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Curriculum Overview

Student using laptop

Our program contains a unique blend of applied professional, professionally-related and liberal studies courses. Applied professional courses in hospitality and tourism management are core offerings. Management skills are developed through the study of marketing, accounting/finance, organizational behaviour and human resources management.

Research and technology are integrated into all facets of the program. Applied professional skills are developed throughout research assignments, tutorials, case studies, simulations, an internship course and off-campus applied projects.

Current Students

Current students should follow the curriculum based on the year they got admitted. Please consult your advisement report in RAMSS. 

Course Planner Sheets

Select the course planner sheet of the year you started at Ryerson:

PDF file2020 (light orange), opens in new window

PDF file2019 (light green), opens in new window

PDF file2018 (light pink) , opens in new window

PDF file2017 (lavender), opens in new window

PDF file2016 (light yellow), opens in new window

If you have any questions, please contact us.

Curriculum 2020-2021

This curriculum is for students admitted Fall 2020 and after. 

Find more information about the curriculum, first two years, and timeline of full time four year or five year (Co-op) program visit the Ryerson University official undergraduate calendar. Also, make sure to read the significant dates page for students.

1st Semester

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: 3hrs
Course Weight: 1.00
Billing Units: 1

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: 2hrs Lab: 1hr
Course Weight: 1.00
Billing Units: 1

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

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: 3hrs
Course Weight: 1.00
Billing Units: 1

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

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: 3hrs
Course Weight: 1.00
Billing Units: 1

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.

Lect: 3hrs
Course Weight: 1.00
Billing Units: 1

This course will introduce and reinforce fundamental concepts of mathematical modelling that are commonly used in business applications. Student will learn about the properties of mathematical functions and how they are applied across the functional areas of business. Employing a practical, hands-on approach, students will use Excel to analyze mathematical models and summarize their findings in a business report. Essential concepts of financial mathematics will also be covered.

Lect: 3hrs
Course Weight: 1.00
Billing Units: 1

2nd Semester

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.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1

This case-based, interactive course introduces students to contemporary strategies of successful communication in professional contexts. Students learn how to analyze audience, situation, and medium to create messages that respond to practical challenges and build productive relationships. Students develop sensitivity to language and tone, learn to organize and convey ideas and information, and select the best means to accomplish their intended purposes.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1

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.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1

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: 2hrs Lab: 1hr
Course Weight: 1.00
Billing Units: 1

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

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: 3hrs
Course Weight: 1.00
Billing Units: 1

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

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).

Lec: 3hrs
Course Weight: 1.00 
Billing units: 1

Students will choose one course from Table A - Lower Level Liberal Studies, opens in new window.

*HTF 110 or HTL 130 will be timetabled in either the Fall or Winter. 

3rd Semester

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.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1.00

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.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1.00

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.

Lec: 2hrs Lab: 1hr
Course Weight: 1.00
Billing Units: 1.00

This course introduces both descriptive and inferential statistics. Students learn to use descriptive data, in both numeric and graphic formats, as well as inferential statistics to support managerial decisions in applied business contexts. Topics include grouped frequency distribution, measures of central tendency and variability, probability theory, sampling distribution, confidence intervals, hypothesis testing, and linear and multiple regression.

Lec: 2hrs Lab: 1hr
Course Weight: 1.00
Billing Units: 1.00

Students will choose one course from Table A - Lower Level Liberal Studies, opens in new window.

4th Semester

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.

Lec: 3hrs
Prerequisites: ACC 100, opens in new window
Course Weight: 1.00
Billing Units: 1.00

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).

Lec: 3hrs
Course Weight: 1.00 
Billing Units: 1.00

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.

Lec: 3hrs 
Prerequisite: HTR 741 and (HTM 302 or MKT 100)
Course Weight: 1.00
Billing Units: 1

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.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1.00

5th Semester

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.

Lec: 3hrs
Prerequisite: HTA 402, opens in new window
Course Weight: 1.00
Billing Units: 1

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.

Lec: 3hrs
Prerequisite: HTH 501, opens in new window
Course Weight: 1.00
Billing Units: 1

Students will choose one course from Professional Table I , opens in new window

Students will choose one course from Table B - Upper Level Liberal Studies, opens in new window

6th Semester

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.

Lec: 3hrs
Prerequisite: HTH 102, opens in new window
Course Weight: 1.00
Billing units: 1
 

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.

Lec: 3hrs
Prerequisite: ITM 102, opens in new window
Course Weight: 1.00
Billing Units: 1

Students will choose one course from Professional Table I , opens in new window

Students will choose one course from Table B - Upper Level Liberal Studies, opens in new window

7th Semester

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.

Lec: 3hrs
Prerequisites: HTM 402, opens in new window, HTA 602, opens in new window
Course Weight: 1.00
Billing Units: 1

*Students will take both HTA 708, opens in new window and HTR 841, opens in new window, one in 7th Semester and the other in 8th Semester

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.

Lec: 3hrs
Prerequisites: HTR 741, opens in new window, QMS 102, opens in new window
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

Students will choose two courses from Professional Table I , opens in new window

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.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1

*Students will take HTH 895, opens in new window in either Fall or Winter

8th Semester

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.

Lec: 3hrs
Prerequisites: HTM 402, opens in new window, HTA 602, opens in new window
Course Weight: 1.00
Billing Units: 1

*Students will take both HTA 708, opens in new window and HTR 841, opens in new window, one in 7th Semester and the other in 8th Semester

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.

Lec: 3hrs
Prerequisites: HTR 741, opens in new window, QMS 102, opens in new window
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.

Students will choose two courses from Professional Table I , opens in new window

Students will choose one course from Table B - Upper Level Liberal Studies, opens in new window

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.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1

*Students will take HTH 895, opens in new window in either Fall or Winter

* Students will take HTH 895 in either Fall or Winter