Hospitality and Tourism Management Co-op Information for Employers
Adding Value to Your Team
The School of Hospitality, Food & Tourism Management, Bachelor of Commerce degree program, was established in 1969 in order to provide a business program that would meet the needs of the hospitality industry.
The Hospitality and Tourism Management (HTM) major allows students to combine general business and management courses with the specialized needs of the hospitality industry through courses in lodging management, tourism, food and beverage control, food science, and law along with the flexibility of additional elective courses for students with specific interests.
Guelph continues to offer Canada’s pre-eminent program in hospitality management.
University of Guelph Advantage
The HTM program was cited in a Federal Human Resources Study as a model co-op program that matches course delivery with industry needs.
The School of Hospitality, Food & Tourism Management has strong industry ties through its advisory board, alumni, advancement management training, and research sponsored by industry.
Work terms are 12 months in length beginning May each year. This allows students to contribute more substantially and employers to realize greater benefits, than traditional 4-month work terms.
Student Strengths
Leadership
Students are eager to learn, flexible to be cross-trained and keen to rotate in departments as needed.
Deep Understanding
An excellent grounding in hospitality subject areas such as purchasing, control systems, and lodging operations.
Communication
An appreciation of the fundamental importance of customer relations and its relationship to profitability.
Hospitality and Tourism Co-op Work Term Schedule
| YEAR | FALL | WINTER | SUMMER |
|---|---|---|---|
| ONE | Academic | Academic | Off |
| TWO | Academic | Academic | Work |
| THREE | Work | Work | Off |
| FOUR | Academic | Academic | Off |
| FIVE | Academic | Academic |
Hospitality and Tourism Management Course Sequencing
Please see the current undergraduate calendar for more information.
Fall
- Introductory Microeconomics
- Food Service Management
- Introduction to Business
- Introductory Marketing
Winter
- Introductory Macroeconomics
- Lodging Operations
- Business Mathematics
- 0.50 credits in Area of Emphasis or electives
- Introductory Financial Accounting
Fall
- Business Communications1
- Business and Consumer Law
- Management Accounting1
- Responsible Tourism Policy & Planning
- Introduction to Co-operative Education
- Individuals and Groups in Organizations
Winter
- Information Management
- Control Systems in the Hospitality Industry1
- 1 Elective or Areas of Emphasis1
- One of:
- Economic Statistics
- Statistics for Business Decisions
- Justice, Equity, Diversity and Inclusion in the Workplace
Summer
Work Term One
Fall
Work Term Two
Winter
Work Term Three
Summer
Off
Fall
- Introduction to Finance2
- Principles of Responsible Organizations2
- Human Resources Management2
- 1.00 credits in Area of Emphasis or electives2
Winter
- Service Operations Analysis2
- Marketing Strategy for Hospitality Managers2
- 1.50 credits in Area of Emphasis or electives
Summer
Off
Fall
- Hospitality and Tourism Industry Consultation3
- Hospitality Revenue Management3
- 1.50 credits in Area of Emphasis or electives3
Winter
- Experiential Learning and Leadership in the Service Industry3
- Strategic Management3
- 1.50 credits in Area of Emphasis or electives3
Note
NOTE: Courses that have been marked are as follows:
- 1. May be taken in academic semester 3 or 4
- 2. May be taken in academic semester 5 or 6
- 3. May be taken in academic semester 7 or 8
Students come from the following areas of emphasis:
- Hotel and Lodging
- Restaurant and Food Service
- Tourism
See the current Undergraduate Calendar for complete list of Restricted Electives.
About Us
The Experiential Learning Hub is home to experiential learning opportunities on and off-campus, co-op, career education and community engaged learning.