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Curriculum 2017-2018

This curriculum is for students admitted Fall 2017 and after.

Current students should follow the curriculum based on the year they got admitted. Please consult your Advisement Report on RAMSS.

 

 

1st Semester

ECN104 – Introductory Microeconomics

This course is concerned with basic concepts of demand and supply, the theory of the firm, and distribution of income. It includes a study of business behaviour and decision making under various market conditions: pure competition, oligopoly, monopolistic competition, monopoly.

Lect: 3 hrs.

Antirequisite: ECN 110 and FMG 905

Course Weight: 1.00

Billing Units: 1

*HTF110 – Food Service, Operation and Control or

This course introduces planning and control functions in food and beverage operations affecting profitability. It will introduce such basics as kitchen safety, HACCP, food preparation, and menu planning through lecture and demonstration. The course will then examine the concepts and techniques of food and beverage cost controls. 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.

Lect: 2 hrs./Lab: 1 hr.

Course Weight: 1.00

Billing Units: 1

* Students will be assigned one of HTF 110 or HTL 130 in their 1st and 2nd terms

*HTL130 – Lodging Management Foundation

This course offers an introduction to the fundamentals of lodging industry management. Students will become familiar with the accommodation industry and also with the organizational structure of hotels. The management of the front office housekeeping, security, and key aspects of facility management will be discussed. The students will be familiarized with the key metrics of room statistics and hotel performance measurement.

Lect: 3 hrs.

Course Weight: 1.00

Billing Units: 1

* Students will be assigned one of HTF 110 or HTL 130 in their 1st and 2nd terms

HTH102 – 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.

Antirequisite: RMG 303

Course Weight: 1.00

Billing Units: 1

HTT 150 – Tourism Demand, Supply and Distribution

This course covers tourism as a system, from tourists and their motivations to travel; the production of the tourism experiences through different sectors; the impact of tourism activity on individuals, communities and industry; and the packaging and distribution of tourism services through suppliers, online agencies, and others. Special attention is placed on the nature of demand and distribution due to technological changes. This provides students with a broad appreciation of the business of tourism today.

Lect: 3 hrs.

Course Weight: 1.00

Billing Units: 1

ITM 102 – Business Information Systems I

This course introduces students to the role of information technology in the modern enterprise with a focus on applying technology to achieve and maintain competitive advantage. The main premise is the introduction of information technology infrastructure and services to support operational efficiency, decision-making, and digital business. Emphasis is on the development of critical thinking and analytical skills through real-life applications and case studies. During the lab component, students gain hands-on experience with Microsoft Excel.

Lect:  2 hrs./Lab: 1 hr.

Antirequisites: ITM 100 and ITM 277

Course Weight: 1.00

Billing Units: 1


2nd Semester

ACC100 – Introductory Financial Accounting

The course is designed to give students a basic understanding of accounting for business decisions. Accounting is the language of business. The course will emphasize how transactions impact the accounting equation (Assets = Liabilities + Shareholders' Equity). Detailed journal entries will not be emphasized. Accounting 100 will emphasize the decision-makers or users. The course should be taken by students who don't want to become accountants, but want to gain a basic understanding of accounting.

Lect: 3 hrs.

Antirequisite: ACC 110

Course Weight: 1.00

Billing Units: 1

CMN 207 – Communication in Hospitality and Tourism Management

The workshop course, especially designed for students in the Hospitality and Tourism Management program, introduces students to the strategies of successful communication in professional practice. Students develop an awareness of audience and tone. They learn to select and organize pertinent information, and to express ideas clearly and persuasively.

Lect: 3 hrs.

Course Weight: 1.00

Billing Units: 1

ECN 204 – Introductory Macroeconomics

This course centres around an explanation of levels of national income, employment and prices, the business cycle, factors affecting economic growth and international trade. It also includes a critical analysis of monetary and fiscal policies designed to achieve the established goals.

Lect: 3 hrs.

Antirequisite: ECN 210 and FMG 905

Course Weight: 1.00

Billing Units: 1

*HTF 110 – Food Service Operation and Control or

This course introduces planning and control functions in food and beverage operations affecting profitability. It will introduce such basics as kitchen safety, HACCP, food preparation, and menu planning through lecture and demonstration. The course will then examine the concepts and techniques of food and beverage cost controls. 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.

Lect: 2 hrs./Lab: 1 hr.

Course Weight: 1.00

Billing Units: 1

* Students will be assigned one of HTF 110 or HTL 130 in their 1st and 2nd terms

*HTL 130 – Lodging Management Foundation

This course offers an introduction to the fundamentals of lodging industry management. Students will become familiar with the accommodation industry and also with the organizational structure of hotels. The management of the front office housekeeping, security, and key aspects of facility management will be discussed. The students will be familiarized with the key metrics of room statistics and hotel performance measurement.

Lect:  3 hrs.

Course Weight: 1.00

Billing Units: 1

* Students will be assigned one of HTF 110 or HTL 130 in their 1st and 2nd terms

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.

Course Weight: 1.00

Billing Units: 1

1 Lower Liberal

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3rd Semester

HTH601 – Organizational Behaviour

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).

Lect: 3 hrs.

Course Weight: 1.00

Billing Units: 1

HTM302 – 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 foundation marketing course, the major effect is to give a broad view of marketing in the service sector.

Lect: 3 hrs.

Course Weight: 1.00

Billing Units: 1

HTR741 – 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 an understanding of key issues in producing quality research through application and critique. The course also offers a framework for appraising research projects, thus enhancing the ability for management level decision-making. The course also considers the presentation and interpretation of results, tables, and graphs for actionable insight.

Lecture:3 hrs.

Course Weight: 1.00

Billing Units: 1

QMS102 – Business Statistics I

This course consists of an introduction to business statistics including methods of describing, summarizing, graphically presenting, measuring and analyzing statistical data, probability distributions, covariance applications, sampling distributions and control charts. The course emphasizes how to apply various statistical techniques in the support of managerial decisions in the various functional areas of business. Students will be required to use appropriate computer software and/or calculator to present and analyse statistical data.

Lect: 3 hrs.

Antirequisites: QMS 204, QMS 400

Course Weight: 1.00

Billing Units: 1

1 Lower Liberal

Please click to view more information about TABLE A - LOWER LEVEL LIBERAL STUDIES 


4th Semester

HTA402 – Management Accounting for HTM

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.

Lect: 3 hrs.

Prerequisite: ACC 100

Course Weight: 1.00

Billing Units: 1

HTM402 – 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.

Lect.: 3 hrs.

Course Weight: 1.00

Billing Units: 1

LAW122 – Business Law

This is an introductory course, prerequisite to further studies in law. The course begins with a discussion of the nature and sources of law and an examination of the court system in Canada, the Charter of Rights and Freedoms, and a survey of the more important aspects of the law of torts. The course then concentrates on the legal requirements for the formation of a valid contract. Other major contract law topics include interpretation, privity, discharge, breach, and special types of contracts. Selected cases will be examined.

Lect: 3 hrs.

Course Weight: 1.00

Billing Units: 1

1 Lower Liberal

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1 Table I

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5th Semester

HTA602 – Financial Management for Hosp/Tourism

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.

Lect: 3 hrs.

Prerequisite: HTA 402

Course Weight: 1.00

Billing Units: 1

HTH901 - 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, interviewing skills, identification of individual strengths, and developing networking strategies and dealing with workplace change are key components. The course heavily relies on students reflecting on their work experience (students should have completed some of the program's required 1000 hours of practical industry sector work experience before taking this course) and making a plan for work beyond graduation.

Lect: 3 hrs.

Prerequisite: HTH 501

Course Weight: 1.00

Billing Units: 1

1 Table I – PROFESSIONAL TABLE I

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1 Table II – PROFESSIONALLY-RELATED TABLE II

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1 Upper Liberal

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6th Semester

HTH501 – Advanced Service Management Systems

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.

Lect: 3 hrs.

Prerequisite: HTH 102

Course Weight: 1.00

Billing Units: 1

HTI404– Hospitality Information Systems

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.

Lect: 3 hrs.

Prerequisites: ITM 102

Course Weight: 1.00

Billing Units: 1

1 Table I – PROFESSIONAL TABLE I

Please click to view more information about TABLE I - PROFESSIONAL ELECTIVE

 

1 Table II – PROFESSIONALLY-RELATED TABLE II

Please click to view more information about TABLE II - PROFESSIONALLY-RELATED ELECTIVE

1 Upper Liberal

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7th Semester

†HTA708 – Revenue Management for Hosp/Tourism

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.

Lect: 3 hrs.

Prerequisite: HTM 402 and HTA 602

Course Weight: 1.00

Billing Units: 1

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

or †HTR841 – 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.

Lect: 3 hrs.

Prerequisites: HTD 500 and HTR 741 and QMS 102

Course Weight: 1.00

Billing Units: 1

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

*HTH895 – Hospitality/Tourism Work Experience

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 sector. Students must enroll in this course in their last year of studies upon completion of their work experience for final approval. This course is graded on a pass/fail basis.

Lecture: 0 hrs.

GPA Weight: 0.00

Course Count: 1.00

* Students will take HTH 895 in either Fall or Winter.

2 Table I – PROFESSIONAL TABLE I

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2 Table II – PROFESSIONALLY-RELATED TABLE II

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8th Semester

†HTA708 – Revenue Management for Hosp/Tourism

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.

Lect: 3 hrs.

Prerequisite: HTM 402 and HTA 602

Course Weight: 1.00

Billing Units: 1

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

or †HTR841 – 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.

Lect: 3 hrs.

Prerequisites: HTD 500 and HTR 741 and QMS 102

Course Weight: 1.00

Billing Units: 1

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

*HTH895 – Hospitality/Tourism Work Experience

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 sector. Students must enroll in this course in their last year of studies upon completion of their work experience for final approval. This course is graded on a pass/fail basis.

Lecture: 0 hrs.

GPA Weight: 0.00

Course Count: 1.00

* Students will take HTH 895 in either Fall or Winter.

2 Table I – PROFESSIONAL TABLE I

Please click to view more information about TABLE I - PROFESSIONAL ELECTIVE

 

1 Table II – PROFESSIONALLY-RELATED TABLE II

Please click to view more information about TABLE II - PROFESSIONALLY-RELATED ELECTIVE

1 Upper Liberal

Please click to view more information about TABLE B - UPPER LEVEL LIBERAL STUDIES

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