Curriculum Overview

This course examines the purposes, applications, procedures, constraints and management of applied hospitality and tourism research. It provides the potential researcher, or research buyer/user/supervisor an understanding of key issues in producing quality research through application and critique. The course also offers a framework for appraising research projects, thus enhancing the ability for management level decision-making. The course also considers the presentation and interpretation of results, tables, and graphs for actionable insight.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1.00

Emphasis is placed on building a good foundation for the fundamental concepts and principles of marketing. This includes topics such as the core principles of marketing, the service/experience oriented marketing environment, consumer behaviour, segmentation, positioning and the marketing mix in the context of the service/experience oriented Hospitality and Tourism industry. As a foundation marketing course, the major effect is to give a broad view of marketing in the service sector.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1.00

This course examines the theory of human resource administration and relates the theories to practice in administration functions such as employment planning, selection, training, development and compensation. Current trends and problems are examined. 

Lec: 3hrs
Course Weight: 1.00 
Billing units: 1

This course introduces students to the role of information technology in the modern enterprise with a focus on applying technology to achieve and maintain competitive advantage. The main premise is the introduction of information technology infrastructure and services to support operational efficiency, decision-making, and digital business. Emphasis is on the development of critical thinking and analytical skills through real-life applications and case studies. During the lab component, students gain hands-on experience with Microsoft Excel.

Lec: 2hrs Lab: 1hr
Course Weight: 1.00
Billing Units: 1.00

Students will choose one course from Table A - Lower Level Liberal Studies, opens in new window.

The course introduces the student to the key concepts of financial statement structure and managerial accounting in the hospitality industry, including the importance of the Uniform System of Accounts. The major techniques available to assist management in the planning and control decisions will be studied. The major topics to be covered are: the concept of cost and cost control; the pricing decision; cost-volume-profit analysis; operating and cash budgets. A budget preparation project will be an integral part of the course.

Lec: 3hrs
Prerequisites: ACC 100
Course Weight: 1.00
Billing Units: 1.00

This course examines the behavioural characteristics of people at work as applied to the Hospitality and Tourism Industry. Areas covered include: organizations in society, understanding individual behaviour, group dynamics, leadership, motivation, job-enrichment, communication, power, and quality of work life. The objective is to give the student a realistic view of the problems encountered in managing people and the alternatives available to managers in solving human relation problems. 

Lec: 3hrs
Course Weight: 1.00 
Billing Units: 1.00

This course builds on the basic marketing concepts to enable the student to contend with marketing problems and opportunities that present themselves in the hospitality and tourism industry. Marketing research techniques and marketing planning are applied to actual situations. Student groups are required to undertake and prepare a documented market study for a business of their choice. Cases, industry events and guest speakers will supplement class lectures and discussions.

Lec: 3hrs 
Prerequisite: HTR 741 and (HTM 302 or MKT 100)
Course Weight: 1.00
Billing Units: 1

This course introduces both descriptive and inferential statistics. Students learn to use descriptive data, in both numeric and graphic formats, as well as inferential statistics to support managerial decisions in applied business contexts. Topics include grouped frequency distribution, measures of central tendency and variability, probability theory, sampling distribution, confidence intervals, hypothesis testing, and linear and multiple regression.

Lec: 2hrs Lab: 1hr
Course Weight: 1.00
Billing Units: 1.00

Students will choose one course from Table A - Lower Level Liberal Studies., opens in new window

The course introduces the students to the key concepts of Financial Management. It concentrates on the "Financing Side" of the Balance Sheet and reviews and evaluates alternative capital structures, including financial statement analysis and capital budgeting techniques. After reviewing and discussing the methods for measuring rates of return on investment and the cost of capital, students will be introduced to specific financial techniques relating to leases, business valuations, feasibility studies and franchising.

Lec: 3hrs
Prerequisite: HTA 402
Course Weight: 1.00
Billing Units: 1

This is an introductory course, prerequisite to further studies in law. The course begins with a discussion of the nature and sources of law and an examination of the court system in Canada, the Charter of Rights and Freedoms, and a survey of the more important aspects of the law of torts. The course then concentrates on the legal requirements for the formation of a valid contract. Other major contract law topics include interpretation, privity, discharge, breach, and special types of contracts. Selected cases will be examined.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1.00

Students will choose one course from Core Elective Table I

Students will choose one course from Open Electives Table

Students will choose one course from Table B - Upper Level Liberal Studies

This course will focus on the issues and problems in the implementation of service management strategies in the hospitality and tourism industry. Among the topics discussed are: customer relationship management, customer's expectations, customer satisfaction and service quality, measuring customer satisfaction, customer complaint management, the process of continuous improvement, the technological revolution as applied to service and the experience and transformational economy. Students will have the opportunity to work on a real-life case involving training for customer service in the hospitality and tourism industry incorporating the topics of this course.

Lec: 3hrs
Prerequisite: HTH 102
Course Weight: 1.00
Billing units: 1
 

The hospitality industry employs technology and computerized management systems in many different areas, to manage the customer experience and the administration of the organization. In this course, students will gain an understanding of these management systems and how they are selected and deployed. They will learn about the impact of big data and cloud computing. Students will spend time in the computer lab and be guided to use the Internet to evaluate vendors of hospitality systems.

Lec: 3hrs
Prerequisite: ITM 102
Course Weight: 1.00
Billing Units: 1

Students will choose one course from Core Elective Table I

Students will choose one course from Open Electives Table

Students will choose one course from Table B - Upper Level Liberal Studies

The discipline of Revenue Management in the hospitality and tourism industry has been developed to complement existing decision making activities. This course examines and illustrates the techniques of revenue management in the lodging, food and beverage and tourism sectors. Revenue management tactics and strategies will be broadened, developing the relationship between accurate forecasting and sound financial decision making. Students will be required to develop a functional lodging displacement analysis spreadsheet. A state of the art interactive computer simulation will be used to demonstrate revenue management techniques in a hotel or restaurant environment. Students will simulate the operation of a hotel or restaurant over an extended time period using revenue and cost techniques.

Lec: 3hrs
Prerequisites: HTM 402, HTA 602
Course Weight: 1.00
Billing Units: 1

*Students will take both HTA 708 and HTR 841, one in 7th Semester and the other in 8th Semester

This course draws upon research skills learned in previous courses and complements these with quantitative and qualitative techniques. Students conduct research on a given industry related assignment which involves undertaking a literature review, devising a methodology for conducting the research, collecting and analyzing data and presenting the findings orally and in a comprehensive research report.

Lec: 3hrs
Prerequisites: HTR 741 and (QMS 102 or QMS 210)
Course Weight: 1.00
Billing Units: 1

*Students will take both HTA 708 and HTR 841, one in 7th Semester and the other in 8th Semester

Students will choose two courses from Core Elective Table I

Students will choose two courses from Open Electives Table

In addition to completing all academic requirements for graduation, students in the Ted Rogers School of Hospitality and Tourism Management are required to complete a total of 1000 hours of documented work experience in the hospitality and tourism sector. Students must enroll in this course in their last year of studies upon completion of their work experience for final approval. This course is graded on a pass/fail basis.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1

** Students will take HTH 895 in either Fall or Winter when they have completed their work experience requirement. Students in the co-operative program do not take HTH 895.

The discipline of Revenue Management in the hospitality and tourism industry has been developed to complement existing decision making activities. This course examines and illustrates the techniques of revenue management in the lodging, food and beverage and tourism sectors. Revenue management tactics and strategies will be broadened, developing the relationship between accurate forecasting and sound financial decision making. Students will be required to develop a functional lodging displacement analysis spreadsheet. A state of the art interactive computer simulation will be used to demonstrate revenue management techniques in a hotel or restaurant environment. Students will simulate the operation of a hotel or restaurant over an extended time period using revenue and cost techniques.

Lec: 3hrs
Prerequisites: HTM 402, HTA 602
Course Weight: 1.00
Billing Units: 1

*Students will take both HTA 708 and HTR 841, one in 7th Semester and the other in 8th Semester

This course draws upon research skills learned in previous courses and complements these with quantitative and qualitative techniques. Students conduct research on a given industry related assignment which involves undertaking a literature review, devising a methodology for conducting the research, collecting and analyzing data and presenting the findings orally and in a comprehensive research report.

Lec: 3hrs
Prerequisites: HTR 741 and (QMS 102 or QMS 210)
Course Weight: 1.00
Billing Units: 1

*Students will take both HTA 708 and HTR 841, one in 7^th Semester and the other in 8^th Semester.

Students will choose two courses from Core Elective Table I

Students will choose one course from Open Electives Table

Students will choose one course from Table B - Upper Level Liberal Studies, opens in new window

In addition to completing all academic requirements for graduation, students in the Ted Rogers School of Hospitality and Tourism Management are required to complete a total of 1000 hours of documented work experience in the hospitality and tourism sector. Students must enroll in this course in their last year of studies upon completion of their work experience for final approval. This course is graded on a pass/fail basis.

Lec: 3hrs
Course Weight: 1.00
Billing Units: 1

** Students will take HTH 895 in either Fall or Winter when they have completed their work experience requirement. Students in the co-operative program do not take HTH 895.