X. Degree Programs
Bachelor of Commerce (B.Comm.)
Hotel and Food Administration (HAFA)
School of Hospitality and Tourism Management, College of Management and Economics
The Hotel and Food Administration major prepares graduates to assume positions of responsibility in any aspect of the hospitality field. It includes principles of administration, theories of interpersonal relations, human resources management, and communications. Distinctive courses include Hospitality Facilities Management and Design and Lodging Management. The courses in this program relate to the management of both the accommodation and food service facilities used by the public and private sector. The major is administered by the School of Hospitality and Tourism Management. Students may consult the Faculty Advisor or the B.Comm. Program Counsellor for additional information.
For this major, 14.50 of the 20.00 credits are specified as core requirements, 3.00 as restricted electives, and 2.50 electives (including the Liberal Education Requirements of 1.50 credits.) Verified work experience in the hospitality industry is required for students to be eligible for graduation.
Group work is a significant part of core credit work.
Liberal Education Requirement
As part of the graduation requirement all students within the B.Comm. Program are required to complete 1.50 credits from at least two different subject prefixes as listed under the B.Comm. Program Information section of the undergraduate calendar.
Major
Semester 1
| ECON*1050 | [0.50] | Introductory Microeconomics | ||||||
| HTM*1000 | [0.50] | Introduction to Hospitality and Tourism Management | ||||||
| POLS*1400 | [0.50] | Issues in Canadian Politics | ||||||
| PSYC*1200 | [0.50] | Dynamics of Behaviour | ||||||
| One of:* | ||||||||
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| *CHEM*1100 must be taken by students without Grade 4U Chemistry. If CHEM*1100 is not required, then a total of 3.50 restricted electives are required. | ||||||||
Semester 2
Semester 3
| 2.50 from List A or List B or electives |
Semester 4
| STAT*2060 | [0.50] | Statistics for Business Decisions |
| 2.00 from List A or List B or electives | ||
Semester 5
Semester 6
| 2.50 from List A or List B or electives |
Semester 7
| HTM*3060 | [0.50] | Lodging Management |
| 2.00 from List A or List B or electives | ||
Semester 8
| 2.50 from List A or List B or electives |
List A - Further Required Courses
The following 8.50 credits are also required. Further details on the scheduling of courses will be provided in writing prior to each course selection period by the School's faculty advisor.
Semester 1 or 2
| HTM*2700 | [0.50] | Introductory Foods |
Semester 2 or 3
| HTM*2010 | [0.50] | Hospitality and Tourism Business Communications |
Semester 3 or 4
Semester 4 or 5
| BUS*2230 | [0.50] | Management Accounting |
Semester 5 or 6
Semester 6 or 7
| HTM*3120 | [0.50] | Operations Analysis in the Hospitality and Tourism Industry |
List B - Restricted Electives
In addition to the 14.50 required credits listed above, students must take a minimum of 3.00 restricted electives throughout the program. Students may choose to explore a variety of subjects or may choose to study an area allied to their major in some depth. Restricted electives are listed below and have been grouped in major topical areas which are related to, or are an extension of, the professional interests of the major. Students may, however, choose restricted electives from any of those listed without regard to the categories, which are intended to be suggestive.
| Courses dealing with the social and economic environment of business firms and other administrative entities in the hospitality industry: | ||
| CME*1000 | [0.50] | Introduction to Business |
| ECON*2310 | [0.50] | Intermediate Microeconomics |
| ECON*2410 | [0.50] | Intermediate Macroeconomics |
| ECON*3510 | [0.50] | Money, Credit and the Financial System |
| ECON*3520 | [0.50] | Labour Economics |
| ECON*3560 | [0.50] | Theory of Finance |
| PHIL*1010 | [0.50] | Introductory Philosophy: Social and Political Issues |
| PHIL*2600 | [0.50] | Business and Professional Ethics |
| Courses for those interested in developing hospitality related real estate. | ||
| MCS*1820 | [0.50] | Real Estate and Housing |
| MCS*2820 | [0.50] | Real Estate Finance |
| MCS*3810 | [0.50] | Real Estate Market Analysis |
| MCS*3820 | [0.50] | Real Estate Development |
| MCS*3890 | [0.50] | Property Management |
| MCS*4820 | [0.50] | Real Estate Appraisal |
| MCS*4840 | [0.50] | Housing and Real Estate Law |
| Courses dealing with human behaviour particularly as related to work and work groups: | ||
| ANTH*1150 | [0.50] | Introduction to Anthropology |
| ECON*2200 | [0.50] | Industrial Relations |
| PSYC*2310 | [0.50] | Introduction to Social Psychology |
| SOAN*2040 | [0.50] | Globalization of Work and Organizations |
| SOC*1100 | [0.50] | Sociology |
| Courses dealing with market forces and consumer behaviour: | ||
| FARE*4360 | [0.50] | Marketing Research |
| MCS*2600 | [0.50] | Fundamentals of Consumer Behaviour |
| MCS*3000 | [0.50] | Advanced Marketing |
| MCS*3600 | [0.50] | Consumer Information Processes |
| MCS*3620 | [0.50] | Marketing Communications |
| Courses related to the study of tourism: | ||
| EDRD*3500 | [0.50] | Recreation and Tourism Planning |
| GEOG*1220 | [0.50] | Human Impact on the Environment |
| GEOG*3490 | [0.50] | Tourism and Environment |
| HTM*2050 | [0.50] | Dimensions of Tourism |
| HTM*2170 | [0.50] | Tourism Policy, Planning and Development |
| Courses relating to institutional foodservice management: | ||
| AGR*1250 | [0.50] | Agrifood System Trends & Issues |
| CHEM*1040 | [0.50] | General Chemistry I |
| CHEM*1050 | [0.50] | General Chemistry II |
| FOOD*2150 | [0.50] | Introduction to Nutritional and Food Science |
| FOOD*3700 | [0.50] | Sensory Evaluation of Foods |
| HTM*2740 | [0.50] | Cultural Aspects of Food |
| NUTR*1010 | [0.50] | Nutrition and Society |
| NUTR*2050 | [0.50] | Family and Community Nutrition |
| Specialized courses in Hospitality and Tourism Management: | ||
| HTM*2070 | [0.50] | Meetings and Convention Management |
| HTM*2740 | [0.50] | Cultural Aspects of Food |
| HTM*3150 | [0.50] | Experiential Learning in the Hospitality Industry |
| HTM*3180 | [0.50] | Casino Operations Management |
| HTM*3780 | [0.50] | Economics of Food Usage |
| HTM*4050 | [0.50] | Wine and Oenology |
| HTM*4110 | [0.50] | Advanced Restaurant Operations |
| HTM*4130 | [0.50] | Current Management Topics |
| HTM*4250 | [0.50] | Hospitality Revenue Management |
| HTM*4500 | [0.50] | Special Study in Hospitality and Tourism |
| Other subjects related to the study of administration: | ||
| BUS*2230 | [0.50] | Management Accounting |
| BUS*3230 | [0.50] | Intermediate Management Accounting |
| BUS*3280 | [0.50] | Auditing I |
| BUS*3330 | [0.50] | Intermediate Financial Accounting I |
| BUS*3340 | [0.50] | Intermediate Financial Accounting II |
| BUS*3350 | [0.50] | Taxation |
| BUS*4220 | [0.50] | Advanced Financial Accounting |
| BUS*4230 | [0.50] | Advanced Management Accounting |
| BUS*4250 | [0.50] | Business Policy |
| BUS*4260 | [0.50] | International Business |
| FARE*3310 | [0.50] | Operations Management |
| MCS*2100 | [0.50] | Personal Financial Management |
| Other restricted electives: | ||
| CIS*1000 | [0.50] | Introduction to Computer Applications |
| EDRD*3140 | [0.50] | Organizational Communication |
| EDRD*3160 | [0.50] | International Communication |
| ENGL*1200 | [0.50] | Reading the Contemporary World |
| ENGL*1410 | [0.50] | Major Writers |
| MCS*3010 | [0.50] | Quality Management |
| PHIL*2100 | [0.50] | Critical Thinking |
| Students may select up to 2.00 credits in any foreign language as restricted electives. | ||
Electives and Liberal Education Requirement
In addition to the 15.00 required credits and the 2.50 restricted electives, the student has 2.50 electives throughout the program. These electives must include 1.50 credits toward the B.Comm. Liberal Education Requirement.