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

The principal aim of the Hotel and Food Administration Co-op program is to facilitate the transition of students from academic studies to a professional work life by enhancing the integration of theory and practice.

The major is administered by the School of Hotel and Food Administration and students are urged to consult the departmental co-op faculty advisor.

The co-op work program consists of two eight-month periods. The first work semester begins at the end of the second year and extends from May to December. The second work semester commences after the third year of studies and extends from January to August. The co-op program is completed over a 5 year period.

The academic program consists of 40 courses, 29 of which are specified as core requirements, 6 as restricted electives, and 5 as electives.

Major

19-110 Chemistry Today *

OR

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.

Winter 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.

89-206 Statistics for Business Decisions

Four courses from List A or List B or electives.

54-312 Operations Analysis in the Hospitality Industry

Four courses from List A or List B or electives.

54-313 Facilities Management

Four courses from List A or List B or electives.

54-430 Co-operative Education Seminar

Four courses from List A or List B or electives.

Note: For courses included in List A or List B refer to the regular major.

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