Hospitality and Tourism Management (HTM)
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
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.
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.
Elective options enable students to select courses that support or complement their area of emphasis. Examples:
- 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/
- 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.
- 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.
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
- Reflecting the three areas of emphasis within the BComm: HTM major, Hotel & Lodging (HAL); Restaurant & Foodservice (RAS); and Tourism (TMGT) students will be able to:
- HAL: Demonstrate effective management techniques through planning, executing and evaluating lodging operations. Relevant course: HTM*3060, HTM*4060
- RAS: Demonstrate effective management techniques through planning, executing and evaluating foodservice operations. Relevant course: HTM*3090, HTM*4110
- TMGT: Demonstrate an understanding of tourism destination development, marketing and management in the domestic and global context.
Degree Requirements
Note: admission, including internal or external transfer, to the Hospitality and Tourism Management major has been suspended. For more information, please contact the School of Hospitality, Food and Tourism Management.
(20.00 Total Credits)
Code | Title | Credits |
---|---|---|
Required Core Courses | 13.50 | |
Area of Emphasis (Restricted Electives) | 3.50 | |
MGMT*1100 | Business Career Preparation | 0.00 |
Liberal Education Electives | 1.50 | |
Free Electives | 1.50 | |
Total Credits | 20 |
Major
Code | Title | Credits |
---|---|---|
Semester 1 | ||
ECON*1050 | Introductory Microeconomics | 0.50 |
HTM*1700 | Foodservice 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 |
HTM*1160 | Lodging Operations | 0.50 |
MATH*1030 | Business Mathematics | 0.50 |
0.50 electives or restricted electives | 0.50 | |
Semester 3 | ||
HTM*1070 | Responsible Tourism Policy and Planning | 0.50 |
MCS*3040 | Business and Consumer Law | 0.50 |
Semester 4 | ||
MCS*2020 | Information Management | 0.50 |
MGMT*1100 | Business Career Preparation | 0.00 |
ECON*2740 | Economic Statistics | 0.50 |
or STAT*2060 | Statistics for Business Decisions | |
Semester 3 or 4 | ||
ACCT*2230 | Management Accounting | 0.50 |
HROB*2090 | Individuals and Groups in Organizations | 0.50 |
HTM*2030 | Control Systems in the Hospitality Industry | 0.50 |
MCS*2000 | Business Communication | 0.50 |
1.00 electives or areas of emphasis | 1.00 | |
Semester 5 or 6 | ||
FIN*2000 | Introduction to Finance | 0.50 |
HROB*2290 | Human Resources Management | 0.50 |
HTM*3080 | Marketing Strategy for Hospitality Managers | 0.50 |
HTM*3120 | Service Operations Analysis | 0.50 |
MGMT*3020 | Corporate Social Responsibility | 0.50 |
MGMT*3320 | Financial Management | 0.50 |
2.00 electives or areas of emphasis | 2.00 | |
Semester 7 or 8 | ||
HTM*4080 | Experiential Learning and Leadership in the Service Industry | 0.50 |
HTM*4190 | Hospitality and Tourism Industry Consultation | 0.50 |
HTM*4250 | Hospitality Revenue Management | 0.50 |
MGMT*4000 | Strategic Management | 0.50 |
3.00 electives or areas of emphasis | 3.00 |
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
Code | Title | Credits |
---|---|---|
Semester 4, 6 or 8 | ||
HTM*2070 | Event Management | 0.50 |
Semester 5 or 7 | ||
HTM*3060 | Lodging Management | 0.50 |
Semester 7 | ||
HTM*4090 | Hospitality Development, Design and Sustainability | 0.50 |
Semester 8 | ||
HTM*4060 | Advanced Lodging Management | 0.50 |
Select 1.50 credits from the following: | ||
EDRD*3140 | Organizational Communication | 0.50 |
FARE*4360 | Marketing Research | 0.50 |
HROB*3010 | Compensation Systems | 0.50 |
HROB*3070 | Recruitment and Selection | 0.50 |
HTM*3160 | Destination Management and Marketing | 0.50 |
HTM*3180 | Casino Operations Management | 0.50 |
MCS*2600 | Fundamentals of Consumer Behaviour | 0.50 |
MGMT*4260 | International Business | 0.50 |
REAL*1820 | Real Estate and Housing | 0.50 |
REAL*2820 | Real Estate Finance | 0.50 |
REAL*3810 | Real Estate Market Analysis | 0.50 |
REAL*3890 | Property Management | 0.50 |
Restaurant and Foodservice
Code | Title | Credits |
---|---|---|
Semester 4, 5 or 6 | ||
HTM*2700 | Understanding Foods | 0.50 |
Semester 5 or 6 | ||
HTM*3090 | Restaurant Operations Management | 1.00 |
Semester 8 | ||
HTM*4110 | Advanced Food Service Operations | 0.50 |
Select 1.50 credits from the following: | ||
ENVS*2130 | Eating Sustainably in Ontario | 0.50 |
FARE*4360 | Marketing Research | 0.50 |
FOOD*3700 | Sensory Evaluation of Foods | 0.50 |
GEOG*3320 | Food Systems: Issues in Security and Sustainability | 0.50 |
HROB*3010 | Compensation Systems | 0.50 |
HROB*3070 | Recruitment and Selection | 0.50 |
HTM*2070 | Event Management | 0.50 |
HTM*2740 | Cultural Aspects of Food | 0.50 |
HTM*3030 | Beverage Management | 0.50 |
HTM*3780 | Managing Food in Canada | 0.50 |
HTM*4050 | Wine and Oenology | 0.50 |
MCS*3010 | Quality Management | 0.50 |
Tourism
Code | Title | Credits |
---|---|---|
Semester 6 | ||
GEOG*3490 | Tourism and Sustainability | 0.50 |
HTM*3160 | Destination Management and Marketing | 0.50 |
Semester 8 | ||
FARE*4360 | Marketing Research | 0.50 |
HTM*4170 | International Tourism | 0.50 |
Select 1.50 credits from the following: | ||
ECON*2100 | Economic Growth and Environmental Quality | 0.50 |
ECON*2650 | Introductory Development Economics | 0.50 |
ECON*4830 | Economic Development | 0.50 |
EDRD*3400 | Sustainable Communities | 0.50 |
EDRD*3500 | Recreation and Tourism Planning | 0.50 |
EDRD*4010 | Tourism Planning in the Less Developed World | 0.50 |
GEOG*1220 | Human Impact on the Environment | 0.50 |
GEOG*2210 | Environment and Resources | 0.50 |
HTM*2070 | Event Management | 0.50 |
HTM*3180 | Casino Operations Management | 0.50 |
LARC*2820 | Urban and Regional Planning | 0.50 |
MCS*3030 | Research Methods | 0.50 |