University of Guelph 1997-98 Undergraduate Calendar

X--Degree Programs

Hotel and Food Administration

School of Hotel and Food Administration, College of Family and Consumer Studies

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 Facilities Management 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 Hotel and Food Administration and students are urged to consult the departmental advisor.

For this major, 28 of the 40 courses are specified as core requirements, 7 as restricted electives, and 5 as electives. Work experience in the hospitality industry is required for students to be eligible for graduation.


Semester 1

19-110 Chemistry Today *
54-270 Introductory Foods
36-110 Introductory Macroeconomics
54-100 Introduction to Hotel and Restaurant Management
65-101 The Microbial World
80-120 Dynamics of Behaviour

*19-110 to be taken by students without OAC Chemistry. If not taken, a total of 8 restricted electives are required.

Semester 2

36-120 Introductory Microeconomics
54-200 Hospitality Purchasing Management
54-210 Lodging Operations
Two courses from List A or List B or electives.

Semester 3

Five courses from List A or List B or electives.

Semester 4

89-206 Statistics for Business Decisions
Four courses from List A or List B or electives.

Semester 5

54-313 Facilities Management
Four courses from List A or List B or electives.

Semester 6

54-312 Operations Analysis in the Hospitality Industry
Four courses from List A or List B or electives.

Semester 7

Five courses from List A or List B or electives.

Semester 8

Five courses from List A or List B or electives.

List A - Further Required Courses

The following courses are also required. The numbers in parentheses show the semester in which the course may be taken and for which consideration has been given in timetabling. Further details on the scheduling of courses will be provided in writing prior to each course selection period by the School's departmental advisor.

02-222 Financial Accounting (3 OR 4)
02-332 Financial Management (5 OR 6)
26-202 Information Management (3 OR 4)
26-304 Business and Consumer Law (3 OR 4)
54-201 Hospitality Business Communications
54-203 Control Systems in the Hospitality Industry (3 OR 4)
54-220 Organizational Design and Effectiveness (3 OR 4)
54-270 Introductory Foods (1 OR 2)
54-300 Human Resources Management (5 OR 6)
54-307 Hotel and Restaurant Management Accounting (4 OR 5)
54-308 Marketing in the Hospitality Industry (5 OR 6)
54-3091:2 Foodservice Operations Management (5 OR 6)
54-409 Foodservice Facility Design (7 OR 8)
54-410 Developing Managerial Skills (7 OR 8)
54-419 Hospitality Operations Planning (7 OR 8)
54-420 Policy Issues in Hospitality Management (7 OR 8)

List B Restricted Electives

In addition to the 28 required courses listed above, students must take a minimum of 7 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:

36-231 Intermediate Microeconomics
36-241 Intermediate Macroeconomics
36-351 Money, Credit and the Financial System
36-352 Labour Economics
36-356 Theory of Finance
74-101 Social and Political Issues
74-260 Business and Professional Ethics
78-140 Public Management and Administration
86-320 Technology and Society

Courses dealing with human behaviour particularly as related to work and work groups:

12-115 Anthropology
36-220 Industrial Relations
54-439 Individuals and Groups in Organizations
80-231 Introduction to Social Psychology
86-110 Sociology
86-204 Sociology of Work
86-306 Organizations

Courses dealing with market forces and consumer behaviour:

02-436 Marketing Research
26-100 Marketing
26-260 Fundamentals of Consumer Behaviour
26-360 Consumer Information Processes
26-362 Advertising Management

Courses related to the study of tourism:

45-439 Issues in Rural Geography
54-310 Dimensions of Tourism

Courses relating to institutional foodservice management:

19-104 General Chemistry I
19-105 General Chemistry II
42-215 Introduction to Nutritional and Food Sciences
42-242 Introduction to Food Microbiology
42-323 Food Microbiology
42-370 Sensory Evaluation of Foods
54-274 Cultural Aspects of Food
65-100 General Microbiology
71-101 Nutrition and Society
71-205 Family and Community Nutrition

Specialized courses in Hotel and Food Administration:

54-306 Lodging Management
54-378 Economics of Food Usage
54-405 Beverage Management
54-411 Restaurant Operations
54-412 Hospitality Business Management
54-413 to 54-415 Current Management Topics
54-450 Special Study in Hospitality

Other subjects related to the study of administration:

02-223 Management Accounting
02-331 Operations Management
02-333 Intermediate Accounting
02-425 Business Policy
02-437 Marketing Management
02-441 Sales and Sales Management
26-210 Personal and Family Finance

Other restricted electives:

26-301 Quality Management
27-100 Introduction to Computer Applications
36-352 Labour Economics
37-120 Reading the Contemporary World
37-140 Major English Writers
38-304 Communication Process
74-210 Critical Thinking

Students may select 1 course in any foreign language as a restricted elective. A maximum of 2 courses in the same language may receive credit as restricted electives.


In addition to the 28 required courses and the 7 restricted electives, the student has 5 electives throughout the program which may be fulfilled by selecting courses in any subject provided that the student is qualified to take the course and can schedule it.

1998-99 Undergraduate Calendar
X--Degree Programs
Bachelor of Commerce-- B.Comm

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Last revised: November 4, 1997.