This course provides a broad overview of the economic, environmental and social impacts of tourism. Topics include: linkages between tourism and hospitality; size, scope and infrastructure of the tourism industry; career opportunities; and the role of management in the tourism industry. The course also introduces the student to the central themes of organizations, including organizational structures, communication models and behaviour and how they relate to specific areas such as marketing, production and finance.
This course provides the student with the basic theory required to understand and successfully oversee food production areas. Students learn basic food theory and science principles; food service staffing and kitchen layout; kitchen equipment selection and maintenance; food inventory and costing; standard recipe development; and, food purchasing, receiving, storage and production practices. Students will also understand how to integrate current Food and Beverage Trends and Sustainability into operations.
This course introduces the hospitality management student to the principles and concepts of financial accounting within the hospitality industry. Topics include: the accounting cycle, the uniform system of accounts, financial statements, subsidiary ledgers, cash control, receivables, inventories, capital assets and liabilities.
This course covers the fundamentals of food and beverage service and management as it applies to restaurants and all other types of food service operations, including institutions, hotels, quick service operations, food trucks, catering, etc. The focus of the course will be on the philosophy, critical thinking, application of knowledge, and skills required for excellent food and beverage service. In addition the course will cover the principles of sound food and beverage operations management, which can be applied to ensure these service levels are attained.
This course introduces students to the Lodging Operations Front Office. Topics include reservations, front desk, guest services and human resource deployment issues specific to front office operations management. This course familiarizes students with the principles of front desk operational procedures; examines current trends in guest services; discusses online distribution of room inventory; and introduces students to the principles of revenue management strategies. Students work with a Property Management Software to become familiar with computerized reservations, arrival and charge posting systems.
This course is an overview of the wine, liquor and beer industry as it pertains to the operation and management of a beverage service facility. The course provides a systematic approach to beverage knowledge and operations with emphasis on management, operational controls and the basic skills necessary to assist in a bar operation.
This course focuses on the management accounting concepts and practices used by those in management positions within the industry for decision making and control purposes. Topics include statement and operations analysis, cash flows and management, internal controls, cost concepts, C-V-P analysis, pricing considerations, and budgeting.
This course focuses on the principles and procedures involved in an effective system of food, beverage and labour controls for the hospitality industry. This course provides the fundamentals for gathering information,
This course deals with the personal sales, media advertising, publicity and communication mix in a hospitality organization. Material will center on personal sales strategies, managing a sales office in a large hospitality business and deploying the sales force to attract group markets. As well, advertising strategies will be covered, including the relationship between advertising agencies and the hospitality firm, and the selection of the appropriate creative medium or vehicle to communicate the message to the target audiences.
This course examines the management challenges inherent in hotel/resort operations especially as they relate to the housekeeping, maintenance, and security operations; and to the group tour and conventions department. Topics will include: functions and interrelationships of the various departments within a hotel/ resort operation, managing service quality, facilities management, and human resource deployment issues specific to hotel operations. The planning and execution of conventions and meetings will be approached from operational and marketing perspectives with emphasis on the management and skills required for successful group business management.
This course is a “capstone” course, which reinforces key hospitality business policy issues in marketing, human resources, management accounting and hospitality operations. The course combines the case method of instruction and management simulation software around which teams of students analyze, synthesize and evaluate scenarios to come up with best-case solutions. The cases have been selected to mirror the various disciplines that comprise the HOSP program.
This course focuses on the skills required to plan and execute a major event which may include food and beverage, entertainment, a meeting, a show such as a fashion show or automobile show or other similar event content. Students will study the theory behind event planning and execution. Students will also engage in planning and executing a major event in order to experience first hand the challenges and rewards associated with executing special events.
This course focuses on skills revenue managers require to manage revenue through demand and supply management, value propositions and pricing. Effective leadership in forecasting, demand analysis, market segmentation, purchase behavior analysis and distribution management are key areas covered. Key aspects of maximizing assets for a greater return on investment are examined. Analysis of political, economic, socio-cultural and technological forces is undertaken to predict opportunities for profit maximization.
This course offers a comprehensive guide to effectively manage internal resources (people, knowledge, financial capital, and physical assets) while acquiring, developing, and managing relationships with external stakeholders (guests, suppliers, owners, franchisors, venture partners, and government agencies). This course also offers a comprehensive guide to strategic management in the international hospitality industry, by exploring a case study approach to cover current topics such as innovation, entrepreneurship, leadership, ethics, franchising, and corporate social responsibility in an international context. Key learning areas include strategic skills required within a fiercely competitive hospitality industry and acquisition, development, and management of resources that provide competitive advantage.
This course embraces the principles of sustainability through the environmentally and socially responsible production of events. It focuses on the rationale behind incorporating sustainable practices into events that include protection of the environment, saving on costs and resources, improving social issues, doing business effectively and ethically while building new markets sensitive to sustainable practices.
The world of online distribution in hospitality is dynamic and it is critical to manage well in order to generate bookings, revenue and profit. The focus of this course will be on exploring how hotels bring transient and group market segments to their properties through travel intermediaries such as travel agents, wholesalers and meeting planners, with particular focus on online channels. Understanding which communication channels reach these distribution channels is also key to success in driving volume, rate and flow through to the bottom line. It is imperative that regardless of the distribution channels used by consumers, hotels must be able to understand the dynamic nature of each channel, and be able to analyze their costs and benefits in order to create revenue and profit streams that are sustainable moving forward.
Today’s hotel industry is largely structured with hotel owners using hotel management companies to operate their businesses, and this may involve franchises and brand licenses as additional third parties. Owners use their asset managers to safeguard their interests and ensure that the profitability of their hotel operations is maximized so that they realize the highest possible returns on capital deployed. This course will explore the ways in which asset managers ensure that hotel assets are maximized for the desired financial results.