Appendix A - Courses
Hospitality and Tourism Management
| HTM*6050 Management Communications F [0.50] | |
|---|---|
| Examination of the theory, function and practice of managerial communications with particular emphasis on developing communication strategies and skills. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6110 Foundations of Management Leadership F [0.50] | |
|---|---|
| This course will enhance students' interpersonal skills, as well as their knowledge and understanding of the theory and research underlying effective team management and collaboration on an organization. Experiential approaches are used to enhance managerial skills. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6120 Special Topics in Hospitality Organizational Behaviour F,W,S [0.50] | |
|---|---|
| Advanced course for those specializing in organizational behaviour. Deals with in-depth analysis of industry organizational behaviour, management of current and future problems, reorganizations, corporate cultures, multi-cultural organizations, and ethics. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6130 Special Topics in Hospitality Organizational Behaviour F,W,S [0.50] | |
|---|---|
| Advanced course for those specializing in organizational behaviour. Deals with in-depth analysis of industry organizational behaviour, management of current and future problems, reorganizations, corporate cultures, multi-cultural organizations, and ethics. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6140 Foundations of Human Resource Management W [0.50] | |
|---|---|
| This course examines the essential human resource management functions of planning, staffing, employee development, compensation, health and safety, labour relations, and legal compliance, in a variety of organizational settings. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6150 Research Methods for Managers F [0.50] | |
|---|---|
| Students learn to formulate a research problem, undertake a literature review, and to select and use appropriate quantitative and qualitative techniques for the collection and analysis of relevant data. The course also promotes the use of the World Wide Web as an information resource. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6170 Hospitality and Tourism Economics and Policy U [0.50] | |
|---|---|
| The course introduces participants to economic and government policy issues that impact the hospitality and tourism industry. The course provides a strategic framework for understanding the macroeconomic and policy environment that is shaped by multilateral institutions, government and the hospitality and tourism industry. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6220 Special Topics in Management Issues F,W,S [0.50] | |
|---|---|
| An advanced course for those specializing in management, marketing or organizational behaviour. Deals with current and future topics, trends and problems in the industry, strategic planning, and the integration of management, marketing, and organizational behaviour. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6300 Hospitality and Tourism Marketing F [0.50] | |
|---|---|
| Analysis and application of marketing foundations through integration of marketing variables with real-world situations and in-depth analysis of strategic marketing issues. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6320 Special Topics in Hospitality Marketing F,W,S [0.50] | |
|---|---|
| An advanced course for those specializing in marketing. Deals with marketing theories, models, and specific subsets of marketing such as pricing, consumer and industrial-buyer behaviour, distribution, services, and service-delivery concepts. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6330 Special Topics in Hospitality Marketing F,W,S [0.50] | |
|---|---|
| An advanced course for those specializing in marketing. Deals with marketing theories, models, and specific subsets of marketing such as pricing, consumer and industrial-buyer behaviour, distribution, services, and service-delivery concepts. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6510 Hospitality and Tourism Revenue Management U [0.50] | |
|---|---|
| This course discusses revenue maximization strategies and tactics that improve the profitability of businesses that work in fixed capacity environments, face time-varied demand, their product is homogeneous and their cost structure reflects a high proportion of fixed and a low proportion of variable cost items. | |
| Prerequisite(s): | HTM*6300 |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6550 Managing Service Quality S [0.50] | |
|---|---|
| A holistic and interdisciplinary approach is used to explore the principles of service management. The course will enhance participants' understanding of what actually constitutes quality, the nature of service, and strategies for improving it. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6590 Organizational Theory and Design U [0.50] | |
|---|---|
| Core concepts in organizational theory and their interrelationships as well as concepts such as group decision making and intragroup and intergroup dynamics are explored. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6600 International Tourism and Tourism Marketing F [0.50] | |
|---|---|
| Analyzes the social, political and economic impacts of tourism on the world scene, as well as the global integration of tourism in today's society. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6620 Special Topics in Tourism F,W,S [0.50] | |
|---|---|
| Advanced course for those specializing in tourism. Deals with theories of tourism generators, multi-markets, tourism multipliers, current and future trends, regulatory environments, and distributions systems. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6630 Special Topics in Tourism F,W,S [0.50] | |
|---|---|
| Advanced course for those specializing in tourism. Deals with theories of tourism generators, multi-markets, tourism multipliers, current and future trends, regulatory environments, and distributions systems. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6700 Strategic Management & Business Game U [0.50] | |
|---|---|
| An integrative course which draws together the conceptual theories and models of the graduate program core. Utilizes conceptual, analytical, problem identification, and problem solving skills. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6710 Services Management Theory I F [0.50] | |
|---|---|
| In this doctoral seminar students will assess the ‘services’ driven economy and the theory and practices of its constituent organizations and relationships. Through readings, facilitated discussions and seminar presentations, students will be able to identify, explain and evaluate the key theories of services management and how they are being used to apply and extend current theories and practice of services management. | |
| Restriction(s): | Instructor consent required. |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6720 Services Management Theory II - Value Chains W [0.50] | |
|---|---|
| This doctoral seminar is an examination of the 'services' driven economy and the theory and practices of its constituent organizations and relationships. This course builds on the foundation of Services Management I and explores key contemporary research areas on services management in more detail. Students will examine services management and value chains theory research and practice in a selection of industries, with a focus on one of the following: tourism, hospitality, food and environmental services. | |
| Prerequisite(s): | HTM*6710 |
| Restriction(s): | Instructor consent required. |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6730 Cases in Management F,W,S [0.50] | |
|---|---|
| In this course, students learn how to design, research and write cases used in the management discipline: (1) the teaching case, (2) the research case, and (3) the management decision-making case, as well as related research methods and professional and creative non-fiction writing. | |
| Restriction(s): | Instructor consent required. |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6800 Operations Management U [0.50] | |
|---|---|
| This course applies operations research theory and practices to management problem solving and decision-making. The focus is on modelling service and product delivery systems and major emphasis is placed on managerial problems in hospitality, tourism, and food and agribusiness organizations. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |
| HTM*6900 Major Paper F,W,S [1.00] | |
|---|---|
| A detailed critical review of an area of study specific to the specialization of students in the MBA by course work and major paper option. | |
| Restriction(s): | CBE Executive Programs students only |
| Department(s): | School of Hospitality, Food and Tourism Management |