in food and beverage management; including planning, organizing, coordinating, controlling, and evaluation. The foundations of the food and beverage industry will be explored. The course will also examine recipe development, kitchen management, and food and beverage service management. Food production theory is an integral component of this course.
HTF 201 Hospitality_Tourism: Food and Beverage Cost Control Systems Lect: 3 hrs. 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, and the use of technology in food and beverage planning and control.
HTF 505 Hospitality_Tourism: Quantity Food Planning and Production Lect: 1 hr./Lab: 2 hrs. This course is an introduction to the basic principles involved in the planning, preparation and production of quantity food. Topics include the fabrication and function of foods, ingredients, food delivery systems, quality standards and computerized inventory and management control systems. Kitchen organization, management, training, and development techniques for efficient food production are stressed. Prerequisites: HTF 100, HTF 201.
HTF 506 Hospitality_Tourism: Management of Food & Beverage Operations Lect: 3 hrs. This course introduces food service administration principles within all areas of food and beverage management. Topics include menu planning and analysis, organizational management, current technologies and effective cost controls and profitability. Prerequisites: HTF 100, HTF 201.
HTF 601 Hospitality_Tourism: Beverage Management Lect: 2 hrs./Lab: 1 hr. 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.
HTH 102 Hospitality_Tourism: Service and Professionalism Lect: 3 hrs. 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.
HTH 501 Hospitality_Tourism: Advanced Service Management Lect: 3 hrs. This course will focus on the issues and problems in the implementation of service management strategies. Among the topics discussed are: bench marking and the process of continuous improvement, empowered teams, self directed work groups, management, corporate culture and measuring customer satisfaction. Prerequisite: HTH 102.
HTH 503 Hospitality_Tourism: Human Resources Administration Lect: 3 hrs. 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).
HTH 601 Hospitality_Tourism: Organizational Behaviour Lect: 3 hrs. This course examines the behavioural characteristics of people at work. Areas covered include: organizations in society, understanding individual behaviour, group dynamics, leadership, motivation, job-enrichment, com-munication, 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).
HTH 706 Hospitality_Tourism: Advanced Hospitality Management Lect: 3 hrs. This internship course will deal with the many interdepartmental and interdisciplinary problems confronting the management team in an established lodging/food service model. 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. NOTE: Those preregistered may be interviewed and will be requested to complete special preassignment form. Precursors: HTH 503, HTH 601. Prerequisite: Completing final year or permission of the Director.
HTH 901 Hospitality_Tourism: Management Career Strategies Lect: 3 hrs. This course provides a broad understanding of career development strategies required for management employment in the hospitality and tourism industry, including managing change, and understanding the culture, values and dynamics of hospitality and tourism organizations. The course facilitates an understanding of the real/practical aspects of selected leading management issues in the hospitality and tourism industry. Leaders from sub-sectors of the industry make presentations highlighting their views and how to successfully apply concepts to organizations. The course also guides students in preparing practical work experience portfolios, directly interacting with industry leaders, and developing job search and interviewing skills. Prerequisite: Completing final year or permission of the Director.
HTI 404 Hospitality_Tourism: Hospitality Information Systems Lect: 3 hrs. This course explores the use of computerized management tools in the hospitality industry. Students apply the theory of the Systems Development Life Cycle to specific cases and problems. The course is PC based and is integrated with the Internet. Prerequisite: ITM 102.
HTI 746 Hospitality_Tourism: Destination Management Systems Lect: 3 hrs. This course uses the Destination Management System Framework to study the developing technologies within the industry. Specific references are made to the uses of the Internet as an industry based distribution option. Electronic commerce and data mining technologies are among the selected issues studied. The course is PC based and is integrated with WebCt on the Internet. Prerequisite: ITM 102
HTL 101 Hospitality_Tourism: Lodging Industry and Organization Lect: 3 hrs. This course is an introduction to the lodging industry and organization, with emphasis on its size, regimentation and scope. Students will become familiar with the organizational structures of the major segments within the lodging industry. This will include the role and functional interrelationships of the various departments within such properties. Simulation exercises of various reservation and guest folios systems will be included.
HTL 201 Hospitality_Tourism: Property Management Systems Lect: 3 hrs. An in-depth study of Front Office Management will be offered. Up-to-date management and operational techniques of commercial lodging properties will be explored. The students will be familiarized with some of the most relevant aspects of hotel management and the core concepts of revenue maximization strategies. Current technology in recodable entry systems and in-room information and entertainment will be discussed.
HTL 503 Hospitality_Tourism: Meeting and Convention Management Lect: 3 hrs. 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 develop and present a major project detailing the planning and administration of a conference from conception to completion.
HTL 507 Hospitality_Tourism: Lodging Facilities Management Lect: 3 hrs. This course will focus on the management components of the engineering, housekeeping and maintenance aspects of a lodging property. The student will also be introduced to the major energy systems and their conservation aspects. Hospitality operations equipment and systems will be explored and the maintenance of such systems will be discussed. Prerequisites: HTL 101, HTL 201.
HTL 605 Hospitality_Tourism: Hospitality Purchasing and Distribution Systems Lect: 3 hrs. This course examines the effective planning, organization and control of the purchase of products, services and materials in the hospitality industry. The focus is on management as it relates to the purchasing function, materials knowledge and distribution, product selection, storage and control. Purchasing research methods, vendor relations and purchase forecasting are also discussed.
HTL 701 Hospitality_Tourism: The Value of Branding in Lodging Lect: 3 hrs. This course takes an interdisciplinary approach by building on previous marketing, financial and hotel management knowledge. The students will study the concept of branding and the valuation process of a commercial hotel from various perspectives: owner’s, operator’s, and financial institution’s perspective will be discussed. Case studies of Canadian hotel corporations will help students gain a good understanding how brands can be introduced and managed successfully on regional, national and international levels. Prerequisite: Completing final year or permission of the Director.
HTL 801 Hospitality_Tourism: Strategic Management in Hosp./Tourism Lect: 3 hrs. This course examines strategic management as it applies to the hospitality and tourism industry. The course will focus on strategic management as a way of thinking, the forces driving change and the importance of the organization’s ability to align itself with these forces. A computer simulation will be a component of the course. Prerequisite: Completing final year or permission of the Director.
HTM 302 Hospitality_Tourism: Marketing Principles Lect: 3 hrs. Emphasis is placed on building a good foundation for the fundamental concepts and principles of marketing following on the marketing mix elements, positioning market segmentation, and cultivating alliances with customers. As a basic marketing course, the major effort is to give a broad view of marketing in the service sector.
HTM 402 Hospitality_Tourism: Strategic Marketing Planning Lect: 3 hrs. 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. The marketing plan and research techniques 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. Prerequisite: HTM 302.
HTM 604 Hospitality_Tourism: Hospitality and Tourism Sales Lect: 3 hrs. The focus in this course is on the primary elements associated with sales and its 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. Prerequisite: HTM 302.
HTM 621 Hospitality_Tourism: Advertising and Promotion Lect: 3 hrs. An in-depth study 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 analyse and present a destination’s advertising promotional program. Prerequisite: HTM 302.
HTR 741 Hospitality_Tourism: Hospitality and Tourism Research Concepts Lect: 2 hrs./Lab: 1 hr. This course examines the purposes, applications, procedures, constraints and management of applied hospitality and tourism research. This approach provides the potential research buyer/user/supervisor with an understanding through application of the research process. The course concentrates on quantitative research methods and questionnaire design.
HTR 841 Hospitality_Tourism: Research and Data Analysis Lect: 2 hrs./Lab: 1 hr. This course draws upon research skills and techniques learned in previous courses and complements these with qualitative techniques. Students conduct research on a market segment or sector industry, which involves reviewing related literature on the topic, analyzing data to substantiate decision-making with respect to the topic, and preparing a paper which discusses the results of the research. Prerequisites: HTR 741 and QMS 102.
HTR 900 Hospitality_Tourism: 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.
HTT 202 Hospitality_Tourism: Tourism Concepts Lect: 3 hrs. This course emphasizes 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.
HTT 303 Hospitality_Tourism: Travel Product Distribution Lect: 3 hrs. This course examines the market distribution channels for travel products and services, with particular emphasis on the impact of information technology. The roles and relationships of industry players are discussed. The course will assist students in identifying preferred career opportunities in the travel and tourism industry.
HTT 501 Hospitality_Tourism: Introduction to the Gaming Industry Lect: 3 hrs. This course defines gaming’s integral role in hospitality and tourism and analyzes Canadian and international gaming’s development, operations, and impacts. In addition to lectures, videos and a possible field trip, speakers will be invited to provide information not available in texts.
HTT 509 Hospitality_Tourism: Issues/Policies in Hospitality/Tourism Lect: 3 hrs. This course 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.
HTT 510 Hospitality_Tourism: Sustainable Tourism Development Lect: 3 hrs. This course examines sustainable and responsible tourism development practices at both the micro and macro levels of the industry. Case study analysis 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 for maximizing benefits and minimizing adverse effects. Prerequisite: HTT 303.
HTT 605 Hospitality_Tourism: Business Aspects of Incentive Travel Lect: 3 hrs. The object of this course is to build the students’ knowledge and the ability to sell, negotiate and administer the major aspects of Incentive and Group Travel from a business management point of view. The course material will reflect both buyer and supplier points of view. Topic areas will include developing corporate finances and qualification requirements, negotiation approaches and techniques, sales techniques and customer sourcing. Case studies will be used extensively.
HTT 607 Hospitality_Tourism: Event Manage-ment Lect: 3 hrs. This course will give the students an understanding of the inside workings of this industry. Students will be instructed on the evolution of an event or festival from its conception through its development and co-ordination and finally to the event management. Guest speakers representing various components of the industry will discuss their field, offering students an opportunity to gain in-depth knowledge of the industry. The specific areas of study will include: professionalism, administrative planning and management, proposal development, creative writing, marketing, public relations and legal and risk management.
HTT 622 Hospitality_Tourism: Marketing in the Global Marketplace Lect: 3 hrs. The course examines the factors affecting marketing strategies in the international environment. Assessment of foreign opportunities is stressed and the role of strategic market planning 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. Prerequisite: HTM 302.