Tourism - Destinations and Travel Management
(Optional Co-op)

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Courses - September 2024

Level 1

Course details

College Reading & Writing Skills
COMM1085

Description: This course introduces students to the reading, writing, and critical thinking skills needed for academic and workplace success. Students will analyse a variety of texts and apply the steps of planning, writing, and revising to produce writing that meets the expectations of selected audiences and purposes. The course prepares students for college-level writing tasks, research, and documentation by asking them to produce clear, informed, and purposeful documents relevant to both academic and professional contexts.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Software Applications I
COMP1006

Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Conestoga 101
CON0101

Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.
  • Hours: 1
  • Credits: 0
  • Pre-Requisites:
  • CoRequisites:

Local Tourism Destinations
HOSP1530

Description: This practical and theoretical course provides the student with the opportunity to experience first hand the daily business operation within various sectors of the Hospitality & Tourism Industry. The purpose of this course is to analyze and inspect local tourist sites and attractions and understand how they are managed, marketed and offered as a tourism product. Students will also gain valuable insight of the role of attractions in tourism, job functions as well as any challenges and management issues surrounding them.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Attraction & Festival Management
HOSP2200

Description:

Attractions draw visitors to specific destinations for a variety of reasons. The purpose of this course is to give an overview of seven key elements of attraction and festival management: role of events, research, development, organization, marketing, management and assessment. This will be achieved by studying the development and management of visitor attractions, exploration through case studies and participation in creating an attraction event. Through understanding the context, exploring the issues involved in their development, considering the challenges; students will understand the role of attractions in tourism and the management issues surrounding them.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Hospitality Certifications: SmartServe & Food Handlers
OHS1390

Description: Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN).
  • Hours: 7
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

World Destinations I
TRAV1110

Description: This course will focus on the world’s most popular tourist destinations. The course objective is to further develop a global knowledge of tourism product and to provide the students with the destination’s key selling features. In addition to the countries geographical locations, students will be learning about the various global tourism trends, the countries highlights and major attractions. The focus will be on the Americas, Mexico & Caribbean destinations
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Travel and Tour Planning I
TRAV1120

Description: Travel and Tour Planning I will introduce the student to the customer services skills, geographic knowledge, and legal regulations that are necessary in order to successfully plan a one day tour. Through a variety of assessments, including written assignments and presentations, students will apply knowledge in order to create a successful tour at both a regional/local and national level. Through research, technical application of geographic knowledge and customer focused service, students will learn how to create a variety of different tours and recommend the most suitable fit for a number of different travel profiles.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options

Level 2

Course details

Co-op and Career Preparation
CEPR1020

Description: This series of modules will prepare students for job searching for their co-op work terms with the guidance of a Coop Advisor. Students will familiarize themselves with the co-operative education policies and procedures and will learn the expectations, rules, and regulations that apply in the workplace regarding social, organizational, ethical, and safety issues while developing an awareness of self-reflective practices. Students will reflect on their skills, attitudes, and expectations and examine available opportunities in the workplace. Successful completion of these modules is a requirement for co-op eligibility.
  • Hours: 14
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

Meetings & Conferences
HOSP1430

Description: Meetings and Conferences generate significant revenue at all levels of the economy (national, provincial and local). As a student in the Hospitality and Tourism field it is important to understand how the business of meetings and conferences are integrated into this industry. Students will develop a working knowledge and in-depth understanding of terminology, operational models and best practices as they apply to meetings, conferences, festivals, events and expositions. The course will also cover such topics as (but not limited to) the role government plays, the impact on local/regional economy and infrastructure, and career opportunities.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Beyond Traditional Tourism
HOSP1460

Description:

Through a detailed analysis of several local, national and international geographic regions, students will explore various tourism trends including culinary, eco and adventure tourism. Building on prior learning the students will examine the emerging environmental elements of tourism. Through the phases of research planning, marketing, implementation and evaluation of current tourism activities students will incorporate the best practices of sustainable tourism.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Costing for Hospitality and Tourism Operations
HOSP1505

Description: Costing for Hospitality and Tourism Operations from both a wholesaler and a retailer prospective will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages, breakeven point and revenue management. The procedures for calculating sales commissions, net remittance, business expenses and profit are also discussed and applied through various case studies.
  • Hours: 56
  • Credits: 4
  • Pre-Requisites:
  • CoRequisites:

Destination Management
TRAV1130

Description: This course will provide the student with an understanding of the principles of managing tourism at specific tourist locations. Students will take an active role in researching, formulating and presenting marketing strategies for a variety of tourism destinations.This course explores how the tourism industry suppliers and travelers contribute to the development of tourism destinations. Topics include: analysis of global tourism destinations and attractions, destination marketing and competitiveness, and the role tourism managers play promoting local hospitality services and accommodations. The students will explore the government involvement in the political and economic environment of the destinations as well as the management of infrastructure and natural resources. Great emphasis will be given in exploring the role of Destination Canada and the Ontario Regional Tourism Organizations (RTOs).
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options
Electives: Program Option
Student must pass 1 Course(s), selected in the Student Portal from available course options

View Program Option Electives

Please note that all courses may not be offered in all semesters. Go to your student portal for full timetabling details under "My Courses".

Customer Service Excellence
HOSP1125

Description:

This course introduces students to the knowledge, skills, and abilities required to work in a customer-centric position. The fundamental concepts of delivering and monitoring excellent service, service recovery and essential employee service training techniques will be reviewed.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Hospitality and Tourism Study Abroad I
HOSP1520

Description:

This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The fundamental concept of delivering and monitoring excellent service, service recovery and employee service training techniques will be reviewed. Students will also gain valuable insight into the sourcing, securing, planning and managing programs such as (but not limited to) special events, multi-day educational conferences, ancillary programs and incentives.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Level 3

Course details

Co-op Work Term I (Hospitality & Tourism)
COOP1535

Description: This co-op work term will provide students with college-approved work experience in an authentic, professionally relevant work environment. Students will be provided the opportunity to connect theory and practice by leveraging their academic training to develop a broad base of vocational skills. The practical applications of this work term will promote students’ awareness of key concepts and terminology in their field, cultivate their problem-solving and decision-making capabilities, encourage their development of professional autonomy and collaboration, and enhance their capacity to analyze and reflect on their demonstrated abilities in the workplace.
  • Hours: 420
  • Credits: 14
  • Pre-Requisites: CDEV1020 OR CEPR1020 AND HOSP1040 AND OHS1390
  • CoRequisites:

Level 4

Course details

Business Applications for Hospitality
COMP2025

Description:

Intermediate Excel – Business Applications for Hospitality is designed to prepare the student for the role of hospitality manager. Building on the course Software Applications I (COMP1006) students will be able to plan, design and implement professional worksheets, templates, charts and databases that are accurate and useful in making business decisions. Emphasis will be placed on using advanced formulas and functions, linking worksheets and applying Goal Seek and Pivot Tables.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites: COMP1006
  • CoRequisites:

Hotel Services and Front Office Management
HOSP1050

Description: This course provides the student with an overview of the hotel industry, hotel departmental management and operations, with a focus on front office operations. Students will analyze the front office guest experience cycle: they will perform the various activities associated with managing guests' service expectations at the front desk during the pre-arrival, arrival, occupancy and departure stages in conjunction with operating RoomMaster - a hotel Property Management System. Students will develop group reservation and meeting planning skills by creating banquet event order documents. Pertinent hotel related legislation and the Innkeepers Act will be reviewed.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Event Planning and Catering
HOSP2160

Description: Special events contribute significantly to the profitability of any hospitality establishment. When it comes to the planning of food and beverage functions for events there are several key ingredients to include. While all aspects of a catered function are important, it is ultimately the quality of food, beverage and service that makes one of the deepest and most lasting impressions on attendees. Students will gain an appreciation of the expertise required to combine logistics with venue atmosphere in order to create a recipe for success when it comes to special events.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Travel and Tour Planning II
HOSP2270

Description:

Travel and Tour Planning II builds on knowledge gained via Tour Planning I. Successful tour operators know that research, extensive product knowledge and service are key elements that can lead to competitive advantage in the marketplace. Students will learn about what steps to take in order to prepare, promote and sell a variety of tourism products at a national and international level. Whether it be a one day tour with custom activities and services, or the coordination of a multi-day tour to an exotic destination keeping a customer-service approach is a necessity to survival in this business. Students will apply their knowledge in order to identify key partnerships, create policies and procedures and design tour itineraries that best meet the needs of their customer base.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites: TRAV1120
  • CoRequisites:

Tourism Sales and Presentation Skills
HOSP2280

Description:

The ability to sell your product is vital to the survival of any business including tourism. Sales calls, written communications, telemarketing and oral and visual presentations are just a few of the ways that tourism professionals convince potential customers to come to their destination whether it is a hotel, restaurant, zoo or museum.Students need to effectively understand the message they want to convey and then communicate their ideas and thought to a wide range of audiences, using a variety of methods. These skills are relevant in order to sell their own talents at job interviews to convincing a group to choose their destination over another’s.Students will look at a variety of techniques so they can match the appropriate method of what can work, depending on their own skills and the goal of the presentation.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Marketing for Hospitality
MKT2125

Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

World Destinations II
TRAV2000

Description: This course builds on the knowledge gained from World Destinations I. Students will learn about the unique characteristics of selected world regions from a geographic perspective as well as from a tourism perspective. Emphasis will be placed on the destination’s key selling features, tourism trends and major attractions. The focus will be on popular tourism destinations in Europe, Asia & Africa.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites: TRAV1110
  • CoRequisites:

Level 5

Course details

Hospitality Accounting
ACCT2050

Description: This course will provide the student with an understanding of fundamental financial terminology, recording of hospitality business transactions, and preparing financial statements.
  • Hours: 56
  • Credits: 4
  • Pre-Requisites:
  • CoRequisites:

Risk & Security Management
HOSP2180

Description: This course focuses on Canadian law and its application in the Tourism and Hospitality Business. Canadian law regulates the relationship between innkeeper and guest, restaurateur and diner, travel agent and traveler and private host and guest, employer and employee and knowledge of its implications are essential to the future tourism professional. Legal and management policies, legislation covering purchasing, operating and selling a business, ensuring human rights to staff and public are followed, drafting and reading of contracts and dealing with lawyers are covered.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

E-Commerce & Tourism
MKT2160

Description:

E-commerce transactions, internet sales, email promotions, fax and telephone sales have created new customer expectations and profit opportunities for operators. This course covers the techniques used in successful electronic selling; developing customer knowledge bases; evaluating customer satisfaction levels; improving customer satisfaction levels; minimizing customer turnover frequency; and ethics and etiquette in cyber-selling.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Travel and Tourism Reservation Applications
TRAV2010

Description: Students will use a reservation system to meet clients' travel and tourism needs. Students will become proficient in completing a variety of bookings by utilizing different travel distribution channels. This can include air, hotel, and car rentals. Students will learn the importance of collecting and managing accurate client information to book the necessary travel arrangements.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options
Electives: Program Option
Student must pass 1 Course(s), selected in the Student Portal from available course options

View Program Option Electives

Please note that all courses may not be offered in all semesters. Go to your student portal for full timetabling details under "My Courses".

Hospitality and Tourism Study Abroad II
HOSP2060

Description:

This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.

This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Managing People in the Hospitality Industry
HRM2055

Description:

The effective management of people is a fundamental skill required for successful service operations in hospitality and tourism entities worldwide. This course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention. Students are also introduced to provincial employment legislation and the essentials of facilitating a safe and healthy hospitality workplace.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Program outcomes

  1. Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
  2. Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
  3. Use marketing concepts, market research, social networks, sales strategies, relationship management skills and product knowledge to promote and sell tourism products, services and customer experiences.
  4. Apply business principles as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering tourism products and services.
  5. Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy tourism operations.
  6. Use appropriate technologies to enhance the quality and delivery of tourism products, services and customer experiences, to measure the effectiveness of tourism operations and to participate in tourism development.
  7. Keep current with tourism trends and issues, and interdependent relationships in the broader tourism industry* sectors to improve work performance and guide career development.
  8. Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, employment standards and human rights to contribute to a positive work environment.
  9. Respond to issues and dilemmas arising in the delivery of tourism products, services and customer experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability
  10. Organize new tourism products for clients based on an analysis of local and international destinations to establish connections with industry leaders.
  11. Examine economic, political, social, global and intercultural factors that influence the management of travel services, marketing strategies, customer retention and sales programs.