School of Hospitality and Tourism Management.

HTM*1000 Introduction to Hospitality and Tourism Management F(1-2) [0.50]

A survey of the hospitality and tourism industry, with reference to its historical development, growth, organization; the management process, and the scope of the industry today. (Also offered through distance education format.)

Equate(s): HAFA*1000

HTM*2000 Hospitality and Tourism Purchasing Management W(3-0) [0.50]

The management of the purchasing function in hospitality businesses as it applies to food, beverages, supplies, equipment, furnishings and services. The focus is on the process of managing the supply channel as well as on developing appropriate policies and procedures.

Prerequisite(s): 1 of HAFA*1000, HTM*1000, (ECON*1050, HAFA*2700), (ECON*1050, HTM*2700)

Equate(s): HAFA*2000

HTM*2010 Hospitality and Tourism Business Communications F,W(3-0) [0.50]

Designed to enhance students' professionalism in the hospitality and tourism fields by improving their communication skills. The focus is primarily on writing (business letters, memos, and reports), but also includes effective speaking/presentation skills. The assignments are based on hospitality and tourism issues.

Prerequisite(s): 1 of HAFA*1000, HAFA*2700, HTM*1000, HTM*2700

Equate(s): HAFA*2010

HTM*2030 Control Systems in the Hospitality and Tourism Industry F,W(2-2) [0.50]

A study of the policies and procedures required to control food, beverage, payroll and other operating costs. Areas examined include such topics as cost behaviour and analysis, menu analysis, budget preparation and the interpretation of data. The course will also stress the application of analytical techniques. (Also offered through distance education format.)

Prerequisite(s): 1 of HAFA*2000, HAFA*2700, HTM*2000, HTM*2700

Equate(s): HAFA*2030

HTM*2100 Lodging Operations W(3-0) [0.50]

A study of the nature of unit operations in the various sectors of the lodging industry and of the functions and systems of lodging operations. Topics will include organization structure and responsibilities, sociotechnical systems and legal and security aspects.

Prerequisite(s): HAFA*1000 or HTM*1000

Equate(s): HAFA*2100

HTM*2150 Introduction to Canadian Business Management U(3-0) [0.50]

An introductory course in the fundamentals of business management in Canada. Students will be exposed to the basic functions of business and management. This course will also cover small business and entrepreneurship, forms of business ownership, competing in the global business environment and the economic and political realities of business in Canada today. This course may not be taken for credit by Bachelor of Commerce students. (Offered through distance education format only.)

Equate(s): HAFA*2150

Restriction(s): B.COMM. students cannot take this course for credit

HTM*2200 Organizational Design and Effectiveness F,W(3-0) [0.50]

The course examines and analyzes organizations as open systems and focuses on such variables as external environment, technology, structure (and their interrelationships) as well as on group dynamics and leadership. (Also offered through distance education format.)

Prerequisite(s): 5.00 credits

Equate(s): HAFA*2200

HTM*2700 Introductory Foods F,W(3-2) [0.50]

Scientific principles and their application to food preparation and food consumption. An integrated lecture and laboratory approach is used to study the chemical and physical properties of foods.

Prerequisite(s): 1 of Grade 12U Chemistry, OAC Chemistry, CHEM*1000, CHEM*1040, CHEM*1060, CHEM*1100

Equate(s): HAFA*2700

HTM*2740 Cultural Aspects of Food F(3-0) [0.50]

A survey of cultural influences on individual and group food habits and patterns. The study of the selection and uses of food; food beliefs, attitudes and related behaviours within the context of cultural systems.

Equate(s): HAFA*2740

HTM*3000 Human Resources Management F,W(3-0) [0.50]

Drawing explicitly on such organizational behaviour theories as planned change, learning, performance enhancement, goal setting and motivation, the course examines the essential human resource function of planning, staffing, employee development and employee maintenance in a variety of organizational settings. (Also offered through distance education format.)

Prerequisite(s): 1 of AGEC*2220, FRHD*3060, HAFA*2030, HAFA*2200, HTM*2030, HTM*2220

Equate(s): HAFA*3000

HTM*3060 Lodging Management U(4-0) [0.50]

To explore and analyze the principles and practices of lodging management and related sales activities. The management of and interaction among various divisions of lodging operations are addressed, including general management, front office/housekeeping/engineering divisions, food and beverage operations, sales and marketing, accounting and finance. Focus of the course is on communication both within and among departments, divisions, and most importantly, with the consumer.

Prerequisite(s): HAFA*2100 or HTM*2100

Equate(s): HAFA*3060

HTM*3070 Hospitality and Tourism Management Accounting F,W(2-2) [0.50]

Application of accounting principles to hospitality and tourism accounting systems. Emphasizes use of the uniform system of accounts for hospitality and tourism operations, principles of internal control, payroll control, budgeting, responsibility accounting and analysis of financial data. Designed to assist the student in relating accounting information to management decisions. (Also offered through distance education format.)

Prerequisite(s): AGEC*2220, (HAFA*2030 or HTM*2030)

Equate(s): HAFA*3070

HTM*3080 Marketing in the Hospitality Industry F,W(3-0) [0.50]

Focuses on the major marketing decisions that hospitality managers face in generating and sustaining demand for their products and services. Includes problems, practices, and principles that lead to pricing, distribution, location, promotion and merchandising decisions. Note: Students with credit for this course may not proceed to COST*1000.

Prerequisite(s): HAFA*2030 or HTM*2030

Equate(s): HAFA*3080

HTM*3090 Foodservice Operations Management F,W(4-6) [1.00]

The application of managerial functions to foodservice operations with the emphasis on the principles of food production and service in a commercial setting.

Prerequisite(s): (HAFA*2030 or HTM*2030), (HAFA*2700 or HTM*2700)

Equate(s): HAFA*3010, HAFA*3090, HAFA*3091:2

HTM*3100 Dimensions of Tourism U(3-0) [0.50]

The examination of tourism as an amalgam of industries--transportation, accommodation, travel, trade and other facilitating services; follows a multidisciplinary approach in its analysis, organization, planning and control.

Prerequisite(s): 5.00 credits

Equate(s): HAFA*3100

HTM*3120 Operations Analysis in the Hospitality and Tourism Industry W(2-2) [0.50]

The analysis of operations in the hospitality and tourism industry with the aim of improving productivity of resources. Specific areas to be studied include the nature of productivity, the use of work study methods, the significance of statistical concepts and the application of operations research techniques.

Prerequisite(s): (HAFA*2030 or HTM*2030), STAT*2060

Equate(s): HAFA*3120

HTM*3150 Experiential Learning in the Hospitality Industry U(3-0) [0.50]

An independent program of study formally integrating the student's academic study with a concentrated work experience. The study is to be decided by the student in consultation with the supervisory faculty (normally the department's Co-op Co-ordinator) prior to registration in the course.

Equate(s): HAFA*3150

Restriction(s): registered in the Hotel and Food Administration co-op major of the B.COMM. program and consent of the instructor

HTM*3160 Destination Management and Marketing F(3-0) [0.50]

This course examines the attractiveness of communities (urban and rural; domestic and international) for visitors and the implications that result from the development of a tourism industry. Methods to encourage visitation are explored as are the attempts to create and manage the development of the community and the tourism industry in a sustainable manner.

Prerequisite(s): HAFA*3100 or HTM*3100

Equate(s): HAFA*3160

HTM*3200 Club Management Operations U(3-0) [0.50]

This course examines the effective operation and management of private clubs including city clubs, country clubs and athletic clubs. Major topics include: the unique niche that clubs represent in the hospitality industry, the general manager/COO concept, organizational structure of clubs, role of the board of directors, membership requirements, differences between tax-exempt clubs, duties and responsibilities of department heads in private clubs, governmental regulations, preparing for a career in the club field, trends in club management and the future of clubs.

Prerequisite(s): 10.00 credits

Equate(s): HAFA*3200

Restriction(s): registration in the Hotel and Food Administration, Hotel and Food Administration Co-op or Tourism Management Majors of the B.Comm. Program

HTM*3780 Economics of Food Usage W(3-0) [0.50]

Changing patterns in the food distribution chain, legislation and consumption habits affecting the economics and usage of foods.

Prerequisite(s): 1 of COST*1000, FOOD*2010, HAFA*2700, HTM*2700

Equate(s): COST*3780, HAFA*3780

HTM*4050 Beverage Management I F(2-2) [0.50]

Provides students with a knowledge of the wine and spirits industry, and will emphasize knowledge about product purchasing, pricing, control, and service. Students must be of legal drinking age in Ontario.

Prerequisite(s): 10.00 credits

Equate(s): HAFA*4050

Restriction(s): registration in the Hotel and Food Administration, Hotel and Food Administration Co-op or Tourism Management Majors of the B.Comm. Program

HTM*4090 Hospitality and Tourism Facilities Management and Design F,W(2-2) [0.50]

This course will provide an understanding of the operation of a physical plant including such elements as systems maintenance, appropriate use of various materials, energy management, life cycle costing, and safety and security issues. This course will also equip an individual to work as a knowledgeable member of a hospitality or tourism organization's design or re-design team. Efficient and effective space utilization for both front- and back-of-the-house areas, plus a knowledge of how to read professional drawings ("blueprints") will be covered.

Prerequisite(s): 1 of HAFA*3090, HTM*3090, HAFA*3091:2

Equate(s): HAFA*4090

Restriction(s): registration in the Hotel and Food Administration, Hotel and Food Administration Co-op or Tourism Management majors of the B.COMM. Program

HTM*4100 Developing Managerial Skills F,W(4-0) [0.50]

The course uses experiential and participative learning approaches to enable aspiring managers to develop and enhance their personal and inter-personal competencies.

Prerequisite(s): HAFA*3000 or HTM*3000

Equate(s): HAFA*4100

Restriction(s): registration in the Hotel and Food Administration, Hotel and Food Administration Co-op, Human Resources Management or Tourism Management majors of the B.COMM. Program

HTM*4110 Restaurant Operations U(1-7) [0.50]

The management and operation of fine dining restaurants, and the study of major cuisines and classical cookery. Analysis of qualitative aspects of the restaurant business (ambience, total service package, and the dynamic relationship between service and the product of food and wine). Emphasis is placed upon creativity and authenticity in menu formulation, operational performance and guest satisfaction.

Prerequisite(s): 1 of HAFA*3090, HTM*3090, HAFA*3091:2

Equate(s): HAFA*4110

HTM*4120 Hospitality Business Management U(3-0) [0.50]

A course that addresses small business and entrepreneurship in the hospitality and food service industry. Planning for and operating in these industries is highlighted throughout this course. Topics include: business planning, business valuation, franchising, sources of capital and specific operating factors that influence successes as a small business.

Prerequisite(s): 1 of AGEC*2230, HAFA*3070, HTM*3070

Equate(s): HAFA*4120

HTM*4130 Current Management Topics U(3-0) [0.50]

Principal operating problems in the hospitality and tourism industry are analyzed and discussed using actual case studies. Students should check with the School of Hospitality and Tourism Management to determine what topic will be offered during specific semesters, and which prerequisites, if any, are appropriate.

Equate(s): HAFA*4130

HTM*4140 Current Management Topics U(3-0) [0.50]

Principal operating problems in the hospitality and tourism industry are analyzed and discussed using actual case studies. Students should check with the School of School of Hospitality and Tourism Management to determine what topic will be offered during specific semesters, and which prerequisites, if any, are appropriate.

Equate(s): HAFA*4140

HTM*4150 Current Management Topics U(3-0) [0.50]

Principal operating problems in the hospitality and tourism industry are analyzed and discussed using actual case studies. Students should check with the School of School of Hospitality and Tourism Management to determine what topic will be offered during specific semesters, and which prerequisites, if any, are appropriate.

Equate(s): HAFA*4150

HTM*4160 Human Resources Planning W(4-0) [0.50]

Introduces the strategic planning role that human resources professionals play in organizations. Students will confront the challenges and demands of rightsizing, technological change, corporate repositioning, cost containment, productivity improvements, and the consequences of relocation, outplacement and retraining of staff. An understanding of the essential elements of the human resource planning process in organizations will be provided. Students will acquire knowledge in analyzing, assessing and programming for the human resource requirements of organizational, business and strategic plans.

Prerequisite(s): (HAFA*2200 or HTM*2200), (HAFA*3000 or HTM*3000)

Equate(s): HAFA*4160

HTM*4170 International Tourism Development and Management W(4-0) [0.50]

This course encourages students to develop a cross-cultural awareness of the objectives and issues regarding the development of tourism as well as the management of tourism venues in foreign locations. Students will be introduced to a variety of multinational tourism policies as well as strategic and structural approaches to the development of the industry through readings and case studies. Issues relating to ownership, joint ventures, human resources, marketing, risk management, operations, accounting and taxation will be discussed.

Prerequisite(s): (HAFA*3100 or HTM*3100), (HAFA*3160 or HTM*3160)

Equate(s): HAFA*4170

HTM*4180 Beverage Management II U(2-2) [0.50]

This course provides students with knowledge of the beer, spirit, coffee and soft drink industries. The important role that these products have in the hospitality environment will be stressed. Course topics include product characteristics, purchasing, pricing, control marketing and promotion, trends and the responsible service of alcoholic beverages. Students must be of legal drinking age in Ontario.

Prerequisite(s): 10.00 credits

Equate(s): HAFA*4180

HTM*4190 Hospitality and Tourism Operations Planning F,W(4-0) [0.50]

The course examines management and organization practices as they are applied to typical hospitality and tourism operational issues. Significant decision points and sub-system interrelationships are emphasized.

Prerequisite(s): (HAFA*3070 or HTM*3070), (HAFA*3080 or HTM*3080)

Co-requisite(s): AGEC*3320

Equate(s): HAFA*4190

Restriction(s): registration in the Hotel and Food Administration, Hotel and Food Administration Co-op or Tourism Management majors of the B.COMM. Program

HTM*4200 Policy Issues in Hospitality and Tourism Management F,W(4-0) [0.50]

An integrative course intended to draw together the several disciplines in which hospitality and tourism management is based. Conceptual, analytical and decision-making skills will be developed through an extensive exposure to case studies.

Prerequisite(s): AGEC*3320, (HAFA*3070 or HTM*3070), (HAFA*3080 or HTM*3080)

Equate(s): HAFA*4200

Restriction(s): registration in the Hotel and Food Administration, Hotel and Food Administration Co-op or Tourism Management majors of the B.COMM. Program

HTM*4300 Co-operative Education Seminar U(3-0) [0.50]

An integration of the students' academic studies with their work semester experiences provided by the co-operative program. Emphasis will be placed on students critically evaluating the application of theoretical concepts in different working environments.

Prerequisite(s): registration in semester 7 of the B.Comm. program (HAFA Co-op major)

Equate(s): HAFA*4300

HTM*4390 Individuals and Groups in Organizations F,W(3-0) [0.50]

The course is concerned with the structure and dynamics of organizational systems. It highlights the concrete behaviour of individuals and groups within organizations. It addresses the action that managers must take to insure that behaviour within the organization aids rather than impedes the achievement of overall organizational goals.

Prerequisite(s): 10.00 credits

Equate(s): HAFA*4390

HTM*4500 Special Study in Hospitality and Tourism U(3-0) [0.50]

The special study option is designed to provide senior undergraduate students with an opportunity to pursue an independent course of study. The topic selected will be determined by agreement between the student and the faculty member with expertise in the area.

Equate(s): HAFA*4500

Restriction(s): registration in the Hotel and Food Administration or Tourism Management majors of the B.Comm. Program and instructor consent