Tourism Management
| TOUR 104 | Marine Tourism and Interpretation | |
| 3.00 credits | (6,0,0) hrs | 10 wks |
| The objective of this course is to enable students to develop an awareness and understanding of the marine near-shore environment. The content will focus on learning about marine resources within the context of tourism development and responsible stewardship by user groups within the marine tourism field. | ||
| TOUR 111 | Tourism Introduction: Theory and Practice | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| An introduction to the key concepts, language, and issues facing the tourism industry. Trends, market profiles and demographic factors, key industry sectors, tourism geography and key regional products in B.C., tourism's role in community development, social impacts of tourism, transportation, communication, and legal issues in tourism. | ||
| Note: This course is equivalent to REC 111 and TOUR 160. Duplicate credit will not be granted for REC 111 or TOUR 160. | ||
| TOUR 112 | Tourism Marketing | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| The objectives of this course are to examine the existing tourism marketing system in Canada; to develop the student's understanding of Canadian tourism marketing and the basics of consumer marketing; and to enable the student to relate to current aspects of tourism business and how they affect Canadian tourism marketing. | ||
| TOUR 113 | Human Resource Management in Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Human resource issues, job analysis, recruitment, interviewing, orientation, training and development, performance management, legislation, and labour-management relations. | ||
| TOUR 114 | Organizational Behaviour in Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Individual behaviour, interpersonal communication skills, decision-making, group dynamics and team building, service management, conflict resolution, negotiation, and giving performance feedback. | ||
| TOUR 116 | Financial Planning in Tourism I | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Designed to provide future entrepreneurs and managers in the field of tourism an introductory review of the basic accounting and planning skills required for small business operations. This course will also cover basic financial statement analysis for the purpose of providing information to meet the needs of investors, owners and management. | ||
| TOUR 118 | Special Events - Tourism Generators | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| This course will cover all aspects of event management and event marketing: choosing the right event, designing a business (event) plan, event/cause marketing, sponsor proposals, managing the pre-event, event day(s) management, and post event activities. Students will design a new special event and prepare a business plan for that event. The course will also include case studies from existing events. | ||
| TOUR 120 | Adventure and Eco-Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Adventure tourism products will be examined; economic impact of the industry, selling adventure tourism, identifying markets, packaging, legal liability, organization and structure of the industry, government's role in area and activity management, resource management issues, protecting resource areas, eco-tourism issues, land use planning, and product opportunities. | ||
| TOUR 125 | Financial Planning in Tourism II | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: TOUR 116 or BFIN 141 | ||
| This course focuses on business planning, control, and financial decision making in a tourism management environment, and the concepts are applicable to both large and small organizations. This course builds on concepts learned in Tour 116. Students apply financial knowledge to analyze current information, project future results, and support tourism business decisions. | ||
| TOUR 131 | Tourism Product Development | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: TOUR 111 or TOUR 160 or REC 111 | ||
| With today's intense global competition for tourists combined with the subjective and tangible nature of the tourism experience, operations and destinations are now compelled to analytically and methodically develop appropriate tourism products. This course will examine how to effectively develop, package and position tourism products for success in the market-place. | ||
| TOUR 133 | Tourism Career Management | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| This course will provide career counselling, job search coaching, feedback, tips, tools and techniques for tourism educational and career development through one-on-one meetings, class workshops, industry forums, and networking opportunities. Course work will focus on defining and developing skills necessary for the job search process. The course will provide tools and strategies to prepare students to research, apply for, and secure an appropriate placement. Confidence in interview skills and presentation skills will be strengthened through workshop activities. Students will develop a personal career plan to help in identifying workplace opportunities consistent with defined career and educational goals. | ||
| TOUR 134 | Promotions Management for Tourism and Hospitality | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: TOUR 112 | ||
| This course covers the "P" in promotions and expands on the material covered in TOUR 112, Tourism Marketing. Emphasis will be placed on the unique requirements of promoting products and services within the tourism and hospitality industries. | ||
| TOUR 135 | Hospitality Operations | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| This course takes a management perspective in introducing the lodging industry, with emphasis on the industry's management, ownership and scope. Students become familiar with the organizational structures of both front and back offices of a hotel; roles and functional interrelationships of various departments within a hotel as well as an understanding of the major segments within the lodging industry. This course covers historical developments of the industry, roles and functions of key departments, trends and future directions, as well as the dynamics of the hospitality industry. | ||
| TOUR 136 | Professional Dive Practicum | |
| 3.00 credits | (0,0,35) hrs | 04 wks |
| Prerequisite: CMNS 154, TOUR 111, TOUR 104 and a cumulative GPA of 2.50 | ||
| The Scuba Dive practicum aims to provide work experience in the recreation dive industry. It is designed to complement the theoretical and practical components of the program, and to be of value to students in obtaining future employment. | ||
| TOUR 137 | Hospitality Operations & Food & Beverage Management in Destination Resort Environments | |
| 3.00 credits | (3,0,1) hrs | 15 wks |
| This course introduces hospitality operations and food & beverage management within the tourism industry. The course studies topics such as organizational structures of hotels, casinos, spas, convention centre operations, roles and functional interrelationships of various organizational departments and their strengths and interests as they relate to hospitality operations. Students will learn to analyze a hospitality operation and understand the food and beverage operation as part of the resort environment through menu planning, inventory control, and food and beverage service. | ||
| TOUR 140 | Tourism Co-op Work Experience | |
| 6.00 credits | (0,0,33.33) hrs | 15 wks |
| Prerequisite: 15 credits towards Bachelor of Tourism Management Degree including TOUR 111 and 113 | ||
| The student co-op work experience is designed to provide a period of full-time, productive, paid employment in industry or government. The co-op work experience enables the student to apply classroom theory and skills to employment practices. It provides the student, faculty, and the employer with a measuring device for assessing the student's approach to full-time employment. | ||
| TOUR 145 | Tourism Work Practicum Preparation | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| This course will assist students in securing a successful work placement. Course work will focus on defining and developing skills necessary for the job search process. | ||
| TOUR 149 | Computer Applications in Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| This course provides the student with hands-on experience using software to create professionally formatted documents and brochures as well as manage financial information using electronic spreadsheets. | ||
| TOUR 150 | Tourism Practicum | |
| 6.00 credits | (0,0,35) hrs | 08 wks |
| Prerequisite: CMNS 154, TOUR 111, 112, 114, 116, 118, 135, 145, 149 and 249 with a GPA of 2.33 | ||
| Students will complete 280 hours of volunteer work experience in the tourism industry. | ||
| TOUR 151 | Service Management in Tourism | |
| 3.00 credits | (0,0,4) hrs | 15 wks |
| Corequisite: TOUR 140 | ||
| The overall purpose of this course is to place emphasis on the single most important aspect of business within the tourism industry, and that is service management, in particular as it pertains to the customer. The course follows a sequence necessary for an industry leader to design, develop and implement a service culture that will support and enhance an organization's ability to provide a continual high level of service excellence. | ||
| TOUR 152 | Event Administration | |
| 3.00 credits | (6,0,0) hrs | 10 wks |
| This course is designed to give students an understanding of the basic skills and concepts necessary to develop, finance, plan, and contract for a special event. | ||
| TOUR 154 | Marketing and Public Relations for Events | |
| 3.00 credits | (5.45,0,0) hrs | 11 wks |
| This course is designed to give students an understanding of the basic skills and concepts necessary to create a professional marketing plan and sponsorship package for a special event. | ||
| TOUR 157 | Event Production and Logistics | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| This course is designed to give students an understanding of the basic skills and concepts necessary to completely manage all technical and non-technical aspects of special event production. | ||
| TOUR 159 | Geography of Destination Resort Environments | |
| 3.00 credits | (3,0,1) hrs | 15 wks |
| This course introduces the concepts of geography and its relationship to tourism, specifically to natural environments of destination resorts. The course highlights spatial distribution of destination resort environments in a global and local context, the evolution of destination resort landscapes, models and typologies of resort development environments in mountain and coastal settings, the evolution and dynamics of destination resort communities, community governance and management and the implications on tourism management and development, tourism impacts on the natural and cultural environment, First Nation land rights and destination resort environments, Parks and park management in destination resort setting, and other topical issues affecting the geography of the resort. | ||
| TOUR 160 | Introduction to Resort Management | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| This course introduces the key concepts, language, and issues facing the tourism industry, specifically identifying trends, market profiles and demographic factors for leisure and business travel. Key industry sectors and regional products in BC, tourism's role in community development, social impacts of tourism, transportation, communication, and legal issues in tourism are all addressed. Students utilize general tourism concepts and adapt them to destination environments including examining the roles of the destination marketing organization, destination management, recreational programming, resort design and trends within resort destinations. | ||
| Note: This course is equivalent to REC 111 and TOUR 111. Duplicate credit will not be granted for REC 111 or TOUR 111. | ||
| TOUR 162 | Food and Beverage Management | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| This course covers the theoretical application of food service management. Students develop competencies in management practices, menu making, purchasing, payroll systems and merchandising and promotional techniques. Through discussion and examination, students will gain a thorough understanding of the many aspects of food and beverage management from service operations to production. Students learn to plan, organize and cater functions through integrated teamwork and participation. | ||
| TOUR 165 | Resort Management Co-op | |
| 6.00 credits | (0,0,33.33) hrs | 15 wks |
| Prerequisite: Completion of 30 credits toward the Destination Resort Management program | ||
| The student co-op work experience is designed to provide a period of full-time productive paid employment in industry or government. The co-op work experience enables the student to apply classroom theory and skills to employment practices. It provides the student, faculty and the employer with a measuring device for assessing the student's approach to full-time employment. | ||
| TOUR 170 | Mountain Bike Park/Trail Design and Building I | |
| 3.00 credits | (12,18,0) hrs | 02 wks |
| Prerequisite: REC 263 is a prerequisite or co-requisite | ||
| This course is an introduction to mountain bike park/trail design and building. Students will learn about the foundation levels and basic forces and relationships affecting the overall trail experience. Students will gain an understanding of the partnerships involved in building mountain bike parks and trails, and will be introduced to the volunteer management process. Students will develop their own philosophy on successful trail and park development while applying the principles of sustainable design and building. Finally, students will learn how to properly handle tools required for rail and technical building, and will design and build their own basic technical feature. | ||
| TOUR 172 | Park/Trail Design and Building II | |
| 4.50 credits | (11,19,0) hrs | 03 wks |
| Prerequisite: TOUR 170 and REC 263 | ||
| This course is an advanced course on mountain bike park/trail design and building. It builds on the material covered in TOUR 170. Students will learn how to design a park or trail by visualization using sketching methods and will put together a complete trail or park proposal including a budget. Students will build a section of a trail and learn the different concepts around trial maintenance. Sustainable principles covered in the course will be considered and applied throughout. | ||
| TOUR 200 | Revenue Management for Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: TOUR 112, plus one of TOUR 111 or TOUR 160 or REC 111 | ||
| A clear view on how the operating environment of hotel and airline companies influences the process of revenue enhancement. Students will understand the different mechanisms used to enhance revenues, master the theoretical and practical background of revenue management and techniques and understand the importance of these techniques in yield and revenue management. | ||
| TOUR 201 | Tourism and Technology | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: TOUR 111 or TOUR 160 or REC 111 | ||
| Students will gain an understanding of the function and importance of management information systems in tourism. This course explores a range of issues from Airlines Global Distribution Systems (GDS) to restaurant management systems. This course is not designed to train students in hands-on computer usage, but how these systems are used for decision making, problem solving, and increasing productivity and profitability. | ||
| TOUR 202 | Strategic Marketing Management - Case Study Approach | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: TOUR 112 | ||
| This course will provide students with a greater understanding and appreciation of strategic marketing management in the tourism industry. Marketplace potential, risk, delivery mechanism and the industry's unique characteristics will be explained. Strategic marketing process of how marketing plans are developed, implemented and amended are reviewed and analysed. | ||
| TOUR 205 | Tourism Sales | |
| 3.00 credits | (6,0,0) hrs | 10 wks |
| Building on components of the marketing mix, this course explores the development of a personal selling philosophy for those active in tourism and hospitality. Sales is an essential component of successful businesses and students develop skills in the selling process including selling techniques, communication strategies, human motivation, questioning, closing, and verbal and non-verbal cues. | ||
| TOUR 208 | Risk Management for Tourism and Outdoor Recreation | |
| 3.00 credits | (5.45,0,0) hrs | 11 wks |
| Prerequisite: TOUR 111 or TOUR 160 or REC 111 | ||
| This course is designed to familiarize students with the concepts of risk management and legal liability as it applies to the tourism industry. Students will be introduced to areas of risk, methods of identifying risk, and risk management systems. They will learn about important challenges facing tourism operations. Students will be familiarized with methods of reducing risk. They will also be introduced to the rights and liabilities of different parties relative to their relationships within the tourism industry. | ||
| TOUR 210 | Strategic Management: Resort Case Study | |
| 3.00 credits | (20,0,0) hrs | 03 wks |
| Prerequisite: Successful completion of 27 credits within the Destination Resort Management Co-op Diploma program | ||
| This course is an integration course of terms one and two Destination Resort Management courses. The course will focus on methods of applying strategic management utilizing the entire cross section of skills that have been developed in previous terms of study, such as human resources, marketing, accounting and communications. Using a basic business case model, students will be provided with an opportunity to integrate a selection of operational and business issues to address key opportunities and challenges facing a resort operation. | ||
| TOUR 212 | Sales and Promotions Management for Tourism | |
| 3.00 credits | (3,0,1) hrs | 15 wks |
| Prerequisite: TOUR 112 | ||
| This course is intended for students who have taken an introduction to marketing course and have a positive foundation of marketing knowledge. It focuses on the ‘sales and promotions’ aspect of marketing examining the role that advertising, consumer and trade promotion, online marketing communications, direct marketing, public relations, alternative marketing and personal selling plays in marketing communications. Students will investigate current trends, theories, and frameworks of integrated marketing communications management in the tourism and hospitality sector in a variety of different market conditions. | ||
| TOUR 225 | Small and Medium Enterprise Entrepreneurship in Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 15 credits of lower-level Tourism Management courses including TOUR 116 plus one of TOUR 111 or TOUR 160 or REC 111 | ||
| This course familiarizes students with developing, owning and operating their own businesses in tourism and outdoor recreation. Students will be introduced to entrepreneurship concepts, principles and processes as they apply specifically to the tourism industry. Students will gain an understanding of the business planning process by generating innovative ideas for small to medium sized tourism enterprises, evaluating those ideas, preparing formal business plans, and pitching their plans to the class. | ||
| Note: This course is equivalent to REC 255. Duplicate credit will not be granted. | ||
| TOUR 227 | Heritage, Cultural and Arts Planning for Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: TOUR 111 or TOUR 160 or REC 111 | ||
| An overview of heritage cultural, and arts tourism, with emphasis on community and regionally-based planning and development approaches. A review of market demand, demographic trends, product development, development of arts and entertainment tourism, and First Nations tourism. | ||
| TOUR 232 | Tourism Planning | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: TOUR 111 or TOUR 160 or REC 111 | ||
| This course introduces the role and processes of planning and its significance in tourism development. The course builds knowledge of key elements of tourism planning, planning processes and their application to tourism, critical issues in tourism planning, and the roles of stakeholders in tourism planning. The course is designed to help students understand the significance of tourism planning and how it can lead to different and more productive outcomes for individuals, economies, and the environment. Special focus is placed on sustainable tourism management and the role of planning at a community level using case studies from around the world. | ||
| TOUR 233 | Cross Cultural Tourism | |
| 3.00 credits | (5.45,0,0) hrs | 11 wks |
| Prerequisite: TOUR 111 or TOUR 160 or REC 111 | ||
| An overview of cross-cultural issues in tourism. The nature of prejudice and racism is examined as are effective communication skills and behaviours in selected cultures: gender relationships, business and social customs, body language, negotiation skills and others. In addition to acquiring practical knowledge about culture in general, participants research and present information on a variety of specific cultures, with the link between cultural knowledge/skills and the success of Tourism or Outdoor Recreation activities being stressed. | ||
| TOUR 249 | Advanced Computer Applications in Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: TOUR 149 | ||
| This course provides the student with hands-on experience using computer software to create electronic presentations, databases and Web sites. | ||
| TOUR 261 | Resort Financial Management | |
| 3.00 credits | (5.45,0,0) hrs | 11 wks |
| Prerequisite: TOUR 116 | ||
| Students will be introduced to the basic concepts of financial management including accounting, cash management, budgeting, forecasting and payroll, in a destination resort environment. | ||
| TOUR 301 | Business Law in Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree | ||
| By the end of this course students should be able to appreciate the impact of applicable Canadian Law on tourism business ventures. Students will be introduced to relevant B.C. and Federal statute law as well as applicable judge-made law. They will learn about important legal issues and legal challenges facing tourism businesses. The rights and potential liabilities of the various parties in tourism business relationships will also be discussed. | ||
| TOUR 306 | Directed Study in Tourism and Outdoor Recreation | |
| 3.00 credits | (6.67,0,0) hrs | 15 wks |
| Prerequisite: 60 credits toward Bachelor of Tourism Management Degree and permission of department | ||
| TOUR 307 | Tourism and Climate Change | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards BTM degree | ||
| In this course, students will explore the climate change challenge facing the global tourism industry. They will examine key trends and issues impacting the industry; discuss technological and policy solutions for addressing this challenge; and evaluate some initiatives undertaken by industry to be in front of this crucial issue. Students will also learn to be an agent for change in meeting the climate change challenge. | ||
| TOUR 321 | Organizational Leadership in Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree including TOUR 114 or REC 245 or BADM 106 | ||
| Advanced skills in organizational leadership, including leadership approaches, motivation, understanding of organizational culture, and management of working relationships. | ||
| TOUR 325 | Tourism Managerial Accounting | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: TOUR 116 | ||
| The focus of this tourism service-industry course is on using financial information for management decision making. Specific topics include financial statement analysis, budgeting and planning, cost-volume-profit relationships, and cash management and control. The course will include several tourism industry cases, and a final major case or project, which is the development of the financial portion of a business plan. | ||
| Note: Please note that students must have completed an introductory Financial Accounting course as a pre-requisite to this course. | ||
| TOUR 326 | Advanced Topics in Cross-Cultural Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 45 credits towards Bachelor of Tourism Management Degree including ENGL 100 or higher and TOUR 233 or equivalent | ||
| Ability to apply cross-cultural communications skills and knowledge, including conflict resolution and negotiation skills, with employees, clients and customers from different cultures. Ability to apply leadership and negotiation skills to community issues in tourism. | ||
| TOUR 327 | Research Methods and Applications in Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 45 credits towards Bachelor of Tourism Management Degree | ||
| Ability to use market research skills needed for the effective management of tourism operations, including survey techniques. | ||
| TOUR 328 | International Destination Marketing | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree including TOUR 112 or BMKT 161 or equivalent | ||
| Students will develop the capability to manage tourism operations in an international context -- economic, political, legal, cultural, and financial environments. | ||
| TOUR 331 | Regional Topics in Tourism | |
| 3.00 credits | (1,0,3) hrs | 15 wks |
| Prerequisite: 45 credits towards Bachelor of Tourism Management Degree | ||
| This course provides students with the experience to study overseas where they can develop the skills to describe the geographical, historical and economic context of tourism of the destinations under consideration. Students will learn to analyze product and destination development in relation to regional culture and target markets, and to assess the benefits and impacts of tourism on economic and social development. Research skills will be applied to the evaluation of the future of tourism and development in the region, and students will gain practice in the development of a code of conduct to maintain the sustainability of the tourism industry in the region. | ||
| TOUR 335 | Strategic Management in Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree including ENGL 100 or higher | ||
| The course focuses on the formal decision making process called "strategic management". The primary course objective is to acquaint students with the process of developing a business strategy and how to implement that strategy. As a bachelor of tourism management student you will be able to integrate the knowledge and skills you have learned in other courses such as policy and planning, human resources, leadership accounting, and marketing. | ||
| TOUR 341 | Advanced Tourism Product Development | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree including TOUR 225 or REC 225 | ||
| Students will develop advanced skills in product development based on market and demographic research, including marketing, pricing, competitive analysis, and conceptualizing new products across a range of industry sectors. | ||
| TOUR 342 | Enviromental Stewardship: Advanced Principles and Applications | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree including REC 152 or 252 | ||
| Students will review principled negotiation, the ethics of environmental stewardship, the environmental legislative regime and provincial resource policy, geographical information system applications, negotiations of land use agreements, co-management approaches, and sustainability issues using case studies. | ||
| TOUR 343 | Cultural Tourism Management | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 45 credits towards Bachelor of Tourism Management Degree | ||
| This course deals with the management of cultural, heritage, and entertainment tourism. Topics include negotiating agreements with municipalities, planning approaches, sponsorships, protection of heritage properties, museum tourism, and performing arts and visual arts partnerships. | ||
| TOUR 344 | International Ecotourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree | ||
| This comparative approach to eco-tourism in different countries will highlight issues of sustainability, planning, socio-cultural issues, and economic demand. | ||
| TOUR 350 | Quantitative Methods for Tourism Management | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 45 credits towards Bachelor of Tourism Management Degree including one of TOUR 125 or TOUR 225 or TOUR 261 or REC 225, plus one of REC 149 or TOUR 149 or BCPT 123, or equivalent | ||
| Students will be introduced to a variety of quantitative tools used to aid decision-making in the tourism industry. Financial and statistical concepts, methods, and applications will be examined. | ||
| TOUR 351 | Tourism Consumer Behaviour | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree including TOUR 112 or BMKT 161 or equivalent | ||
| This course examines and evaluates consumer behaviour in the tourism industry. Students will learn key theoretical perspectives and will analyse the relationship between tourist motivation and particular tourism products. They will be able to explain the reasons for variations between market sectors, and will become conversant with recent developments in tourist psychology and tourism consumer behaviour research. | ||
| TOUR 422 | People Management - Human Relations in Tourism | |
| 3.00 credits | (3,0,1) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree including ENGL 100 or higher | ||
| Advanced human resource management skills and professional knowledge for application to the tourism workforce including the best practices of recruitment and selection, motivating and managing performance, compensation and benefits, and employee and labour relations techniques which align with the business strategy of the tourism operation. | ||
| TOUR 423 | Tourism Planning and Policy | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree including ENGL 100 or higher | ||
| Use and apply planning and policy knowledge specific to tourism, including planning and policy negotiation skills, advanced policy and planning writing skills, and organization and leadership of planning initiatives. | ||
| TOUR 424 | Entrepreneurship in Tourism | |
| 3.00 credits | (0,0,4) hrs | 15 wks |
| Prerequisite: 75 credits towards Bachelor of Tourism Management Degree including ENGL 100 or higher, plus one of TOUR 225 or TOUR 125 or TOUR 261 or REC 225, plus one of TOUR 341 or 441 | ||
| Advanced capabilities in tourism product development, including innovation within the entrepreneurial process and through existing organizations with the entrepreneurial process. | ||
| TOUR 425 | Financial Management for Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 60 credits towards Bachelor of Tourism Management Degree including TOUR 125 or TOUR 225 or TOUR 261 or REC 225 | ||
| Applied financial management and planning capabilities, including financial ratios, budgets, pro forma statements, risk management, and working capital management. | ||
| TOUR 435 | Applied Project Management in Tourism | |
| 3.00 credits | (4,0,0) hrs | 15 wks |
| Prerequisite: 75 credits towards Bachelor of Tourism Management Degree including TOUR 335 and ENGL 100 or higher | ||
| This course will provide students with an opportunity to apply concepts and skills learned from diverse courses through a team-based project. By solving a real problem for a client organization, students will integrate previous course content and project management techniques to deliver a high quality solution. The project may include deliverables for one or more functional areas including Strategic Planning, Marketing, Human Resources and Product Development. Wherever possible, students will be working on student teams and project topics that correspond to their individual career path aspirations. | ||
| TOUR 440 | Graduating Research Topic and Mentorship | |
| 3.00 credits | (0,0,4) hrs | 15 wks |
| Prerequisite: 75 credits towards Bachelor of Tourism Management Degree including ENGL 100 or higher and TOUR 327 or 427 | ||
| The Graduating Seminar consists of two concurrent parts: a supervised graduating research paper and a structured mentorship program. The graduating paper requires the identification of an important issue or topic, selection of formal methodology, review of the literature, qualitative or quantitative research, analysis of results and final conclusions with comprehensive referencing and a bibliography. The mentorship program enables a one-on-one relationship with a mentor in the tourism industry or in a related field. It exposes each student to a positive role model and broadens each student's awareness of workplace issues and opportunities, in preparation for their transition into the professional workforce. | ||