Courses
Course offerings vary from year to year. Check Generate a Timetable for available course offerings.
HOSP 101 (1) Preparation for Co-operative Education Placement I
A preparation for the first industry co-operative education experience through practical training in areas such as resume writing and interview skills. (1:0:0)
Prerequisite: Admission to the Hospitality Management program.
HOSP 102 (9) Co-operative Education Placement I
An opportunity for supervised industry experience. Students maintain a diary of experiences, complete assignments, and prepare reports as required. Students are monitored by VIU personnel and evaluated by employers. (0:0:0)
Prerequisite: Admission to the Hospitality Management and successful completion of HOSP 101 and a min. "C+" GPA.
HOSP 105 (3) Financial Control Systems
An introduction to managing of control systems and their manual and computerized applications in the food and beverage, and accommodations sections of the industry. Topics include labour cost analysis, product cost standards, forecasting techniques and the development of financial control systems. (3:0:0)
Prerequisite: Admission to the Culinary Management Diploma Program.
HOSP 110 (3) Intro to Hospitality and Tourism
An overview of the Hospitality and Tourism industry, focusing on understanding the complex nature of the industry. (3:0:0)
Prerequisite: General University admission requirements and a min. "C+" in English 12 and a min. "C+" in Math 10.
HOSP 120 (3) Accounting Principles
An introduction to the principles and procedures used to manage a service organization. Topics include financial statement preparation, cash flow analysis, the accounting cycle, computer applications, and use of the Uniform System of Accounts. (3:0:0)
Prerequisite: Admission to the Hospitality Management program.
HOSP 130 (3) Lodging Organization and Operations
An examination of the components of the lodging industry, organizational structures, lodging systems and subsystems, and functional areas such as front office operational systems, guest services, guest accounting principles, central reservation systems, night audit practices and yield management. (3:0:0)
Prerequisite: Admission to the Hospitality Management program.
HOSP 131 (3) Property Management Systems
A study of the management of lodging operations including organizational structure and procedures for housekeeping systems, security and facilities management. (3:0:0)
Prerequisite: Admission to the Hospitality Management program.
HOSP 133 (3) Beverage Theory
An overview of wines, spirits and beers; their production, marketing and service; cocktail theory and bartending principles; and the responsible use of alcoholic beverages. (3:0:0)
Prerequisite: General University admission requirements and a min. "C+" in English 12 and a min. "C+" in Math 10.
HOSP 161 (3) Dining Room Operations
An opportunity to learn fine dining room service skills in various positions in VIU's licensed Discovery Dining Room. Topics include dining room organization, menu design and terminology, dining room set up, food service techniques and customer service philosophies. Note: Actual lab hours may vary from week to week. (0:0:4.5)
Prerequisite: Admission to the Hospitality Management program.
HOSP 165 (3) International Hospitality and Resort Operation
Students will explore full service hotel and resorts operating globally. Engaging in research and case study activities, students will discover and evaluate many of the varied markets, ownership structures, and management philosophies of properties operating in various international settings. HOSP 165 was formerly called HOSP 260; credit will not be granted for both courses. (3:0:0)
Prerequisite: General University admission requirements and a min. "C+" in English 12 and a min. "C+" in Math 10.
HOSP 180 (3) Principles of Services Management
An examination of management from a functional perspective. Topics include the functions of planning, organizing, staffing, leading and controlling; developing concepts and applications relevant to service organizations; and the management of systems and sub-systems. Forms the basis for labs HOSP 241, 251 and 261. (3:0:0)
Prerequisite: General University admission requirements and a min. "C+" in English 12 and a min. "C+" in Math 10.
HOSP 185 (3) Leadership Skills for Hospitality Professionals
Through this course, students will develop self-awareness, improve interpersonal skills, and increase intercultural sensitivity. Students will apply various leadership theories in experiential learning opportunities that will assist them in their future supervisory roles. Students will explore elements of communication, motivation, delegation and empowerment within the contexts of hospitality operations. (3:0:0)
Prerequisite: General University admission requirements and a min. "C+" in English 12 and a min. "C+" in Math 10.
HOSP 201 (1) Preparation for Co-operative Education Placement II
An opportunity to develop advanced job preparation skills, including strategies for seeking on-going employment after graduation. (1:0:0)
Prerequisite: Admission to the Hospitality Management program.
HOSP 202 (9) Co-operative Education Placement II
A continuation of HOSP 102. (0:0:0)
Prerequisite: Admission to the Hospitality Management program and successful completion of HOSP 101 and a min. "C+" GPA.
HOSP 205 (3) Hospitality Financial Management
Topics include the Uniform System of Accounts; cost control systems; pro forma development; the tools used in financial management, including the analysis of financial statements, ratio analysis, budgeting and forecasting; cost/benefit analysis and pricing strategies. (3:0:0)
Prerequisite: Successful completion of all first year courses in the Hospitality Management program.
HOSP 215 (3) Principles of Services Marketing
An examination of marketing services, including the difference between marketing services and goods, the marketing mix, and market research techniques. Includes the analysis of market position, marketing strategies and the development of a marketing plan. (3:0:0)
Prerequisite: Successful completion of all first year courses in the Hospitality Management program.
HOSP 225 (3) Financial Control Systems
An introduction to managing of control systems and their manual and computerized applications in the food and beverage, and accommodations sections of the industry. Topics include labour cost analysis, product cost standards, forecasting techniques and the development of financial control systems. HOSP 225 was formerly called HOSP 105; credit will not be granted for both courses. (3:0:0)
Prerequisite: Successful completion of all first year courses in the Hospitality Management program.
HOSP 230 (3) Law and Ethics
An introduction to Canada's legal system and the legal principles that govern business relations. Topics include common law, statutory law, contracts, torts, agency, employment, negotiable instruments, business ownership and liability. Also investigated are ethical issues in the business environment. (3:0:0)
Prerequisite: Successful completion of all first year courses in the Hospitality Management program.
HOSP 240 (3) Principles of Food Production
A study of a food production system. Topics include the use of hand tools and production equipment, recipe and measurement analysis, cooking methods and concepts, yield analysis, and the production methods of the basic food categories. Note: Actual lab hours may vary from week to week. (0:0:4.5)
Prerequisite: Successful completion of all first year courses in the Hospitality Management program.
HOSP 241 (3) Food Service Management
An opportunity to manage a student run on-campus food service operation, including menu planning, staffing, food production, service, control systems, financial aspects, food production scheduling and leadership development. Note: Actual lab hours may vary from week to week. (0:0:4.5)
Prerequisite: Successful completion of all first year courses in the Hospitality Management program and HOSP 240 or equivalent.
HOSP 242 (3) Designing a Bakery Business
An opportunity to develop a bakery business plan from the ground up, including product planning, staffing, bakery production, service, control systems, financial aspects, food production scheduling, and leadership development. HOSP 242 was formerly called HOSP 241; credit will not be granted for both courses. (2.5:0:0.5)
Prerequisite: Admission to the Baking and Pastry Arts Management Diploma
HOSP 251 (3) Dining Room Management
A survey of both theory and practical components of lounge and fine dining management techniques. The emphasis is on the development of supervisory skills, such as training and conducting management labs for working-level staff. Individual management styles are discussed and cultivated. Note: Actual lab hours may vary from week to week. (0:0:4.5)
Prerequisite: Successful completion of all first year courses in the Hospitality Management program.
HOSP 282 (3) Human Resource Management
A study of employee behaviours and their unique needs. Topics include managerial decisions that impact employees; workplace legislation; union/management relations; and the development of a human resource program which is defined in terms of guest satisfaction. (3:0:0)
Prerequisite: Successful completion of all first year courses in the Hospitality Management program.
HOSP 309A (9) Cooperative Placement
A paid cooperative education work term, in which students integrate their academic learning and increase their knowledge and develop further skills and abilities in a workplace setting. (0:0:0)
Prerequisite: Third year standing in the Bachelor of Hospitality Management and a min. "C+" GPA.
HOSP 309B (9) Internship Placement
This is an unpaid work experience in which students develop a personal learning contract between the student, the faculty mentor and industry employer(s). The students will develop approved learning outcomes such as project work, managerial job shadowing, departmental rotation, or international experience. Students must complete a portfolio outlining the internship. (0:0:0 -300)
Prerequisite: Third year standing in the Bachelor of Hospitality Management program and a min. "C+" GPA.
HOSP 311 (3) Consumer Behaviour: The Guest Experience
A consideration of the concepts of consumer behaviour and the practical implications of these concepts to the hospitality industry. Students learn how to design hospitality and tourism products through an understanding of consumer needs, and how to design marketing strategies that will influence the consumer to purchase these products. (3:0:0)
Prerequisite: Third-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 330 (3) Strategic Revenue Management
A study of revenue, yield and capacity management within hospitality operations. Building on the concepts of accounting and financial management, revenue management principles and strategies will be broadened, business plan financial projections and benchmarks and other measurement tools will be examined. (3:0:0)
Prerequisite: Third-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 335 (3) Advanced Resort Management
An examination of the operation of resort properties. Topics include resort concept, resort planning, development and management; the importance of a tourism and leisure orientation, marketing concepts; and the future of resorts and resort management. HOSP 335 was formerly called HOSP 430; credit will not be granted for both courses. (3:0:0)
Prerequisite: Third-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 340 (3) Conference & Event Management
An examination of the principles and best practices for developing, planning, and delivering a conference or event which will include programming, staffing and recruiting, scheduling, controlling, and marketing. The students will also be required to apply the principles to a conference or event. HOSP 340 was formerly called HOSP 440; credit will not be granted for both courses. (3:0:0)
Prerequisite: Third-year standing in the Bachelor of Hospitality Management, or permission of instructor.
HOSP 357 (3) Advanced Research Methods in Hospitality Management
An applied research course focusing on methods appropriate for hospitality initiatives. Students will develop an understanding of the fundamental concepts in developing and utilizing research for decision-making. Students will apply the techniques through engagement in applied research projects HOSP 357 was formerly called TRMT 357; credit will not be granted for both courses. (3:0:0)
Prerequisite: Third-year standing in the Bachelor of Hospitality Management or permission of Department Chair.
HOSP 358 (3) Data Analysis for Decision Making in Hospitality Management
One of the challenges facing hospitality professionals is the ability to access timely and useful research to aid in decision making. The focus of this course is on the analysis and application of quantitative and qualitative data to provide information for leisure management decisions. HOSP 358 was formerly called TRMT 351; credit will not be granted for both courses. Credit will only be granted for one of TRMT 358 or HOSP 358. (3:0:0)
Prerequisite: HOSP 357.
HOSP 382 (3) Managing Cultural Diversity
Hospitality and service industry leaders are challenged by the diversity of their guests and employees. Multicultural management issues will be explored through the examination of global legislation and case studies in multiple settings. This course will explore successful approaches used to creating inclusive workplace that respects diversity while ensuring profitability. HOSP 382 was formerly called HOSP 482; credit will not be granted for both courses. (3:0:0)
Prerequisite: HOSP 185 or equivalent.
HOSP 421 (3) Hospitality Entrepreneurship
This course guides students through the process of conceiving a hospitality venture. Building on co-operative work experiences and previous BHM course work, students learn to evaluate business opportunities, understand new business resource requirements, start-up strategies, and consider sustainable business practices. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 430 (3) Advanced Resort Management
An examination of the operation of resort properties. Topics include resort concept, resort planning, development and management; the importance of a tourism and leisure orientation, marketing concepts; and the future of resorts and resort management. (3:0:0)
Prerequisite: Third-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 435 (3) Strategic Revenue Management
A study of revenue, yield and capacity management within hospitality operations. Building on the concepts of accounting and financial management, revenue management principles and strategies will be broadened, business plan financial projections and benchmarks and other measurement tools will be examined. HOSP 435 was formerly called HOSP 330; credit will not be granted for both courses. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 440 (3) Conference & Event Management
An examination of the principles and best practices for developing, planning, and delivering a conference or event which will include programming, staffing and recruiting, scheduling, controlling, and marketing. The students will also be required to apply the principles to a conference or event. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 453 (3) Community Development in Hospitality Management
An examination of the social and political processes through which groups and individuals work to establish relationships and mobilize resources to fulfill community needs. The role of the hospitality service provider and development of the necessary skills and knowledge necessary to contribute to the community development process are emphasized. HOSP 453 was formerly called TRMT 353; credit will not be granted for both courses. Credit will only be granted for one of TRMT 353 or HOSP 453. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Hospitality Management, or permission of program chair.
HOSP 460 (3) Hospitality Risk Management
An exploration of the assessment and management of risks in the hospitality industry. Through examination of legislation and legal case studies the student will examine the variety of risks that apply to hospitality businesses: financial or operational; and guest and employee safety. Finally, the course examines successful risk management strategies. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Hospitality Management, or permission of program chair.
HOSP 470 (3) Hospitality Strategic Management
An advance analysis of the use and application of policy and planning knowledge specific to hospitality businesses. Topics will include examination of current best practices, as well as planning and policy negotiation skills, advanced policy and planning writing skills, and organization and leadership of planning initiatives. (3:0:0)
Prerequisite: Fourth-year standing in the Bachelor of Hospitality Management; or permission of program chair.
HOSP 482 (3) Managing in Multicultural Environments
Hospitality and service industry leaders are challenged by the diversity of their guests and employees. Multicultural management issues will be explored through the examination of global legislation and case studies in multiple settings. This course will explore successful approaches used to creating inclusive workplace that respects diversity while ensuring profitability. (3:0:0)
Prerequisite: HOSP 282 or equivalent.
HOSP 490 (3) Graduating Seminar in Hospitality Management
An examination of special advanced topics in Hospitality Management. HOSP 490 was formerly called TRMT 490; credit will not be granted for both courses. Credit will only be granted for one of TRMT 490 or HOSP 490. (1.5:1.5:0)
Prerequisite: Fourth-year standing in the Bachelor of Hospitality Management, or permission of program chair.