Hospitality and Tourism Management

(2 years, 960 hours, 60 credits)
The hospitality and tourism industry is a highly competitive and continually changing entity.  Becoming a successful manager in this industry requires a combination of leadership and coordination skills.  This program is designed to expose the students to the demands of being a manager in the hospitality and tourism industry.  Students will acquire problem solving skills, develop a keen sense of critical thinking, and become leaders capable of coordinating between multiplicity of departments and locations.

Aimed at producing active minded business professionals, this program seeks to equip students with the basic knowledge and the underlying discipline of modern business practices, such as problem solving, analytical interpretation, human recourse management, accounting and marketing.

---

Cape Breton University Partnership

Students who have completed their first year requirements for this program at CIST are eligible for direct entry into the 2nd year of CBU’s Hospitality and Tourism Management Co-op program.  The Hospitality and Tourism Management program at Cape Breton University is a 3-year program where successful candidates will obtain a bachelor degree upon graduation.

---

Core Courses

ACCT200 – Introduction to Accounting I
This course covers basic accounting concepts and principles, their application to transactions, financial statements, and an introductory consideration of the balance sheet and income statement.

ACCT200 – Introduction to Accounting I
This course covers basic accounting concepts and principles, their application to transactions, financial statements, and an introductory consideration of the balance sheet and income statement.

COMP103 – Introduction to Computers
Technology is quickly becoming a crucial part of any profession.  This course focuses on making effective use of today’s computers in order to be competitive in today’s markets.

ECON100 – Principles of Economics - Micro
This course will cover the general principles of price and market theory.  Emphasis will be put on supply & demand, cost structures, profit maximization, and competitive market strategies.

ECON101 – Principles of Economics – Macro
Topics include national income determination, unemployment, inflation, fiscal policy, the central bank, monetary policy, international trade, and the balance of payments.

ENGL100 – College English
This course is crucial for understanding the fundamentals of English at a post-secondary level.  Students prepare for necessary grammatical writing and oral presentation to ensure their ability to proceed in programs expecting a high standard of English writing and grammar.

ENGL101 – English Composition
This course is designed to develop writing skill at a post-secondary level.  The focus is on grammar, rhetoric, and logic in writing with established practice.

ENGL102 – Effective Speaking
The course concentrates on diction, pronunciation, interpretation, projection, organization and presentation of speeches of varying length.  Assigned topics: extemporaneous speaking, elementary debate, and panel participation.

HSTM101 – Introduction to Hospitality & Tourism
This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry's growth and development – both nationally and internationally; by reviewing the organization of hotel and food and beverage operations; and by focusing on industry opportunities and future trends.

HSTM201 – Marketing I for H&T
This course takes a practical perspective in introducing students to the marketing of hotels, restaurants, and clubs. Key components include market segmentation, marketing research, sales, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, travel purchasing systems, and the future of hospitality marketing.

HSTM202 – Managing Food and Beverage
This course provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation. It shows how to profitably manage a food service operation in order to satisfy guests. Employees learn how to give guests the highest priority as all details of a food and beverage operation are planned, implemented, and evaluated.

HSTM204 – Supervision in H&T
This course exposes students to the demanding tasks that a supervisor in the field of hospitality/tourism would normally face. Key issues include recruiting and training, productivity, controlling costs, effective communication, conflict resolution, and time management skills.

HSTM206 – Accounting II for H&T
This course presents basic financial accounting concepts and explains how they apply to the hospitality industry.  It introduces the fundamentals of financial accounting through examples from hotels, restaurants, and clubs.  It summarizes the ten steps in the accounting cycle and covers in detail the income statement and balance sheet, and their uses in hospitality-specific accounting systems.

HSTM207 – H&T Facilities Management
This course provides hospitality managers and students with information they need to know to manage a typical hotel or restaurant.  Special emphasis is made towards leadership coordination amongst different departments.

HSTM312 – Front Office Management
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel from the reservations process to check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

HSTM313 – Principles of Housekeeping
This course presents a systematic approach to managing housekeeping operations in the hospitality industry. Housekeeping is critical to the success of today’s hospitality operations. An Educational Institute survey of nearly 4,500 properties identifies housekeeping as one of the top three departments that could be most improved by training. Students find out what it takes to direct the day-to-day operations of this vital department, from "big picture" management down to technical details.

MNGT200 – Organizational Behaviour I
This course focuses on the macro aspect of organizational behaviour. Students will learn the basics of human needs, motivation, learning, perception, and attribution.  Students will apply this knowledge in the form of open discussion sessions and case analysis.

PHIL237 – Business Ethics
A discussion on the impact of morality on business and the role it plays on a company's bottom line.  This course emphasizes the long-run benefits, as well as pitfalls, of the ethical business person.

QMGT101 – Introduction to Quantitative Methods
This course illustrates applications of basic mathematical techniques in various analysis, data manipulation aggregate planning and further financial planning.  Students will further their knowledge in linear functions, linear inequalities, the simplex method, compound interest, annuities and depreciation.

SOCI100 – Introduction to Sociology
An introduction to the conceptual and empirical foundations of social interaction. This course focuses on the relationship between theory and research in the study of society.