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HTA
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302
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Financial Accounting for Hospitality and Tourism
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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.
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Lect: 3 hrs.
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| Prerequisite: ACC 100
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HTA
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353
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Principles of Accounting
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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.
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Lect: 3 hrs.
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Course Weight: 1.00
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HTA
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402
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Managerial Accounting for Hosp/Tourism
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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.
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Lect: 3 hrs.
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| Prerequisite: HTA 302
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Course Weight: 1.00
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HTA
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602
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Financial Management for Hosp/Tourism
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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.
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Lect: 3 hrs.
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| Prerequisite: HTA 402
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Course Weight: 1.00
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HTA
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708
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Revenue Management for Hosp/Tourism
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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.
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Lect: 3 hrs.
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| Prerequisites: HTM 402 and HTA 402
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Course Weight: 1.00
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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, 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.
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Lect: 3 hrs.
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| Corequisite: HTA 402. Prerequisite: HTM 402
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Course Weight: 1.00
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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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Course Weight: 1.00
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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, and the use of technology in food and beverage planning and control.
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Lect: 3 hrs.
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Course Weight: 1.00
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HTF
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505
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Restaurants From Concept to Operations
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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.
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Lect: 2 hrs./Lab: 1 hr.
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| Prerequisites: HTF 100 and HTF 201
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Course Weight: 1.00
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HTF
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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: 2 hrs./Lab: 1 hr.
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| Prerequisites: HTF 100 and HTF 201
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Course Weight: 1.00
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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: 2 hrs./Lab: 1 hr.
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Course Weight: 1.00
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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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Course Weight: 1.00
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HTH
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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. 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.
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Lect: 3 hrs.
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| Prerequisite: HTH 102
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Course Weight: 1.00
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HTH
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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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Course Weight: 1.00
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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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Course Weight: 1.00
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HTH
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706
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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 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.
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Lect: 3 hrs.
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| Prerequisites: HTH 503 and HTH 601
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Course Weight: 1.00
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HTH
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901
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Management Career Strategies
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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 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.
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Lect: 3 hrs.
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Course Weight: 1.00
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HTI
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404
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Hospitality Information Systems
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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.
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Lect: 3 hrs.
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| Prerequisite: ITM 102
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Course Weight: 1.00
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HTI
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746
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Destination Management Systems
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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.
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Lect: 3 hrs.
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| Prerequisite: ITM 102 or Direct Entry
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Course Weight: 1.00
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HTL
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101
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Lodging Industry and Organization
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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.
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Lect: 3 hrs.
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Course Weight: 1.00
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HTL
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201
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Property Management Systems
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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.
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Lect: 3 hrs.
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Course Weight: 1.00
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HTL
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503
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Meeting and Convention Management
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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.
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Lect: 3 hrs.
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Course Weight:1.00
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HTL
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507
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Lodging Facilities Management
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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.
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Lect: 3 hrs.
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| Prerequisites: HTL 101 and HTL 201
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Course Weight: 1.00
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HTL
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605
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Hospitality Purchasing and Distrib Systems
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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.
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Lect: 3 hrs.
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Course Weight: 1.00
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HTL
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701
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The Value of Branding in Lodging
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This course takes a cross-disciplinary approach discussing the marketing, operations management and financial management aspects of branding. Case studies will help students gain a good understanding how brands can be introduced and managed successfully on regional, national and international levels. The value creation implications of branding will be discussed both on a general level and also in an industry specific context. The concept of branding is examined from consumers' and corporate perspectives.
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Lect: 3 hrs.
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Course Weight: 1.00
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HTL
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801
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Strategic Management in Hosp/Tourism
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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.
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Lect: 3 hrs.
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Course Weight: 1.00
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HTM
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302
|
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Marketing Principles
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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.
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Course Weight: 1.00
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HTM
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402
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Strategic Marketing Planning
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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.
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Lect: 3 hrs.
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| Prerequisite: HTM 302
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Course Weight: 1.00
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| back to top | |
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HTM
|
604
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Hospitality and Tourism Sales
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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.
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| Prerequisite: HTM 302
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Course Weight: 1.00
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HTM
|
621
|
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Advertising and Promotion
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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.
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Lect: 3 hrs.
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| Prerequisite: HTM 302
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Course Weight: 1.00
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HTR
|
741
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Hospitality and Tourism Research Concepts
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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: 2 hrs./Lab: 1 hr.
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Course Weight: 1.00
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HTR
|
841
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Research and Data Analysis
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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.
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Lect: 2 hrs./Lab: 1 hr.
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| Prerequisites: HTR 741 and QMS 102
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Course Weight: 1.00
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HTR
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900
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Director's Special Project
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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.
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Course Weight: 1.00
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| back to top | |
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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.
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Course Weight: 1.00
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HTT
|
303
|
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Travel Product Distribution
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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.
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Lect: 3 hrs.
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Course Weight: 1.00
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| back to top | |
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HTT
|
501
|
|
Introduction to the Gaming Industry
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|
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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.
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Lect: 3 hrs.
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Course Weight: 1.00
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| back to top | |
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HTT
|
509
|
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Issues/Policies in Hospitality/Tourism
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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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Course Weight: 1.00
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| back to top | |
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HTT
|
510
|
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Sustainable Tourism Development
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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.
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Lect: 3 hrs.
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| Prerequisite: HTT 303
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Course Weight: 1.00
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| back to top | |
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HTT
|
605
|
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Business Aspects of Incentive Travel
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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.
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Lect: 3 hrs
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Course Weight: 1.00
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| back to top | |
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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.
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Lect: 3 hrs.
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Course Weight: 1.00
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| back to top | |
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HTT
|
622
|
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International Marketing and Management
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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.
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Lect: 3 hrs.
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Course Weight: 1.00
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COURSES