HTM490 - Hospitality Management Simulation

Outline information
Semester
Schools offering this subject
Last revision date Jul 13, 2020 1:31:05 PM
Last review date Aug 3, 2020 12:15:14 AM

Subject Title
Hospitality Management Simulation

Subject Description
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.

Credit Status
One credit towards the Hospitality - Hotel and Restaurant Services Management Diploma Program

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1. Given appropriate budget history and market information, prepare an annual hotel budget.
2. Manage revenue by adjusting pricing, marketing or other factors to maximize company income.
3. Describe the importance of cash flow, and analyze a statement of cash flows.
4. Effectively work in teams to manage a simulated hotel operation.
5. Write a business plan for a hotel with existing challenges that will identify and provide suggestions to create a profitable business.
6. Incorporate strategic and tactical revenue management strategies to operate a profitable business.
7. Use business etiquette and adhere to professional standards of dress, hygiene and grooming.

Essential Employability Skills
Communicate clearly, concisely and correctly in the written, spoken and visual form that fulfils the purpose and meets the needs of the audience.

Execute mathematical operations accurately.

Apply a systematic approach to solve problems.

Use a variety of thinking skills to anticipate and solve problems.

Locate, select, organize, and document information using appropriate technology and information systems.

Analyze, evaluate, and apply relevant information from a variety of sources.

Show respect for diverse opinions, values, belief systems, and contributions of others.

Interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals.

Manage the use of time and other resources to complete projects.

Take responsibility for one's own actions, decisions, and consequences.

Academic Integrity
Seneca upholds a learning community that values academic integrity, honesty, fairness, trust, respect, responsibility and courage. These values enhance Seneca's commitment to deliver high-quality education and teaching excellence, while supporting a positive learning environment. Ensure that you are aware of Seneca's Academic Integrity Policy which can be found at: http://www.senecacollege.ca/about/policies/academic-integrity-policy.html Review section 2 of the policy for details regarding approaches to supporting integrity. Section 2.3 and Appendix B of the policy describe various sanctions that can be applied, if there is suspected academic misconduct (e.g., contract cheating, cheating, falsification, impersonation or plagiarism).

Please visit the Academic Integrity website http://open2.senecac.on.ca/sites/academic-integrity/for-students to understand and learn more about how to prepare and submit work so that it supports academic integrity, and to avoid academic misconduct.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Accessibility Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.