Hospitality – Hotel & Restaurant Services Management (HTM)

Semester 1

Course Code	Course Name	Winter	Summer	Fall
COM101 or COM111	Communicating Across Contexts or Communicating Across Contexts (Enriched)	Hybrid  Online  In-person	Hybrid  Online  In-person	Hybrid  Online  In-person
	COM101: This course introduces students to the core concepts of communication. Students will cultivate an awareness of these concepts by analyzing how they are used in a variety of texts and contexts, and they will apply these concepts strategically in their own writing. Through a variety of writing tasks centred on these core concepts of communication, students will develop the transferrable reading and writing skills essential for success in their post-secondary studies, workplaces, and communities. COM111: This course introduces students to the core concepts of communication. Students will cultivate an awareness of these concepts by analyzing how they are used in a variety of texts and contexts, and they will apply these concepts strategically in their own writing. Through a variety of writing tasks centred on these core concepts of communication, students will develop the transferrable reading and writing skills essential for success in their post-secondary studies, workplaces, and communities. COM111 is six hours per week in order to offer students extra language and reading support.
HSP101	Service Leadership	In-person	In-person	In-person
	This course introduces service leadership from the customer's perspective.  Students will develop a service leadership mindset, effective communication, and interpersonal skills to create exceptional customer experiences. The main focus of this course is to develop skills to build a trust based relationship with customers while recognizing the steps an organization must take to maintain a loyal customer base. In this course, students will discover a clear and usable process for delivering exceptional customer value skills, a service leadership attitude, and a high level of professionalism needed to win customer satisfaction and loyalty.
HTM102	Math in Hospitality	In-person	In-person	In-person
	This one semester subject provides students with the fundamentals of mathematics for hospitality. Practical exercises and examples related to the industry will be used. The course content includes topics relating to menu pricing, food cost, yield and price factors, as well as break even analysis. In addition to covering all required topics, an objective of this subject is to improve the students overall ability and confidence in hospitality mathematics.
HTM105	Hotel Front Office Operations and Management	Hybrid	Hybrid	Hybrid
	This course will further prepare students for employment in customer service situations in the Tourism and Hospitality Industry, particularly in a Hotel Front Office, an area that is central to hotel operations. Students will practice systems, procedures and communication techniques that ensure professional guest service throughout the guest cycle. These skills are also important in other customer service positions throughout the tourism industry. The student will also have opportunities for personal development toward the generic skills learning outcomes of the program.
HTM205	Dining Room Service Management	In-person	In-person	In-person
	The hospitality sector has a high demand for trained, educated and operationally experienced food service managers, assistants, and supervisors. Furthermore, graduates working in any role in the tourism industry will beneft from knowledge of Food and Beverage Service and the related protocols often expected in formal business situations. Students, through study in this subject, other components of their course, and hands-on experience, will develop the skills, knowledge and behaviours associated with these needs.
TCS200	Computer Essentials	In-person	In-person	In-person
	This course complements the fundamentals of Microsoft Office covered in ICA001. It is intended to extend your knowledge and skills in Microsoft Word and Microsoft Excel at an intermediate level. You will be taking other subjects in which you will make use of the computer as an administrative and communicative tool. Exercises and problems will be industry-related and typical of those encountered in a service delivery organization.
TRV106	Business of Tourism	In-person	In-person	In-person
	This course is designed to provide students with an introduction to the Canadian business environment, business issues and functions, and the major forces at work in the global economy. It provides students with a perspective of business firms as integrated organizations composed of a number of specialized functions.

Semester 2

Course Code	Course Name	Winter	Summer	Fall
HSP203	Food, Theory and Practice	In-person	In-person	In-person
	This course provides students with an introduction to the techniques, basic fundamental culinary skills, and preparation that are required in a professional kitchen. This course also covers the principles involved in an effective food and beverage control system, including menu pricing, staffing and computer applications. Students will develop culinary terminology, hands-on skills, and develop knowledge of product standards through a series of menu creations, food pairings, and understand not only how to use ingredients and processes, but why they are used. Using a computerized simulation, students will understand the concepts of restaurant management. All students will complete Basics Food Safety Training Certification.
HTM215	Housekeeping Management	In-person	In-person	In-person
	This course presents a systematic perspective to Managing Housekeeping Operations in the Hospitality Industry. Students will attain a complete perspective of the Hotels Housekeeping Operation, describe the various processes and procedures that the department performs to provide efficient service hotel guests, and recognize the interrelationships among the Housekeeping department and other departments in a hotel. It deals with techniques for skills training and scheduling, inventory management, laundry, linen selection, cleaning procedures, cost control, environmental issues and Human Resource Management. Employee motivation and the need for procedures to ensure employees safety and security will be addressed.
HTM220	Food and Beverage Operations Management	In-person	In-person	In-person
	This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost volume profit analysis, income and cost control, menu pricing, labour cost control, and computer applications.
HTM240	Hospitality Accounting	In-person	In-person	In-person
	This course will introduce students to the essentials and the use of accounting in the hospitality industry. Topics will include financial transaction analysis, adjustments, inventory and cash control, budgeting, sales taxes, payroll, journal entries, and financial statements. Point of sale software will be used to put relevant accounting principles into hospitality context.
HTM299	Career Strategies for Hospitality	In-person	In-person	In-person
	Accurate and timely information is imperative in todays changing job market. This course is designed to engage students in a variety of hands-on exploration modules to help provide a strong foundation for job readiness and career planning in the tourism and hospitality industries. The course focuses on developing essential skills by promoting team building, career and personal development, research and communication which will allow students to find, evaluate, manage, update a resume and expand their career goals.
MRK233	Services Marketing	In-person	In-person	In-person
	This subject integrates the theory and application of Services Marketing fundamentals, concepts and strategies used by business organizations.  Services Marketing is vital to the success of all organizations, but is especially so in the competitive world of hospitality and tourism, both B2B and B2C. Marketing travel services, such as a two-week vacation in Hawaii, is, in some key ways, different from marketing hard goods. Various technologies used in Services Marketing will be used to assess service experiences.
plus: General Education Course (1)

Semester 3

Course Code	Course Name	Winter	Summer	Fall
HTM305	Guest Security Management	Online	Online	Online
	Explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines OSHA regulations that apply to lodging properties.
HTM330	Human Resource Management	Online  In-person	Online  In-person	Online
	This course exposes students to the dynamic and diverse field of Human Resources. The course provides a foundation in theory and practice in areas such as job analysis, recruitment, selection, training, performance appraisal, compensation and benefits, legal compliance, diversity management, labour relations and International HRM. The focus of this course is the management of the human resources function primarily within the tourism and hospitality industry.
HTM440	Financial Management and Analysis	Online	Online  In-person	Online  In-person
	This course develops and extends your understanding of the basic tools of financial management used by all managers in planning, analyzing and controlling their areas of responsibility. Upon completion of this subject you will be able to; a) use financial statements and financial analysis to assess financial strengths and weaknesses. b) explain and apply techniques for managing your business investment in cash, receivables and inventory. c) display a working knowledge of the sources and features of short-terms and long-term debt financing. d) display a working knowledge of the markets, institutions and securities for equity financing. e) utilize word processing, spreadsheet, and internet applications to research, analyze and report on financial management issues.
plus: General Education Course (1)
plus: Professional Options (1)

Semester 4

Course Code	Course Name	Winter	Summer	Fall
HTM430	Strategic Supervision and Management	Online	Online	Online
	This course provides an in-depth exploration of leadership and supervisory practices within the hospitality and tourism industry. Students will learn essential leadership theories and their practical applications in real-world settings. The course covers key topics such as effective communication and presentation, understanding team dynamics, conflict resolution, change management, and strategic decision-making. The students will engage through case studies, group activities, discussions, and presentation projects. Emphasis is placed on the necessary skills to lead diverse teams in a service-oriented environment, creating a safe, inclusive and diverse work environment while driving organizational success.
HTM450	Hospitality Law Management	Online	Online	Online
	This course introduces students to the origins of the Canadian Legal System and specific Legislation that impacts the Hospitality Industry. Students will focus on the areas of contracts, torts, and laws relating to Hospitality Sales and Services. It will also provide the legal aspects to support and confirm the safety and security issues that were taught in HTM305, and HTM301, and also in HTM330, and HTM320.
HTM490	Hospitality Management Simulation	In-person	Online	Online
	This course is a capstone for HTM students. The course will draw on the student?s decision-making skills that have been developed through their time at Seneca and during externships. The course will extend their management skills by learning revenue management through case studies, and the HOTS simulation.
MRK335	Business Development Management	Online  In-person	Online  In-person	Online
MRK413	Digital Marketing and Social Media	Online	Online	Online
	This Digital Marketing and Social Media course explores a range of digital technologies and applications and how to effectively utilize these channels in getting your message noticed within all the social media and digital platforms. This course helps you develop a solid understanding of online marketing opportunities and the impact of these channels has on driving business and marketing activities. Learn how to target and attract your ideal audience, provide value for followers, promote your brand, and analyze the effectiveness of an advertising campaign on platforms such as Facebook, Instagram, Twitter, Search, Influencer and Email Marketing.
plus: General Education Course (1)
plus: Professional Options (1)

Externship #1

Course Code	Course Name	Winter	Summer	Fall
HTM250	Industry Externship I	Not offered	Online	Not offered
	In order to obtain the best possible job opportunity, graduating students need to be well versed in hospitality career options. Long-term career success is a result of good career goal planning. In addition, job satisfaction is achieved through informed decision-making. Students will be encouraged to recognize and discuss both their personal and working values and attitudes. Externship is a flexible educational program that combines an employment experience with academic study. Students are responsible for obtaining their own placement, which in turn provides a work experience that enhances academic progress and increases employability.

Externship #2

Course Code	Course Name	Winter	Summer	Fall
HTM251	Industry Externship II	Not offered	Not offered	Online
	In order to obtain the best possible job opportunity, graduating students need to be well-versed in hospitality career options. Long-term career success is a result of good career goal planning. In addition, job satisfaction is achieved through informed decision-making. Students will be encouraged to recognize and discuss both their personal and working values and attitudes. Externship is a flexible educational program that combines an employment experience with academic study. Students are responsible for obtaining their own placement, which in turn provides a work experience that enhances academic progress and increases employability.

Professional Options

Semester 3

Course Code	Course Name	Winter	Summer	Fall
GCB400	Global Cruise Business	Online	Online	Online
	This course is offered online to provide students with a foundational level of training in the world of cruising. The course curriculum will give students an overview of the Global Cruise Business, including the role of the cruise lines in the travel and tourism industry, develop a detailed foundation and knowledge of the various cruise line products, and destinations, career opportunities available, as well as how to sell a cruise.  Current trends and issues in the Global Cruise Industry will be reviewed. Students will complete the CLIA - CCC (Certified Cruise Counsellor Modules) Certification which requires successful completion of eight online courses.
HLT400	Hospitality and Culture Experience	Not offered	Not offered	Online
	The Hospitality and Cultural Experience is a program that combines both classroom and experiential learning. This course offers a comprehensive exploration of cultural diversity through both classroom learning and an immersive travel experience. It offers an in-depth exploration of global interconnectedness through a travel experience. Students will engage with cultural theories, historical contexts, and language basics in preparation for a two-week travel component to a designated country. Students will discover and experience the country, the culture and the cuisine through participation in community activities and culinary traditions, visiting historical sites and local attractions, developing cross-cultural communication skills with an emphasis on sustainable ecotourism practices.
HTM405	Catering Management	Online	Online	Online
	This course provides a thorough introduction to the Catering Industry, including both on-premise and off-premise Catering businesses. Students learn and apply skills and concepts related to: client relations, menu planning based on client?s needs (including cultural/ethnic sensitive needs), current catering practices (including beverage management and function room selection and set-up), catering pricing methods, scheduling and client relations.
HTM406	Sommelier: An Introduction	Not offered	Not offered	Not offered
	This course exposes students to the dynamic and diverse field of fermented beverages. The course provides a foundation in theory and practice in areas such as spirits, beer and wine, and the fine dining service of such beverages. Careers and opportunities found in the wine, spirits and beer industry will also be discussed.
HTM412	Baking and Confectionary	In-person	In-person	In-person
	Throughout the course, students will learn the basic principles of baking and confectionary, including the proper use of ingredients, measuring techniques, mixing and kneading, proofing, and baking. They will also gain an understanding of how to create a wide variety of desserts, pastries, and other sweet treats. In addition to developing technical skills, students will also be introduced to the creative and artistic side of baking and confectionary. They will learn how to decorate cakes, create different types of frosting and fillings, and experiment with different flavor combinations. Throughout the course, emphasis will be placed on food safety and sanitation practices, as well as developing good habits for managing time and materials in a commercial kitchen. Upon successful completion of the course, students will be able to demonstrate proficiency in the techniques and skills of baking and confectionary and will have the knowledge and confidence to experiment with new recipes and techniques on their own. Whether pursuing a career in the food industry or simply looking to impress friends and family with delicious baked goods, this course will provide students with the skills and knowledge they need to succeed.
HTM416	Live Event Planning and Execution	In-person	In-person	In-person
	This course provides students with a comprehensive understanding of the basics of Live Event Planning and Execution. The course is designed to help students gain knowledge and skills in conceptualizing, organizing, and realizing live events, as well as incorporating different types of media into these events. The course will focus on the entire process of organizing and executing a successful event, from idea generation to final execution.

Semester 4

Course Code	Course Name	Winter	Summer	Fall
GCB400	Global Cruise Business	Online	Online	Online
	This course is offered online to provide students with a foundational level of training in the world of cruising. The course curriculum will give students an overview of the Global Cruise Business, including the role of the cruise lines in the travel and tourism industry, develop a detailed foundation and knowledge of the various cruise line products, and destinations, career opportunities available, as well as how to sell a cruise.  Current trends and issues in the Global Cruise Industry will be reviewed. Students will complete the CLIA - CCC (Certified Cruise Counsellor Modules) Certification which requires successful completion of eight online courses.
HLT400	Hospitality and Culture Experience	Not offered	Not offered	Online
	The Hospitality and Cultural Experience is a program that combines both classroom and experiential learning. This course offers a comprehensive exploration of cultural diversity through both classroom learning and an immersive travel experience. It offers an in-depth exploration of global interconnectedness through a travel experience. Students will engage with cultural theories, historical contexts, and language basics in preparation for a two-week travel component to a designated country. Students will discover and experience the country, the culture and the cuisine through participation in community activities and culinary traditions, visiting historical sites and local attractions, developing cross-cultural communication skills with an emphasis on sustainable ecotourism practices.
HTM405	Catering Management	Online	Online	Online
	This course provides a thorough introduction to the Catering Industry, including both on-premise and off-premise Catering businesses. Students learn and apply skills and concepts related to: client relations, menu planning based on client?s needs (including cultural/ethnic sensitive needs), current catering practices (including beverage management and function room selection and set-up), catering pricing methods, scheduling and client relations.
HTM406	Sommelier: An Introduction	Not offered	Not offered	Not offered
	This course exposes students to the dynamic and diverse field of fermented beverages. The course provides a foundation in theory and practice in areas such as spirits, beer and wine, and the fine dining service of such beverages. Careers and opportunities found in the wine, spirits and beer industry will also be discussed.
HTM412	Baking and Confectionary	In-person	In-person	In-person
	Throughout the course, students will learn the basic principles of baking and confectionary, including the proper use of ingredients, measuring techniques, mixing and kneading, proofing, and baking. They will also gain an understanding of how to create a wide variety of desserts, pastries, and other sweet treats. In addition to developing technical skills, students will also be introduced to the creative and artistic side of baking and confectionary. They will learn how to decorate cakes, create different types of frosting and fillings, and experiment with different flavor combinations. Throughout the course, emphasis will be placed on food safety and sanitation practices, as well as developing good habits for managing time and materials in a commercial kitchen. Upon successful completion of the course, students will be able to demonstrate proficiency in the techniques and skills of baking and confectionary and will have the knowledge and confidence to experiment with new recipes and techniques on their own. Whether pursuing a career in the food industry or simply looking to impress friends and family with delicious baked goods, this course will provide students with the skills and knowledge they need to succeed.
HTM416	Live Event Planning and Execution	In-person	In-person	In-person
	This course provides students with a comprehensive understanding of the basics of Live Event Planning and Execution. The course is designed to help students gain knowledge and skills in conceptualizing, organizing, and realizing live events, as well as incorporating different types of media into these events. The course will focus on the entire process of organizing and executing a successful event, from idea generation to final execution.