COURSE CURRICULUM

This hospitality and tourism management program is designed to be completed over four terms, with students earning 15 credits in the first and second terms, 13.5 credits in the third term, and 16.5 credits in the fourth term, totaling 60 credits. In the first year, students build foundational knowledge with courses such as Introduction to Tourism, Guest Service Management, Hospitality Computer Applications, Introduction to Business Communications, Human Resources Management in Hospitality, Food and Beverage Operations, Accommodation and Lodging Management, Introduction to Hospitality Accounting, Essentials of Business Communication, and Principles of Food Production and Nutrition. These courses provide essential skills in customer service, hospitality operations, communication, accounting, and nutrition. The second year advances students’ expertise with courses like Restaurant Operations, Catering, Meetings and Event Management, Tourism and Hospitality Marketing, Communicating Effectively as a Hospitality Professional, Hospitality Sales Management, Global Business Decisions, Management Accounting and Cost Control, Organizational Behaviour, and Trends in Global Hospitality and Food Services. Students also gain practical experience through the Hospitality & Food Services Systems Work Experience Co-Op, where they apply classroom knowledge in real-world settings. Throughout the program, emphasis is placed on leadership, effective communication, marketing strategies, financial management, and understanding global trends in hospitality and tourism. The curriculum prepares graduates for diverse career opportunities in hotels, event management, food service operations, tourism marketing, and hospitality management, equipping them with the skills necessary to excel in this dynamic and growing industry.