2005-2006 University of Guelph Undergraduate Calendar

Indexes

X. Degree Programs

PDFPDF File Link

Bachelor of Commerce (B.Comm)

PDFPDF File Link

Hotel and Food Administration (HAFA)

School of Hospitality and Tourism Management, 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 Hospitality Facilities Management and Design 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 Hospitality and Tourism Management and students are urged to consult the departmental advisor.

For this major, 14.50 of the 20.00 credits are specified as core requirements, 3.00 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
ECON*1050 [0.50] Introductory Microeconomics
HTM*1000 [0.50] Introduction to Hospitality and Tourism Management
POLS*1400 [0.50] Public Management and Administration
PSYC*1200 [0.50] Dynamics of Behaviour
One of:*
CHEM*1100 [0.50] Chemistry Today
HTM*2700 [0.50] Introductory Foods
*CHEM*1100 must be taken by students without Grade 12U or OAC Chemistry. If CHEM*1100 is not required, then a total of 3.50 restricted electives are required.
Semester 2
ECON*1100 [0.50] Introductory Macroeconomics
HTM*2000 [0.50] Hospitality and Tourism Purchasing Management
HTM*2100 [0.50] Lodging Operations
HTM*2120 [0.50] Hospitality and Tourism Marketing I
0.50 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
HTM*3030 [0.50] Beverage Management
2.00 from List A or List B or electives
Semester 6
HTM*3120 [0.50] Operations Analysis in the Hospitality and Tourism 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. Further details on the scheduling of courses will be provided in writing prior to each course selection period by the School's faculty advisor.

Semester 1 or 2
HTM*2700 [0.50] Introductory Foods
Semester 2 or 3
HTM*2010 [0.50] Hospitality and Tourism Business Communications
Semester 3 or 4
AGEC*2220 [0.50] Financial Accounting
COST*2020 [0.50] Information Management
COST*3040 [0.50] Business and Consumer Law
HTM*2030 [0.50] Control Systems in the Hospitality and Tourism Industry
HTM*2200 [0.50] Organizational Behaviour I
Semester 4 or 5
HTM*3070 [0.50] Hospitality and Tourism Management Accounting
Semester 5 or 6
AGEC*3320 [0.50] Financial Management
HTM*3000 [0.50] Human Resources Management
HTM*3080 [0.50] Hospitality and Tourism Marketing II
HTM*3090 [1.00] Foodservice Operations Management
Semester 7 or 8
HTM*4090 [0.50] Hospitality and Tourism Facilities Management and Design
HTM*4100 [0.50] Organizational Behaviour II
HTM*4190 [0.50] Hospitality and Tourism Operations Planning
HTM*4200 [0.50] Policy Issues in Hospitality and Tourism Management
List B - Restricted Electives

In addition to the 14.50 required credits listed above, students must take a minimum of 3.00 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] Introductory Philosophy: Social and Political Issues
PHIL*2600 [0.50] Business and Professional Ethics
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
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] Introduction to Marketing Management
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:
EDRD*3500 [0.50] Recreation and Tourism Planning
GEOG*1220 [0.50] Human Impact on the Environment
GEOG*3490 [0.50] Tourism and Environment
HTM*2050 [0.50] Dimensions of Tourism
HTM*2170 [0.50] Canadian Tourism Policy, Planning and Development
HTM*3250 [0.50] Tourism in Canada
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 Science
FOOD*3700 [0.50] Sensory Evaluation of Foods
HTM*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 Hospitality and Tourism Management:
HTM*2070 [0.50] Meetings and Convention Management
HTM*3060 [0.50] Lodging Management
HTM*3150 [0.50] Experiential Learning in the Hospitality Industry
HTM*3180 [0.50] Casino Operations Management
HTM*3200 [0.50] Club Management Operations
HTM*3780 [0.50] Economics of Food Usage
HTM*4050 [0.50] Wine and Oenology
HTM*4110 [0.50] Restaurant Operations
HTM*4120 [0.50] Hospitality Business Management
HTM*4130 [0.50] Current Management Topics
HTM*4140 [0.50] Current Management Topics
HTM*4150 [0.50] Current Management Topics
HTM*4500 [0.50] Special Study in Hospitality and Tourism
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:
CIS*1000 [0.50] Introduction to Computer Applications
COST*2820 [0.50] Housing Finance
COST*3010 [0.50] Quality Management
ECON*3520 [0.50] Labour Economics
ENGL*1200 [0.50] Reading the Contemporary World
ENGL*1410 [0.50] Major English Writers
PHIL*2100 [0.50] Critical Thinking
REXT*3040 [0.50] Communication Process
REXT*3060 [0.50] International Communication
Students may select up to 2.00 credits in any foreign language as restricted electives.
Electives

In addition to the 14.50 required credits and the 3.00 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.

 

Calendar Archive: Academic Calendars

Admission Inquiries: Admission Services

General Calendar Inquiries: calendar@registrar.uoguelph.ca

Last Revision: October 18, 2005

© 2005 Office of Registrarial Services, University of Guelph