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.

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.

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.

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.

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.

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.

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.

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.

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.

To explore and analyze the principles and practices of lodging management and related sales activities. The management of and interaction among various divisions of lodging operations are addressed, including general management, front office/housekeeping/engineering divisions, food and beverage operations, sales and marketing, accounting and finance. Focus of the course is on communication both within and among departments, divisions, and most importantly, with the consumer.

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.

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.

The application of managerial functions to foodservice operations with the emphasis on the principles of food production and service in a commercial setting.

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.

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.

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.

Changing patterns in the food distribution chain, legislation and consumption habits affecting the economics and usage of foods.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.