Business Administration Major in Hospitality Management

This course introduces students to the world of computers. They will learn about devices, network, operating systems, product software (word processing, PowerPoint and spreadsheets), the Internet, Basic and advanced commands are also explored.

Economics has been described as “the branch of social science that deals with the production, distribution and consumption of goods and services, and their management.” This course combines economic theory and application in an up to date, accessible, and appealing way. It is designed to engage students and help them realize the power of economic theory in explaining the practical aspects of their lives.

Superior English proficiency is essential in any business environment and is fundamental for students wishing to pursue higher education. This course gives students an understanding of reading, writing, speaking and listening skills in order to gain a strong command of English communication skills.

This course is designed to develop the skills necessary to research and write academic essays. The American Psychological Association (APA) style is taught: The rules of APA Style, detailed in the Publication Manual of the American Psychological Association, offer sound guidance for writing with simplicity, power, and concision. APA Style has been adapted by many disciplines and is used by writers around the world. (source: www.apa.org)

This course provides a broad introduction to business in Canada today and the economic and environmental forces influencing the nature of organizations. It provides a background to the development of business activity and identifies trends in Canada and globally. Students will examine the social, economic, technological and political/legal elements of the environment and the purposes and activities of organizations of various types, sizes and structures.

This course covers basic accounting concept and principles, their application to transactions, financial statement, and an introductory consideration of the balance sheet and income statement.

This course is designed to familiarize students with the basic concepts in the broad field of marketing. The course covers the basic elements of marketing, including market segmentation, target market selection, product positioning, and design of the marketing mix. In particular, attention is directed towards the study of the principles of effective marketing planning, which begins with an understanding of consumers and entails appropriate product, pricing, promotion and channel strategy.

This course provides students with an overview of the skills, knowledge and insight needed to identify fertile markets, to successfully seed that market, and to grow a customer base with the right amount of time, attention and hands-on care. It also emphasizes the career, rewards, and duties of sales, while providing students with an understanding of the social, ethical, and legal environments of sales departments. The textbook uses a logical, step-by-step approach, guiding students through the selling process and providing the tools needed to build effective customer relationships.

This course covers the duties and responsibilities of all people in the context of their employment as it pertains to the making of decisions that are fair and just, moral and environmentally conscious. The ethics component will evolve around the theories and issues of right, wrong, fairness, and justice, as they arise in a business environment. The social responsibility component is designed to increase understanding of a business's ability to be a responsible corporate citizen. The sustainability component highlights topical Canadian and international environmental issues.

Organizational behaviour is a rapidly changing field of inquiry that studies what people think, do and feel in and around organizations. Organizations are groups of people who work interdependently towards some purpose. The concepts to be studied in this course will assist in predicting events in the workplace. It is also hoped that critical insight is developed around these predictive theories of reality to better understand how organizations can be enabled to control events effectively. These theories attempt to make sense of the work world and examine and challenge our personal theories of human behaviour.

The purpose of this course is to provide you with an introduction to the world of business and particularly to business as it applies to the hospitality industry. More specifically, the course will provide an opportunity for you to: become acquainted with the social, economic and environmental context within which the hospitality industry operates; understand the structure, nature and operating characteristics of the different sectors of the hospitality industry; obtain an appreciation of the various functions of management and their interrelationships with other key concerns of managers such as marketing, finance and human resource management.

This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. Topics include: fundamental supervisory responsibilities; speaking effectively; working with the human resources department; training; forecasting; distinguishing coaching from counseling and disciplining; identifying the components of a progressive disciplinary program; legal concerns; leadership; motivation; resolving conflict; prioritizing; implementing change; personal development.

This course presents basic financial accounting concepts and shows you how they apply to the hospitality industry. This course incorporates the most recent formats, information, and schedules from the newly-published Uniform Systems of Accounts for the Lodging Industry.

This course is designed to demonstrate to students how to keep all areas of a hotel property running efficiently. The course takes a systems approach to hospitality facilities issues, while also providing a summary based on functional spaces within a property. You will learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

Housekeeping is critical to the success of today’s hospitality operations. An Educational Institute survey of nearly 4,500 properties identifies housekeeping as one of the top three departments that could be most improved by training. In this course you will learn what it takes to direct the day-to-day operations of this vital department, from an overall management down to technical details.

This course shows students how food service professionals create and deliver guest-driven service; enhance value and build guest loyalty; and continuously improve the process of providing excellent service. You will learn how every aspect of a food service operation contributes to the guest experience, and explore unique features of a variety of food and beverage operations. The course includes updated menu trends, bioterrorism, responsible alcohol service, and material on leadership, service skills, and service styles.

Hospitality is a global industry, and this course will focus on how to manage the important human resources who provide services within a hospitality operation. You will learn how to fulfill the requirements of employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing production.

This course provides you with practical skills and knowledge for effective management of beverage service operations. It presents current trends, beverage service responsibilities, serving alcohol with care, beverage operations, and wine and spirits fundamentals while emphasizing the importance of meeting the needs and, whenever possible, exceeding the expectations of guests.

The course will provide an overview of the meaning, sources and administration of business and hospitality law. Topics will include the law of contracts and negligence, human rights, negligence prevention in the hospitality industry, the rights and responsibilities of guests and innkeepers, industry regulatory requirements and employment law.

This course provides the background every graduate will need in today's rapidly changing global marketplace. It prepares students to plan, develop, market, and manage hotels in the international arena. It gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.

HOSP478 Convention Management Services

In today’s highly competitive hospitality market, it is essential to have an understanding of the most current and comprehensive coverage of the convention industry. This includes an in-depth look at convention management operations, sales and marketing. This course goes beyond theory to focus on a practical approach for effectively managing a convention as well as key industry trends. There is an increased global perspective with examples from the development of the Canadian meetings industry as well as examples from European and Asia. Textbook illustrations and exhibits include examples of forms, checklists, charts, interviews and other items used by today’s industry leaders.