XII. Course Descriptions

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Hospitality and Tourism Management

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
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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 HAFA1000, HTM1000, (ECON1050, HAFA2700), (ECON1050, HTM2700)
Equate(s):	HAFA*2000
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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 HAFA1000, HAFA2700, HTM1000, HTM2700
Equate(s):	HAFA*2010
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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 HAFA2000, HAFA2700, HTM2000, HTM2700
Equate(s):	HAFA*2030
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management, B.A.Sc. Applied Human Nutrition

HTM*2070 Meetings and Convention Management F (3-0) [0.50]
This course is intended to serve as an overview and survey of the Meetings, Incentives, Conventions and Exhibitions (MICE) Industry. The objective of the course is to provide the learner with a general macro working knowledge of the MICE industry principles, practices, operations and management.
Prerequisite(s):	HAFA1000 or HTM1000
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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):	HAFA1000 or HTM1000
Equate(s):	HAFA*2100
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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
Restriction(s):	Priority Access course. Enrolment restricted to particular programs or specializations. See department for more information.

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, CHEM1000, CHEM1040, CHEM1060, CHEM1100
Equate(s):	HAFA*2700
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management, B.A.Sc. Applied Human Nutrition.

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 AGEC2220, FRHD3060, HAFA2030, HAFA2200, HTM2030, HTM2220
Equate(s):	HAFA*3000
Restriction(s):	Priority Access course. Enrolment restricted to particular programs or specializations. See department for more information.

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):	HAFA2100 or HTM2100
Equate(s):	HAFA*3060
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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):	AGEC2220, (HAFA2030 or HTM*2030)
Equate(s):	HAFA*3070
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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):	HAFA2030 or HTM2030
Equate(s):	HAFA*3080
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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):	(HAFA2030 or HTM2030), (HAFA2700 or HTM2700)
Equate(s):	HAFA3010, HAFA3090, HAFA*3091/2
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management, B.A.Sc. Applied Human Nutrition.

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
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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):	(HAFA2030 or HTM2030), STAT*2060
Equate(s):	HAFA*3120
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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):	Registration in B.Comm. HAFA Co-op and consent of 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):	HAFA3100 or HTM3100
Equate(s):	HAFA*3160
Restriction(s):	Registration in B.Comm. Tourism Management.

HTM*3180 Casino Operations Management W (0-0) [0.50]
The application of business principles, techniques and procedures within the casino management environment. Major topics included in the course are: the global and Canadian casino industries, electronic and table games, regulation and control, casino accounting and statistics, casino marketing, security and surveillance, human resources, customer service, and all components of operations management of a casino. Students must be legal age of 19 or over. (Offered Distance Education only).
Prerequisite(s):	(HAFA2200 or HTM2200) and (1 of AGEC2230, HAFA3070, HTM*3070)
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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 B.Comm. HAFA, HAFA Co-op or Tourism Management.

HTM*3250 Tourism in Canada W (3-0) [0.50]
This course will take an in-depth look at the tourism industry in Canada, including all eight sectors recognized by the Canadian Tourism Human Resources Council. Topics will include interrelationships among sectors; an overview of the development of tourism in Canada; economic, social, cultural and environmental impacts of tourism in Canada; and an examination of the issue of sustainability of tourism in Canada. Emphasis will be placed on existing and emerging tourism products (such as destination tourism, adventure tourism, eco-tourism, and First Nations' based tourism); government policies, initiatives, and funding at all levels from federal to municipal; various industry associations and their activities; educational initiatives; and the future of tourism in Canada.
Prerequisite(s):	HAFA3100 or HTM3100
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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 COST1000, FOOD2010, HAFA2700, HTM2700
Equate(s):	COST3780, HAFA3780

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.
Prerequisite(s):	10.00 credits
Equate(s):	HAFA*4050
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. Students must be of legal drinking age in Ontario.

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 HAFA3090, HTM3090, HAFA*3091/2
Equate(s):	HAFA*4090
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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):	HAFA3000 or HTM3000
Equate(s):	HAFA*4100
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op, Human Resource Management or Tourism Management.

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 HAFA3090, HTM3090, HAFA*3091/2
Equate(s):	HAFA*4110
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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 AGEC2230, HAFA3070, HTM*3070
Equate(s):	HAFA*4120
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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):	(HAFA2200 or HTM2200), (HAFA3000 or HTM3000)
Equate(s):	HAFA*4160
Restriction(s):	Registration in B.Comm. Human Resources Management.

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):	(HAFA3100 or HTM3100), (HAFA3160 or HTM3160)
Equate(s):	HAFA*4170
Restriction(s):	Registration in B.Comm. Tourism Management.

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.
Prerequisite(s):	10.00 credits
Equate(s):	HAFA*4180
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. Students must be of legal drinking age in Ontario.

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):	(HAFA3070 or HTM3070), (HAFA3080 or HTM3080)
Co-requisite(s):	AGEC*3320
Equate(s):	HAFA*4190
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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):	AGEC3320, (HAFA3070 or HTM3070), (HAFA3080 or HTM*3080)
Equate(s):	HAFA*4200
Restriction(s):	Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management.

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 B.Comm. HAFA Co-op.
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
Restriction(s):	Priority Access course. Enrolment restricted to particular programs or specializations. See department for more information.

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 B.Comm. HAFA, HAFA Co-op or Tourism Management and instructor consent.