FULL-TIME UNDERGRADUATE CALENDAR 2005-2006

Hospitality/Tourism

HTA 302 HTA 353 HTA 402 HTA 453 HTA 602 HTA 708 HTD 500 HTF 100 HTF 201 HTF 505 HTF 506 HTF 601 HTH 102 HTH 501 HTH 503 HTH 601 HTH 706 HTH 901 HTI 404 HTI 746 HTL 101 HTL 201 HTL 503 HTL 507 HTL 605 HTL 701 HTL 801 HTM 302 HTM 402 HTM 604 HTM 621 HTR 741 HTR 841 HTR 900 HTT 202 HTT 303 HTT 501 HTT 509 HTT 510 HTT 605 HTT 607 HTT 622 HTA 302 Financial Accounting for Hosp/Tourism 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. Lect: 3 hrs. back to top HTA 353 Principles of Accounting 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. Lect: 3 hrs. back to top HTA 402 Managerial Accounting for Hosp/Tourism 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. Prerequisite: HTA 302. Lect: 3 hrs. back to top HTA 453 Financial Management 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. Lect: 3 hrs. back to top HTA 602 Financial Management for Hosp/Tourism 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. Prerequisite: HTA 402. Lect: 3 hrs. back to top HTA 708 Revenue Management for Hosp/Tourism 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. Prerequisites: HTM 402 and HTA 402. Lect: 3 hrs. back to top HTD 500 Concepts, Design, Feasibility 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. Corequisite: HTA 402. Prerequisite: HTM 402. Lect: 3 hrs. back to top HTF 100 Dimensions of the Food Service Industry 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. Lect: 2 hrs./Lab: 1 hr. back to top HTF 201 Food and Beverage Cost Control Systems 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. Lect: 3 hrs. back to top HTF 505 Quantity Food Planning & Production 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 and HTF 201. Lect: 1 hr./Lab: 2 hrs. back to top HTF 506 Management of Food & Beverage Operations 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 and HTF 201. Lect: 3 hrs. back to top HTF 601 Beverage Management 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. Lect: 2 hrs./Lab: 1 hr. back to top HTH 102 Service and Professionalism 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. Lect: 3 hrs. back to top HTH 501 Advanced Service Management Systems 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. Lect: 3 hrs. back to top HTH 503 Human Resources Administration 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). Lect: 3 hrs. back to top HTH 601 Organizational Behaviour 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, 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). Lect: 3 hrs. back to top HTH 706 Advanced Hospitality Management 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. Prerequisites: HTH 503 and HTH 601. Lect: 3 hrs. back to top HTH 901 Management Career Strategies 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 and interviewing skills are key components. The required 1600 hours of practical work experience must be completed before taking this course. Major project: a personal portfolio with documentation of work experience with proof of employment. Lect: 3 hrs. back to top HTI 404 Hospitality Information Systems 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. Lect: 3 hrs. back to top HTI 746 Destination Management Systems 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 or Direct Entry. Lect: 3 hrs. back to top HTL 101 Lodging Industry and Organization 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. Lect: 3 hrs. back to top HTL 201 Property Management Systems 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. Lect: 3 hrs. back to top 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 develop and present a major project detailing the planning and administration of a conference from conception to completion. Lect: 3 hrs. back to top HTL 507 Lodging Facilities Management 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 and HTL 201. Lect: 3 hrs. back to top HTL 605 Hospitality Purchasing & Distrib Systems 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. Lect: 3 hrs. back to top HTL 701 The Value of Branding in Lodging This course takes an interdisciplinary approach by building on previous marketing, financial and hotel operations 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. Lect: 3 hrs. back to top HTL 801 Strategic Management in Hosp/Tourism 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. Lect: 3 hrs. back to top 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. Lect: 3 hrs. back to top 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. 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. Lect: 3 hrs. back to top 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. Prerequisite: HTM 302. Lect: 3 hrs. back to top 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 analyse and present a destination’s advertising promotional program. Prerequisite: HTM 302. Lect: 3 hrs. back to top 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. Lect: 2 hrs./Lab: 1 hr. back to top HTR 841 Research and Data Analysis 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. Lect: 2 hrs./Lab: 1 hr. back to top 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. Lect: 3 hrs. back to top HTT 202 Tourism Concepts 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. Lect: 3 hrs. back to top 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. Analysis of the roles of retail travel agents, wholesalers, tour operators and specialty channelers, such as meeting planners are included. This course provides information necessary for managerial career planning in the travel and tourism industry. Lect: 3 hrs. back to top HTT 501 Introduction to the Gaming Industry Gambling facilities are amongst the world’s leading tourism attractions. Most employees work in non-gaming departments. Thus gaming industry knowledge is an asset in direct gaming industry positions and in many related private and public sector careers. This course 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. Lect: 3 hrs. back to top 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. Lect: 3 hrs. back to top 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 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. Lect: 3 hrs. back to top 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. All aspects of the business development case of the product will be discussed. The course material will include business analysis of incentive travel programs including financial aspects, qualification requirements, distribution systems and determination of appropriate destinations. Methods of creating an ROI for programs will be covered. Case studies are an integral part of the course. Lect: 3 hrs back to top HTT 607 Event Management 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. Lect: 3 hrs. back to top HTT 622 Marketing in the Global Marketplace The course critically examines the factors affecting marketing and management 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. Lect: 3 hrs. back to top