X. Degree Programs

Bachelor of Commerce (B.Comm.)

Hospitality and Tourism Management Co-op (HTM:C)

School of Hospitality, Food and Tourism Management, Gordon S. Lang School of Business and Economics

The Hospitality and Tourism Management (HTM) major prepares students to assume positions of responsibility within the world’s largest industry.

In the first two years of study, students are introduced to foundational business skills and knowledge; and provided with an in-depth overview of the industry’s three sectors: hotel and lodging; restaurant and foodservice; and tourism.

By the end of the second year, students must choose one of those sectors as their area of emphasis. For the remainder of the program, the courses and learning opportunities that students encounter have one goal: to help them cultivate the knowledge, skills and understanding required of a managerial leader in their chosen area.

Topics of study for all three areas of emphasis includes:

  • human resources management;

  • marketing;

  • accounting;

  • communications

The hotel and lodging area includes:

  • operations;

  • event management;

  • design

The restaurant and foodservice area includes:

  • food systems;

  • restaurant management;

  • beverage management

The tourism area includes:

  • planning and development;

  • sustainability;

  • international tourism

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.

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.

Program Requirements

The Co-op program in Hospitality and Tourism Management is a five year program, including three work terms. Students must complete a Fall, Winter and Summer work term, and must follow the academic work schedule as outlined below (also found on the Co-operative Education website: https://www.recruitguelph.ca/cecs/). Please refer to the Co-operative Education program policy with respect to adjusting this schedule.

Hospitality and Tourism Management Academic and Co-op Work Term Schedule
Year Fall Winter Summer
1 Academic Semester 1 Academic Semester 2 Off
2 Academic Semester 3


Academic Semester 4 COOP*1000 Work Term I
3 COOP*2000 Work Term II COOP*3000 Work Term III Off
4 Academic Semester 5 Academic Semester 6 Off
5 Academic Semester 7 Academic Semester 8 N/A

To be eligible to continue in the Co-op program, students must meet a minimum 70% cumulative average requirement after second semester, as well as meet all work term requirements. Please refer to the Co-operative Education program policy with respect to work term performance grading, work term report grading and program completion requirements.

For additional program information students should consult with their Co-op Co-ordinator and Co-op Faculty Advisor, listed on the Co-operative Education web site.

Credit Summary (21.50 Total Credits)

13.50 - Required Core Courses

3.50 - Area of Emphasis (Restricted Electives)

1.50 - Liberal Education Electives

1.50 - Free Electives

1.50 – Co-op Work Terms

Note: Three Co-op work terms including a Summer, Fall, and Winter are necessary to complete the Co-op requirement.

The recommended program sequence is outlined below.


Semester 1 - Fall
ECON*1050 [0.50] Introductory Microeconomics
HTM*1700 [0.50] Foodservice Management
MCS*1000 [0.50] Introductory Marketing
MGMT*1000 [1.00] Introduction to Business
Semester 2 - Winter
ACCT*1220 [0.50] Introductory Financial Accounting
ECON*1100 [0.50] Introductory Macroeconomics
HTM*1160 [0.50] Lodging Operations
MATH*1030 [0.50] Business Mathematics
0.50 electives or areas of emphasis
Semester 3 - Fall
COOP*1100 [0.00] Introduction to Co-operative Education
HTM*1070 [0.50] Responsible Tourism Policy and Planning
MCS*3040 [0.50] Business and Consumer Law
One of:
ECON*2740 [0.50] Economic Statistics
STAT*2060 [0.50] Statistics for Business Decisions
Semester 4 - Winter
MCS*2020 [0.50] Information Management
Semester 3 or 4 - Fall or Winter
ACCT*2230 [0.50] Management Accounting
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
1.00 electives or areas of emphasis
Summer Semester
COOP*1000 [0.50] Co-op Work Term I
Fall Semester
COOP*2000 [0.50] Co-op Work Term II
Winter Semester
COOP*3000 [0.50] Co-op Work Term III
Semester 5 or 6 - Fall or Winter
ECON*2560 [0.50] Introduction to Finance
HROB*2290 [0.50] Human Resources Management
HTM*3080 [0.50] Marketing Strategy for Hospitality Managers
HTM*3120 [0.50] Service Operations Analysis
MGMT*3020 [0.50] Corporate Social Responsibility
MGMT*3320 [0.50] Financial Management
2.00 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
HTM*2070 [0.50] Event Management
Semester 5 or 7 - Fall
HTM*3060 [0.50] Lodging Management
Semester 7 - Fall
HTM*4090 [0.50] Hospitality Development, Design and Sustainability
Semester 8 - Winter
HTM*4060 [0.50] Advanced Lodging Management
1.50 credits of:
EDRD*3160 [0.50] International Communication
FARE*4360 [0.50] Marketing Research
HROB*2200 [0.50] Labour Relations
HTM*3160 [0.50] Destination Management and Marketing
HTM*3180 [0.50] Casino Operations Management
MGMT*4260 [0.50] International Business
REAL*1820 [0.50] Real Estate and Housing
REAL*2820 [0.50] Real Estate Finance
REAL*3810 [0.50] Real Estate Market Analysis
REAL*3890 [0.50] Property Management
REAL*4820 [0.50] Real Estate Appraisal
REAL*4840 [0.50] Housing and Real Estate Law

Restaurant and Foodservice

Semester 4, 5 or 6 - Fall or Winter
HTM*2700 [0.50] Understanding Foods
Semester 5 or 6 - Fall or Winter
HTM*3090 [1.00] Restaurant Operations Management
Semester 8 - Winter
HTM*4110 [0.50] Advanced Food Service Operations
1.50 credits of:
FOOD*3700 [0.50] Sensory Evaluation of Foods
HROB*3010 [0.50] Compensation Systems
HROB*3070 [0.50] Recruitment and Selection
HROB*3090 [0.50] Training and Development
HROB*4060 [0.50] Human Resource Planning
HTM*2070 [0.50] Event Management
HTM*2740 [0.50] Cultural Aspects of Food
HTM*3030 [0.50] Beverage Management
HTM*3780 [0.50] Managing Food in Canada
HTM*4050 [0.50] Wine and Oenology
MCS*3010 [0.50] Quality Management
NUTR*1010 [0.50] Introduction to Nutrition


Semester 6 - Winter
GEOG*3490 [0.50] Tourism and Environment
HTM*3160 [0.50] Destination Management and Marketing
Semester 8 - Winter
FARE*4360 [0.50] Marketing Research
HTM*4170 [0.50] International Tourism
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
University of Guelph
50 Stone Road East
Guelph, Ontario, N1G 2W1