Hospitality and Tourism Management - Multi-Disciplinary

This course provides an introduction to financial accounting aspects of the hospitality industry. This includes generally accepted accounting principles, financial statement preparation, the accounting cycle, specialized journals, accounting for cash, accounts receivable, sales, payroll and inventories.

Upon completion of this course, students will have acquired the knowledge and skills to use industry standard tools to perform financial calculations. The financial calculations include simple and compound interest, debt repayment, valuation of investments, simple and general annuities, amortization of debts, sinking funds and bond valuation problems. Students will also learn to analyze, apply, visualize and present the results to inform business planning and decision making related to the hospitality and tourism industry.

This course examines techniques to communicate and present your ideas using your professional skills as well as a variety of technological solutions. Topics include writing business documents, creating and delivering presentations, preparation for career launch, foundations of effective teamwork, report writing, sourcing and citing information, and interpersonal communication. Concepts are reinforced through relevant, task-based activities and assessments.

Equivalents:

• COMM 256

In this introductory course in Microeconomics, you will learn about economic principles involved in analyzing problems in the business and consumer sectors of the Canadian economy. Some of the topics covered are: economic scarcity, demand, supply, elasticity, and perfect and imperfect competition.

Equivalents:

• ECON 1010

This course explores financial strategies and techniques for analyzing business performance and decision-making in the hospitality industry. Topics include budget flexibility, contribution margins, and the strengths and weaknesses of master-budgeting models. Core skills taught in this course include analyzing budget variance, using cost/volume/profit (CVP) relationships to calculate break-even and contribution margins, conducting "what if" analysis and applying hospitality industry cost items, concepts and classifications. These skills will help you become a proactive decision-maker who understands complex financial matters in the hospitality industry.

Pre-requisites:

• ACCT 206

This course explores the various sectors of the hospitality and tourism industry, the links between the sectors, and the benefits and impact of the industry on the economy, the environment and employment. Topics include hospitality and tourism careers, health and wellness in the industry, and the hospitality mindset. With consideration to customer satisfaction and pride of place, you will identify areas fundamental to the successful planning and development of a destination.

This course will prepare you for applied learning environments and the workplace with appropriate certifications. Certifications include Food and Safety Sanitation (FSAN), ProServe liquor service training, Workplace Hazardous Materials Information System (WHMIS) training and White Hat Academy training for employees in Calgary's tourism industry. You will complete these certifications as part the course.

This course provides an overview of Canadian and international laws applicable to the hospitality and tourism industry that will explain your legal and ethical responsibilities in a guest environment. Topics include travellers' rights in Canada and abroad, the basics of Canadian law, contract law, employment law and the legal structure of business, as well as liability and dispute resolution. To help with decision making, you will explore risk assessment tools and the practicalities of negligence for both personal injury and food and beverage service.

Human Resource (HR) Management includes the foundational knowledge and skills required by HR Professionals and business managers. This course includes an overview of the field of human resource management, along with human resource planning, employee compensation and benefits, recruitment, selection and training of employees, performance management, government regulation and health and safety in the workplace.

Equivalents:

• HRMT 2320

This course provides you with tools and tests to explore your own personality styles, biases and communication preferences to build deeper cross-cultural understanding and strong team dynamics. Topics include self-awareness, strategies to maintain health and wellness, cross cultural communication and group norm setting. These foundational concepts will support further communication studies.

Examining leadership styles and staff motivators, you will explore strategies for developing high-performance teams with a service culture mindset for a hospitality business. Topics for this course include leadership, team negotiating, workforce planning and the impact of management practices on motivation, health, and wellness.

Pre-requisites:

• LDSH 202

This course will introduce you to key topics in organizational behaviour in the hospitality and tourism industry. These topics include the role of leadership in organizational culture, creating health and wellness culture and managing change and innovation, handling conflict and applying theories of organizational behaviour. These topics will help you understand the important roles that managers play in directing organizational change in response to the realities of power and politics in organizational life.

Pre-requisites:

• LDSH 310

This course introduces tourism and hospitality branding, marketing and experience design. Topics include the importance of a service culture, the brand promise and guest experiences. You will explore the impact that a brand can have on guest motivation and experience, and how this can create a competitive advantage in the hospitality and tourism industry.

This course provides an introduction to marketing and sales principles applied to the tourism and hospitality industry. Topics include tourism distribution channels, the marketing mix, target markets, consumer behaviour and its impact on the customer journey.

Building on the knowledge and skills you developed previously in this program, this course will teach you how to create and implement a marketing and sales plan that addresses common issues in service and marketing. You will also learn how to prepare a market analysis report, establish market strategies and objectives, develop a marketing program, apply integrated marketing communications and compare methods for evaluating and controlling marketing performance. This knowledge will allow you to recognize new opportunities for attracting guests in competitive and evolving markets.

Pre-requisites:

• MKTG 250

This course provides a bridge between academic studies and practical, experiential learning. The choice of worksite is flexible and can include hotels, restaurants, tour operators, car rental agencies, resorts and other approved hospitality and /or tourism operations. Proof of work experience is required for graduation.

Pre-requisites:

• LDSH 202
• MKTG200
• COMM 265
• HOSP 210

This course is an opportunity to participate in the full-service environment, learning various styles of service. You will learn the practical skills of table setting, mise en place, guest relations and point-of-sale operations to enhance the guest experience.

Pre-requisites:

• HOSP 210
• LDSH 202
• MKTG 200

This course provides hands-on exposure to a full-service environment through dining-room settings. Topics include creating and executing events and understanding front-of-house roles. Through executing an event, you will run through opening preparations, demonstrate full-service skills and apply social and emotional intelligence to create a guest experience.

Pre-requisites:

• REST 250

This course provides an overview of the beverage industry, covering the production of common alcoholic and non-alcoholic drinks. Topics include career opportunities, regulatory requirements and professionalism in the beverage industry. You will apply basic beverage service techniques and demonstrate knowledge of wine, spirits, cocktails, beer, coffee and tea.

Pre-requisites:

• HOSP 210

In this course, you'll explore the theory and principles of beverage sales and retail. Topics include the rules and regulations that govern the beverage industry, as well as sales, marketing and merchandising both in retail businesses and in food and beverage outlets. You'll also examine agency sales channels and product labelling, as well as networking techniques and possible careers in beverage sales.

This course introduces you to ideas and practices that build an entrepreneurial outlook on growing a business. You will take part in a wide variety of activities including attending presentations by guest speakers who will share their experience and expertise on entrepreneurship. Topics include lifestyles and practices of successful entrepreneurs, how to develop a growth mindset, and how to access resources and support available to entrepreneurs.

Pre-requisites:

• LDSH 202

In this course you will explore venture opportunities in the hospitality industry and address the importance of market research and business analysis in identifying prospects. This course examines leadership in a start-up, provides an overview of ownership structures within hospitality and discusses how stakeholders impact the viability of a new business. Topics also include identifying industry gaps and building value propositions and understanding the key aspects of a business plan (marketing, operations, financial, human resources).

Pre-requisites:

• ACCT 206
• ENTI 250
• MKTG 250

This course introduces you to the techniques and event coordination principles that you will build on in higher-level event planning courses. You'll examine the history and current developments in the events industry, and you'll  develop a strong understanding of guest and client needs. You will also  and learn how to develop different types of events, selecting venues that are best-suited to unique event requirements. Finally, you'll be introduced to risk and logistics assessments, event project planning and critical paths, stakeholder roles and partnerships, and the duties and responsibilities of event personnel.

This course introduces you to live event planning. Working with SAIT industry partners, you will develop a behind-the-scenes perspective on what is needed to plan successful events. You will also support on-campus and industry events by helping with event execution and observing event planning in action with SAIT industry partners.

This course pulls together financial and strategic knowledge gained in earlier classes to support making events happen while staying on budget and meeting objectives. You will apply concepts learned by building contracts, honing negotiation skills and practicing stakeholder management with vendors, speakers, community players, sponsors and media.

Pre-requisites:

• ACCT 206
• MKTG 200

This course is an applied lab that will introduce you to various areas of hotel operations in guest relations, operations and food and beverage (F&B). This practicum consists of an orientation, and a rotation practicum working with a SAIT hotel industry partner. With practical experience in each division of the organization, you will learn how each department in hotel management impacts overall operations.

Pre-requisites:

• HOSP 210
• LDSH 202
• MKTG 200

This course considers the impact of events on hotel revenue and operations. Topics include the relationship between events and hotel revenue, the importance of a banquet event order, the role of hotel staff in event execution, health and safety, risk management and the guest experience.

All aspects of the hotel's Front Desk are presented from the perspective of both individuals and groups, including reservations, check-in, billing, and check-out. Plus, the elements of guest history and travel trade management. Emphasis is placed on practical hands-on exercises using a Property Management System.

Pre-requisites:

• MKTG 200

This course is an opportunity to participate in the full-service environment, learning various styles of service. You will learn the practical skills of table setting, mise en place, guest relations and point-of-sale operations to enhance the guest experience.

Pre-requisites:

• HOSP 210
• LDSH 202
• MKTG 200

This course provides a deeper understanding and appreciation of back-of-house operations and highlights the importance of collaboration between front-of-house and back-of-house staff. You will examine kitchen etiquette and safety, butchery, sustainable food sourcing and food identity. You will also develop fundamental food and beverage preparation skills through hands-on activities.

Pre-requisites:

• HOSP 210

This course explores key themes in global travel. With an emphasis on regions in the Western Hemisphere, you will learn how to use maps to identify tourist destinations. Must-see sites and current issues impacting the traveller will provide a better understanding of a destination's appeal. Canada, the USA, Mexico, Caribbean, Central and South America will be the focus of exploring travellers' preparedness in terms of documentation, health and safety concerns. Cultural and social aspects will provide you (the learner) with a complete understanding of the tourist experience in each region. Technology enhanced learning will provide research opportunities to further explore the uniqueness's of the Western Hemisphere and all it has to offer today's traveller.

This course examines the geography of travel with a focused study of European and Asian tourist destinations and their major attractions. Investigative skills will be developed through the identification of a country's location in the world, examination of historical relevance, and the correlation of tourist activities available. The course also emphasizes how cultural factors are critical to the attractiveness of a tourist destination. To successfully sell and understand the experiences associated with key tourism destinations, essential destination knowledge is key.

Pre-requisites:

• TOUR 260

This course covers the basics of product terminology, supporting careers in the travel industry by using reservation system simulations. You will learn airline standards, booking requirements for air, vehicle rentals and accommodations for the corporate traveller, and be introduced travel products for the leisure traveller. These concepts will be reinforced through practice on a Global Distribution System (GDS), the primary tool for coordinating travel arrangements in an agency. Alternative booking channels for travel products will also be explored.

This course builds on your knowledge of beverage products and service. Topics include beverage costing, cocktail preparation and recommending alcoholic and non-alcoholic drink pairings to enhance guest experience. You will engage in hands-on learning by working with SAIT industry partners and on-campus venues.

Pre-requisites:

• BEVM 210

This course expands and applies your knowledge of beverage products and service. Topics include guest and team communication, using demographics to meet guest needs and expectations, and leadership in the beverage industry. This course culminates in planning and designing a beverage event.

Pre-requisites:

• BEVM 210

This course examines the various costs of a beverage program and how to use inventory management and program design to generate revenue. Topics include the impact of pricing on consumer behaviour, inventory management practices in the hospitality industry, menu design and strategies for maximizing revenue.

Pre-requisites:

• BEVM 300
• BEVM 350
• MKTG 250

Design Thinking involves processes and tools used to create, develop and test new ideas. It facilitates innovation and creativity while de-risking the process of creativity. This course introduces you to the design thinking processes and toolkits. The course will cover the identification and definition of business challenges. You will learn how to create human-centric strategies, products and services for your customers. Identification of your customers' social, emotional, and physical needs will be a critical component. The ideation process will focus on creating, developing, and testing the solutions you make. You will address real-world challenges and present solutions to your stakeholders.

Pre-requisites:

• ACCT 206
• ENTI 250
• MKTG 250

Equivalents:

• ENTI 2300

In this course you will explore venture opportunities in the hospitality industry and address the importance of market research and business analysis in identifying prospects. This course examines leadership in a start-up, provides an overview of ownership structures within hospitality and discusses how stakeholders impact the viability of a new business. Topics also include identifying industry gaps and building value propositions and understanding the key aspects of a business plan (marketing, operations, financial, human resources).

Pre-requisites:

• ACCT 206
• ENTI 250
• MKTG 250

This capstone course allows you to demonstrate the entrepreneurial knowledge and skills you gained in earlier classes. You will deliver a pitch for a new or innovative idea that applies concepts learned in the program: exploring venture opportunities, analyzing an idea's viability, developing a value proposition, evaluating sales channels and determining a workable revenue model.

Pre-requisites:

• ENTI 250
• ENTI 300
• ENTI 310

This course will continue your learning by focusing on the creation and implementation of strategies to support larger events. This course will give you hands-on experience executing an event for a client in food and beverage operations, as well as provide you with information on what it means to be a meeting planner. This will give you special insight into the importance of food and beverage for enhancing guest experience, allowing you to develop an effective strategy and plan for a live event.

Pre-requisites:

• EVNT 250
• EVNT 260

This capstone course is the culmination of your experiences throughout your program. You will apply your knowledge and skills to plan a large-scale event from start to finish with your class. Working with this group, you will determine the role that best suits your skillset, and create all of the documentation needed to effectively run an event. You will participate in client meetings to understand event goals, guest requirements, and event logistics, including expenses, budgets and revenue. The practical application of your skills will provide you with a fuller understanding of what it takes to plan and execute an event.

Pre-requisites:

• EVNT 310

In this capstone course, students from the hotel and accommodation specialization work collaboratively to apply classroom knowledge, previous practical hotel experience, and diverse viewpoints to a challenge faced by a hotel organization. Combining their disciplinary perspectives for broader context, students will investigate and analyze a hotel-related problem before presenting a solution. By adding a practicum component that strengthens industry ties, this course allows students to showcase applied learning and technical skills, specifically in event management.

Pre-requisites:

• HOTL 250
• LODG 255

This course examines hotel revenue management practices, with a focus on maximizing revenue and understanding all costs associated with revenue. Topics include the impact of pricing on consumer behavior, inventory management in the hospitality industry, and strategies to maximize revenue and reporting.

Pre-requisites:

• ACCT 206

In this course you will use an integrated learning approach to create facility maintenance strategies. This approach will teach you how to optimize these strategies to help organizations achieve their long-term goals for facility maintenance. You will learn about the importance of risk management, budgeting, sustainability, safety and security and other management concerns in the hospitality industry. You will also learn how to use selection, procurement and sustainability best practices when designing a facilities management plan.

This course provides hands-on exposure to a full-service environment through dining-room settings. Topics include creating and executing events and understanding front-of-house roles. Through executing an event, you will run through opening preparations, demonstrate full-service skills and apply social and emotional intelligence to create a guest experience.

Pre-requisites:

• REST 250

This course provides you with inventory, marketing and cost-calculation tools ensuring you can create change recommendations supporting a food service operation. Topics include understanding revenue management, the importance of menu pricing and the impact of price on consumer behaviour. Concepts will be reinforced through practice of inventory management, labour management principles, preparing for and managing live service operations, costing techniques for staff and food and working through revenue maximization strategies.

Pre-requisites:

• HRMT 320
• LDSH 310
• REST 300
• REST 310

This course examines tourism trends that impact travellers and how the industry handles constant technology change. The visitor economy and customization of special-interest tourism activities will be considered while exploring destinations around the globe. Investigating opportunities within environmental, cultural and sustainable tourism will help to reinforce the course content.

Pre-requisites:

• HOSP 200

This course provides hands-on experience booking travel and planning itineraries for customers in an agency setting. You will work with airlines, attractions and industry tour partners, preparing documentation and pricing for all trip components and using Global Distribution System (GDS), the primary tool for coordinating travel arrangements.

Pre-requisites:

• TPRD 260

In this capstone  course you will demonstrate how a product is brought to market. Building on your previous work on tour planning, attraction tour development and tourism event itinerary planning, you will apply your financial, marketing and data analysis skills to design a product that meets an industry need . While collaborating with your team, you also will learn how performance is impacted by leadership and team dynamics such as mindset diversity, differing communication styles, trust, and conflict resolution methods. Using this knowledge, your team will create supplier certificates, a team contract, project proposal, and project plan. Your team will also present your pitch to an industry stakeholder. You will be able to monitor the success of your product online and in-person at the SAIT travel centre, where your product will be marketed.

Pre-requisites:

• ACCT 206
• LDSH 310
• MKTG 250
• TPRD 300