University of Guelph

1996-97 Undergraduate Calendar


XII--Course Descriptions

Hotel and Food Administration

School of Hotel and Food Administration


54-100 Introduction to Hotel and Restaurant Management F(1-2)

A survey of the hospitality industry, with reference to its historical development, growth, organization; principles of hotel and foodservice management; the management process, and the scope of the industry today.

54-200 Hospitality Purchasing Management W(3-0)

The management of the purchasing function in hospitality businesses as it applies to food, beverages and other supplies. The focus is on the process of managing the supply channel as well as on developing appropriate policies and procedures.

Prerequisites: 54-100 or (36-110, 54-270).

54-201 Hospitality Business Communications F,W(3-0)

Designed to enhance students' professionalism in the hospitality field 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-related issues, such as physical layout/design, human resources, and the role of ethics within hospitality operations. In order to successfully complete these assignments, each student must have some work experience within the hospitality industry.

Prerequisites: 54-100 or 54-270.

54-202 Introduction to Foodservice Management F(3-0)

The managerial resources of personnel, food, finances, and equipment used in the administration of a foodservice facility. This course may not be taken for credit by HAFA and IFM students, but may be taken by all other students.

Prerequisites: 54-270 or 71-101.

54-203 Control Systems in the Hospitality Industry F,W(3-0)

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.

Prerequisites: 54-200 or 54-202.

54-210 Lodging Operations W(3-0)

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.

Prerequisites: 54-100.

54-220 Organizational Design and Effectiveness F,W(3-0)

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.

Prerequisites: 10 course credits.

54-270 Introductory Foods F,W(3-2)

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.Note

Prerequisites: OAC Chemistry or one of 19-100, 19-104, 19-106, 19-110.
Exclusions: 26-270.

54-274 Cultural Aspects of Food F(3-0)

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.

Prerequisites: 12-115 or 80-120 or 86-110.
Exclusions: 26-274.

54-300 Human Resources Management F,W(3-0)

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.

Prerequisites: 1 of 02-222, 39-306, 54-203, 54-220.

54-306 Lodging Management (4-0)

To explore and analyze the principles and practices of lodging management. The management of and interaction between various divisions are studied, with an emphasis on sales and marketing, food and beverage, accounting and finance, and management contacts, franchising, and consortiums. Focus of the course is on communication between departments, divisions, the consumer, and the owner(s).

Prerequisites: 54-210.
Concurrent: 54-307.

54-307 Hotel and Restaurant Management Accounting F,W(3-0)

Application of accounting principles to hotel and restaurant accounting systems. Emphasizes use of the uniform system of accounts for hotels and restaurants, 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.

Prerequisites: 02-222, 54-203.

54-308 Marketing in the Hospitality Industry F,W(3-0)

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 26-100.

Prerequisites: 54-203.

54-3091:2 Foodservice Operations Management F,W(2-3:2-3)

The application of managerial functions to foodservice operations with the emphasis on the principles of food production and service in a commercial setting. This is a double-weighted course. When you select it you must list both 54-3091 and 54-3092 in the same semester. Note

Prerequisites: 54-203, 54-270.
Exclusions: 54-301.

54-310 Dimensions of Tourism (3-0)

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.

Prerequisites: 54-100.

54-312 Operations Analysis in the Hospitality Industry W(2-2)

The analysis of operations in the hospitality industry and foodservice institutions 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.

Prerequisites: 54-203, 89-206.

54-313 Facilities Management F(2-2)

Emphasizes what the aspiring manager needs to know about the operation of the physical plant in the hospitality service industries. Advocates a systems approach to the management of the maintenance, engineering and housekeeping functions. Topics include: customer expectations, amenities, planning and design considerations, selection of materials and equipment, maintenance planning and procedures, standards of performance, energy management, life-cycle costing, environmental concerns, facilities for the handicapped, life safety and security, equipment leasing, contract maintenance, and on-premise laundries.

Prerequisites: 20 course credits.

54-402 Advanced Hospitality Marketing (3-0)

The analysis and application of marketing strategies in the hospitality industry through integration of the marketing variables, concepts and theories with real world situations.

Prerequisites: 54-308.

54-405 Beverage Management (2-2)

Provides students with a knowledge of the wine and spirits industry, and will emphasize knowledge about product purchasing, pricing, control, and service. Students must be of legal drinking age in Ontario. Note

Prerequisites: 54-203.

54-409 Foodservice Facility Design F,W(2-2)

Planning and equipping foodservice and other hospitality facilities; designs of floor plans for efficient operation, use of space, equipment selection. Utility requirements and related engineering principles are discussed.

Prerequisites: 54-3091:2.

54-410 Developing Managerial Skills F,W(4-0)

The course uses experiential and participative learning approaches to enable aspiring managers to develop and enhance their personal and inter-personal competencies.

Prerequisites: 54-300, 54-3091:2.

54-411 Restaurant Operations (1-7)

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.Note

Prerequisites: 54-3091:2.

54-412 Hospitality Business Management (3-0)

Essentially a small business finance course with emphasis on the concerns of the entrepreneur in the lodging and foodservice businesses. Topics include: basic income tax considerations, sources of financing, loan applications, mortgages, insurance and risk management, business valuations, purchase and sale of a business, franchise operations, hospitality management contracts, resort condominiums and timesharing.

Prerequisites: 54-307.

54-413 to 54-415 Current Management Topics (3-0)

Principal operating problems in the hotel and restaurant fields are analyzed and discussed using actual case studies. Students should check with the School of Hotel and Food Administration to determine what topic will be offered during specific semesters, and which prerequisites, if any, are appropriate.

54-419 Hospitality Operations Planning F,W(4-0)

The course examines management and organization practices as they are applied to typical hospitality operating problems. Significant decision points and sub-system interrelationships are emphasized.

Prerequisites: 54-307, 54-308.
Concurrent: 02-332.

54-420 Policy Issues in Hospitality Management F,W(4-0)

An integrative course intended to draw together the several disciplines in which hospitality management is based. Conceptual, analytical and decision-making skills will be developed through an extensive exposure to case studies.

Prerequisites: 54-307, 54-308.
Concurrent: 02-332.

54-430 Co-operative Education Seminar (3-0)

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.

Prerequisites: registration in semester 7 of B.Comm. HAFA (Co-op).

54-439 Individuals and Groups in Organizations F,W(3-0)

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.

Prerequisites: 20 course credits.

54-450 Special Study in Hospitality (3-0)

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. Restricted to students in Hotel and Food Administration and Institutional Foodservice Management.

Prerequisites: consent of department.

1996-97 Undergraduate Calendar
XII--Course Descriptions

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Last revised: August 28, 1996. Contact: