X. Degree Programs
Bachelor of Commerce (B.Comm.)
Hotel and Food Administration (HAFA)
School of Hospitality, Food and Tourism Management, College of Business 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. Students may consult the Faculty Advisor or the B.Comm. Program Counsellor for additional information.
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
For this major, 15.50 of the 20.00 credits are specified as core requirements, 2.50 are restricted electives (from List B), 1.50 are the Liberal Education Requirement and 0.50 are free electives.
Given the professional and applied nature of the program, there are no double majors or minors associated with the degree. Elective options enable students to select courses which support or complement their primary field of study. Students interested in earning the Certificate in Leadership can use a combination of restricted, Liberal Education and free electives to do so. See http://www.leadershipcertificate.com/ for information about this certificate and its course requirements.
Semester 1
Semester 2
ECON*1100 | [0.50] | Introductory Macroeconomics | ||||||
HTM*2100 | [0.50] | Lodging Operations | ||||||
MATH*1030 | [0.50] | Business Mathematics | ||||||
One of:* | ||||||||
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0.50 from List B or electives | ||||||||
*CHEM*1100 must be taken by students without Grade 12 4U Chemistry (SCH4U). If CHEM*1100 is not required, then a total of 3.00 restricted electives are required. |
Semester 3
Semester 4
|
Semester 5
HTM*3030 | [0.50] | Beverage Management |
2.00 from List A or List B or electives |
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 9.50 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 2 or 3
|
Semester 3 or 4
ACCT*2220 | [0.50] | Financial Accounting |
HROB*2100 | [1.00] | Managing People in Organizations |
HTM*2010 | [0.50] | Hospitality and Tourism Business Communications |
HTM*2030 | [0.50] | Control Systems in the Hospitality Industry |
MCS*2020 | [0.50] | Marketing Information Management |
MCS*3040 | [0.50] | Business and Consumer Law |
Semester 4 or 5
ACCT*2230 | [0.50] | Management Accounting |
Semester 5 or 6
Semester 6 or 7
HTM*3120 | [0.50] | Service Operations Analysis |
Semester 7 or 8
HROB*3100 | [0.50] | Developing Management and Leadership Competencies | ||||||
HTM*4190 | [0.50] | Hospitality and Tourism Operations Planning | ||||||
MGMT*4000 | [0.50] | Strategic Management | ||||||
One of: | ||||||||
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Note: If both courses are taken the second course may count as a List B Restricted elective. |
List B - Restricted Electives
In addition to the 16.00 required credits listed above, students must take a minimum of 2.50 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.
Students may select credits in any second language as restricted electives. Students without a second language are encouraged to take language courses.
Courses dealing with the social and economic environment of business: |
ECON*2310 | [0.50] | Intermediate Microeconomics |
ECON*2410 | [0.50] | Intermediate Macroeconomics |
ECON*3520 | [0.50] | Labour Economics |
ECON*3660 | [0.50] | Economics of Equity Markets |
ECON*3760 | [0.50] | Fundamentals of Derivatives |
ECON*3860 | [0.50] | International Finance |
ECON*3960 | [0.50] | Money, Credit and the Financial System |
PHIL*1010 | [0.50] | Introductory Philosophy: Social and Political Issues |
PHIL*2600 | [0.50] | Business and Professional Ethics |
POLS*1400 | [0.50] | Issues in Canadian Politics |
Courses for those interested in developing hospitality related real estate: | ||
REAL*1820 | [0.50] | Real Estate and Housing |
REAL*2820 | [0.50] | Real Estate Finance |
REAL*3810 | [0.50] | Real Estate Market Analysis |
REAL*3890 | [0.50] | Property Management |
REAL*4820 | [0.50] | Real Estate Appraisal |
REAL*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 |
HROB*2010 | [0.50] | Foundations of Leadership |
HROB*3050 | [0.50] | Employment Law |
HROB*4010 | [0.50] | Leadership Certificate Capstone |
ECON*2200 | [0.50] | Industrial Relations |
PSYC*1000 | [0.50] | Introduction to Psychology |
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*3010 | [0.50] | Quality Management |
MCS*3620 | [0.50] | Marketing Communications |
MCS*4400 | [0.50] | Pricing Management |
PSYC*1000 | [0.50] | Introduction to Psychology |
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*2170 | [0.50] | Tourism Policy, Planning and Development |
HTM*3160 | [0.50] | Destination Management and Marketing |
HTM*4170 | [0.50] | International Tourism |
Courses relating to institutional food service management: | ||
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*4090 | [0.50] | Hospitality and Tourism Facilities Management and Design |
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 |
Courses related to accounting and administration: | ||
ACCT*2240 | [0.50] | Applied Financial Accounting |
ACCT*3230 | [0.50] | Intermediate Management Accounting |
ACCT*3280 | [0.50] | Auditing I |
ACCT*3330 | [0.50] | Intermediate Financial Accounting I |
ACCT*3340 | [0.50] | Intermediate Financial Accounting II |
ACCT*3350 | [0.50] | Taxation |
ACCT*4220 | [0.50] | Advanced Financial Accounting |
ACCT*4230 | [0.50] | Advanced Management Accounting |
MGMT*4260 | [0.50] | International Business |
MCS*2100 | [0.50] | Personal Financial Management |
Courses to prepare for The Certified Human Resource Professional (CHRP) designation: | ||
ECON*2200 | [0.50] | Industrial Relations |
HROB*3010 | [0.50] | Managing and Rewarding Performance |
HROB*3030 | [0.50] | Workplace Health and Safety |
HROB*3070 | [0.50] | Attracting and Acquiring Talent |
HROB*3090 | [0.50] | Developing Talent |
HROB*4060 | [0.50] | Workforce Optimization |
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 |
MGMT*4050 | [0.50] | Applied Community Project I |
MGMT*4060 | [0.50] | Applied Community Project II |
MGMT*4350 | [0.50] | Business Case Competition Preparation |
PHIL*2100 | [0.50] | Critical Thinking |
Electives and Liberal Education Requirement
In addition to the 15.50 required credits and the 2.50 restricted electives, the student has 2.00 electives throughout the program. These electives must include 1.50 credits toward the B.Comm. Liberal Education Requirement.