Courses
Hospitality - Hotel and Resort Services Management (Co-op)-2025/2026
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| HOSP-1020 | Hotel & Resort Operations | 3 | ||
| The Hospitality industry today exists in a dynamic and global environment and the tourism industry continues to thrive. Through this course students will be exposed to some of the social, political and environmental issues confronting the Hospitality industry. Hotel and resort operations will be discussed with an emphasis on the organizational structure of hotels as well as the departments, positions and structures that make up the industry. | ||||
| MATH-1210 | Math for Hospitality | 2 | ||
| This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services. | ||||
| HOTL-1014 | Guest Relations | 3 | ||
| Emerging hospitality professionals must recognize that guest relations/customer service is the heartbeat of the Hospitality and Tourism industry. In this course, we will endeavour to develop an awareness and orientation towards how customer centric organizations within the hospitality, tourism and general service industries manage guest/customer encounters by developing and maintaining a service culture. Service leadership will be emphasized through market research, use of technology and effective communications to problem solve effectively; and promote customer service/guest relations internally and externally to maximize customer relationships. | ||||
| COOP-1020 | Co-operative Education Employment Prep | 1 | ||
| This workshop will provide an overview of the Co-operative Education consultants and students' roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term. | ||||
| COMP-1517 | Technology for Hospitality | 3 | ||
| Every day technology impacts how individuals work and live. This course will expose students to the range of software currently used in the hospitality sector. Students will develop their skills in word processing, spreadsheet and presentation tools. The course will also explore file management, research skills, outlook and online collaboration tools for the modern workplace. | ||||
| WRIT-1042 | Reason & Writing 1-Tourism/Hospitality | 3 | ||
| This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking. | ||||
| FDMG-1144 | Food & Beverage Operations | 3 | ||
| Food and Beverage Operations are an integral part of the Hospitality and Tourism Industry. This course will introduce students to the operations of a food operations withing the hotel industry. Students will explore the basics of service, floor plans, product knowledge and health and safety regulations. | ||||
| ANTH-1012 | Cultural Anthropology | 3 | ||
| Students will learn about fundamental concepts in Cultural Anthropology and how these concepts relate to their own lives and to Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical anthropological perspectives to various topics and perform academic research and reporting. This course promotes understanding social and cultural behaviours and ideas within larger cultural contexts while encouraging global citizenship and problem-solving thinking regarding diversity, relationship building, and incorporating authentic cultural components in their chosen programs of study. | ||||
| Level 2 | ||||
| Take all of the following Mandatory Courses: | ||||
| ACCT-1104 | Accounting Fundamentals | 3 | ||
| In this course students learn introductory accounting, linking personal and business accounting concepts. Through real world scenarios students will follow the accounting cycle to manage transactions, journals and ledgers, learning to interpret financial statements for the hospitality industry. Students will learn basic payroll and to identify different inventory systems. | ||||
| COMM-3080 | Comm for Tourism & Hospitality | 3 | ||
| This course, designed for students who plan to work in the field of tourism and hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing - organization, grammar, style, clarity, and tone - are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and/or the communities they will serve. | ||||
| HOSP-3009 | Hotel & Resort Operations 2 | 3 | ||
| This course provides an in-depth understanding of advanced concepts in hotel and resort operations. Building on foundational knowledge, students will explore critical areas that drive guest loyalty and engagement, the complexities of resort and time share operations, the unique dynamics of cruise line operations, and the critical importance of personal and property safety. Additionally, the course covers property operations and maintenance, as well as the role of brand management and leadership in successful hotel and resort operations. Through a combination of theoretical knowledge and practical applications, students will develop the skills necessary to excel in the dynamic field of global hotel and resort operations. | ||||
| HOTL-3015 | Guest Relations 2 | 3 | ||
| In this course students will build upon the content from Guest Relations 1. The holistic customer experience will be explored as students explore the customer journey from initial interaction to loyal customer. Topics such as brand development, culture, processes, services, customer touchpoints and technology will be explored. | ||||
| FDMG-3055 | Food & Beverage Operations 2 | 3 | ||
| In this course students will take a deeper look at restaurant operations within the hotel industry focusing on food and beverage production. Costing, inventory and quality control will be explored along with building customer experience. | ||||
| TOUR-1015 | Tourism Recreation & Leisure | 3 | ||
| This course will explore the various recreation and lesiure activities related to hotels and resorts and cruises. Promotions, operations and facilities will be discussed through case studies of a variety of operations such as cruises, resorts, casinos and residences. | ||||
| HOTL-1018 | Accommodations Management | 4 | ||
| This course details information on the various components of leading and operating a successful front office in a lodging establishment. In addition to creating student awareness with the principles of the operations, we will also examine the complex relationship between the front office interaction with other hotel departments (in particular sales, maintenance and housekeeping). The advent of e-commerce, social networking and other forms of modern and mobile technologies will be leveraged to demonstrate their value on profitability and its impact on the guest cycle (pre-arrival, arrival, occupancy, departure). The applications of the technology in meeting the challenges of growing customer expectations will be explored; as well as the opportunities they present in enhancing guest satisfaction through traditional and online reputation management. OPERA property management system (PMS) will be utilized to simulate various front office related procedures and tasks. | ||||
| Level 3 | ||||
| Gen Ed - Take a 3 credit General Education elective course. | ||||
| Take all of the following Mandatory Courses: | ||||
| HOSP-1021 | Sustainable Facilities Management | 3 | ||
| The integration of sustainable practices is now considered fundamental for achieving operational success in the hospitality and tourism industry. Central to sustainability initiatives is the Property Operation & Maintenance (POM), a critical aspect that centers on the functions of the Housekeeping and Maintenance departments. In this course, students will explore practices that support eco-friendly quality guestroom cleaning, energy and water conservation, waste reduction and measures for effective budgeting and cost control to create operational efficiencies while minimizing the property's environmental impact. By adopting a triple bottom line (TBL) approach students will foster a deeper understanding of the impact of hotel operations on the natural environment and the interconnection with corporate social responsibility. | ||||
| HOTL-5002 | Revenue Management | 3 | ||
| This course will explore the concepts of revenue management as used in the hotel industry. Students in this course will explore the many challenges of yield management and the tools that are available to assist today's Hotel Managers. The course will explore forecasting supply and demand pricing strategies, rate control and key performance indicators. Students will apply the concepts learned in this course in practical exercises. | ||||
| MGMT-3103 | Organizational Management | 3 | ||
| This course is designed to provide students with the skills and knowledge necessary to become an effective manager. Students will explore topics critical to developing effective management skills including motivating staff, building effective teams, managing change in the workplace, performance management, and dealing with diversity. Case studies and exercises will be evaluated to increase students self-confidence and leadership abilities. | ||||
| HOTL-3016 | Purchasing & Cost Control | 3 | ||
| This course analyzes the management of food, beverage, labour and other costs within a hospitality operation. Purchasing food and beverage and managing costs associated with employee labour within the hospitality industry requires complete understanding of several processes and control mechanisms that directly impact the profitability of an operation. The importance of menu planning, controlling food production and the proper management of inventories are examined in addition to scheduling of labour based upon hotel occupancy. Systems to monitor food and beverage costs at the operational level of a hotel will also be explored. | ||||
| HOTL-3017 | Residence Management | 3 | ||
| This course will examine residence management as it relates to the retirement residence industry, community residences and student residences. Students will analyze the principles of the Canadian legislation involving to these residences, along with the operational issues concerning recreational activities, food and beverage, and unique client needs. | ||||
| MKTG-1113 | Marketing & Social Media | 3 | ||
| The purpose of this course is to provide students with an understanding of the basic concepts and processes of marketing. This developmental procedure will involve customer identification and analysis, product analysis, market research and analysis, and promotional development and analysis, with the end result equating to positive sales growth and ultimately profit. | ||||
| Level 4 | ||||
| Take all of the following Mandatory Courses: | ||||
| ECON-3008 | Global Economics | 3 | ||
| A study of the principles of micro and macro-economics, as related to the distribution of goods and services in the tourism/hospitality industry. Major topics include the theory of supply and demand, output and price determination, market structures, government intervention, labour markets, global trends and economic performance. The course also focuses on fundamentals of personal finance, including budgeting, banking trends, credit options, asset management, investment strategies and retirement planning. | ||||
| LAWS-3058 | Law & Risk Management | 3 | ||
| This course is designed to give the student a basic understanding of the laws which govern our hospitality industry in Ontario. Also there will be some case studies and examples of actual cases which have been tried in Canada. | ||||
| HOTL-3012 | Catering & Events | 3 | ||
| This course is designed to provide students with an understanding of the event and catering business of Hotels and Resorts. The course will focus on the structure, consumers and services provided by the Catering department. Sales techniques, negotiation strategies and the impact of events on the local economy will also be discussed. Students will have the opportunity to practice the skills learned through the planning and executing an event. | ||||
| FINA-3048 | Financial Mgmt & Analysis | 3 | ||
| This course is designed to provide students with an understanding of financial information to be able to interpret financial data and make sound business decisions. Cost management, sales analysis and budget development of the accommodations sector will also be discussed. Students will also explore effective business planning through budgeting, labour costing and inventory controls. | ||||
| DEVL-1062 | Career Development | 3 | ||
| This course will define the necessary tools and skills to implement a successful career strategy and plan, from self-evaluation to the procurement of suitable employment. Students will be introduced to the many diversities of the Hospitality and Tourism Sector with special emphasis on marketing oneself into an appropriate career. Students will explore their aptitudes and strengths and learn how transferable skills lead to success in their chosen profession. This course will augment the work placement process and focus on business etiquette, networking, and job search, resume writing and interviewing skills. | ||||
| HOTL-3018 | Strategic Hotel Management | 4 | ||
| This course is intended to provide students with the awareness of how to use effective leadership strategies to bring about change on a global scale within the Hospitality Industry. Students will have the opportunity to investigate opportunities with hospitality partners in both domestic and global environments. | ||||
| MGMT-3104 | Human Resources for Hotel | 3 | ||
| The emphasis of this course is to explore the intricacies of the Human Resources Department of a hospitality enterprise, in particular the various acts and legislation governing employers and employees in the province of Ontario. Students will also have an opportunity to explore their own personal management style. Through problem based learning and real life case studies you will explore the avenues to take when handling the numerous demands placed upon supervisors and managers and learn methods of achieving results through responsible supervision and management. We will focus on the importance of employee engagement this course and how positive, progressive management techniques can ensure success at every level of the organization. | ||||
| Gen Ed - Electives | ||||
| Take 3 General Education Credits - Normally taken in Level 3 | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 22 credits in this program at Fanshawe College to meet the Program Residency requirement and graduate from this program | ||||