Courses
Hospitality and Tourism Operations Management-2025/2026
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| DEVL-6032 | Canadian Workplace-Intro | 3 | ||
| A practical course that will prepare students for working in Canada. Students will develop a plan to set career goals, enhance resumes, job search, prepare for interviews, labour laws and personal finance. | ||||
| MGMT-6184 | Canadian Human Resources | 3 | ||
| The Human Resource department is critical to the success of hospitality & tourism operation. You will learn key Canadian & Ontario legislations that govern employers and employees in Ontario. Students will gain knowledge in; recruitment, retention, training and development, performance management, benefit management, occupational health and safety, union management, and dispute resolution. Through the use of case studies students will put into practice skills required to manage and motivate team members by building the employer and employee relationship. | ||||
| MGMT-6185 | Canadian Sales & Customer Relations | 3 | ||
| Emerging tourism and hospitality professionals must recognize that customer sales and service skills are key to this very competitive industry. In this course, students will cover the key concepts, fundamental skills and techniques needed to manage customer expectations in the tourism and hospitality industry to create customer-focused priorities. | ||||
| COMM-6046 | Canadian Workplace Communications | 3 | ||
| This course will introduce post-graduate level international students to communication within the Canadian workplace. Topics to be covered will include verbal, non-verbal and written communications, with a focus on cultural differences. In this course, students will learn how to create basic workplace messages (including social media), engage in workplace conversations, organize workplace meetings, and deliver informal presentations. Instruction will emphasize the importance of tone, audience, purpose, body language, word choice, and grammar in the Canadian context. Through group work, students will develop interpersonal strategies for common face-to-face workplace interactions. By the end of the course, students will be able to confidently engage in basic communication with co-workers, clients and customers in the Canadian workplace. | ||||
| TOUR-6010 | Canadian Hospitality & Tourism-Intro | 3 | ||
| An introduction to the Canadian tourism and hospitality industry. Students will explore the various sectors and service levels in Canada with an emphasis on the natural, cultural heritage and recreational resources. Students will become familiar with the Ontario Travel Industry Act, define terms, legal requirements and processes required to work in an Ontario Travel Agency. Upon completion of this course, students will be eligible to complete the TICO certification required to sell travel products in Ontario. | ||||
| FDMG-6020 | Canadian Food & Beverage Operation | 3 | ||
| Students will learn the fundamentals of the Canadian food & beverage industry. With a focus on professional hospitality service, students will practice basic service and communication skills required for quick service to fine dining. Students will be introduced to the business aspect of service including POS training, legal requirements and health & safety regulations. Students will complete provincial certifications required including: Smart Service and Food Safe Handling. | ||||
| COMP-6056 | Hospitality Technology | 3 | ||
| This practical course develops technology skills required for hospitality supervisory and management positions. Students will create professional documents, create spreadsheets using formulas, mail merge and use other applications to produce professional documents. Students will also apply technology skills in collaborative sharing platforms, business social media and Desktop publishing to prepare and execute an effective presentation. | ||||
| Level 2 | ||||
| Take all of the following Mandatory Courses: | ||||
| HOSP-6015 | Sales & Events | 3 | ||
| In this advance course, students will focus on selling events in North America. Students will create event specific requests for proposals (RFP's), prepare and negotiate industry ready proposals. Students will learn North American industry standards, costing, common industry terms, requirements and contractual clauses. | ||||
| HOTL-6002 | Rooms Division Management | 3 | ||
| The course is designed to give the student in-depth knowledge of the rooms division, strategies, tactics, key performance indicators, industry reports, and current trends used today to maximize front office revenue. Students will also develop technical skills using a property management software system. | ||||
| HOTL-6003 | Retirement Residence Management | 3 | ||
| Retirement residences in Canada offer luxury accommodations, providing a full suite of hospitality services and recreational activities. In this course, students will examine retirement residence services, legislation, essential management skills, sales, and budgeting requirements. | ||||
| BUSI-6011 | Canadian Business Operations | 3 | ||
| Designed to introduce students to the business essentials and practices required for hospitality and tourism business in Canada. This course will introduce you to the Canadian economy, basic bookkeeping, quality assurance, law and risk management. Students will apply their knowledge through case studies. | ||||
| BEVR-6005 | Beverages, Wines & Spirits | 3 | ||
| In this course students study the history and production process of beer, wine, spirits and learn how to objectively evaluate these products and market them in a hospitality setting. Students will learn proper techniques to pour, mix and taste various beers, wines and spirits. | ||||
| INDG-6000 | Indigenous Peoples in Canada | 3 | ||
| This course will provide an overview of the histories and contemporary times of the Indigenous Peoples of Canada which includes First Nations, Metis and Inuit peoples from precontact to present day. The history of colonization, European contact, settlement, treaties, reserves and Indian Act legislation will first be reviewed to provide students with an understanding of the social and historical conditions that have brought about the present state of Indigenous peoples and communities. Students will examine the continuing impact of social, cultural, economic, and political trends and developments on Indigenous individuals and communities. | ||||
| TOUR-6011 | Responsible Tourism | 3 | ||
| Responsible tourism is examined as a response by tourism operators coming to terms with human impacts on the planet and on communities in destinations. Students will explore these industry responses known as sustainable tourism, ethical tourism and regenerative tourism, among other models. Students will examine and assess responsible tourism in Canada through articles and case studies. | ||||
| 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. | ||||
| Level 3 | ||||
| Take all of the following Mandatory Courses: | ||||
| MGMT-6186 | Leadership, Ethics & Diversity | 3 | ||
| This course explores ethics, leadership and diversity in the Tourism and Hospitality industry. You will be introduced to various frameworks for ethical decision-making to assist in leadership roles to effectively manage people and North American tourism & hospitality businesses. Through use of discussions, debates, and research students will apply strategies to create positive change. | ||||
| MKTG-6040 | Canadian Strategic Marketing | 3 | ||
| Explore how to influence hospitality and tourism consumes with digital marketing strategies and tactics. Students will learn digital marketing principles and gain hands on experience in creating digital marketing plans, creatives and tools to analyze the effectiveness of digital marketing campaigns. | ||||
| FDMG-6021 | Food & Beverage Service Management | 3 | ||
| Management positions required leadership, organizational and analytical skills. In this hands-on course, students will learn how to effectively lead a team, handle conflict, navigate change management, and execute a plan to meet the financial goals for food and beverage operations. | ||||
| HOSP-6016 | Revenue Management & Industry Analytics | 3 | ||
| Maximizing revenue with space and capacities constraints requires data analysis and decision making. Through case studies students will analyze industry reports to create measurable strategies and tactics to impact long-term revenue goals. | ||||
| FINA-6031 | Financial Management | 3 | ||
| Develop your critical thinking skills focusing on management accounting and financial accounting. Students will learn management controls, analyze financial statements, manage costs and create internal costs to meet financial objectives of a hospitality enterprise. | ||||
| HOTL-6004 | Sustainable Facilities | 3 | ||
| Facilities Management will analyze the daily operations of tourism and hospitality facilities. You will explore facets of successful operational departments from inventory control, equipment purchases and maintenance to routine cleaning of guest facilities. Topics will also include: energy conservation, grounds keeping and recreation areas with great emphasis placed on health & wellness, safety & security as they pertain to guests and employees. | ||||
| INNV-6004 | Tourism & Hospitality Innovation | 4 | ||
| This course offers students the opportunity to apply their skills acquired in the program to real Tourism & Hospitality business cases/issues. This is a SILEx course-a signature learning experience. It will include one of the following SILEx elements: applied research, entrepreneurship, global projects, live client interactions or a multi-disciplinary project. | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 17 credits in this program at Fanshawe College to meet the Program Residency requirement and graduate from this program | ||||