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

The Hospitality and Tourism Management (HTM) major, available as a four-year major and a five-year co-operative education 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 many facets of the industry, including hospitality, foodservice, event management, tourism, and beverage management.

For the remainder of the program, the courses and learning opportunities students encounter have one goal: to help them cultivate the knowledge, skills and understanding required of a managerial leader in the hospitality and tourism industries.

Topics of study for students include:

• human resources management;
• marketing;
• accounting;
• communications;
• hotel operations;
• event management;
• food systems;
• restaurant management;
• beverage management;
• planning and development;
• sustainability;
• tourism

An integral part of the HTM major is experiential learning, which 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 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.

Elective options enable students to select courses that support or complement their area of emphasis. 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*4130 Current Management Topics, HTM*4140 Current Management Topics, HTM*4150 Current Management Topics, HTM*4500 Special Study in Hospitality and Tourism) 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 Learning Outcomes

By the end of the Bachelor of Commerce program, graduates will be able to:

• Demonstrate the ability to think critically by identifying, evaluating and integrating relevant information from a variety of sources to solve complex business problems
• Demonstrate an ability to work effectively in teams, through the application of appropriate knowledge and skills such as responsible decision-making and personal accountability
• Identify and professionally respond to team issues and develop a new approach to enhance team performance
• Discuss and apply principles of corporate social responsibility to business issues and operations. 
• Communicate effectively in a business context through written documents to a variety of audiences
• Communicate effectively in a business context through oral communication to a variety of audiences
• Demonstrate competency and understanding of core business knowledge and concepts.
• Demonstrate proficiency in the ability to integrate knowledge and understanding within specific majors through analysis and recommendation of solutions to ‘major specific’ business problems and business decision-making.  

Hospitality and Tourism Management major graduates will also be able to:

• Develop an understanding of customer segments and key marketing concepts, and apply this knowledge to increase revenue and brand value in an ethical and sustainable way for the hospitality industry
• Evaluate and develop personal and professional competencies associated with hospitality leaders.
• As members of a team, through a group project, evaluate a hospitality operation and present acceptable findings and/or solutions considering the implications for multiple stakeholders.
• Demonstrate effective management techniques through planning, executing, and evaluating lodging, restaurant, and tourism operations.

The Certificate in Hospitality Studies is offered online from the University of Guelph's School of Hospitality, Food and Tourism Management, Gordon S. Lang School of Business and Economics. It is comprised of five courses taken via distance education and is designed to provide an overview of the hospitality industry, an understanding of human resources management principles and financial management skills. It is perfect for individuals needing additional formal education to assume greater management responsibilities.

Major Requirements (Honours)

This is a major within the degree: Bachelor of Commerce.

Credit Summary

(20.00 Total Credits)

Course List

Code	Title	Credits
Required Core Courses		16.00
MGMT*1100	Business Career Preparation	0.00
Liberal Education Electives		1.50
Free Electives		2.50
Total Credits		20

Additional information:

• 1200 hours of verified work experience in the hospitality and tourism industry is required for students to be eligible for graduation.
• 700 hours of hospitality and tourism work experience must be completed before a student enrolls in HTM*4080 Experiential Learning and Leadership in the Service Industry.

Recommended Program Sequence

Course List

Code	Title	Credits
Semester 1
ECON*1050	Introductory Microeconomics	0.50
HTM*1100	Introduction to Hospitality and Tourism Management	0.50
MCS*1000	Introductory Marketing	0.50
MGMT*1000	Introduction to Business	1.00
Semester 2
ACCT*1220	Introductory Financial Accounting	0.50
ECON*1100	Introductory Macroeconomics	0.50
MATH*1030	Business Mathematics	0.50
HROB*2090	Individuals and Groups in Organizations	0.50
HTM*2070	Event Management	0.50
Semester 3
ACCT*2230	Management Accounting	0.50
HROB*2290	Human Resources Management	0.50
MCS*2000	Business Communication	0.50
HTM*2030	Control Systems in the Hospitality Industry	0.50
or HTM*2700	Understanding Foods
0.50 electives or liberal study elective		0.50
Semester 4
MCS*2020	Information Management	0.50
MGMT*1100	Business Career Preparation	0.00
MGMT*2190	Justice, Equity, Diversity and Inclusion in the Workplace	0.50
ECON*2740	Economic Statistics	0.50
or STAT*2060	Statistics for Business Decisions
HTM*2030	Control Systems in the Hospitality Industry	0.50
or HTM*2700	Understanding Foods
0.50 electives or liberal study elective		0.50
Semester 5
FIN*2000	Introduction to Finance	0.50
HTM*3160	Destination Management and Marketing	0.50
0.50 electives or liberal study elective		0.50
One of:
HTM*3090	Restaurant Operations Management	1.00
HTM*3120 & MGMT*3020	Service Operations Analysis and Principles of Responsible Organizations	1.00
Semester 6
MCS*3040	Business and Consumer Law	0.50
HTM*3060	Lodging Management	0.50
0.50 electives or liberal study elective		0.50
One of:
HTM*3090	Restaurant Operations Management	1.00
HTM*3120 & MGMT*3020	Service Operations Analysis and Principles of Responsible Organizations	1.00
Semester 7
HTM*4090	Hospitality Development, Design and Sustainability	0.50
HTM*4250	Hospitality Revenue Management	0.50
MGMT*4000	Strategic Management	0.50
1.00 electives or liberal study elective		1.00
Semester 8
HTM*3030	Beverage Management	0.50
HTM*4080	Experiential Learning and Leadership in the Service Industry	0.50
HTM*4190	Hospitality and Tourism Industry Consultation	0.50
1.00 electives or liberal study electives		1.00

Co-op Requirements (Honours)

This is a major within the degree: Bachelor of Commerce.

The Co-op program in Hospitality and Tourism Management is a five year program, including three work terms. Students must follow the academic work schedule as outlined below (also found on the Co-operative Education website: https://www.recruitguelph.ca/cecs/). 

Academic and Co-op Work Term Schedule

Co-op Information

Year	Fall	Winter	Summer
1	Academic Semester 1	Academic Semester 2	Off
2	Academic Semester 3 COOP*1100	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

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)

Course List

Code	Title	Credits
Required Core Courses		16.00
Liberal Education Electives		1.50
Free Electives		2.50
Co-op Work Terms		1.50
Total Credits		21.5

Recommended Program Sequence

Course List

Code	Title	Credits
Semester 1 - Fall
ECON*1050	Introductory Microeconomics	0.50
HTM*1100	Introduction to Hospitality and Tourism Management	0.50
MCS*1000	Introductory Marketing	0.50
MGMT*1000	Introduction to Business	1.00
Semester 2 - Winter
ACCT*1220	Introductory Financial Accounting	0.50
ECON*1100	Introductory Macroeconomics	0.50
MATH*1030	Business Mathematics	0.50
HROB*2090	Individuals and Groups in Organizations	0.50
HTM*2070	Event Management	0.50
Summer Semester
No academic semester or work term
Semester 3 - Fall
ACCT*2230	Management Accounting	0.50
COOP*1100	Introduction to Co-operative Education	0.00
HROB*2290	Human Resources Management	0.50
MCS*2000	Business Communication	0.50
HTM*2030	Control Systems in the Hospitality Industry	0.50
or HTM*2700	Understanding Foods
0.50 electives or liberal study electives		0.50
Semester 4 - Winter
MCS*2020	Information Management	0.50
MGMT*2190	Justice, Equity, Diversity and Inclusion in the Workplace	0.50
ECON*2740	Economic Statistics	0.50
or STAT*2060	Statistics for Business Decisions
HTM*2030	Control Systems in the Hospitality Industry	0.50
or HTM*2700	Understanding Foods
0.50 electives or liberal study elective		0.50
Summer Semester
COOP*1000	Co-op Work Term I	0.50
Fall Semester
COOP*2000	Co-op Work Term II	0.50
Winter Semester
COOP*3000	Co-op Work Term III	0.50
Summer Semester
No academic semester or work term
Semester 5 - Fall
FIN*2000	Introduction to Finance	0.50
HTM*3160	Destination Management and Marketing	0.50
0.50 electives or liberal study electives		0.50
One of:
HTM*3090	Restaurant Operations Management	1.00
HTM*3120 & MGMT*3020	Service Operations Analysis and Principles of Responsible Organizations	1.00
Semester 6 - Winter
MCS*3040	Business and Consumer Law	0.50
HTM*3060	Lodging Management	0.50
0.50 electives or liberal study electives		0.50
One of:
HTM*3090	Restaurant Operations Management	1.00
HTM*3120 & MGMT*3020	Service Operations Analysis and Principles of Responsible Organizations	1.00
Summer Semester
No academic semester or work term
Semester 7 - Fall
HTM*4090	Hospitality Development, Design and Sustainability	0.50
HTM*4250	Hospitality Revenue Management	0.50
MGMT*4000	Strategic Management	0.50
1.00 electives or liberal study electives		1.00
Semester 8 - Winter
HTM*3030	Beverage Management	0.50
HTM*4080	Experiential Learning and Leadership in the Service Industry	0.50
HTM*4190	Hospitality and Tourism Industry Consultation	0.50
1.00 electives or liberal study electives		1.00

Certificate Requirements

The Certificate requires the five courses listed below:

Course List

Code	Title	Credits
Required Courses
ACCT*2230	Management Accounting	0.50
HROB*2090	Individuals and Groups in Organizations	0.50
HROB*2290	Human Resources Management	0.50
HTM*2030	Control Systems in the Hospitality Industry	0.50
MGMT*2150	Introduction to Canadian Business Management	0.50

For more information, please visit the Open Learning and Educational Support website.