Hotel and Food Administration

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.

Major

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.

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

For general calendar inquiries contact: sdorr@registrar.uoguelph.ca

For Admission inquiries contact: info@registrar.uoguelph.ca

Last revised: January 1999.