Academic Calendar Fall 2017

Hospitality and Event Management


English language proficiency requirements

Students registering in post-secondary level courses (numbered 100 to 499) will be required to meet the English language entrance proficiency requirements. Students in ELS or the University Foundations programs can register in those courses identified in the University Foundations program with lower levels of language proficiency.

Please note that not all courses are offered every semester.

HOEV 200

3 credits

Principles of Tourism: A Canadian Perspective

Prerequisite(s): Admission to the Hospitality and Event Management Post-degree certificate.

The business of tourism deals with the organization of journeys away from home and the way in which tourists are welcomed and catered to in the destination country. This course will provide an overview of the tourism industry in Canada. It will examine the interrelationships of all five sectors of the tourism industry (accommodation, transportation, food and beverage, recreation and entertainment, and travel services), along with the economic, environmental, cultural, and social impact of tourism on a country.

Note: This course includes field trips

HOEV 201

3 credits

Hospitality Accounting and Financial Management

Prerequisite(s): Admission to the Hospitality and Event Management Post-degree certificate.

This course will introduce students to the financial management function in hospitality organizations. Attention is given to the unique accounting and operating characteristics that are of major concern to managers in the hospitality industry, namely that it is a labor intensive, capital intensive, often highly leveraged, and has its own Uniform System of Accounts. The course provides students with an understanding of the importance and usefulness of accounting to hospitality managers for good decision making and for maximizing profit.

Note: Field trips may be incorporated into the course as opportunities arise.

HOEV 300

3 credits

Hospitality Operations

Prerequisite(s): Admission to the Hospitality and Event Management Post-degree certificate; HOEV 200, 201, 301, 302, and 303.

This course offers the student a broad view of the operating cycles of hospitality operations in a multitude of facilities such as hotels, motels, entertainment centres, off-premise catering companies, commercial food production plants, retirement living communities, and tourism attractions. Along with in-class lectures and study, this course will rely heavily on industry partners, on-site visitations, guest lectures, and a case study provided by an industry partner looking to improve bottom-line results through efficiency in operations management.

Note: Field trips may be incorporated into the course as opportunities arise.

HOEV 301

3 credits

E-Business and Technology Systems

Prerequisite(s): Admission to the Hospitality and Event Management Post-degree certificate.

This course is a survey of computer applications employed in the hospitality event management industry. A strong emphasis will be placed on the role of technology in operations and the management of technology as a strategy.

Note: Field trips may be incorporated into the course as opportunities arise.

HOEV 302

3 credits

Marketing Management for Hospitality and Tourism

Prerequisite(s): Admission to the Hospitality and Event Management Post-degree certificate.

This course will introduce students to the concepts of marketing to a service industry, where more often than not the product is intangible and the consumer must be brought to the product versus the product to the consumer. A primary focus will be on introducing the importance of strategy as part of the marketing function, detailing the various tactics that hospitality businesses may use to build a competitive advantage. The student will complete the course with a marketing plan designed for a special event they have conceptualized, or a hospitality business.

Note: Field trips may be incorporated into the course as opportunities arise.

HOEV 303

3 credits

Organizational Behaviour and Leadership

Prerequisite(s): Admission to the Hospitality and Event Management Post-degree certificate.

Hospitality management, in any of the five sectors of tourism, relies heavily on the resource of people and the successful leadership of that resource. This course will move progressively through the individual, group, and organizational levels of behavior and will examine the interrelationships among these levels. The course will focus on developing advanced skills in organizational leadership through the study and application of customer care, both internal and external, understanding and appreciating a diverse workforce, and the power of teams in hospitality. Through case studies and experiential exercises, key management tasks such as managing conflict, motivating and retaining employees, and the management of working relationships will be examined.

Note: Field trips may be incorporated into the course as opportunities arise.

HOEV 400

3 credits

Customer Relations Managment

Prerequisite(s): Admission to the Hospitality and Event Management Post-degree certificate; HOEV 200, 201, 301, 302, and 303.

This course builds upon the learning of the Hospitality/Tourism customer from HOEV 200 and HOEV 302. Basic concepts of customer service are reviewed along with current trends in the customer service industry. Emphasis is placed upon the purchase of an intangible product and how to create value and build trust and loyalty with your customer, both internal and external. Problem solving, development of a customer service strategy, creating customer service systems, coping with challenging customers, customer retention, and measuring customer satisfaction are all addressed in detail.

Note: Field trips may be incorporated into the course as opportunities arise.

HOEV 401

3 credits

Canadian Hospitality Employment Law

Prerequisite(s): Admission to the Hospitality and Event Management Post-degree certificate; HOEV 200, 201, 301, 302, and 303.

This course covers all significant provincial and national laws applicable to employment relationships found in hospitality businesses, and studies effective methods managing hospitality employees in compliance with applicable employment laws. Students learn to effectively identify, evaluate, and resolve employment law issues and liabilities commonly encountered by hospitality businesses. Topics include constitutional law, the common law of contract, forms of business organizations, human rights, labor relations, liquor, health and licensing, definition of hotels and related establishments, and the safety of guests.

Note: Field trips may be incorporated into the course as opportunities arise.

HOEV 402

3 credits

Events Management

Prerequisite(s): Admission to the Hospitality and Event Management Post-degree certificate; HOEV 200, 201, 301, 302, and 303.

This course, through a systematic approach, examines the research, conceptualization, planning, development, marketing, and staging of events from small gatherings to major community events and festivals. The impact of events on our communities, our environment, and our economy is examined at length. Particular attention is given to the purpose of gathering the needs of all participants as they relate to the field of festival and event management. Students will be required to volunteer.

Note: This course includes a field trip.

HOEV 450

3 credits

Hospitality and Event Internship

Prerequisite(s): Admission to the Hospitality and Event Management Post-degree certificate; HOEV 300, 400, 401, and 402.

This is a field-based experience for students to focus on a possible career path. This experiential opportunity is designed to expand the students’ knowledge of the hospitality and event management industry by rotating through various departments, or experiencing a multitude of events from the conceptualization stage through to execution and evaluation. Students will be required to secure their own internships through prior networking from earlier projects and assignments.

HOEV A

0 credits

Introduction to Tourism

HOEV B

0 credits

Entrepreneurial Tourism

HOEV C

0 credits

Communications and Human Relations

HOEV D

0 credits

Computer Basics

HOEV E

0 credits

Basic Hospitality Accounting

HOEV F

0 credits

Food and Beverage Operations

HOEV G

0 credits

Front Office Management

HOEV H

0 credits

Housekeeping Management

HOEV I

0 credits

Promotions and Event Planning

HOEV J

0 credits

Marketing., Media and Public Relations

HOEV K

0 credits

Practicum

Last extracted: May 09, 2017 02:03:26 PM

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