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Bachelor of Commerce (B.Comm.)

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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
ECON*1050 [0.50] Introductory Microeconomics
HTM*1000 [0.50] Introduction to Hospitality and Tourism Management
MCS*1000 [0.50] Introductory Marketing
MGMT*1000 [1.00] Introduction to Business
Semester 2
ECON*1100 [0.50] Introductory Macroeconomics
HTM*2100 [0.50] Lodging Operations
MATH*1030 [0.50] Business Mathematics
One of:*
CHEM*1100 [0.50] Chemistry Today
HTM*2700 [0.50] Introductory Foods
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
One of:
ECON*2740 [0.50] Economic Statistics
STAT*2060 [0.50] Statistics for Business Decisions
2.00 from List A or List B or electives
Semester 4
2.50 from List A or List B or electives
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
HTM*2700 [0.50] Introductory Foods
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
ECON*2560 [0.50] Theory of Finance
HTM*3080 [0.50] Hospitality and Tourism Marketing
HTM*3090 [1.00] Restaurant Operations Management
MGMT*3320 [0.50] Financial Management
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:
HTM*4090 [0.50] Hospitality and Tourism Facilities Management and Design
HTM*4250 [0.50] Hospitality Revenue Management
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 15.50 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] Introduction to Nutrition
NUTR*2050 [0.50] Nutrition Through the Life Cycle
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] Business Consulting
MGMT*4060 [0.50] Business Consulting
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.

University of Guelph
50 Stone Road East
Guelph, Ontario, N1G 2W1
Canada
519-824-4120