Hotel and Restaurant Management (Ministry Title - Hospitality Management) - Humber College

Our Program

Are you interested in a career that is fast paced, challenging and exciting? Then the hospitality industry is for you. We are the leader in hospitality management training, working closely with industry leaders to deliver a stellar curriculum with hands-on training and relevant courses. Our links with employers provide students with opportunities to develop leadership skills, practical knowledge and career connections. You will develop practical and management skills through a combination of theoretical classes, experiential learning, and practical labs led by professors with extensive industry experience. Students receive industry certification in food safety, service excellence, responsible alcohol beverage service, and wine and beer knowledge that will further enhance your hospitality resumé. There is also a focus on: financial management, hospitality marketing and sales, and human resources management.

In the third semester, students will select two of five elective options which will allow them to focus on a specific area of career choice. Also in the third semester, Humber has introduced Sustainability and Greening of the Industry, a new and innovative course, which will provide students with a greater understanding of where the industry is focused with respect to the global environment. The fourth semester includes such unique courses as Entrepreneurship, Wine and Food Pairing, Risk Management, plus a 14-week industry internship. Students have the opportunity to study and travel overseas.

Note: This program provides a solid foundation for students to continue on to Humber’s Bachelor of Applied Business – Tourism Management degree program 22081; qualified graduates can enter year two of the four-year degree program.
Our Facility
Humber has some of most modern lab facilities in North America – seven state-of-the-art kitchens, a wine-tasting lab, a fine dining restaurant and a mixology lab. Humber is also home to the Ontario Wine Education Centre, a pre-eminent centre for excellence in wine and mixology education.
The Humber Room Restaurant
The Humber Room is our on campus restaurant training facility. It is a upsscale casual restaurant that is open to the general public.

Join us for lunch or dinner and you are assisting in the education of our students!

Students in Humber's Culinary Pograms put their practical skills to use preparing lunches and dinners in a real world environment. Students in Humber's Food & Beverage and Hotel & Restaurant Programs put their fine dining service skills to work.

The 120 seat restaurant offers world-class cuisine for a fraction of the cost of eating in a fine dining restaurant.

For the dates and hours of operation, to make reservations and to see The Humber Room menu please visit us online at: http://www.thehumberroom.ca/

Wine & Beverage Labs

Students will learn the fundamentals of beverages and the magic of pairing them with food in our on-campus wine and beverage facilities.

Wine Tasting and Demonstration Theatre

A luxurious theatre where students are introduced to wines of the world and the intricacies of food and wine pairing. the lab is equipped with its own wine cellar/cooler, a demonstration induction cooking unit, glassware racks, storage and washing equipment and full audio visual and satellite broadcast capabilities.

Mixology Lab

Students learn the theory and practicial skills of a wide range of beverages and mixology. A fully equipped lab for creating mixed drinks, understanding beers, spirits and wines.
Culinary Labs
Humber's Canadian Centre of Culinary Arts & Science facilities are the most modern in North America. Humber has been always been a leader in kitchen design and technological innovation. Our new labs have won several design awards.

The Mandarin and Garland INDUCTION Cooking Labs
Using the latest in European technology, these kitchens have raised the bar in design standards and utilizing energy saving and environmentally friendly technology. Induction cooking, mobile multi-purpose equipment, ventilation ceiling systems, temperature controlled cold storage and wine cellars will all define the great kitchen of tomorrow. The specific characteristics of the induction cooking labs are as follows:

90% energy efficiency due to microprocessor technology, high quality components and well-engineered construction

Rapid attainment of cooking temperatures

Cooking points require no pre-heating

Rapid response to changes in power setting

No power wastage after pans are removed from the cooking point

Up to 80% energy savings compared to conventional technologies

Compass Group Canada Culinary Demonstration Theatre & Lab

The lab was opened in 2007 and features a modern Ventmaster ceiling system with fans and ducts hidden behind a stainless steel ceiling where grease and bacteria can’t build up. This lab also features four plasma screen TV’s where demonstrations can be projected for easy viewing, television and satellite hook-up allowing for international broadcasting capabilities.

This lab has received some of North America’s most prestigious awards:
National Restaurant Association Show, Kitchen Innovation Award
Foodservice Consultants Society International, Product of the Year Award
North American Association of Food Equipment Manufacturers Award
Association of Registered Interior Designers of Ontario Award

Sara Lee Baking & Pastry Lab

In our baking and pastry courses we offer beginner, intermediate, and advanced level of studies. From bread baking to pastry arts, cake decorating, working with sugar and chocolate, these courses provide our students with the skills to produce elegant desserts, rolls, breads, pastries and decorative petit fours.

Butchery and Charcuterie Kitchens

Students will have the unique opportunity to practice the fundamentals of deboning, filleting and meat preparations using smoker ovens, charcuterie blenders and butchery equipment.

Small Quantity Multi-Purpose Kitchens

These multi-purpose labs with movable equipment function to deliver a variety of courses, including: Asian Cuisine, Nutrition, International Cuisines, Seafood and Contemporary Plate Presentation.

Cold & Hot Food Kitchens of the Humber Room Restaurant

In this lab students are exposed to the real life fast paced environment of a working restaurant kitchen. Students rotate through every work station in the kitchen, from hot food to cold food preparation, and from appetizers to desserts.
Industry Partnerships
The School of Hospitality, Recreation & Tourism has more than 500 industry partners. Partners provide funding for capital projects such as labs, offer internships for students, donate more than $60,000 in awards and scholarships, and employ Humber graduates. Industry partners for this program include: Hyatt, Holiday Inn, Hilton, Marriott, Cara Operations, Compass Group, Oliver & Bonacini Restaurants, Woodbine Entertainment Group, and many others.

Your Career
There will be an estimated 36 per cent more openings for managers in food service and accommodation than there will be people to fill them by 2015. You can follow this career path around the world – and to the top. Find supervisory and management positions in front office, housekeeping, or food and beverage operations, and human resources, marketing and sales. Many graduates hold senior management positions in hotels and restaurants in Europe, the United States, Asia and the Caribbean.

Workplacement
Qualified students will complete a 14-week unpaid internship in the fourth semester (24 hours per week). Internship co-ordinators work with hotel and restaurant operators to match students with the ultimate in industry work experience. Many graduates receive full-time employment offers from their internship.

Admission Requirement
- Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status
- Grade 12 English (ENG4C or ENG4U). If English is not your first language, refer to the English Language Proficiency Policy in this publication
- Grade 12 Mathematics (MAP4C, MCT4C, MDM4U, MCB4U, MGA4U, MCV4U or MHF4U)
- Two Grade 11 or Grade 12 C, U or M courses in addition to those listed above
- Applicants who do not possess the required courses may complete admission testing to determine equivalencies. Invitation and booking of admission testing is done using the email address provided on the online application
Note: This program follows professional industry standards for decorum, uniform, hygiene and personal presentation. The restaurant, bar, and culinary lab courses have strict uniform and attendance standards and policies, which are mandatory for successful completion of these key courses. Computer skills, specifically proficiency in Microsoft Word, Excel and PowerPoint, are extremely important to successfully complete the program.

For more information visit Selection Procedures.

Meeting the minimum requirements does not guarantee admission to the program.

Additional Information
International
There is an opportunity for qualified students to complete their fourth semester in France. This program is operated in partnership with Certified Educational Programs Abroad (CEPA Europe) and is located at the historic Château de Portalès in Strasbourg, France. The program includes seven weeks of classroom instruction, combined with a one week grand tour of France.

Qualified students also have the opportunity to study and travel overseas with our study-abroad experiences, which are undertaken with international universities and colleges in Asia, Europe and the Caribbean.
Study Options
Qualified graduates with an overall GPA of 75 per cent or more will be considered for admission to Humber’s Bachelor of Business degree. Graduates may then complete the degree with the equivalent of six semesters of full-time study including a paid work term.

Graduates must also possess ENG4U or Humber’s COMM 200 or COMM 300 with a grade of 70 per cent or more, plus any Grade 12 U level Mathematics or Humber’s BMAT 220 Mathematics of Finance and BSTA 300 Business Statistics with an average grade of 70 per cent or more. To apply, please complete and submit the online application form.

For detailed information, visit our website at humber.ca/transferguide.

Fees
The 2011/2012 fee for two semesters was

– domestic $3,827.63

– international $12,200.

Amounts listed are the total of tuition, uniforms, lab and material fees, student service and auxiliary fees for the first two semesters of the 2011/2012 academic year.

Fees are subject to change.

For more information visit Fees and Financial Assistance.

Additional Costs
Additional Costs
$450 – textbooks (per semester); $100 – safety shoes; $175 – tool set; nominal fees (varying by semester) to cover the costs of industry field trips and required industry certifications.

Curriculum

Semester 1
Course Code	Course	Credits
COMM 200	College Writing Skills College Writing Skills Course Code: COMM 200 Credits: 3 College Writing Skills emphasizes elements of the writing process. Although subject matter and format may change from one program to another, the skills necessary for effective writing remain the same, as do the professional standards that all Humber students are expected to attain. Students will practice the reading and writing skills that will be valuable in their college programs and build a strong base for professional business writing. Those students who plan to further their studies will develop the fundamental skills for writing acceptable academic English. To help students reach these goals, the course covers the following: analytical reading and critical thinking; essay organization and development; and the elements of clear writing, including grammar and punctuation skills. To complete COMM 200 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the attached criterion sheet.	3
HOTL 108	Mixology and Beer Mixology and Beer Course Code: HOTL 108 Credits: 3 This course will introduce the student to professional bar service, in preparation for both the Humber Room and the internship experiences and future employment in the food and beverage sector. Primary emphasis in this course will engage the student in a study of spirits in the industry today. The course will utilize a combination of theory and practical approaches to develop the skills that the students will need in the field. Students will also learn about the domestic and international beer production industry, the differences in appearance and tastes of beers, and how to plan food menus matched with the appropriate selections. The course will emphasis and reinforce the legal responsibilities of the bartender. The Smart Serve training program will be administered in the class. As an outcome of recent Ontario legislation, all employees that are involved in the sale and distribution of alcoholic beverages require this certification. Students will also be able to earn the Prud?homme Beer Certification.	3
HOTL 120	Food and Beverage Service - Theory Food and Beverage Service - Theory Course Code: HOTL 120 Credits: 3 This course provides students with an understanding of restaurant and dining room service as it is practiced in the hotel and restaurant industry. The course is divided into two components: theory and practical application. This course is taught in the Gordon Foodservice Humber Room and students learn and practice their technical and customer service skills through the operation of a full-service restaurant.	3
HOTL 124	Food and Beverage Service - Practical Food and Beverage Service - Practical Course Code: HOTL 124 Credits: 3 This course provides students with an understanding of restaurant and dining room service as it is practiced in the hotel and restaurant industry. The course is divided into two components: Theory and Practical Application. This course is taught in the Gordon Foodservice Humber Room and students learn and practice their technical and customer service skills through the operation of a full-service restaurant.	3
HRT. 102	Introduction to Software Applications Introduction to Software Applications Course Code: HRT. 102 Credits: 3 This software applications course introduces you to the Microsoft Office 2010 home/student package. At the end of the course, you should be able to produce documents in Word, spreadsheets in Excel, and presentations in PowerPoint. You must work independently and complete this course using an on-line format. In addition, you are required to attend two mandatory classes in a classroom, and to write the final exam in a classroom at the college.	3
HRT. 104	Introduction to Tourism Industries Introduction to Tourism Industries Course Code: HRT. 104 Credits: 3 This course examines the Tourism Industry, one of Canada?s largest industries, its employers, and the various sectors that work together to meet tourist needs and expectations. The eight sectors that make up the tourism industry are discussed, including transportation, accommodations, food and beverage, attractions, events and conferences, adventure tourism and outdoor recreation, travel trade, and tourism services. Student will be introduced to the Canadian tourism industry, with emphasis on its key associations, companies, and ?host? and guest models. Additionally, students will be presented with career choices in this industry, and will be prepared for further study in their chosen fields.	3
HRT. 115	iSucceed in Hospitality and Tourism iSucceed in Hospitality and Tourism Course Code: HRT. 115 Credits: 0 The iSucceed in Hospitality and Tourism course offers students information and insights into the hospitality and tourism programs, and identifies the many resources and services available to help ensure a successful education at Humber. Student will examine the policies and procedures in place for the School of Hospitality, Recreation & Tourism. Additionally, students will explore career opportunities and pathways in this industry. Industry guest speakers will discuss industry?s expectations of attitude, skills and competencies for a successful career.	0
HRT. 121	Food Service, Safety and Sanitation Food Service, Safety and Sanitation Course Code: HRT. 121 Credits: 1 This is an online food safety training program designed by TrainCan Inc. The student will access the specific website to BASICS.fst program through the Internet. This course details food-service sanitation and safety, emphasising the role of foodservice personnel as users of safe, hygienic working practices in accordance with federal, provincial and municipal regulations. It is an online course designed to teach food handlers the basics of food safety in an engaging and interactive way. After completing the self-study modules, the student will write an in-class examination and the successful candidate, with an exam result of 74 per cent or higher, will receive a nationally recognized certificate.	1
HRT. 130	Service Excellence Service Excellence Course Code: HRT. 130 Credits: 3 This course is focused on developing the student's ability to deliver service excellence - a term used to describe the levels of service that customers seek to receive from an operator in any one of the many tourism industries. This course defines service and the many concepts associated with its delivery at its highest level and provides students the opportunity to develop and practice service excellence strategies and skills that they will be able to use in their future careers.	3
HRT. 132	Hospitality Accounting Hospitality Accounting Course Code: HRT. 132 Credits: 3 The key to success in the hospitality industry is profitability. The course will begin with an introduction to accounting concepts and principles, as well as hospitality organizational structures around financial processes. The recording of financial activities will be explored through the Uniform System of Accounts, accounting cycle, and accounting equations. With this foundation, the course will examine in depth all the key components of income statements and balance sheets. This knowledge will be used to prepare financial statements and to analyze hospitality operations, forming the basis of the managerial decision-making information commonly used in the hospitality industry.	3
HUMA 024	Humanities: An Introduction to Arts and Science Humanities: An Introduction to Arts and Science Course Code: HUMA 024 Credits: 3 The Humanities course focuses on fundamental questions individuals ask of themselves as they proceed through life. Why are we the way we are? Do we have free will or are we prisoners of our past experience or our biological inheritance? What motivates societies to change? Why do societal changes so often divide people into opposing camps? Why do so many people find contemporary life at home, at work, and in the community unfulfilling? What constitutes good government? How should injustice be fought? Can nations successfully deal with global problems? What is science and how does it differ from other kinds of inquiry? Can scientists provide solutions to the problems we face? What is art and does it offer answers of its own? What is its relationship to beauty, to knowledge, and to ethics? Is objectivity about art (or anything) possible? These questions are organized into units that begin with issues concerning the nature of the individual and then extend outward to various social, cultural and physical contexts. The issues explored in this course are too complex to have any one right answer. Rather, individuals must search for answers that make sense of their experiences via various theoretical perspectives. The Humanities course supports this endeavour through study of different thinkers presented in the readings and exploration of different points of view explored in class discussions. ESL students should consider taking the ESL Humanities course. Students may transfer into ESL Humanities (HESL 024) either at the Registrar?s Office or the School of Liberal Arts & Sciences Office (K201) on a first-come, first-served basis before the Last Day to Add.	3

Semester 2
Course Code	Course	Credits
COMM 300	Business Writing Skills Business Writing Skills Course Code: COMM 300 Credits: 3 Business Writing Skills introduces students to the strategies of effective written workplace communication. This course is designed to build on and reinforce the writing skills developed in COMM 200 and requires students to apply these skills to vocationally relevant assignments. Students will learn how to select and organize pertinent information according to purpose and audience and will practise presenting their ideas clearly, precisely, and effectively in various written formats. To complete COMM 300 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the criterion sheet.	3
CULN 112	Food Production Management - Theory Food Production Management - Theory Course Code: CULN 112 Credits: 3 This course is designed to combine the theoretical knowledge and practical skills of food production management with an emphasis on the student understanding the management of the kitchen in a commercial food service establishment. Students will develop basic cooking skills and gain knowledge of a variety of products (fresh and convenience), nutritional trends, introduction of menu planning and profitability and different cooking methods. Innovative and creative thinking and teamwork will be encouraged and challenged through class discussions and practical labs. This course covers hot and cold food preparation, baking, sanitation, handling of food and artistic food presentation.	3
CULN 117	Food Production Management - Practical Food Production Management - Practical Course Code: CULN 117 Credits: 3 This course is designed to combine the theoretical knowledge and practical skills of food production management with an emphasis on the student understanding the management of the kitchen in a commercial food service establishment. Students will develop basic cooking skills and gain knowledge of a variety of products (fresh and convenience), nutritional trends, introduction of menu planning and profitability and different cooking methods. Innovative and creative thinking and teamwork will be encouraged and challenged through class discussions and practical labs. This course covers hot and cold food preparation, baking, sanitation, handling of food and artistic food presentation.	3
GNED 000	General Education Elective General Education Elective Course Code: GNED 000 Credits: 3 The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Anthropology ANTH 002 Anthropology ANTH 005 Cultural Anthropology Economics ECON 004 People, Money and Markets ECON 005 Real-Life Economics ECON 006 The History of Money Geography GEOG 010 The Nature of Ontario GEOG 012 Political Geography: Conflict and International Affairs History CULS 300 Encounter with Latin America HIST 003 Monsters of the 20th Century HIST 017 History of War HIST 018 Making of the Modern World HIST 020 The Good, The Bad and The Ugly HIST 022 The Age of Europe: From the Enlightenment to 1989 MILE 100 Italy: History and Culture MILE 110 Great Cities: USA Humanities HESL 024 ESL ˗ Humanities: An Introduction to Arts and Sciences HESL 035 ESL ˗ World Religions: Western and Eastern Traditions HUMA 024 Humanities: An Introduction to Arts and Sciences HUMA 026 The Arts and the 21st Century Imagination: Longing for Paradise HUMA 028 Popular Culture: Shaping How We Live HUMA 029 Musical Pioneers HUMA 035 World Religions: Western and Eastern Traditions HUMA 036 China: The Next Superpower HUMA 037 Art Matters HUMA 038 Understanding Movies: An Introduction to Film Studies HUMA 039 Digital Culture HUMA 040 Law and Society HUMA 041 Exploring Music and Film HUMA 042 Vampires in Film and Literature HUMA 043 Crossing Borders: Migration and Culture HUMA 044 Ordinary Heroes: Extraordinary Lives HUMA 045 The Body: Beauty, Sex and Consumerism HUMA 046 Art and Artists – Money, Madness and Masterpieces HUMA 050 God, Religion and Science HUMA 060 The World of Myths and Legends HUMA 084 Pulp Fiction SPN. 100 Introductory Spanish 1 Literature ENGE 025 ESL Literature: Introduction ENGL 039 Dark Days Ahead ENGL 046 Contemporary Fiction ENGL 047 Life Stories ENGL 048 Voices from the Underground: Modern Narratives of the Self Philosophy PHIL 001 Ideas: An Introduction to Philosophy PHIL 008 The Love of Wisdom: An Introduction to Philosophy PHIL 017 Ethical Issues PHIL 022 Justice PHIL 025 Philosophy of Love and Sex PHIL 027 Business Ethics PHIL 028 Success PHIL 029 Violence, Order and Justice: An Introduction to Poltical Philosophy PHIL 030 Environmental Ethics Political Science BEH. 002 Surveying Society POLS 004 Morality, Democracy and Politics POLS 019 Globalization POLS 023 War and Terrorism POLS 024 Justice, Equality and Rights POLS 025 Environmental Policy and Economics POLS 104 Introduction to Politics Psychology PSYC 001 Psychology: Introduction PSYC 002 Psychology: Developmental PSYC 003 Psychology: Social PSYC 004 Psychology: Abnormal PSYC 007 Psychology of Sport PSYC 105 Psychology Applied - Recreation Leadership PSYC 121 Psychology Applied 1: Paramedic PSYC 122 Psychology Applied 2: Paramedic PSYC 123 Psychology Applied 3: Paramedic Science SCIE 008 Water: A Life or Death Issue SCIE 013 Astronomy: The Evolving Universe SCIE 016 Origins of Life SCIE 019 Dangerous Earth SCIE 020 The Universe in a Lab SCIE 021 The Environment SCIE 022 Global Warming Concepts SCIE 023 Astrobiology: Life in the Universe SCIE 024 Discovering Dinosaurs SCIE 028 The Science of Everything Sociology SOCE 006 ESL Canadian Society and Culture SOCE 037 ESL: Canada Today SOCE 039 ESL ˗ Citizenship, Immigration and Democracy SOCI 002 Sociology: Introduction SOCI 006 Canadian Society and Culture SOCI 014 AlterNative Pathways: Aboriginal People in Canada SOCI 019 Sport and Society SOCI 027 Environmental Citizenship SOCI 029 Understanding Diversity: The World in Canada SOCI 032 Gender, Power and Society SOCI 033 Sociology of Cultural Difference SOCI 034 Society and Conflict SOCI 036 Issues in Crime SOCI 037 Sociology of Fashion SOCI 038 Sociology of Food SOCI 040 Sociology of the Family SOCI 041 Risky Business: Living in a Dangerous World SOCI 042 Culture, Technology and Identity SOCI 046 Sociology of the Emotions SOCI 047 Leadership SOCI 048 Corporations, Modern Capitalism and Economic Disorder SOCI 049 Imagining the City SOCI 075 Racism and Discrimination SOCI 077 Introduction to Intercultural Communication	3
HOTL 121	Introduction to Rooms Division Introduction to Rooms Division Course Code: HOTL 121 Credits: 3 This course will introduce the student to the operation and management of the rooms division of a hotel. The major focus of the course is the guest cycle, the inter-relationship of the guest and the key departments of the division including guest services, reservations, and uniformed services. It will provide the student with the opportunity to gain insight into the role and function of the specific departments and their key positions. The student will explore the concepts and practices of operational standards, staffing, products and services. This course will be enhanced with a weekly lab where students will train on the use of a hotel property management system. In addition, students will visit a hotel while on a field trip and will hear from guest speakers in the classroom.	3
HRT.131	Effective Leadership and Management Effective Leadership and Management Course Code: HRT.131 Credits: 3 This course will introduce the student to the operation and management of the rooms division of a hotel. The major focus of the course is the guest cycle, the inter-relationship of the guest and the key departments of the division including guest services, reservations, and uniformed services. It will provide the student with the opportunity to gain insight into the role and function of the specific departments and their key positions. The student will explore the concepts and practices of operational standards, staffing, products and services. This course will be enhanced with a weekly lab where students will train on the use of a hotel property management system. In addition, students will visit a hotel while on a field trip and will hear from guest speakers in the classroom.	3
HRT. 133	Hospitality Budgeting Hospitality Budgeting Course Code: HRT. 133 Credits: 3 This course builds on material delivered in HRT. 132 Hospitality Accounting. The student will use income statements and balance sheets to analyze results, and recommend changes to improve profitability. The student will continue to examine the financial management process, with emphasis upon developing operational budgets in the hospitality industry. The student will apply the concepts of budgeting to create financial forecasts for hospitality operations.	3
HRT. 212	Hospitality Tourism Careers Hospitality Tourism Careers Course Code: HRT. 212 Credits: 3 This course is an introduction to the professional standards and career planning skills required for success within the tourism and hospitality industries. The student will practice skills in resume development, interviewing, job search, networking and career planning. The student will also be introduced to potential career path opportunities within the tourism and hospitality industries. In addition, students will receive a comprehensive outline of internship requirements, specific to their program, which will assist the student in preparing for their industry internships.	3

Semester 3
Course Code	Course	Credits
GNED 000	General Education Elective General Education Elective Course Code: GNED 000 Credits: 3 The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Anthropology ANTH 002 Anthropology ANTH 005 Cultural Anthropology Economics ECON 004 People, Money and Markets ECON 005 Real-Life Economics ECON 006 The History of Money Geography GEOG 010 The Nature of Ontario GEOG 012 Political Geography: Conflict and International Affairs History CULS 300 Encounter with Latin America HIST 003 Monsters of the 20th Century HIST 017 History of War HIST 018 Making of the Modern World HIST 020 The Good, The Bad and The Ugly HIST 022 The Age of Europe: From the Enlightenment to 1989 MILE 100 Italy: History and Culture MILE 110 Great Cities: USA Humanities HESL 024 ESL ˗ Humanities: An Introduction to Arts and Sciences HESL 035 ESL ˗ World Religions: Western and Eastern Traditions HUMA 024 Humanities: An Introduction to Arts and Sciences HUMA 026 The Arts and the 21st Century Imagination: Longing for Paradise HUMA 028 Popular Culture: Shaping How We Live HUMA 029 Musical Pioneers HUMA 035 World Religions: Western and Eastern Traditions HUMA 036 China: The Next Superpower HUMA 037 Art Matters HUMA 038 Understanding Movies: An Introduction to Film Studies HUMA 039 Digital Culture HUMA 040 Law and Society HUMA 041 Exploring Music and Film HUMA 042 Vampires in Film and Literature HUMA 043 Crossing Borders: Migration and Culture HUMA 044 Ordinary Heroes: Extraordinary Lives HUMA 045 The Body: Beauty, Sex and Consumerism HUMA 046 Art and Artists – Money, Madness and Masterpieces HUMA 050 God, Religion and Science HUMA 060 The World of Myths and Legends HUMA 084 Pulp Fiction SPN. 100 Introductory Spanish 1 Literature ENGE 025 ESL Literature: Introduction ENGL 039 Dark Days Ahead ENGL 046 Contemporary Fiction ENGL 047 Life Stories ENGL 048 Voices from the Underground: Modern Narratives of the Self Philosophy PHIL 001 Ideas: An Introduction to Philosophy PHIL 008 The Love of Wisdom: An Introduction to Philosophy PHIL 017 Ethical Issues PHIL 022 Justice PHIL 025 Philosophy of Love and Sex PHIL 027 Business Ethics PHIL 028 Success PHIL 029 Violence, Order and Justice: An Introduction to Poltical Philosophy PHIL 030 Environmental Ethics Political Science BEH. 002 Surveying Society POLS 004 Morality, Democracy and Politics POLS 019 Globalization POLS 023 War and Terrorism POLS 024 Justice, Equality and Rights POLS 025 Environmental Policy and Economics POLS 104 Introduction to Politics Psychology PSYC 001 Psychology: Introduction PSYC 002 Psychology: Developmental PSYC 003 Psychology: Social PSYC 004 Psychology: Abnormal PSYC 007 Psychology of Sport PSYC 105 Psychology Applied - Recreation Leadership PSYC 121 Psychology Applied 1: Paramedic PSYC 122 Psychology Applied 2: Paramedic PSYC 123 Psychology Applied 3: Paramedic Science SCIE 008 Water: A Life or Death Issue SCIE 013 Astronomy: The Evolving Universe SCIE 016 Origins of Life SCIE 019 Dangerous Earth SCIE 020 The Universe in a Lab SCIE 021 The Environment SCIE 022 Global Warming Concepts SCIE 023 Astrobiology: Life in the Universe SCIE 024 Discovering Dinosaurs SCIE 028 The Science of Everything Sociology SOCE 006 ESL Canadian Society and Culture SOCE 037 ESL: Canada Today SOCE 039 ESL ˗ Citizenship, Immigration and Democracy SOCI 002 Sociology: Introduction SOCI 006 Canadian Society and Culture SOCI 014 AlterNative Pathways: Aboriginal People in Canada SOCI 019 Sport and Society SOCI 027 Environmental Citizenship SOCI 029 Understanding Diversity: The World in Canada SOCI 032 Gender, Power and Society SOCI 033 Sociology of Cultural Difference SOCI 034 Society and Conflict SOCI 036 Issues in Crime SOCI 037 Sociology of Fashion SOCI 038 Sociology of Food SOCI 040 Sociology of the Family SOCI 041 Risky Business: Living in a Dangerous World SOCI 042 Culture, Technology and Identity SOCI 046 Sociology of the Emotions SOCI 047 Leadership SOCI 048 Corporations, Modern Capitalism and Economic Disorder SOCI 049 Imagining the City SOCI 075 Racism and Discrimination SOCI 077 Introduction to Intercultural Communication	3
HOTL 123	Sustainability and Greening of the Industry Sustainability and Greening of the Industry Course Code: HOTL 123 Credits: 3 This course examines the global significance of tourism and its impact on society. More specifically, it examines the economic, environmental, and socio-cultural impacts of tourism on destinations and communities. In that context, the course examines the concept of sustainability, its application to the tourism and hospitality industry and strategies being adopted to manage impacts effectively. Current sustainability strategies of industry stakeholders in the Greater Toronto Area will be explored through guest speakers, a field trip, and case study related projects.	3
HOTL 222	Hospitality Technology Systems Hospitality Technology Systems Course Code: HOTL 222 Credits: 3 This course provides comprehensive hands-on-learning using various contemporary industry information technology systems. Students will gain operational skills and functional knowledge of property management and point-of-sale systems, purchasing and receiving systems, and Internet distribution systems. More specifically, students will focus on the concepts, tools and techniques of revenue management and the application of technology in designing and implementing marketing strategies. Students will also create, review and interpret management reports created by these systems and be expected to make management decisions in several different real-world scenarios.	3
HRT. 221	Hotel Sales and Marketing Hotel Sales and Marketing Course Code: HRT. 221 Credits: 4 This course has two very distinct sections. The student is introduced to Tourism and Hospitality marketing. The role of marketing and marketing research are examined. The various components of a marketing plan are explored. Marketing communication strategies will be discussed including advertising, sales promotions, public relations and publicity. The course will focus on hospitality sales. The role of the sales person will be explored through discussions, case studies, role-plays and exercises regarding relationship selling, the sales call process, and the operation of the sales office.	4
HRT. 224	Human Resources Management Human Resources Management Course Code: HRT. 224 Credits: 3 This course is a study of how tourism and hospitality industries obtain, retain, manage and maximize their human resources. The course provides an overall understanding of the human resource function, as it relates to an organization?s goals and strategic objectives. Topics covered include human resource challenges, employment legislation, discrimination, harassment, staff planning and selection, orientation, health and safety, performance management and evaluation, corrective action and termination and unions? relationships.	3

Choose two of the following:
Course Code	Course	Credits
HOTL 216	Hospitality Revenue Management Hospitality Revenue Management Course Code: HOTL 216 Credits: 3 This course will address concepts, tools and techniques of revenue management (RM), or yield management, as used in the tourism related industries. This course will focus on the practice of RM in the hotel industry. Students will review market segmentation, demand forecasting, pricing, strategies and tactics, rate and inventory control, and the measurement of key performance indicators. The management of electronic distribution channels, and its impact on hotel operating revenues will be examined. The student will apply the theory and concepts presented in class to evaluate the practice of revenue management in the hotel industry.	3
HOTL 218	Food Beverage Purchasing and Control Food Beverage Purchasing and Control Course Code: HOTL 218 Credits: 3 Purchasing food and beverage in the hospitality industry requires a complete understanding of several processes and control mechanisms that directly impact the profitability of an operation. The cycle of purchasing, receiving, storing and issuing of food and beverage items will be studied in detail. The importance of menu planning, controlling food production and the proper management of inventory will be examined. Students will analyze the popularity and profitability of menus utilizing concepts such as menu engineering and opportunities to optimize revenue will be assessed. Systems to monitor, and control food cost and beverage cost at the operational level will be introduced in this course.	3
HOTL 219	Advanced Room (Facility Management/House) Advanced Room (Facility Management/House) Course Code: HOTL 219 Credits: 3 The Advanced Room course is a continuation of HOTL 121 Introduction to Rooms Division. This course explores departments in the room division of a hotel, which were not addressed in the introductory course. Students will discuss the housekeeping department and its roles in the successful operation of a hotel. Some of housekeeping?s role, which will be studied include the cleaning of the hotel, guest rooms and public areas, the operation of an onsite laundry facility, the financial side of the department, the human resource components, the equipment, and various inventories. Students will also explore the interactions between housekeeping and other departments. Additionally, the course will examine facility management and its role in room division. Finally, attention will be given to the evaluation of security and loss prevention management, which is becoming very important to the operation hotels today.	3
HOTL 220	Casino, Resorts and Spa Operations Management Casino, Resorts and Spa Operations Management Course Code: HOTL 220 Credits: 3 This course is an introduction to the casino, resorts, and spa sectors of the tourism industry. In the casino module, the student will study the exploding phenomena of gambling as a form of recreation. The resorts module will look at the unique differences in resort properties, as compared to the typical hotel property. The spa module will explore the evolution of the spa industry from the ancient civilizations to the convergence of integrating spas, medicine, health care, tourism and hospitality into a marketable package to the guest. All three modules will be linked together by the following threads: tourism significance and marketing, direct and secondary revenue impact, and job and career development.	3
HOTL 221	Catering Management Catering Management Course Code: HOTL 221 Credits: 3 This course will provide a survey overview of catering operations. Starting with the historical evolution of catering and foodservice, the course will cover critical areas such as venue selection, physical layouts, food and beverage planning, theme and atmosphere planning, and the delivery of services for the event. A secondary focus will consider the business side of the event, with financial planning, costing, and reconciliation of the event presented as well. The management and administration of the sales office in larger event centres and hotels will also be considered.	3

Semester 4
Course Code	Course	Credits
HOSP 250	Industry Internship Industry Internship Course Code: HOSP 250 Credits: 10 This important component of the Hospitality Management ? Hotel and Restaurant program will provide the student with the final hands-on practical exposure to the hospitality industry and the opportunity to specialize in their chosen career focus. It consists of a 14-week training placement in an approved sector of the student?s choice, and is based on a 24-hour training week (total of 336 hours). Students will have an opportunity to observe and learn from experienced personnel in a real-life working setting, while integrating a competency based internship schedule as a framework for learning. The student chooses the focus of the internship. The Hospitality Management internship will present the student with the opportunity to train in: rooms division, hotel support departments and food and beverage services. The internship is designed to meet industry-defined standards that reinforce the skills and knowledge identified by the industry as essential for professional and skilled performance.	10
HOTL 217	Wine Appreciation and Food Pairing Wine Appreciation and Food Pairing Course Code: HOTL 217 Credits: 3 Wine Appreciation and Food Pairing provides an introduction to the fundamental concepts associated with wine (tasting, serving, interpreting labels, wine terminology, and storage) and its successful pairing with food. Students will learn how wine is made starting from the vine to the bottle. This course introduces the grape varieties used for making wine in the major wine regions of the world. In addition, the student is introduced to the principles of correct food and wine pairing and will study the building blocks of food tastes including sourness, sweetness, bitterness, saltiness, fattiness, spiciness and fruitiness and their influence on a successful wine selection. Exercises and tasting sessions are carried out in a lab setting and include a theme-based wine/food tasting with every class. Lab class attendance is mandatory. Students will have the opportunity to write the WSET Intermediate Certificate exam by paying the requisite exam fee.	3
HRT. 230	Risk Management and Hospitality Law Risk Management and Hospitality Law Course Code: HRT. 230 Credits: 3 The course will introduce the Canadian legal system, the process of establishing liability for negligence, some of the legal defences against negligence, and strategies for managing risks. Additionally, the legislation and laws regulating hospitality businesses will be studied. The course material will present hospitality and tourism based negligence cases, court decisions and resulting judgements. The risk management section will review how to recognize, evaluate and control, and treat some of the risks associated with operating hospitality and tourism businesses.	3
HRT. 231	Entrepreneurship Entrepreneurship Course Code: HRT. 231 Credits: 3 This course deals with the key components of entrepreneurship, starting from the identification of a concept to the development of a business plan. Using a practical approach, the student will progress through various modules that are key to starting a new business. Franchising and buying an existing business will also be covered.	3

School of Hospitality, Recreation & Tourism		2012/2013 Program Availability North Fall: Open Winter: Open
Type: Diploma	Campus: North
Program Code: 01551	Length: Four semesters, beginning in September and January
CONTACT INFORMATION: Paul McCabe, program co-ordinator \| 416.675.6622 ext. 5276 \| paul.mccabe@humber.ca

Hotel and Restaurant Management (Ministry Title - Hospitality Management)

School of Hospitality, Recreation & Tourism

2012/2013 Program Availability

The Humber Room Restaurant

Wine & Beverage Labs

Culinary Labs

Semester 1

College Writing Skills

Mixology and Beer

Food and Beverage Service - Theory

Food and Beverage Service - Practical

Introduction to Software Applications

Introduction to Tourism Industries

iSucceed in Hospitality and Tourism

Food Service, Safety and Sanitation

Service Excellence

Hospitality Accounting

Humanities: An Introduction to Arts and Science

Semester 2

Business Writing Skills

Food Production Management - Theory

Food Production Management - Practical

General Education Elective

Introduction to Rooms Division

Effective Leadership and Management

Hospitality Budgeting

Hospitality Tourism Careers

Semester 3

General Education Elective

Sustainability and Greening of the Industry

Hospitality Technology Systems

Hotel Sales and Marketing

Human Resources Management

Choose two of the following:

Hospitality Revenue Management

Food Beverage Purchasing and Control

Advanced Room (Facility Management/House)

Casino, Resorts and Spa Operations Management

Catering Management

Semester 4

Industry Internship

Wine Appreciation and Food Pairing

Risk Management and Hospitality Law

Entrepreneurship