University of Guelph 1999-2000 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. Verified 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.


Semester 1

CHEM*1100 [0.50] Chemistry Today *
HAFA*2700 [0.50] Introductory Foods
ECON*1100 [0.50] Introductory Macroeconomics
HAFA*1000 [0.50] Introduction to Hotel and Restaurant Management
MICR*1010 [0.50] The Microbial World
PSYC*1200 [0.50] Dynamics of Behaviour

*CHEM*1100 to be taken by students without OAC Chemistry. If not taken, a total of 4.00 restricted electives are required.

Semester 2

ECON*1200 [0.50] Introductory Microeconomics
HAFA*2000 [0.50] Hospitality Purchasing Management
HAFA*2100 [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

STAT*2060 [0.50] Statistics for Business Decisions
2.00 from List A or List B or electives

Semester 5

HAFA*3130 [0.50] Facilities Management
2.00 from List A or List B or electives

Semester 6

HAFA*3120 [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.

AGEC*2220 [0.50] Financial Accounting (3 OR 4)
AGEC*3320 [0.50] Financial Management (5 OR 6)
COST*2020 [0.50] Information Management (3 OR 4)
COST*3040 [0.50] Business and Consumer Law (3 OR 4)
HAFA*2010 [0.50] Hospitality Business Communications (2 OR 3)
HAFA*2030 [0.50] Control Systems in the Hospitality Industry (3 OR 4)
HAFA*2200 [0.50] Organizational Design and Effectiveness (3 OR 4)
HAFA*2700 [0.50] Introductory Foods (1 OR 2)
HAFA*3000 [0.50] Human Resources Management (5 OR 6)
HAFA*3070 [0.50] Hotel and Restaurant Management Accounting (4 OR 5)
HAFA*3080 [0.50] Marketing in the Hospitality Industry (5 OR 6)
HAFA*3090 [1.00] Foodservice Operations Management (5 OR 6)
HAFA*4090 [0.50] Foodservice Facility Design (7 OR 8)
HAFA*4100 [0.50] Developing Managerial Skills (7 OR 8)
HAFA*4190 [0.50] Hospitality Operations Planning (7 OR 8)
HAFA*4200 [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:

ECON*2310 [0.50] Intermediate Microeconomics
ECON*2410 [0.50] Intermediate Macroeconomics
ECON*3510 [0.50] Money, Credit and the Financial System
ECON*3520 [0.50] Labour Economics
ECON*3560 [0.50] Theory of Finance
PHIL*1010 [0.50] Social and Political Issues
PHIL*2600 [0.50] Business and Professional Ethics
POLS*1400 [0.50] Public Management and Administration
SOC*2190 [0.50] Technology and Society

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

ANTH*1150 [0.50] Anthropology
ECON*2200 [0.50] Industrial Relations
HAFA*4390 [0.50] Individuals and Groups in Organizations
PSYC*2310 [0.50] Introduction to Social Psychology
SOAN*2040 [0.50] Globalization of Work and Organizations
SOC*1100 [0.50] Sociology

Courses dealing with market forces and consumer behaviour:

AGEC*4360 [0.50] Marketing Research
COST*1000 [0.50] Marketing
COST*2600 [0.50] Fundamentals of Consumer Behaviour
COST*3600 [0.50] Consumer Information Processes
COST*3620 [0.50] Advertising Management

Courses related to the study of tourism:

GEOG*3490 [0.50] Recreational Behaviour and Resources
HAFA*3100 [0.50] Dimensions of Tourism
UNIV*3500 [0.50] Recreation and Tourism Planning

Courses relating to institutional foodservice management:

AGR*1250 [0.50] Agrifood System Trends and Issues
CHEM*1040 [0.50] General Chemistry I
CHEM*1050 [0.50] General Chemistry II
FOOD*2150 [0.50] Introduction to Nutritional and Food Sciences
FOOD*2420 [0.50] Introduction to Food Microbiology
FOOD*3230 [0.75] Food Microbiology
FOOD*3700 [0.50] Sensory Evaluation of Foods
HAFA*2740 [0.50] Cultural Aspects of Food
NUTR*1010 [0.50] Nutrition and Society
NUTR*2050 [0.50] Family and Community Nutrition

Specialized courses in Hotel and Food Administration:

HAFA*3060 [0.50] Lodging Management
HAFA*3150 [0.50] Experiential Learning in the Hospitality Industry
HAFA*3780 [0.50] Economics of Food Usage
HAFA*4050 [0.50] Beverage Management
HAFA*4110 [0.50] Restaurant Operations
HAFA*4120 [0.50] Hospitality Business Management
HAFA*4130 to HAFA*4150 [0.50] Current Management Topics
HAFA*4500 [0.50] Special Study in Hospitality

Other subjects related to the study of administration:

AGEC*2230 [0.50] Management Accounting
AGEC*3310 [0.50] Operations Management
AGEC*3330 [0.50] Intermediate Accounting
AGEC*4250 [0.50] Business Policy
AGEC*4370 [0.50] Marketing Management
AGEC*4410 [0.50] Sales and Sales Management
COST*2100 [0.50] Personal Financial Management

Other restricted electives:

COST*2820 [0.50] Housing Finance
COST*3010 [0.50] Quality Management
CIS*1000 [0.50] Introduction to Computer Applications
ECON*3520 [0.50] Labour Economics
ENGL*1200 [0.50] Reading the Contemporary World
ENGL*1410 [0.50] Major English Writers
REXT*3040 [0.50] Communication Process
REXT*3060 [0.50] International Communication
PHIL*2100 [0.50] Critical Thinking

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

1999-2000 Undergraduate Calendar
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Last revised: January 1999.