XII. Course Descriptions
Hospitality and Tourism Management
School of Hospitality and Tourism Management
| HTM*2000 Hospitality Purchasing Management W (3-0) [0.50] |
| This course introduces the management of the purchasing function in hospitality businesses as it applies to food, beverages,
supplies, equipment, furnishings and services. The focus is on the process of managing the supply channel as well as on developing
appropriate policies and procedures.
|
| Prerequisite(s): |
1 of HAFA*1000, HTM*1000, (ECON*1050, HAFA*2700), (ECON*1050, HTM*2700)
|
| Equate(s): |
HAFA*2000 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*2030 Control Systems in the Hospitality Industry F,W (3-0) [0.50] |
| This is a study of the policies and procedures required to control food, beverage and other products, 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. Examples from all industry segments will be
used. (Also offered through distance education format.)
|
| Prerequisite(s): |
1 of HAFA*2000, HAFA*2700, HTM*2000, HTM*2700 |
| Equate(s): |
HAFA*2030 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management, B.A.Sc. Applied Human Nutrition. |
| HTM*2050 Dimensions of Tourism F (3-0) [0.50] |
| This course examines 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.
|
| Prerequisite(s): |
HTM*2120 |
| Equate(s): |
HAFA*3100 and HTM*3100 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*2070 Meetings and Convention Management W (3-0) [0.50] |
| This course examines the sales, servicing and management of the meetings, events, conventions, exhibitions, and trade show
industries. Emphasis is placed on both the supply (product and service providers) and demand (meeting and event managers)
elements of the industry. The course focuses on the unique operational and managerial functions of this multifaceted component
of the tourism and hospitality industry.
|
| Prerequisite(s): |
HAFA*1000 or HTM*1000 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*2100 Lodging Operations W (3-0) [0.50] |
| 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.
|
| Prerequisite(s): |
HAFA*1000 or HTM*1000 |
| Equate(s): |
HAFA*2100 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*2120 Hospitality and Tourism Marketing I W (3-0) [0.50] |
| This course discusses the hospitality and tourism marketing environment in Canada and all elements of the marketing planning
process through the use of numerous up-to-date examples from all geographic areas and sectors of the tourism and hospitality
industries. Students will gain a comprehensive understanding of the private and public sector stakeholders as well as the
contemporary marketing challenges they face.
|
| Prerequisite(s): |
HTM*1000 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*2150 Introduction to Canadian Business Management U (3-0) [0.50] |
| An introductory course in the fundamentals of business management in Canada. Students will be exposed to the basic functions
of business and management. This course will also cover small business and entrepreneurship, forms of business ownership,
competing in the global business environment and the economic and political realities of business in Canada today. This course
may not be taken for credit by Bachelor of Commerce students. (Offered through distance education format only.)
|
| Equate(s): |
HAFA*2150 |
| Restriction(s): |
B.Comm. students cannot take this course for credit. |
| HTM*2170 Tourism Policy, Planning and Development W (3-0) [0.50] |
| This course focuses on the various aspects of tourism planning, policy, and development. Topics covered include: reasons for
development; tourism development as a strategy for urban revitalization; tourism's links to heritage conservation and regional
development; sustainability and the adverse impacts of development; cultural considerations and community participation; and
the importance of context for individual tourism projects.
|
| Prerequisite(s): |
GEOG*1220, HTM*1000, HTM*2050 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*2200 Organizational Behaviour I F,W (3-0) [0.50] |
| This course introduces organizational behaviour. It focuses on individual perception, learning, communication, motivation
and decision-making as well as group effectiveness, problem-solving and decision-making. (Also offered through distance education
format.)
|
| Prerequisite(s): |
5.00 credits |
| Equate(s): |
HAFA*2200 |
| Restriction(s): |
ISS*2500, PSYC*3080. Priority Access course. Enrolment restricted to particular programs or specializations. See department for more information.
|
| HTM*2700 Introductory Foods F,W (3-2) [0.50] |
| 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.
|
| Prerequisite(s): |
1 of Grade 12U Chemistry, OAC Chemistry, CHEM*1000, CHEM*1040, CHEM*1060, CHEM*1100 |
| Equate(s): |
HAFA*2700 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management, B.A.Sc. Applied Human Nutrition. |
| HTM*2740 Cultural Aspects of Food F (3-0) [0.50] |
| A survey of cultural influences on individual and group food habits and patterns. The course studies the selection and use
of food; the development of food beliefs, attitudes and related behaviours within the context of cultural systems.
|
| Equate(s): |
HAFA*2740 |
| HTM*3000 Human Resources Management F,W (3-0) [0.50] |
| This course examines the essential human resource function of planning, staffing, employee training and development, employee
assistance programs, the legal environment and employee maintenance in a variety of organizational settings. (Also offered
through distance education format.)
|
| Prerequisite(s): |
1 of AGEC*2220, BUS*2220, FRHD*3060, HAFA*2030, HAFA*2200, HTM*2030, HTM*2200 |
| Equate(s): |
HAFA*3000 |
| Restriction(s): |
PSYC*3070. Priority Access course. Enrolment restricted to particular programs or specializations. See department for more information.
|
| HTM*3030 Beverage Management F (2-2) [0.50] |
| This course provides students with knowledge of the beer, spirit, wine, coffee and soft drink industries and their importance
in the hospitality environment. Course topics will include product characteristics, purchasing, pricing, control, marketing
and promotion, trends and the responsible service of alcoholic beverages.
|
| Prerequisite(s): |
9.00 credits |
| Restriction(s): |
HAFA*4180, HTM*4180. Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. Students must be of legal drinking age in Ontario.
|
| HTM*3060 Lodging Management U (3-0) [0.50] |
| 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.
|
| Prerequisite(s): |
HAFA*2100 or HTM*2100 |
| Equate(s): |
HAFA*3060 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*3070 Hospitality and Tourism Management Accounting F,W (3-0) [0.50] |
| This course involves application of accounting principles to hospitality and tourism accounting systems. It emphasizes the
use of the uniform system of accounts for hospitality and tourism operations, principles of internal control, payroll control,
budgeting, responsibility accounting and analysis of financial data. It is designed to assist the student in relating accounting
information to management decisions. Examples from all industry segments will be used. (Also offered through distance education
format.)
|
| Prerequisite(s): |
AGEC*2220 or BUS*2220 |
| Equate(s): |
HAFA*3070 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*3080 Hospitality and Tourism Marketing II F,W (3-0) [0.50] |
| This course focuses on major marketing decisions that hospitality managers face in generating and sustaining demand for their
products and services. Course content includes marketing strategies and practices, segmentation and target marketing, positioning
and branding, pricing, promotions, personal selling, and distribution system decisions for all hospitality and tourism related
businesses.
|
| Prerequisite(s): |
HTM*2120 |
| Equate(s): |
HAFA*3080 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*3120 Operations Analysis in the Hospitality and Tourism Industry W (3-0) [0.50] |
| The analysis of operations in the hospitality and tourism industry with the aim of improving productivity of resources will
be covered. 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.
|
| Prerequisite(s): |
STAT*2060 |
| Equate(s): |
HAFA*3120 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*3150 Experiential Learning in the Hospitality Industry U (3-0) [0.50] |
| An independent program of study formally integrating the student's academic study with a concentrated work experience. The
study is to be decided by the student in consultation with the supervisory faculty (normally the department's Co-op Co-ordinator)
prior to registration in the course.
|
| Equate(s): |
HAFA*3150 |
| Restriction(s): |
Registration in B.Comm. HAFA Co-op. Instructor consent required. |
| HTM*3160 Destination Management and Marketing F (3-0) [0.50] |
| This course examines the attractiveness of communities (urban and rural; domestic and international) for visitors and the
implications that result from the development of a tourism industry. Methods to encourage visitation are explored as are the
attempts to create and manage the development of the community and the tourism industry in a sustainable manner.
|
| Prerequisite(s): |
1 of HAFA*3100 , HTM*2050, HTM*3100 |
| Equate(s): |
HAFA*3160 |
| Restriction(s): |
Registration in B.Comm. Tourism Management. |
| HTM*3180 Casino Operations Management W (0-0) [0.50] |
| The application of business principles, techniques and procedures within the casino management environment. Major topics include:
the global and Canadian casino industries, regulation and control, casino accounting and statistics, casino marketing, security
and surveillance, human resources, customer service, and specific casino operational management components. Students must
be legal age of 19 or over.
|
| Prerequisite(s): |
(HAFA*2200 or HTM*2200) and (1 of AGEC*2230, BUS*2230, HAFA*3070, HTM*3070)
|
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*4050 Wine and Oenology W (2-2) [0.50] |
| This course provides students with knowledge about the wine industry and will emphasize knowledge about product, purchasing,
pricing, and service.
|
| Prerequisite(s): |
9.00 credits |
| Equate(s): |
HAFA*4050 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. Students must be of legal drinking age in Ontario. |
| HTM*4090 Hospitality and Tourism Facilities Management and Design F,W (3-0) [0.50] |
| This course will equip an individual to work as a knowledgeable member of a hospitality or tourism organization's design or
re-design team. Efficient and effective space utilization for both front-and-back-of-the-house areas, plus a knowledge of
how to read professional drawings ("blueprints") will be covered. This course also will provide an understanding of the operation
of a physical plant including such elements as systems maintenance, appropriate use of various materials, energy management,
life cycle costing, and safety and security issues.
|
| Prerequisite(s): |
1 of HAFA*3090, HTM*3090, HAFA*3091/2 |
| Equate(s): |
HAFA*4090 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*4100 Organizational Behaviour II F,W (3-0) [0.50] |
| This course is concerned with the structure and dynamics of organizational open systems. It focuses on the external environment,
technology, structure (and their interrelationships), organizational culture and change management. It addresses the actions
that managers must take to insure that behaviour within the organization aids rather than impedes the achievement of overall
organizational goals.
|
| Prerequisite(s): |
14.00 credits, (HAFA*2200 or HTM*2200), (HAFA*3000 or HTM*3000)
|
| Equate(s): |
HAFA*4100 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op, Human Resource Management or Tourism Management. |
| HTM*4110 Restaurant Operations U (1-7) [0.50] |
| 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.
|
| Prerequisite(s): |
1 of HAFA*3090, HTM*3090, HAFA*3091/2 |
| Equate(s): |
HAFA*4110 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*4120 Entrepreneurship in Hospitality and Tourism U (3-0) [0.50] |
| This course investigates the development of entrepreneurial and intrapreneurial activities in the context of small business
development and ownership in the hospitality and food service industries. Major topics include: entrepreneurship, intrapreneurship,
business ownership models, business plan development and specific operating factors that influence success as a small business.
|
| Prerequisite(s): |
1 of AGEC*2230, BUS*2230, HAFA*3070, HTM*3070 |
| Equate(s): |
HAFA*4120 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*4130 Current Management Topics U (3-0) [0.50] |
| Principal operating problems in the hospitality and tourism industry are analyzed and discussed using actual case studies.
Students should check with the School of Hospitality and Tourism Management to determine what topic will be offered during
specific semesters, and which prerequisites, if any, are appropriate.
|
| Equate(s): |
HAFA*4130 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*4140 Current Management Topics U (3-0) [0.50] |
| Principal operating problems in the hospitality and tourism industry are analyzed and discussed using actual case studies.
Students should check with the School of Hospitality and Tourism Management to determine what topic will be offered during
specific semesters, and which prerequisites, if any, are appropriate.
|
| Equate(s): |
HAFA*4140 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*4150 Current Management Topics U (3-0) [0.50] |
| Principal operating problems in the hospitality and tourism industry are analyzed and discussed using actual case studies.
Students should check with the School of School of Hospitality and Tourism Management to determine what topic will be offered
during specific semesters, and which prerequisites, if any, are appropriate.
|
| Equate(s): |
HAFA*4150 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management. |
| HTM*4160 Human Resources Planning W (3-0) [0.50] |
| Introduces the strategic planning role that human resources professionals play in organizations. Students will confront the
challenges and demands of rightsizing, technological change, corporate repositioning, cost containment, productivity improvements,
and the consequences of relocation, outplacement and retraining of staff. An understanding of the essential elements of the
human resource planning process in organizations will be provided. Students will acquire knowledge in analyzing, assessing
and programming for the human resource requirements of organizational, business and strategic plans.
|
| Prerequisite(s): |
(HAFA*2200 or HTM*2200), (HAFA*3000 or HTM*3000)
|
| Equate(s): |
HAFA*4160 |
| Restriction(s): |
Registration in B.Comm. Human Resources Management. |
| HTM*4170 International Tourism Development and Management W (3-0) [0.50] |
| This course encourages students to develop a cross-cultural awareness of the objectives and issues regarding the development
of tourism as well as the trends that shape the various sectors of the hospitality and tourism industry in every region of
the world. Students will be introduced to a variety of multinational tourism policies as well as strategic and structural
approaches to the development of the industry through readings, case studies and presentations.
|
| Prerequisite(s): |
1 of HAFA*3100, HTM*2050, HTM*3100 |
| Equate(s): |
HAFA*4170 |
| Restriction(s): |
Registration in B.Comm. Tourism Management. |
| HTM*4300 Co-operative Education Seminar F (3-0) [0.50] |
| 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.
|
| Prerequisite(s): |
Registration in semester 7 of B.Comm. HAFA Co-op. |
| Equate(s): |
HAFA*4300 |
| HTM*4390 Individuals and Groups in Organizations F,W (3-0) [0.50] |
| The course serves as an overview to organizational behaviour. It examines the individual, the group, the organization and
how the three interrelate in order to enhance performance and productivity.
|
| Prerequisite(s): |
10.00 credits |
| Equate(s): |
HAFA*4390 |
| Restriction(s): |
May not be taken for credit by students registered in B.Comm. HAFA, HAFA Co-op, Human Resources Management or Tourism Management.
Priority Access course. Enrolment is restricted to particular programs or specializations. See department for more information.
|
| HTM*4500 Special Study in Hospitality and Tourism U (3-0) [0.50] |
| 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.
|
| Equate(s): |
HAFA*4500 |
| Restriction(s): |
Registration in B.Comm. HAFA, HAFA Co-op or Tourism Management and instructor consent. |
