University of Guelph 1998-99 Undergraduate Calendar

X--Degree Programs

Hotel and Food Administration

School of Hotel and Food Administration, College of Social and Applied Human Sciences

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, [14.00] of the [20.00] credits are specified as core requirements, [3.50] as restricted electives, and [2.50] as electives. 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.

Major

Semester 1

19-110 [0.50] Chemistry Today *
OR
54-270 [0.50] Introductory Foods
36-110 [0.50] Introductory Macroeconomics
54-100 [0.50] Introduction to Hotel and Restaurant Management
65-101 [0.50] The Microbial World
80-120 [0.50] Dynamics of Behaviour

*19-110 to be taken by students without OAC Chemistry. If not taken, a total of [4.00] restricted electives are required.

Semester 2

36-120 [0.50] Introductory Microeconomics
54-200 [0.50] Hospitality Purchasing Management
54-210 [0.50] Lodging Operations
[1.00] from List A or List B or electives

Semester 3

[2.50] from List A or List B or electives

Semester 4

89-206 [0.50] Statistics for Business Decisions
[2.00] from List A or List B or electives

Semester 5

54-313 [0.50] Facilities Management
[2.00] from List A or List B or electives

Semester 6

54-312 [0.50] Operations Analysis in the Hospitality Industry
[2.00] from List A or List B or electives

Semester 7

[2.50] 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 [8.50] credits 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 [0.50] Financial Accounting (3 OR 4)
02-332 [0.50] Financial Management (5 OR 6)
26-202 [0.50] Information Management (3 OR 4)
26-304 [0.50] Business and Consumer Law (3 OR 4)
54-201 [0.50] Hospitality Business Communications (2 OR 3)
54-203 [0.50] Control Systems in the Hospitality Industry (3 OR 4)
54-220 [0.50] Organizational Design and Effectiveness (3 OR 4)
54-270 [0.50] Introductory Foods (1 OR 2)
54-300 [0.50] Human Resources Management (5 OR 6)
54-307 [0.50] Hotel and Restaurant Management Accounting (4 OR 5)
54-308 [0.50] Marketing in the Hospitality Industry (5 OR 6)
54-309 [1.00] Foodservice Operations Management (5 OR 6)
54-409 [0.50] Foodservice Facility Design (7 OR 8)
54-410 [0.50] Developing Managerial Skills (7 OR 8)
54-419 [0.50] Hospitality Operations Planning (7 OR 8)
54-420 [0.50] Policy Issues in Hospitality Management (7 OR 8)

List B Restricted Electives

In addition to the [14.00] required credits listed above, students must take a minimum of [3.50] 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.

Courses dealing with the social and economic environment of business firms and other administrative entities in the hospitality industry:

36-231 [0.50] Intermediate Microeconomics
36-241 [0.50] Intermediate Macroeconomics
36-351 [0.50] Money, Credit and the Financial System
36-352 [0.50] Labour Economics
36-356 [0.50] Theory of Finance
74-101 [0.50] Social and Political Issues
74-260 [0.50] Business and Professional Ethics
78-140 [0.50] Public Management and Administration
86-219 [0.50] Technology and Society

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

12-115 [0.50] Anthropology
36-220 [0.50] Industrial Relations
54-439 [0.50] Individuals and Groups in Organizations
80-231 [0.50] Introduction to Social Psychology
86-110 [0.50] Sociology
86-204 [0.50] Sociology of Work
86-306 [0.50] Organizations

Courses dealing with market forces and consumer behaviour:

02-436 [0.50] Marketing Research
26-100 [0.50] Marketing
26-260 [0.50] Fundamentals of Consumer Behaviour
26-360 [0.50] Consumer Information Processes
26-362 [0.50] Advertising Management

Courses related to the study of tourism:

45-349 [0.50] Recreational Behaviour and Resources
45-439 [0.50] Issues in Rural Geography
54-310 [0.50] Dimensions of Tourism

Courses relating to institutional foodservice management:

01-125 [0.50] Agrifood System Trends and Issues
19-104 [0.50] General Chemistry I
19-105 [0.50] General Chemistry II
42-215 [0.50] Introduction to Nutritional and Food Sciences
42-242 [0.50] Introduction to Food Microbiology
42-323 [0.75] Food Microbiology
42-370 [0.50] Sensory Evaluation of Foods
54-274 [0.50] Cultural Aspects of Food
65-100 [0.50] General Microbiology
71-101 [0.50] Nutrition and Society
71-205 [0.50] Family and Community Nutrition

Specialized courses in Hotel and Food Administration:

54-306 [0.50] Lodging Management
54-378 [0.50] Economics of Food Usage
54-405 [0.50] Beverage Management
54-411 [0.50] Restaurant Operations
54-412 [0.50] Hospitality Business Management
54-413 to 54-415 [0.50] Current Management Topics
54-450 [0.50] Special Study in Hospitality

Other subjects related to the study of administration:

02-223 [0.50] Management Accounting
02-331 [0.50] Operations Management
02-333 [0.50] Intermediate Accounting
02-425 [0.50] Business Policy
02-437 [0.50] Marketing Management
02-441 [0.50] Sales and Sales Management
26-210 [0.50] Personal and Financial Management

Other restricted electives:

26-282 [0.50] Housing Finance
26-301 [0.50] Quality Management
27-100 [0.50] Introduction to Computer Applications
36-352 [0.50] Labour Economics
37-120 [0.50] Reading the Contemporary World
37-140 [0.50] Major English Writers
38-304 [0.50] Communication Process
38-306 [0.50] International Communication
74-210 [0.50] Critical Thinking

Students may select up to [2.00] credits in any foreign language as restricted electives.

Electives

In addition to the [14.00] required credits and the [3.50] restricted electives, the student has [2.50] 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
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For general calendar inquiries contact: sdorr@registrar.uoguelph.ca

For Admission inquiries contact: jphippen@registrar.uoguelph.ca
Last revised: March 16 1998.