XII. Course Descriptions
Hospitality and Tourism Management
School of Hospitality and Tourism Management
| HTM*1000 Introduction to Hospitality and Tourism Management F (3-0) [0.50] |
| This course is a survey of the hospitality and tourism industry, with reference to its historical development, growth, and
organization. The management process and the scope of the industry today are examined.
|
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGTor UND, BA:EURS, Area of Emphasis in European Business. |
| HTM*2010 Hospitality and Tourism Business Communications F,W (3-0) [0.50] |
| This course is designed to enhance students' confidence and professionalism in the hospitality and tourism industry by improving
their communication skills. The focus is primarily on writing, but also includes effective speaking and presentation skills.
The assignments are based on hospitality and tourism issues.
|
| Prerequisite(s): |
HTM*1000 or HTM*2700 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. |
| HTM*2030 Control Systems in the Hospitality Industry F,W (4-0) [0.50] |
| This is a study of the policies and procedures required to control food, beverage and other products, 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. Examples from all industry segments will be
used. (Also offered through Distance Education format.)
|
| Prerequisite(s): |
HTM*2000 or HTM*2700 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT, BASC:AHN. |
| HTM*2070 Meetings and Convention Management W (3-0) [0.50] |
| This course examines the sales, servicing and management of the meetings, events, conventions, exhibitions, and trade show
industries. Emphasis is placed on both the supply (product and service providers) and demand (meeting and event managers)
elements of the industry. The course focuses on the unique operational and managerial functions of this multifaceted component
of the tourism and hospitality industry.
|
| Prerequisite(s): |
HTM*1000 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. |
| 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): |
HTM*1000 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. |
| HTM*2170 Tourism Policy, Planning and Development W (3-0) [0.50] |
| This course focuses on the various aspects of tourism planning, policy, and development. Topics covered include: reasons for
development; tourism development as a strategy for urban revitalization; tourism's links to heritage conservation and regional
development; sustainability and the adverse impacts of development; cultural considerations and community participation; and
the importance of context for individual tourism projects.
|
| Prerequisite(s): |
GEOG*1220, HTM*1000 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT, BA:EURS Area of Emphasis in European Business. |
| 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 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT, BASC:AHN. |
| 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 course studies the selection and use
of food; the development of food beliefs, attitudes and related behaviours within the context of cultural systems.
|
| HTM*3030 Beverage Management F (2-2) [0.50] |
| This course provides students with knowledge of the beer, spirit, wine, coffee and soft drink industries and their importance
in the hospitality environment. Course topics will include product characteristics, purchasing, pricing, control, marketing
and promotion, trends and the responsible service of alcoholic beverages.
|
| Prerequisite(s): |
9.00 credits |
| Restriction(s): |
HTM*4180. Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. Students must be of legal drinking age in Ontario.
|
| HTM*3060 Lodging Management F (3-0) [0.50] |
| The intent of this course is 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): |
9.00 credits including HTM*2100 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. |
| HTM*3080 Hospitality and Tourism Marketing F,W (3-0) [0.50] |
| This course focuses on major marketing decisions that hospitality managers face in generating and sustaining demand for their
products and services. Course content includes marketing strategies and practices, segmentation and target marketing, positioning
and branding, pricing, promotions, personal selling, and distribution system decisions for all hospitality and tourism related
businesses.
|
| Prerequisite(s): |
9.00 credits including HTM*2010, (HTM*2120 or MCS*1000)
|
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. |
| HTM*3120 Service Operations Analysis F,W (3-0) [0.50] |
| This course presents an analysis of operations management in service industries with the aim of improving productivity and
service delivery. 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): |
ECON*2740 or STAT*2060 |
| Restriction(s): |
FARE*3310 Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT.
|
| 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.
|
| Restriction(s): |
Registration in BCOMM;HAFA:C. Instructor consent required. |
| 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): |
HTM*2170 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT, BA:EURS Area of Emphasis in European Business. |
| HTM*3180 Casino Operations Management U (0-0) [0.50] |
| This course examines the application of business management principles and procedures within casinos. Major topics include:
the global and Canadian casino industries, regulation and control, casino accounting and statistics, casino marketing, security
and surveillance, human resources, customer service, and specific casino operational management components. Students must
be legal age of 19 or over. (Offered through Distance Education only.)
|
| Prerequisite(s): |
(1 of BUS*2090, HROB*2100, HTM*2200), (1 of ACCT*2230, AGEC*2230, BUS*2230, HTM*3070)
|
| Restriction(s): |
This is a priority access course. Some restrictions may apply during some time periods. Please contact the department for
more information.
|
| HTM*3780 Economics of Food Usage F (3-0) [0.50] |
| This is an overview of food supply chain management in the food and foodservice industries of Canada with a global perspective.
Food production, distribution, legislation and consumption habits impacting the economics and use of food in Canada and globally
are studied. (Offered through Distance Education only.)
|
| Prerequisite(s): |
1 of FOOD*2010, HTM*2700, MCS*1000 |
| HTM*4050 Wine and Oenology W (2-2) [0.50] |
| This course provides students with knowledge about the wine industry and will emphasize knowledge about product, purchasing,
pricing, and service.
|
| Prerequisite(s): |
9.00 credits |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. Students must be of legal drinking age in Ontario. |
| HTM*4090 Hospitality and Tourism Facilities Management and Design F,W (4-0) [0.50] |
| This course will 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. This course also 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.
|
| Prerequisite(s): |
HTM*3090 |
| Restriction(s): |
Registration in BCOMM. BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. |
| HTM*4110 Advanced Restaurant Operations U (1-7) [0.50] |
| This course focuses on 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) is covered. Emphasis is placed upon creativity and authenticity in menu
formulation, operational performance and guest satisfaction.
|
| Prerequisite(s): |
HTM*3090 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. |
| 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 TMGT to determine what topic will be offered during specific semesters,
and which prerequisites, if any, are appropriate.
|
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. |
| 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 Hospitality and Tourism Management to determine what topic will be offered during
specific semesters, and which prerequisites, if any, are appropriate.
|
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. Instructor consent required. |
| 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.
|
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. Instructor consent required. |
| HTM*4170 International Tourism W (3-0) [0.50] |
| This course encourages students to develop a cross-cultural awareness of the dimensions and issues of tourism, and the trends
that shape the various sectors of the industry in every region of the world. Students will gain knowledge of the social, political
and economic impacts of tourism globally, the patterns of international travel, regional development and marketing implications.
|
| Prerequisite(s): |
14.00 credits including HTM*3160 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT, BA:EURS Area of Emphasis in European Business. |
| HTM*4250 Hospitality Revenue Management U (3-0) [0.50] |
| This is a specialized course in hospitality revenue management that is tailored towards senior level HAFA and Tourism Management
majors. The course builds upon previous courses by introducing hospitality revenue management theories, concepts and techniques.
The objective of this course is to provide a solid foundation in revenue management for careers in hospitality management.
|
| Prerequisite(s): |
(BUS*3320 or MGMT*3320), HTM*2100 |
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT |
| HTM*4300 Co-operative Education Seminar F (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 BCOMM:HAFA:C. |
| 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.
|
| Restriction(s): |
Registration in BCOMM:HAFA, BCOMM:HAFA:C or BCOMM:TMGT. Instructor consent required |
