X. Degree Programs
Bachelor of Commerce (B.Comm.)
Hospitality and Tourism Management Co-op (HTM:C)
School of Hospitality, Food and Tourism Management, College of Business and Economics
The principal aim of the Hospitality and Tourism Management Co-op program is to facilitate the transition of students from
academic studies to a professional work life by enhancing the integration of theory and practice. The focus on experiential
learning means that theory is balanced with practice. Students are encouraged to participate in guided learning opportunities
outside the conventional classroom, such as independent study courses, study abroad and numerous networking events with industry
leaders. Team work is a significant part of the core courses.
The co-op work term portion of the program consists of one twelve-month period, which begins at the end of the second year
in May and extends to April of the following year. The Co-op Program is completed over a five-year period.
Elective options enable students to select courses that support or complement their primary field of study. Examples:
1) Students may use a combination of courses from their major, liberal education and free electives to earn the Certificate
in Leadership. For information about this certificate and its course requirements, see http://www.leadershipcertificate.com/
2) Students interested in languages and/or participating in study abroad programs may use a combination of their liberal education
or free electives to study one or more of the various languages taught at the University or to take courses while abroad.
3) Students interested in independent study courses (e.g. HTM*4500, HTM*4130, HTM*4140, HTM*4150) may use a combination of their
restricted or free electives to study one or more of these special topic courses. For more information regarding current offerings,
students should consult the Faculty Advisor.
Major
Semester 2 - Winter
| ECON*1100 |
[0.50] |
Introductory Macroeconomics |
| HTM*1160 |
[0.50] |
Lodging Operations |
| MATH*1030 |
[0.50] |
Business Mathematics |
| 1.00 electives or areas of emphasis |
Semester 3 - Fall
| ACCT*1220 |
[0.50] |
Introductory Financial Accounting |
| COOP*1100 |
[0.00] |
Introduction to Co-operative Education |
| HTM*1070 |
[0.50] |
Responsible Tourism Policy and Planning |
| One of: |
|
|
Semester 3 or 4 - Fall or Winter
| HROB*2090 |
[0.50] |
Individuals and Groups in Organizations |
| HTM*2010 |
[0.50] |
Hospitality and Tourism Business Communications |
| HTM*2030 |
[0.50] |
Control Systems in the Hospitality Industry |
| MCS*2020 |
[0.50] |
Information Management |
| 1.00 electives or areas of emphasis |
|
Semester 5 or 6 - Fall or Winter
| ECON*2560 |
[0.50] |
Theory of Finance |
| HROB*2290 |
[0.50] |
Human Resources Management |
| HTM*3080 |
[0.50] |
Marketing Strategy for Hospitality Managers |
| HTM*3120 |
[0.50] |
Service Operations Analysis |
| MCS*3040 |
[0.50] |
Business and Consumer Law |
| MGMT*3020 |
[0.50] |
Corporate Social Responsibility |
| MGMT*3320 |
[0.50] |
Financial Management |
| 1.50 electives or areas of emphasis |
Semester 7 or 8 - Fall or Winter
| HTM*4080 |
[0.50] |
Experiential Learning and Leadership in the Hospitality and Tourism Industry |
| HTM*4190 |
[0.50] |
Hospitality and Tourism Industry Consultation |
| HTM*4250 |
[0.50] |
Hospitality Revenue Management |
| MGMT*4000 |
[0.50] |
Strategic Management |
| 3.00 electives or areas of emphasis |
Areas of Emphasis
Students in the Hospitality and Tourism Management (HTM) major choose one of the three areas of emphasis: Hotel and Lodging;
Restaurant and Foodservice; or Tourism. Students should declare an area of emphasis by semester 4 in order to facilitate course
selection for their chosen area. See the HTM Academic Advisor to declare your area of emphasis.
Hotel and Lodging
Semester 4, 6 or 8 - Winter
Semester 7 - Fall
| HTM*4090 |
[0.50] |
Hospitality Development, Design and Sustainability |
Semester 8 - Winter
| HTM*4060 |
[0.50] |
Advanced Lodging Management |
Restaurant and Foodservice
Semester 5 or 6 - Fall or Winter
| HTM*2700 |
[0.50] |
Understanding Foods |
| HTM*3090 |
[1.00] |
Restaurant Operations Management |
Semester 8 - Winter
| HTM*4110 |
[0.50] |
Advanced Restaurant Operations |
Tourism
Semester 6 - Winter
| GEOG*3490 |
[0.50] |
Tourism and Environment |
| HTM*3160 |
[0.50] |
Destination Management and Marketing |
Semester 8 - Winter
| 1.50 credits of: |
| ECON*2100 |
[0.50] |
Economic Growth and Environmental Quality |
| ECON*2650 |
[0.50] |
Introductory Development Economics |
| ECON*4830 |
[0.50] |
Economic Development |
| EDRD*3400 |
[0.50] |
Sustainable Communities |
| EDRD*3500 |
[0.50] |
Recreation and Tourism Planning |
| EDRD*4010 |
[0.50] |
Tourism Planning in the Less Developed World |
| GEOG*1220 |
[0.50] |
Human Impact on the Environment |
| GEOG*2210 |
[0.50] |
Environment and Resources |
| HTM*2070 |
[0.50] |
Event Management |
| HTM*3180 |
[0.50] |
Casino Operations Management |
| LARC*2820 |
[0.50] |
Urban and Regional Planning |
| MCS*3030 |
[0.50] |
Research Methods |
|
