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  • HTA 402 - 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: ACC 100
    Antirequisites: ACC 406
  • HTA 602 - 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTA 402
    Antirequisites: FIN 300
  • HTA 708 - 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTM 402 and HTA 602
  • 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 assessment; lodging demand and supply analysis; financial forecasting and valuation, leading to the determination of the economic viability of a proposed business venture. Students are required to source primary and secondary data, analyze it and then write a major paper in form of a feasibility study.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTA 402 and HTM 402
  • HTF 110 - Food Service Operation and Control
    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 labor costs, cost-volume-profit relationships, menu engineering and the use of technology in food and beverage planning and control.
    Weekly Contact: Lecture: 2 hrs. Lab: 1 hr.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTF 505 - Restaurants from Concept to Operations
    This course covers the basic principles involved from development of the concept, business planning and launching of a successful restaurant operation. Topics include menu planning, food production, delivery systems and management controls. The creation of daily special menus will provide a practical application of theory, including HACCP, the recipe/menu development process.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: (HTF 100 and HTF 201) or HTF 110
  • HTF 506 - Food and Beverage Operations
    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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTF 100 and (HTF 201 or FNS 200) or HTF 110
  • 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Antirequisites: RMG 303
  • HTH 501 - 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTH 102
  • 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).
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTH 601 - 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).
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTH 700 - Professional Ethics in Hosp/Tourism
    The course critically examines ethical issues and regulations in the business context of hospitality and tourism. Students will be learning various ethical theories and characteristics of moral principles especially in relation to the hospitality and tourism industry. Students will develop their ability to recognize moral aspects of professional practice to analyze concepts, issues and regulations in the hospitality and tourism industry and to evaluate the implications of these concepts, issues and regulation to the relevant industry stakeholders.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTH 706 - Management Placement and Experience
    Students find an unpaid 80-100 hour placement with a hospitality or tourism organization that exposes them to management experiences. Emphasis is on building experience within a management setting that requires critical thinking and consideration of processes. Students negotiate objectives with the employer, and review their performance and learning throughout the placement. The aim is to apply and compare theory to actual operations with emphasis on organizational behaviour, and relevant topics covered in other classes.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTH 503 and HTH 601
  • HTH 895 - 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.

    Weekly Contact: Lecture: 0 hrs.
    GPA weight: 1.00
    Count: 1.00
  • 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, 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTM 302 or MKT 100
  • HTI 404 - 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 these management systems and how they are selected and deployed. They will learn about the impact of big data and cloud computing. Students will spend time in the computer lab and be guided to use the Internet to evaluate vendors of hospitality systems.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: ITM 102
  • HTI 746 - Destination Management Systems
    Hospitality and Tourism destinations promote themselves by developing dynamic inviting websites. Destination management strategies must embrace information communication technologies. By critically examining different destination management systems, students will learn what makes a successful site now that the Internet is a major distribution tool. Students will be guided to use the Internet to compare destination websites, will learn how search engine optimization and social media can increase traffic and will create a website and measure its success.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: ITM 102 or Direct Entry
  • 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTL 503 - Meeting and Convention Management
    Meetings and Conventions are the nucleus of the Meeting, Incentive, Convention and Exhibition (MICE) industry, which has experienced considerable growth and economic impact domestically and internationally over the past decade. The objective of this course is to show students how to plan, manage and expedite successful meetings and conferences. Assignments are based on industry related documents providing insight into event execution. Specific areas of study will include: destination selection, site inspections, meeting setups, negotiation and contracts.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTL 510 - Asset Management in Hospitality
    The separation of ownership and management in the commercial lodging industry became prevalent on a global scale. This trend resulted in the emerging need for the role of Asset Managers who represent the interest of the owners in the most professional manner for maximizing the returns on capital invested in lodging assets. This course discusses performance measurement and benchmarking, hotel management contracts, the development of an Asset Management Plan plus the various aspects of hotel investment decisions.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: ACC 100 and (HTL 101 or HTL 130)
  • HTL 701 - The Power of Branding in Hosp/Tourism
    This course discusses the marketing, operations management and value creation aspects of branding. Case studies of hotel, restaurant and destination brands will help students understand how branding theory can be applied in practice. The concepts of branding, brand equity and quantifiable advantages of brand power are examined from consumer and corporate perspectives. Brand distribution in the hospitality industry through franchising and management contracts will be discussed as well.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: (HTL 101 or HTL 130) and (HTM 302 or MKT 100)
  • HTL 801 - Hospitality Strategic Management
    This course examines the uniqueness of strategic management as it applies to the hospitality and tourism industry. It includes how to determine strategic direction, analyze external and internal environments, formulate corporate and business strategies, write a strategic plan and implement strategies. The course will emphasize the unique elements of the hospitality and tourism industry and how they affect strategy management process and its application.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTA 402 and HTM 402
  • 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 foundation marketing course, the major effect is to give a broad view of marketing in the service sector.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Antirequisites: MKT 100
  • 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. 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTR 741 and (HTM 302 or MKT 100)
  • 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTM 302 or MKT 100
  • 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 integrate theory and practice to build a viable business case for a communications plan.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTM 302 or MKT 100
  • 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 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Antirequisites: MKT 500
  • HTR 841 - 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTR 741 and QMS 102
  • 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTT 150 - Tourism Demand, Supply and Distribution
    This course covers tourism as a system, including 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 course provides students with a broad appreciation of the business of tourism today.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTT 501 - Casinos: The Good, the Bad and the Ugly
    Gambling facilities are amongst the world's leading tourism attractions yet most employees work in the non-gaming departments. So gaming industry knowledge is an asset not only in direct gaming industry positions but also in many related private and public sector careers. This course therefore 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTT 509 - Who makes the rules? Issues in tourism
    How is tourism business affected by policy? Who are the stakeholders in tourism policy? This course critically analyzes tourism as a system of interrelationships between governments, non-profits and private businesses. Emphasis is on understanding the framework for policy and planning initiatives at the local, region and national level. Issues and policies affecting tourism's development and operation are examined as students participate in case studies, analyze issues and policies and their impacts from a management perspective.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTT 510 - Sustainable Tourism: the Golden Goose?
    An average hotel consumes as much water in a day as some villages do in a year. This course examines social responsibility and sustainability issues at both the micro and macro levels of the industry and examines both the impacts and solutions to both local and global issues. Case study analysis is an integral component of the course and the major focus will be to discuss and debate solutions and strategies for ethically optimizing business while minimizing adverse effects.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTT 150
  • HTT 600 - Special Topics in Hospitality/Tourism
    This course explores special topics or themes that are relevant to the ever changing Hospitality and Tourism Industry. It may have different content whenever it is being offered. The subtitle will reflect the topic of the course for that year. Students can take this course twice as two different topics.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTM 402
  • HTT 605 - Business Aspects of Incentive Travel
    Internal motivation programs are applicable to any field and can provide benefits for both corporations and employees. The objective of this course is to expose students to the components of a well-organized incentive program focusing on company goals and objectives including increased profitability, program funding, qualification requirements and marketing. The course reviews various rewards and analyzes the benefits and shortcomings of cash vs. merchandise vs. travel. In-class exercises are an integral part of the course.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTT 607 - Event Management
    This course will give the students an understanding of the numerous components within the framework of an event. Students will be instructed on the evolution of an event from its conception to execution. Students will create a themed fundraising event proposal which is brought to life through their choice of decor, entertainment, venue and food and beverage. The specific areas of study will include: professionalism, administrative planning and management, proposal development, creative writing, marketing, sponsorship and legal and risk management.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTT 610 - Business of Events and Entertainment
    Students will get a top down perspective of the global event and entertainment industry including theory, business practices and career opportunities. They will examine mega events, sporting events, concerts, festivals, arts and corporate events. Students will explore planning, managing and current issues affecting the industry. Through a variety of teaching methods including case studies, class discussions and guest speakers, students will be able to understand the unique characteristics and opportunities of the different event sectors.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTT 622 - Destination Management and Marketing
    The course critically examines the factors affecting marketing and management strategies in a destination. The role of strategic market planning and management are 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.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
  • HTT 700 - Current Issues in Hospitality/Tourism
    This course surveys various current issues and events that influence the Hospitality and Tourism industry. Emphasis is also on how these factors will affect the careers of future professionals.
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTM 402
  • HTT 800 - Field Studies in Hospitality and Tourism
    This course is for students to have firsthand experience travelling and understanding how hospitality and tourism professionals manage and market their organizations in a real world context. Building on their previous courses, students will gain an integrated perspective and insight on the elements that determine the success and challenges that affect hospitality and tourism operations in a destination. This course may involve a field trip in North America or beyond (extra cost involved).
    Weekly Contact: Lecture: 3 hrs.
    GPA weight: 1.00
    Billing Units: 1
    Count: 1.00
    Prerequisites: HTT 150