Bachelor of Hospitality Management

Description: This degree level course is a study of individual, group, and organizational behaviour in order to influence the way that people work together to achieve organizational goals. It will also consider cultural differences and how the effective use of best practices must be adapted in international settings. Topics include personality; values; perception; emotions and attitudes; motivation; group dynamics; decision-making; power and influence; conflict and negotiation; leadership; organizational structure, culture, and change.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $97.00

Description: This series of modules prepares degree level students for job searching for their co-op work terms with the guidance of a Co-op Advisor. Students will examine the co-operative education policies and procedures and will learn the expectations, rules, and regulations that apply in the workplace concerning social, organizational, ethical, and safety issues while deepening their awareness of self-reflective practices. Students will critically reflect on their skills, attitudes, and expectations and evaluate available opportunities in the workplace. Successful completion of these modules is a requirement for co-op eligibility.

• Hours: 14
• Credits: 1
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Description:

This course will explore verbal and non-verbal communication skills and tools designed for future hospitality workers to meaningfully connect with their guests and manage guest satisfaction issues. Students will engage in a series of embodied learning practices, lectures and simulation exercises designed for mastery of expression including personal style, listening, relationship dynamics, self-esteem, conflict management, and cultural and gender communication differences. Students will also explore managerial communication styles and effective employee-manager communication.

• Hours: 42
• Credits: 3
• Pre-Requisites: HOSP71020
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

This course will examine the theories and practices of successful food service establishments. Key management principles and practices beneficial to various types of food service operations will be discussed. The relationship between strategy and management of food and beverage will be explored. Students will discover the importance of planning, organizing, staffing, leading, and controlling in a variety of food service operations including restaurants, cafes, coffee shops, bars, or catering businesses. Through scenarios, students will demonstrate their ability to follow regulations specific to food and beverage service. Consumer trends in food and beverages and corporate social responsibility are important topics that students will assess and learn to make effective decisions about.

• Hours: 42
• Credits: 3
• Pre-Requisites: HOSP71000
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

This course will examine service marketing theories and principles applicable to hospitality organizations. The importance of services marketing in today’s business environment as well as current issues and strategies will be explored. Students will describe the challenges of services marketing such as the elements of product, price, place, promotion, processes, physical evidence, and people. Customer Relationship Marketing (CRM) and its connection to service design and service quality will be examined and assessed through practical exercises. Students will be required to conduct a services audit plan for a hospitality organization and develop recommendations to improve brand awareness and performance.

• Hours: 42
• Credits: 3
• Pre-Requisites: HOSP71010
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

The co-op work term will provide students with college-approved work experience within a hospitality environment. Students will be provided an opportunity to: build skills (physical and procedural skills including accuracy, precision, and efficiency); assist in the acquisition of knowledge in and application of knowledge gained in the academic setting (concepts and terminology in a discipline or field of study); develop critical, creative, and dialogical thinking (improved thinking and reasoning processes); cultivate problem-solving and decision-making abilities (mental strategies for finding solutions and making choices); explore attitudes, feelings, and perspectives (awareness of attitudes, biases, and other perspectives, ability to collaborate); practice professional judgment (sound judgment and appropriate professional action in complex, context-dependent situations); and reflect on experience (self-discovery and personal growth from real-world experience).

• Hours: 420
• Credits: 14
• Pre-Requisites: CEPR71050
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

This course builds upon the concepts and tools used in managerial decision-making and business strategy formulation. Through case studies, students will learn how to assess company resources and capabilities to be used for market entry and competitive-analysis considerations. The course will also focus on systems thinking as a framework and the set of analytic tools and perspectives required for decision-making in complex environments. Students will consider how global issues affect the hospitality industry and, in turn, how hospitality leaders and hospitality businesses mitigate risk and take advantage of current opportunities locally and globally.

• Hours: 42
• Credits: 3
• Pre-Requisites: HOSP73000
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

In this course, students will gain an understanding of planning, budgeting, implementing, and managing meetings and events. The course will cover a history of the Meetings, Incentives, Conferences, and Exhibitions (MICE) sector, alongside an analysis of current market demand and supply in this sector and the role that hospitality businesses play therein. Students will develop their organizational as well as creative thinking skills in developing memorable event concepts and themes. Students will focus on event management, stakeholder development, budgets and finance, site selection, vendor contracts, marketing meeting technology, event evaluation and event sustainability.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

This course will examine risk management and its importance to the hospitality industry since hospitality businesses are increasingly vulnerable to risks and crises. Students will identify risks, define risk management, and explain the relationship between risk management, strategy, corporate social responsibility, sustainability, and ethics. Students need to classify risks, prioritize them, and choose appropriate courses of action to minimize the negative impacts of risks to the business, the broader society and to the natural environment. By the end of the course, students will be empowered to make and communicate strategic and ethical decisions for hospitality businesses that manage predicted and emergent risks responsibly.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

This capstone course builds upon the Capstone Project I as well as theories, knowledge and skills obtained from preceding courses in the program to work on a project loosely drawn from a real-life hospitality business situation. Students will work in teams and compete with other teams in the class. In this course, students will build recommendations and design an action plan based on evidence-based management and system thinking principles for the specific hospitality situation outlined. Teams will have to write a persuasive business report as well as present their recommendations and action plan in a formal business presentation.

• Hours: 56
• Credits: 4
• Pre-Requisites: HOSP73020
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Description:

Organizations are complex and becoming even more so given the rapid pace of technological change, globalization, and the problems and competitive pressures these bring. Leaders need to be able to influence and motivate individuals and teams in the organization to generate productivity and to create a continuous improvement culture, and thereby compete in the global economy. To that end, this course will cover the concepts of effective leadership and team building in organizations competing in the global economy. Equally as important to the success of an organization is the management of its resources. In this course, students will explore the relationship between leadership and management. They will also examine the management skills required to be effective in a supervisory role and how these skills add value to an organization.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.