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

Our Program

FInd out how Hospitality Management students are studying abroad to gain real-world industry experience.

Humber is 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. Students 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 their 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 Appreciation and Food Pairing, Risk Management and Hospitality Law, plus a 14-week industry internship. Students have the opportunity to study and travel overseas.

Your Career

Are you interested in a career that is fast paced, challenging and exciting? Then the hospitality industry is for you. 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.

Our Facilities

Humber has some of most modern lab facilities in North America. Students in this program will take practical courses in the following state-of-the-art facilities:

On-campus Restaurant Training Facility
The Humber Room is our full-service restaurant, where lunches and dinners are prepared by students studying in a culinary program and service is provided by students in the hospitality program. The restaurant is open to the public during the school semester, providing our students with a real-life restaurant experience as a part of their program.

Wine Tasting and Demonstration Lab
Equipped with its own wine cellar/cooler, a demonstration induction cooking unit, glassware racks, storage and washing equipment, this is where our students are introduced to the intricacies of food and wine pairing.

Mixology Lab
Students learn theory and practical skills in this fully equipped lab for creating mixed drinks, understanding beers, spirits and wines.

Kitchen Labs
Among the seven on-campus kitchen labs are the award-winning Compass Group Canada culinary demonstration theatre and kitchen lab, and the Garland and Mandarin induction cooking labs. Students in this program take a food production management course in one of our kitchen labs.

Work Placement

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. Internship partners for this program include: Hyatt, Holiday Inn, Hilton, Marriott, Cara Operations, Compass Group, Oliver & Bonacini Restaurants, Woodbine Entertainment Group, and many others.

Our 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

Study Abroad
Qualified students in this program are eligible to undertake one of the following experiential learning experiences:

Short Duration Options: The short duration experiential learning opportunities operate annually in May and are 10 to 20 days in length. Destinations include Europe and Asia.

Semester Abroad Options: The semester abroad options operate annually in the winter semester. The options for students in this program include France, Taiwan, and Florida (Disney).

Your Future Study Options

Qualified graduates can apply to Humber’s Food and Nutrition Management diploma program and will receive credit for the first year of study, thereby entering the second year of the program.

Qualified graduates with an overall grade point average (GPA) of 75 per cent or more will be considered for admission to Humber’s Bachelor of Commerce 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/WRIT 100 or COMM 300/WRIT 200 with a grade of 70 per cent or more, plus any Grade 12U-level Mathematics or Humber’s BMAT 220/BMAT 120 Mathematics of Finance and BSTA 300/BSTA 200 Business Statistics with an average grade of 70 per cent or more. For detailed information, visit humber.ca/transferguide.

Admission Requirements

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
Grade 12 Mathematics (MAP4C, MCT4C, MDM4U, MCB4U, MGA4U, MCV4U or MHF4U)
Two Grade 11 or Grade 12C, U or M courses in addition to those listed above
Applicants who do not possess the required courses may complete admission testing to determine equiva- lencies. Invitation and booking of admission testing is done using the email address provided on the online application

Note: For more information, refer to Selection Procedures.
Meeting the minimum requirements does not guarantee admission to the program.

Additional Requirements

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.
Two uniforms are required for this program, a front of house uniform and a chef uniform. It is mandatory to wear the applicable uniform in practical lab classes in this program. Admittance to these classes is not permitted if you are not in uniform. The cost for the two uniforms has been added to your first semester tuition fees. In order for the uniform to be available for the first day of class, students must submit their size requirements via an online order form. For more information and to submit your uniform order, visit hospitality.humber.ca.

Fees / Scholarships

The 2013/2014 fee for two semesters is

domestic $4,098.88
international $12,950.

Amounts listed are the total of tuition, uniforms, lab and material fees, student service and auxiliary fees for the first two semesters of the 2013/2014 academic year. Fees are subject to change. For more information, refer to Fees and Financial Assistance.

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 (View the 2012/13 Curriculum)

Semester 1

Course Code	Course Name
GNED 101	An Introduction to Arts and Science An Introduction to Arts and Science Course Code: GNED 101 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.
HOTL 108	Mixology Mixology Course Code: HOTL 108 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.
HOTL 120	Food and Beverage Service Theory Food and Beverage Service Theory Course Code: HOTL 120 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.
HOTL 124	Food and Beverage Service Practical Food and Beverage Service Practical Course Code: HOTL 124 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.
HRT 104	Introduction to Tourism Industries Introduction to Tourism Industries Course Code: HRT 104 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.
HRT 115	iSucceed in Hospitality and Tourism iSucceed in Hospitality and Tourism Course Code: HRT 115 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.
HRT 130	Service Excellence and Quality Management Service Excellence and Quality Management Course Code: HRT 130 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 provide students the opportunity to develop and practice service excellence strategies and skills that they will be able to use in their future careers.
WRIT 100	College Reading and Writing Skills College Reading and Writing Skills Course Code: WRIT 100 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 WRIT 100 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the attached criterion sheet.

Semester 2

Course Code	Course Name
CULN 151	Food Production Management Theory/Practical Food Production Management Theory/Practical Course Code: CULN 151 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.
GNED	General Education Elective General Education Elective Course Code: GNED The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Introduction to Liberal Arts and Sciences GNED 101 An Introduction to Arts and Sciences Anthropology ANTH 202 Physical Anthropology ANTH 205 Cultural Anthropology Arts ARTS 138 Understanding Movies: An Introduction to Film Studies ARTS 229 Musical Pioneers ARTS 241 Exploring Music and Film ARTS 246 Art and Artists - Money, Madness and Masterpieces Cultural Studies CULT 211 Conspiracy Theories and Critical Thinking CULT 214 AlterNative Pathways: Aboriginal People in Canada CULT 217 Encounter with Latin America CULT 228 Pop Culture: Shaping How We Live CULT 236 China: The Next Superpower CULT 239 Digital Culture CULT 242 Culture, Technology and Identity CULT 243 Crossing Borders: Migration and Culture CULT 244 Gender, Race and Ethnicity CULT 245 The Body: Beauty, Sex and Consumerism CULT 248 Women and Popular Culture Economics ECON 110 Real Life Economics ECON 204 People, Money and Markets ECON 206 The History of Money English ENGE 110 Literature: An Introduction ENGL 239 Dark Days Ahead ENGL 242 Pulp Fiction ENGL 246 Contemporary Fiction ENGL 247 Life Stories ENGL 248 Voices from the Underground Geography GEOG 210 The Nature of Ontario GEOG 212 Political Geography History HIST 110 Canada: The Good, the Bad and the Ugly HIST 203 Monsters of the 20th Century HIST 217 History of War HIST 218 The Making of the Modern World HIST 222 The Age of Europe: From the Enlightenment to 1989 Humanities HUMA 137 Art Matters: An Introduction to the Philosophy of Art HUMA 226 The Arts and the 21st Century Imagination: Longing for Paradise HUMA 235 World Religions HUMA 241 Risky Business: Living in a Dangerous World HUMA 242 Vampires: In Film and Literature HUMA 244 Ordinary Heroes: Extraordinary Lives! HUMA 250 God, Science and Religion Languages SPAN 110 Introductory Spanish 1 Philosophy PHIL 100 Ideas: An Introduction to Philosophy PHIL 110 The Love of Wisdom: An Introduction to Philosophy PHIL 217 Ethical Issues PHIL 225 Philosophy of Love and Sex PHIL 227 Business Ethics PHIL 228 Success: Philosophical Perspectives PHIL 229 Violence, Order and Justice: An Introduction to Political Philosophy PHIL 230 Environmental Ethics Political Science POLS 110 Introduction to Politics POLS 204 Morality, Democracy and Politics POLS 219 Globalization POLS 223 War and Terrorism POLS 224 Justice, Equality and Rights POLS 225 Environmental Policy and Economics Psychology PSYC 110 Psychology - An Introduction PSYC 205 Applied Psychology and Leadership PSYC 207 Psychology of Sport PSYC 210 Psychology - Developmental PSYC 220 Psychology - Social PSYC 230 Psychology - Abnormal Science SCIE 110 The Science of Everything SCIE 208 Water: A Life or Death Issue SCIE 213 Astronomy: The Evolving Universe SCIE 216 Origins of Life SCIE 219 Dangerous Earth SCIE 221 The Environment SCIE 223 Astrobiology: Life in the Universe SCIE 224 Discovering Dinosaurs Sociology SOCE 100 Canadian Society and Culture SOCI 110 Sociology: Introduction SOCI 205 Social Entrepreneurship: Profit, People and the Planet SOCI 219 Sport and Society SOCI 232 Gender, Power and Society SOCI 233 Sociology of Cultural Difference SOCI 234 Society and Conflict SOCI 236 Issues in Crime SOCI 237 Sociology of Fashion SOCI 238 Sociology of Food SOCI 239 Citizenship, Immigration, and Democracy SOCI 240 Sociology of the Family SOCI 246 Sociology of Emotions SOCI 247 Leadership SOCI 249 Imagining the City SOCI 257 Canada Today SOCI 277 Sexual Diversity: Contemporary Social Issues
HOTL 152	Introduction to Rooms Division Introduction to Rooms Division Course Code: HOTL 152 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.
HRT 150	Effective Leadership and Management Effective Leadership and Management Course Code: HRT 150 This course will assist the student in self-assessing and developing concrete, usable management and leadership skills. It will focus on key management and leadership concepts and how these can be applied in a rapidly changing global environment. The course will examine traits, behaviours and attributes of leadership and followership, and the practical skills required to build effective working relationships with individuals and teams, including decision making, motivation, communication, power and influence, and change management. It will also explore factors that impact effective leadership in today's hospitality world, including ethics and diversity.
HRT 151	Hospitality Budgeting Hospitality Budgeting Course Code: HRT 151 This course builds on material delivered in HRT 150 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.
HRT 153	Hospitality/Tourism Careers Hospitality/Tourism Careers Course Code: HRT 153 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.
WRIT 200	Workplace Writing Skills Workplace Writing Skills Course Code: WRIT 200 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 WRIT 100 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 WRIT 200 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the criterion sheet.

Semester 3

Course Code	Course Name
GNED	General Education Elective General Education Elective Course Code: GNED The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Introduction to Liberal Arts and Sciences GNED 101 An Introduction to Arts and Sciences Anthropology ANTH 202 Physical Anthropology ANTH 205 Cultural Anthropology Arts ARTS 138 Understanding Movies: An Introduction to Film Studies ARTS 229 Musical Pioneers ARTS 241 Exploring Music and Film ARTS 246 Art and Artists - Money, Madness and Masterpieces Cultural Studies CULT 211 Conspiracy Theories and Critical Thinking CULT 214 AlterNative Pathways: Aboriginal People in Canada CULT 217 Encounter with Latin America CULT 228 Pop Culture: Shaping How We Live CULT 236 China: The Next Superpower CULT 239 Digital Culture CULT 242 Culture, Technology and Identity CULT 243 Crossing Borders: Migration and Culture CULT 244 Gender, Race and Ethnicity CULT 245 The Body: Beauty, Sex and Consumerism CULT 248 Women and Popular Culture Economics ECON 110 Real Life Economics ECON 204 People, Money and Markets ECON 206 The History of Money English ENGE 110 Literature: An Introduction ENGL 239 Dark Days Ahead ENGL 242 Pulp Fiction ENGL 246 Contemporary Fiction ENGL 247 Life Stories ENGL 248 Voices from the Underground Geography GEOG 210 The Nature of Ontario GEOG 212 Political Geography History HIST 110 Canada: The Good, the Bad and the Ugly HIST 203 Monsters of the 20th Century HIST 217 History of War HIST 218 The Making of the Modern World HIST 222 The Age of Europe: From the Enlightenment to 1989 Humanities HUMA 137 Art Matters: An Introduction to the Philosophy of Art HUMA 226 The Arts and the 21st Century Imagination: Longing for Paradise HUMA 235 World Religions HUMA 241 Risky Business: Living in a Dangerous World HUMA 242 Vampires: In Film and Literature HUMA 244 Ordinary Heroes: Extraordinary Lives! HUMA 250 God, Science and Religion Languages SPAN 110 Introductory Spanish 1 Philosophy PHIL 100 Ideas: An Introduction to Philosophy PHIL 110 The Love of Wisdom: An Introduction to Philosophy PHIL 217 Ethical Issues PHIL 225 Philosophy of Love and Sex PHIL 227 Business Ethics PHIL 228 Success: Philosophical Perspectives PHIL 229 Violence, Order and Justice: An Introduction to Political Philosophy PHIL 230 Environmental Ethics Political Science POLS 110 Introduction to Politics POLS 204 Morality, Democracy and Politics POLS 219 Globalization POLS 223 War and Terrorism POLS 224 Justice, Equality and Rights POLS 225 Environmental Policy and Economics Psychology PSYC 110 Psychology - An Introduction PSYC 205 Applied Psychology and Leadership PSYC 207 Psychology of Sport PSYC 210 Psychology - Developmental PSYC 220 Psychology - Social PSYC 230 Psychology - Abnormal Science SCIE 110 The Science of Everything SCIE 208 Water: A Life or Death Issue SCIE 213 Astronomy: The Evolving Universe SCIE 216 Origins of Life SCIE 219 Dangerous Earth SCIE 221 The Environment SCIE 223 Astrobiology: Life in the Universe SCIE 224 Discovering Dinosaurs Sociology SOCE 100 Canadian Society and Culture SOCI 110 Sociology: Introduction SOCI 205 Social Entrepreneurship: Profit, People and the Planet SOCI 219 Sport and Society SOCI 232 Gender, Power and Society SOCI 233 Sociology of Cultural Difference SOCI 234 Society and Conflict SOCI 236 Issues in Crime SOCI 237 Sociology of Fashion SOCI 238 Sociology of Food SOCI 239 Citizenship, Immigration, and Democracy SOCI 240 Sociology of the Family SOCI 246 Sociology of Emotions SOCI 247 Leadership SOCI 249 Imagining the City SOCI 257 Canada Today SOCI 277 Sexual Diversity: Contemporary Social Issues
HOTL	Program Elective 1 Program Elective 1 Course Code: HOTL Choose two Hotel electives from the following: HOTL 216 Hospitality Revenue Management HOTL 218 Food Beverage Purchasing and Controls HOTL 219 Advanced Rooms (Facility Management/Housekeeping) HOTL 220 Casino, Resort and Spa Operations Management HOTL 221 Catering Management
HOTL	Program Elective 1 Program Elective 1 Course Code: HOTL Choose two Hotel electives from the following: HOTL 216 Hospitality Revenue Management HOTL 218 Food Beverage Purchasing and Controls HOTL 219 Advanced Rooms (Facility Management/Housekeeping) HOTL 220 Casino, Resort and Spa Operations Management HOTL 221 Catering Management
HOTL 200	Sustainability and Greening of the Industry Sustainability and Greening of the Industry Course Code: HOTL 200 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.
HOTL 222	Hospitality Technology Systems Hospitality Technology Systems Course Code: HOTL 222 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.
HRT 224	Human Resources Management Human Resources Management Course Code: HRT 224 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.
MKTG 225	Hotel Sales and Marketing Hotel Sales and Marketing Course Code: MKTG 225 This course has two very distinct sections. The student is introduced to Tourism and Hospitality marketing. The role of marketing and marketing research is 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.

Semester 4

Course Code	Course Name
HOTL 154	Wine Appreciation and Food Pairing Wine Appreciation and Food Pairing Course Code: HOTL 154 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.
HOTL 250	Beer and Food Pairing Beer and Food Pairing Course Code: HOTL 250 This course is designed and developed for participants who wish to further their knowledge of beer for use in the following: a) the hospitality industry b) as an agent for a brewer/distributor of beer c) beverage alcohol education. The focus is to provide more detailed insights into brewing ingredients and processes, draught systems while introducing Canadian brewing history and further investigating negative sensory components.
HRT 252	Risk Management and Hospitality Law Risk Management and Hospitality Law Course Code: HRT 252 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 judgments. 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.
HRT 259	Entrepreneurship Entrepreneurship Course Code: HRT 259 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.
WORK 258	Industry Internship Industry Internship Course Code: WORK 258 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.

Hotel and Restaurant Management (Ministry title - Hospitality Management) Electives

Course Code	Course Name
HOTL 216	Hospitality Revenue Management Hospitality Revenue Management Course Code: HOTL 216 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.
HOTL 218	Food Beverage Purchasing and Controls Food Beverage Purchasing and Controls Course Code: HOTL 218 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.
HOTL 219	Advanced Rooms (Facility Management/Housekeeping) Advanced Rooms (Facility Management/Housekeeping) Course Code: HOTL 219 The Advanced Room course is a continuation of HOTL 152 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 roles, 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.
HOTL 220	Casino, Resort and Spa Operations Management Casino, Resort and Spa Operations Management Course Code: HOTL 220 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.
HOTL 221	Catering Management Catering Management Course Code: HOTL 221 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.

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May 2013 Program Availability

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