Tourism

Marketing Essentials introduces students to the basic principles and practices of marketing management in the modern business setting. This course examines the consumer market for goods and services and the major decision areas of marketing: identifying and selecting target markets, product, price, distribution, integrated marketing communications and customer relationship management. Key concepts including value creation, marketing mix, marketing strategy, and marketing best practices are introduced and explored. Data and the application of metrics and analytics in decision-making are discussed and applied.

In this course, students learn the importance of providing consistent, high quality customer service as a platform on which all successful businesses build brand loyalty, market share, and client retention. Learners acquire skills to integrate effective customer service and quality assurance practices into the hospitality and tourism workplaces. Students learn essential tools and practices required to grow a satisfied and loyal customer base for any hospitality and tourism businesses.

This course introduces students to the Tourism Industry as a whole. Through lectures, group discussions, guest speakers, and individual research, basic concepts of travel will be outlined and the various sectors of tourism will be explored. The course will also examine the issues, challenges and the future of tourism in Canada. In addition, the various sectors of tourism in Canada will be paralleled with geographical destinations outside of Canada.

This introductory financial accounting course provides learners with an overview of the accounting process. Using generally accepted accounting principles (GAAP), and industry standard accounting software, learners gain the foundational skills and knowledge required to complete the accounting cycle, process adjusting entries and closing processes, and prepare a rudimentary set of financial statements for service and merchandising entities. Learners discuss the fundamental elements of accounting and their impact on business operations, business ethics, and regulatory practices

This course is designed to familiarize the student with basic computer operations and applications through instructor-led exercises, activities, and case studies. It explores various concepts of effective computer usage with a hands-on introduction to the Windows operating system, file management, and working effectively and collaboratively in an online environment. It also provides in-depth exploration and application of various features of the current version of Microsoft Office software including Word, PowerPoint, and Microsoft Teams. Microsoft Excel is covered briefly in this course in relation to integration with the other Microsoft Office Suite products.

In this course, students explore two key components of business practices: ethics and principled negotiations. Students participate in simulated negotiation scenarios to apply principles of ethical behavior and their impact on successful business relationships. Ethical theories, current events, case studies, and role-play are used to reinforce the concepts presented.

In this course, students learn the administrative and procedural aspects of front office management in a commercial lodging property. Learners explore hotel organization, front office operations, reservations, registration, front office accounting, night audit, settlement, managing front office employees, planning, and evaluating front office operations. The accommodation sector of the Canadian tourism industry also recognizes the importance, necessity, and marketability of “green” hotels, motels, and resorts. Learners plan and develop accommodation facilities that are environmentally friendly through the implementation of effective initiatives and programs to reduce energy, water, and waste. Students examine and explore the merits, costs, and benefits associated with membership in the industry programs such as The Green Key Eco-Rating program, The Green Leaf rating system, The Green Seal Standard for Lodging Properties, and Green Globe certification. Learners examine accommodation properties that qualify as industry leaders in this market segment.

In this course, students gain the essential information needed to comply with the body of law that is applicable to operations within the hospitality and tourism industries. Learners examine actual examples that apply to various aspects of the law as it pertains to the hospitality and tourism industries. Specific attention is paid to the rights, obligations and the liabilities of employees, managers, and operation owners.

Prerequisite(s): HOTE60 or HOTE30

Principles of Human Resources Management is intended to provide students with an understanding of human resources management functions within organizations. The course introduces the purpose and the application of Human Resources activities which will assist organizations in achieving their goals and objectives. As such, this course is designed to lay the groundwork for more advanced studies in Human Resources and related subjects.

In this course, students learn the fundamental concepts of event planning. Students are assigned to an actual event where in their capacity as a member of the event team they will be involved in the planning and delivery of a quality event. Recognized best practices in event management are reinforced throughout the course and the broader elements of events such as conferences, festivals, meetings, and sporting events are explored.

Geographical Destinations is the study of people, places and environments from both a cultural and physical perspective. The course focuses on established and emerging destinations that are important to the tourism industry. Mapping identification exercises, independent research, and lectures are utilized throughout to provide students with a practical knowledge of worldwide destinations and how their fit within the global tourism industry.

Prerequisite(s): HOTE30

In this course, students examine the intrinsic relationship between cultural diversity and communications, and how understanding and respecting cultural differences is key to improving effective communications. Students explore and develop strategies to help them communicate competently in culturally diverse communities and workplaces.

In this course, students develop a solid foundation in the concept and promotion of culinary tourism. Learners acquire the essential skills required for managing this industry sector's current issues and challenges. Students examine the factors affecting culinary tourism's popularity, profitability, and sustainability as it evolves from niche market to mainstream status

In the field placement experience, students engage in a self-directed approach to gain experiential knowledge, further develop skills, and apply theoretical and practical knowledge gained in the classroom to enhance their abilities in the hospitality and/or tourism workplace. In this industry placement, students transition from academic training to a professional work environment.

Prerequisite(s): COMM110 + HOTE21 + HOTE60 + HOTE 30

In this course, students examine and analyze various food and beverage management strategies using the menu as the foundation for management decisions. Students develop skills in food and beverage purchasing, cost analysis, inventory controls, truthful menu design, menu pricing, sales forecasting, and marketing. Students also explore the fundamentals of nutrition emphasizing the importance of offering nutritionally balanced food and beverages that reflect current market trends.

In this course, students examine the trends associated with various structures and segments within community tourism development. The planning, management, marketing, partnerships, sustainability  of community tourism development initiatives are explored. Local, regional, provincial, national, and international tourism development organizations are contrasted and evaluated through current market trends and research. Students acquire the tools to develop and assess Destination Marketing Organizations (DMOs).

Prerequisite(s): HOTE13 + HOTE30

In this course, students learn the varied components of tour operations. An emphasis on the financial, logistic, marketing, and customer service elements of tour packing will be examined. Students develop a multi-day tour from design to promotion incorporating best practices in the industry and necessary steps for successful execution.

Prerequisite(s); HOTE30

In this course, students gain a foundation in the concept of adventure tourism and ecotourism. Students appraise industry standard operational practices that, through environmental awareness, are ethical, sustainable, and non-consumptive. Learners investigate the planning and management of nature-based tourism activities that balance profitability with modern conservation techniques.

Prerequisite(s): HOTE30

In this course, students learn the fundamentals of the highly lucrative sport tourism industry. Students learn to define sport tourism, and to identify and differentiate between participatory sport tourism and event-based sport tourism. The historical development of sport tourism and business practices that illustrate the symbiotic relationship between sport and tourism will also be introduced. Sport tourism operations will be examined and evaluated through industry examples. 

Prerequisite(s): HOTE30

In this course, students learn the segments of, and differences in, Heritage, Arts, and Culture Tourism. Students explore in detail the economic and social benefits of a rich and vibrant heritage, arts, and culture segment to Canada and recognize its importance to tourism and to the quality of life in our communities. Students develop skills to plan heritage, arts, and cultural experiences targeted to key visitor groups and attract funding opportunities.

Prerequisite(s): HOTE10 + HOTE30