This important component of the Hospitality and Tourism Operations Management graduate certificate program will provide the student with hands-on practical exposure to the tourism and hospitality industry. It consists of a 15-week industry placement in an approved hospitality or tourism operation, and is based on a 32-hour training week. Students will have the opportunity to observe and learn from experienced personnel in a real-life work setting, while integrating a competency based internship schedule as a framework for learning. The students work history, internship goals and application process will determine the type and location of the internship and the employer will determine whether the placement is paid or unpaid. The internship includes an applied project and management report focused on a major operational project in an area of priority for the workplace. This project involves the student researching and developing recommendations for the employer. Students will work closely with the operation's management team to define the project, and to develop project management and research skills. Students will conclude their internship with a professional presentation to the workplace management team including the advisor.

This course builds on the basic hospitality marketing concepts and strengthens the student’s understanding of the strategic planning process as it applies to developing business plans for hospitality and tourism organizations. As the strategic planning process requires both internal external data on the marketplace, competition, product offerings and the consumer, students will be asked to undertake marketing research. In groups, students will prepare a thorough business plan for a hospitality or tourism organization using the fundamentals of corporate connection, feasibility analysis, operations, marketing and finance. Guest speakers and case studies will assist in developing these strategic skills.

In today’s competitive environment, all levels of the operation need to be conscious of ways to maximize revenues and control costs. This course will introduce the student to the vital concepts of cost control in food and beverage operations and their direct impact on the profitability of a hospitality operation. Students will gain a solid understanding of control policies and procedures, as well as the effective methods used for planning, design, purchasing, receiving, storing, issuing, production, and portioning. The systems used to monitor and control costs, as well as those that capitalize on revenues will be examined.

This course provides the student with a practical application of the front-line and supervisory level functions required in a restaurant and food service operation in the hospitality industry. Students will gain insight into the principles of menu planning; the systems involved in food production and delivery; and the importance of and necessity for management controls. This course is taught in the Gordon Foodservice Humber Room where students will learn and practice their technical and customer service skills through the operation of a full-service restaurant.

This course examines the fundamental concepts of wine, beer, and other beverages common to most restaurant and food and beverage service outlets. The primary concepts associated with wine such as grape variety identification, wine making, wine and food pairing are covered in this course. Exercises and tasting sessions are carried out in a lab setting and include theme-based wine/food tasting. An introduction to beer education is provided, which includes brewing ingredients and processes, tasting, pouring and serving. Students will have the opportunity to write the WSET beginner and intermediate certificates, as well as the Prud’homme Beer Enthusiast Level I certificate by paying the requisite exam fee.

Globalization and sustainability is an evolving and dynamic issue in the global tourism industry. This course provides an understanding of contemporary issues and challenges caused by globalization. It examines international tourism growth patterns and how tourism businesses are evolving and operating in a global environment. In addition, this course explores sustainable and responsible tourism development practices within the hospitality and tourism industry. A major focus will be on impacts associated with tourism development, as well as the strategies for maximizing benefits and minimizing adverse effects. The students will be fully involved in research, discussion, and discovery of this progressive subject matter which is a challenge and opportunity for consumers and industry.

This important component of the Hospitality and Tourism Operations Management graduate certificate program will provide the student with hands-on practical exposure to the tourism and hospitality industry. It consists of a 15-week industry placement in an approved hospitality or tourism operation, and is based on a 32-hour training week. Students will have the opportunity to observe and learn from experienced personnel in a real-life work setting, while integrating a competency based internship schedule as a framework for learning. The students work history, internship goals and application process will determine the type and location of the internship and the employer will determine whether the placement is paid or unpaid. The internship includes an applied project and management report focused on a major operational project in an area of priority for the workplace. This project involves the student researching and developing recommendations for the employer. Students will work closely with the operation's management team to define the project, and to develop project management and research skills. Students will conclude their internship with a professional presentation to the workplace management team including the advisor.

This course builds on the basic hospitality marketing concepts and strengthens the student’s understanding of the strategic planning process as it applies to developing business plans for hospitality and tourism organizations. As the strategic planning process requires both internal external data on the marketplace, competition, product offerings and the consumer, students will be asked to undertake marketing research. In groups, students will prepare a thorough business plan for a hospitality or tourism organization using the fundamentals of corporate connection, feasibility analysis, operations, marketing and finance. Guest speakers and case studies will assist in developing these strategic skills.