Course Descriptions

This course introduces students to marine tourism's current issues and concepts. Students visit several regional marine tourism sites and hear from industry practitioners, aiding them in forming a deeper understanding of local to global connections. Using case studies, research, and readings, they consider responsible stewardship regarding marine resources within the context of tourism development. The course will be divided into three main topic areas: 1. Marine ecology identification and interpretation; 2. Business best practices in marine tourism; and 3. Stewardship and sustainability issues associated with marine tourism.

Tourism and hospitality have been experiencing global growth and are one of the fastest growing economic sectors. Students will explore the current industry theory and application while discovering its interrelationship in global tourism, its economic, social, environmental and cultural impacts. Students are introduced to the history, common vocabulary, guest motivators, destination planning, evolving issues and trends that impact the industry including Indigenous tourism, technology and community-based tourism.

This course focuses on the essentials of marketing, including key marketing concepts, methods of analysis, and the marketing process. These topics are primarily explored in the context of developing sound strategies to manage profitable customer relationships in the tourism and hospitality industries. The course incorporates such topics as environmental and market analysis, the elements of the marketing mix (product, pricing, promotion, and distribution), and corresponding strategies.

Human resource issues, job analysis, recruitment, interviewing, orientation, training and development, performance management, legislation, and labour-management relations.

This course examines the way in which individuals function effectively in organizations by examining behaviour from individual, small group, inter-group, and organizational perspectives. Topics include: communication models, strategies for effective leadership, motivational techniques, group dynamics and behaviour, stress, organizational structure, change, and team building. Students will learn how to become effective members of groups by working together towards common goals.

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.

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.

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.

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.

This course introduces students to gastronomy tourism, its impacts and growth opportunities as a vehicle of cultural expression and national identity. The students will investigate various global case studies that tackle planning and promotion of gastronomic experiences through Indigenous, local and national initiatives. Learners will also be able to create authentic gastronomic experiences such as food trails, tours and festivals that reflect understanding of terroir, culture and partnerships and align with tourism strategies and market needs.

This course will provide tools and strategies to prepare students to research, apply for, and secure an appropriate work placement. Students will develop the skills and tools necessary for the job search process along with developing professional competencies, attitudes and confidence in interview and networking situations. While the work experience is local, the tools and strategies will focus on working within a globalized industry. Students will develop a personal career plan and learning objectives to help in identifying workplace opportunities consistent with defined career and educational goals.

This course is designed to provide students with the necessary computer skills to communicate effectively in a professional environment. The course will cover creating complex MS-Word documents, building advanced Excel spreadsheets as well as designing and presenting PowerPoint presentations.

Students will integrate academic knowledge with a work experience designed to provide a period of part-time or full-time, productive employment in the tourism & hospitality industry. Students will bring a global perspective to their local workplace. This is a supervised work experience that enables the faculty and the employer with a measuring device for assessing the student's approach to employment.

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.

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.

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.

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.

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.

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.

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.

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.

This course is an introduction to mountain bike park/trail design and building. Students learn the foundations of trail design and building, including partnerships involved, volunteer management, the philosophy of trail and park development, and the principles of sustainable design and building. In addition, students learn to properly handle relevant tools, and design and build a basic technical feature. Taking a 40-hour first aid course is strongly recommended prior to enrolling in this course.

This is an advanced course on mountain bike park/trail design and building. It builds on the material covered in TOUR 170. Students learn more advanced techniques for designing a park or trail and create a comprehensive proposal for a complete trail or park. Students build a section of trail and learn the different concepts around trail maintenance. Sustainable principles are applied throughout. Taking a 40-hour first aid course is strongly recommended prior to enrolling in this course.

This course focuses on increasing the student's knowledge of Canada as a tourism destination, developing awareness of the primary tourism destinations and the visitor experiences they offer. Students will gain awareness of existing and developing tourism destinations and products in Canada, and improve their understanding of traveller expectations, market needs, and challenges and opportunities facing Canada's tourism industry. Students will be introduced to tourism businesses and associations across Canada.

This course explores global destinations for touristic purposes by examining traveller motivations and expectations, tourism patterns, country and city iconic attractions, reasons why destinations are popular, world events that affect the tourism location, authentic perspectives of the local people (both Indigenous and non-Indigenous) and local religions which provide unique experiences. Using the International Air Transport Association (IATA) Traffic Conference Areas and Sub-Areas as a breakdown of global regions, students will use applied assignments, research, quizzes and presentations, to develop the essential knowledge required to sell and promote popular and emerging tourist destinations in North America, South America, Caribbean Islands, Europe, Middle East, and Africa.

This course explores global destinations for touristic purposes by examining traveller motivations and expectations, tourism patterns, country and city iconic attractions, reasons why destinations are popular, world events that affect the tourism location, authentic perspectives of the local people (both Indigenous and non-Indigenous) and local religions which provide unique experiences. Using the International Air Transport Association (IATA) Traffic Conference Areas and Sub-Areas as a breakdown of global regions, students will use applied assignments, research, quizzes and presentations to develop the essential knowledge required to sell and promote popular and emerging tourist destinations in Asia, Oceania, and the South Pacific Islands.

Revenue Management is a systematic process to attain Pricing and Revenue Optimization (PRO), by selling the right product to the right person at the right time for the right price. Students will be introduced to Differential and Dynamic Pricing theories and practical strategies used by tourism suppliers to enhance and maximize PRO while planning and balancing demand to control capacity spoilage and spillage in order to reduce perished opportunities, all the while maintaining good product value for consumers.

This course introduces tourism technologies which impact operations, distribution, tourist consumption and usage experiences. It provides an understanding and appreciation of the functions and importance of Information & Communications Technology (ICT), Management Information Systems (MIS) and Big Data Technology in Tourism. Topics are specifically related to E-Tourism, M-Tourism and V-Tourism, covering: Airlines' Global Distribution System (GDS); Airline Computer Reservation Systems (CRS), Airport Single Token "Smart Path" technology; Hotels' Property Management System (PMS), Restaurant Management System (RMS); Intelligent Transportation Systems (ITS); Entertainment, Attractions and Gaming technologies; AR, VR and MR as well as Destination Integrated Computer Information Reservation Management System (DICIRMS).

Selling is everybody's business, and it is an essential skill to master at any personal or business setting. With the diverse and unique nature of the tourism and hospitality product, students will gain confidence in pitching carefully curated solutions to various types of clients. This skill-based course introduces personal selling techniques and communication strategies that enable the creation of meaningful client relationships and long-lasting success in a competitive industry. Throughout this course, students will follow a guided simulation that helps them build capacity at every stage of the sales cycle.

Directed Studies is a student driven course intended for students that demonstrate clear interest and capabilities in a selected topic in a subject area that is not included in any other available course. The purpose of this course is for students to gain relevant experience, and to make an easier transition into the workforce. Major emphasis of this experience is to allow students to put existing tourism skills into practice while learning new sector-related skills and knowledge in the context of their applied topic.

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.

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.

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.

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. The course also acknowledges Indigenous ways and values that can be incorporated into events and event management. 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.

Meetings, Incentives, Conferences and Exhibitions (MICE) contribute significantly to hotel revenues. In this course, learners will be able to identify client needs and respond to them with strong solutions using key skills needed in today's catering sales executives. This course offers a detailed and practical insights that enable learners to face real-world problems using various skills and fundamental knowledge to success in event services delivery.

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.

This course offers a conceptual overview of cultural, heritage and arts-based tourism, with emphasis on understanding and appreciating various forms of a destination's tourism product, both locally and internationally. The course will review concepts of product development and community planning, with a theme of community development. Concepts such as authenticity, commodification, representation, interpretation, identity, and sense of place will be discussed. BC and international examples will be used, along with experiential learning.

This course introduces the role and processes of planning and its significance in tourism development using a decolonial lens. 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 sovereign Indigenous host Nations and stakeholders in tourism planning. The course is designed to help students practice authentic consultation and respectful collaboration with Indigenous host Nations, Indigenous peoples, the significance of tourism planning and how it can lead to different and sustainable outcomes for individuals, economies, and the environment. Special focus is placed on using a decolonial lens for sustainable tourism management and the role of planning at a community level using case studies from around the world.

This course will deal with differences between nations and cultures, and the ways in which these differences impact on the delivery of tourism services and programs to an international client base. The course is aimed at increasing participants' awareness of and sensitivity toward their own and other cultures and in increasing knowledge and skills competence in cross-cultural settings as they relate to tourism. Through the presentation of information on communication theory and culture in general the link is made to cross-cultural communication, first in a global way, then to specific countries.

This course introduces students to the concepts of responsible tourism management, community-based tourism, and adventure travel in a global economy. Situating their knowledge in a global context, students will visit several regional sites to learn the history of the area, including impacts on indigenous and ethnic minority communities. Students exam the organization's responsible tourism, stakeholder engagement, and visitor management practices at the local level. Case studies, research and journals are used to bring international perspectives in best practices and lessons learned.

This course introduces students to the decisions tourism and hospitality businesses need to make in order to run efficient, competitive, lean and profitable operations. In general, this course presents the fundamental issues in operations supply chain management.

This course provides students with a broad understanding of the Food and Beverage division in hotel and resort environments with exposure to both front and back of house areas. Students will focus on the decisions required in order to run efficient, competitive, lean and profitable operations.

Known as the heartbeat of a hotel and resort, this course provides students with a 360-degree view looking at the decisions required in order to run efficient, competitive, lean and profitable operations. Understanding of both front of house (concierge, front desk and guest services) and back of house (housekeeping, sales and marketing) and the integral link between them is examined.

The course is an introduction to the operation of various types of adventure businesses, programs and activities. Students will address decisions relevant to small- to medium-sized adventure tourism businesses including the day-to-day tasks, roles and responsibilities tied to operating adventure businesses. They will explore topics that specifically affect the running of adventure operations.

This course focuses on theoretical and applied management concepts for leading an adventure business. Students will develop an awareness of the role of management functions in adventure tourism businesses today through the study of the current business environment. The focus will be on the four primary management functions of planning, organizing, leading and controlling. Students will learn how to lead small group meetings within a formal context.

Recreation programming is designing, staging, and delivering leisure opportunities by facilitating social interactions. This course gives students the knowledge to design, stage and evaluate programming activities to create extraordinary participant experiences, within the context of the recreation and tourism industries.

Robotics and artificial intelligence (AI) are changing the nature of the industry. Innovations in this field will be explored and students will examine more closely the impacts on tourism and hospitality from a business and customer perspective. Additional new and emerging technology topics are selected at each course offering in order to ensure the most relevant disruptors and innovations are presented.

Students will be introduced to the basic concepts of financial management including accounting, cash management, budgeting, forecasting and payroll, in a destination resort environment.

This course will be offered from time-to-time to give students the opportunity to examine more closely some aspect of the tourism industry. The course will introduce tourism topics to explore and engage in issues or trends affecting a sector of the industry or a place in the world. Normally such a course will take advantage of some specific expertise such as a faculty exchange or overseas offering.

Tourism and the United Nations Sustainable Development Goals gives students the opportunity to apply tourism concepts in sustainable development to address sustainability challenges in a global context and learn how both business and personal actions relate to the United Nations Sustainable Development Goals. In addition, this course is designed to build ecoliteracy, helping students acquire in-depth knowledge of their home environment with the premise that forming a connection to the natural world leads to deeper understanding and caring, and leading ultimately towards environmental and social issue actions at the local to global levels.

Influenced by the Experience and Transformation Economies, seasoned travelers are demanding interest-based niche tourism experiences. Special Interest Tourism (SIT): Thana, Pop-Culture, Genealogy, Medical, Ethno and more, emerged to satisfy travelers' complex travel motivations, need for diversity, differentiation and individualism. Emergence of macro and micro niches from changing tourist demographics are also popularizing existing and new SIT destinations with exponential growth. This course explores the types, opportunities, rationales and costs for destinations to engage in SIT.

Directed Studies is a student driven course intended for students that demonstrate clear interest and capabilities in a selected topic in a subject area that is not included in any other available course. The purpose of this course is for students to gain relevant experience, and to make an easier transition into the workforce. Major emphasis of this experience is to allow students to put existing tourism skills into practice while learning new sector-related skills and knowledge in the context of their applied topic.

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.

This course gives students the opportunity to participate in the major activities of Integrated Marketing Communications (IMC) developing the knowledge and skills necessary to create and execute small marketing communications campaigns in the tourism and hospitality industry. It focuses on theories, concepts and applications with IMC strategies and tactics for building brand equity using advertising, publicity, personal selling, consumer promotion, online and social network marketing, and relationship marketing.

The course will focus on financial concepts and tools to enable the tourism professional to deal with financial elements of the business in terms of planning and controlling financial operations and using financial information to evaluate business effectiveness. In addition, the course will cover elements of corporate finance, business valuation, and managing working capital.

Advanced skills in organizational leadership, including leadership approaches, motivation, understanding of organizational culture, and management of working relationships.

The focus of this tourism service-industry course is on using financial information for decision-making. This course provides an overview of financial and managerial accounting principles and techniques, including the managerial use of financial statements and other financial information for decision-making purposes. Students will explore principles and techniques used in financial accounting including common managerial accounting techniques such as budgeting, cost-volume-profit analysis and capital budgeting.

The international nature of tourism and hospitality means that cross-cultural understanding and effective communications is essential for success in the industry. This course develops a deep understanding of cultural norms for various groups, effective communication methods, conflict resolution and negotiation skills with employees, clients and customers from different cultures, and leadership and negotiation skills with communities in which tourism operations exist.

Ability to use market research skills needed for the effective management of tourism operations, including survey techniques.

Students will learn and apply destination marketing and management knowledge in an international context. This will involve understanding the impact of changing market conditions and competitive pressures and being able to develop strategies and plans to capitalize on opportunities. International case studies will provide the students with a broad overview of current examples of effective destination marketing and management.

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.

The course focuses on the formal decision making process called "strategic management". The course will help students understand how to manage a variety of internal and external variables to determine a strategic objective and achieve related outcomes. The primary course objective is to acquaint students with the process of developing a business strategy and how to implement that strategy. This will require integration of policy and planning, human resources, leadership accounting, and marketing skills and knowledge for specific goals.

Students will learn about various processes of product development in a wide array of contexts. Special emphasis will be placed on designing and delivering engaging tourist experiences and evaluating opportunities in different locations and destination areas. Students will develop skills in conceptualizing products across a range of industry sectors, conducting pre-feasibility analyses, and identifying determinants of success. A key activity will be to generate a product experience for all class members to participate in and evaluate.

This course prepares students to become agents of an overall sustainable transformation of the tourism industry. Resource productivity, nature connection, valuing natural capital, and growth versus progress will be explored. Students will be exposed to examples of community stewardship in action, review ethics and values of stewardship, and apply principles of sustainability.

This comparative approach to eco-tourism in different countries will highlight issues of sustainability, planning, socio-cultural issues, and economic demand.

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.

This course addresses events with an adventure sport focus as a tool for destination development. Students will study an overview of winter and summer events at a local and international level. Adventure Sport Event management will be a key focus of the course and will include planning, organizing and operating the event. Topics will include risk assessment and management, land access issues, sponsorship and funding models, use of adventure events in community development, and stakeholder engagement. Students may be required to volunteer at an adventure sports event in conjunction with the course delivery.

This course will enhance students' understanding of global issues as they relate to tourism through a theme-based lens. These contemporary issues will provide students with a greater awareness, understanding, and appreciation of how transformative and impactful these global forces can be to tourism. Elements of the environment, economy, society, as well as noteworthy aspects of tourism governance and technology will be closely examined in this course, specifically in the context of their impacts to tourist destinations, its stakeholders, and tourists.

This course examines the culinary sense of place, in relation to cultural identity and food sovereignty, while tackling issues of access and equity. Learners will develop a key philosophy that places small-scale, community-based, and locally owned food and drink production at its helm, using Indigenous knowledge and practices, land-based learning and interdisciplinary approaches. Students will engage with organizations across the culinary tourism value chain to learn about food production and consumption that are socially informed and environmentally motivated to protect regional agriculture and promote cultural foodways in alignment with the United Nations' Sustainable Development Goals.

This course will be offered from time-to-time to give students the opportunity to examine more closely some aspect of the tourism industry. The course will introduce tourism topics to explore and engage in issues or trends affecting a sector of the industry or a place in the world. Normally such a course will take advantage of some specific expertise such as a faculty exchange or overseas offering.

This course focuses on the effects of individual and group behaviour on organizational processes and outcomes in a service organization, and will prepare students for success in their work practicum. Significant emphasis will be placed on interpersonal skills important in supporting high-level service management in a North American workplace culture from a front-line to managerial level. Service approaches in different international contexts will be compared, and human resource training approaches for application in supervisory and managerial levels in different organizational contexts will be addressed.

This course provides tools, resources and helpful strategies to prepare students to research, apply for, secure and successfully complete an appropriate 8- week paid/non-paid Canadian work placement. Students will engage in self-assessment, create an action plan, survey the B.C. job market and articulate their competitive advantages. The course addresses the specific processes involved in finding a challenging and rewarding practicum position in alignment with individual career goals. Students will engage in a period of productive employment in the Canadian workplace applying classroom theory and skills to the workplace.

Meetings, Incentives, Conferences and Exhibitions (MICE) are a key part of hospitality operations and contribute significantly to global destinations. This course introduces students to a significant tourism sector and the role it plays in generating economic growth, social prosperity and environmental stewardship. The course also acknowledges Indigenous ways and values that can be incorporated into contemporary events and conventions. Students will examine several topics including market characteristics and segmentation, industry conditions, leading competitors, future trends and sustainability principals.

This course examines the current trends and issues facing the global hospitality industry. Students will engage with current research, ownership structures, hotel rating systems, technologies, the experience economy, and cultural standards to communicate and decipher the strategies required to manage in this complex international field.

This course provides students with the skill and knowledge needed for a business to maximize growth and manage inventory. Emphasis is placed on sales as a revenue management tool and the use of a systematic process designed to optimize revenue. Through case studies students will analyze and develop pricing strategies for tourism products and services.

Focusing on the use of new technologies in travel distribution, this course addresses the history, development, operations and management of traditional and evolving channels including retail travel agents, wholesalers, tour operators, specialty channels such as meeting planners and incentive houses, tourism associations, and destination marketing organizations. Three main components of distribution channels will be addressed: suppliers, connectivity systems, and intermediaries.

Directed Studies is a student driven course intended for students that demonstrate clear interest and capabilities in a selected topic in a subject area that is not included in any other available course. The purpose of this course is for students to gain relevant experience, and to make an easier transition into the workforce. Major emphasis of this experience is to allow students to put existing tourism skills into practice while learning new sector-related skills and knowledge in the context of their applied topic.

This course is case study based that focuses on Food and Beverage and Rooms Division operations with finance, sales and human resources in order to be more efficient and competitive in meeting the needs of their customers. Students synthesize their learning to recommend solutions to hotel issues.

This course illustrates the role that policy and planning issues and initiatives play in the tourism industry. Students will learn to apply tourism policy and planning knowledge and implementation skills. Local, regional, national and international case studies will provide students with an overview of current examples of tourism policy and planning.

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.

Applied Research in Tourism is a capstone course for the Bachelor of Tourism Management. Students will develop effective research skills to address issues or challenges in tourism, either from an academic or business perspective. Participants will learn how their own perspectives can alter the way that a research topic is approached and the outcomes that will be produced. Students will develop skills in applied research, gain advanced knowledge on specific topics, and generate a research paper that demonstrates their research capacity and specific knowledge.

This course will focus on the strategic decision-making approaches that tourism firms need in order to run efficient, competitive, lean, and profitable operations. Through case studies and applied assignments, students will deepen their knowledge of the standards, design, and analysis of cost controls in a tourism business.

Building on content from previous operations courses students continue to develop knowledge of operations through the core divisions. This management focused course looks at operations from a strategic standpoint and provides a realistic look at the operations of each department. The course will focus on activities, analysis, review and discussion of hotel operations to better develop your business, management, and leadership experience.

Adventure tourism can be a vehicle for community economic development. Globally, we see cases where adventure tourism has contributed to solving a wide range of issues including: environmental conservation, employment, poverty, self-governance and human rights. This course will explore the role of community, industry partners, public sector, Indigenous partnerships and non-governmental stakeholders in the planning and development of adventure tourism as part of local community development. This course will investigate the nature of adventure tourism taking a case study approach in examining several communities engaged in adventure tourism and the tourism development models being employed in those communities.

This course deepens students' knowledge of land use issues relating to operating tourism businesses in the context of various systems of land ownership types including Indigenous rights, title and land use, crown land and parks and protected areas. Students analyze and examine how these issues impact tourism businesses from an operational perspective. Case studies provide the opportunity for students to engage with complex situations and generate progressive solutions.

This course focuses on increasing the student's knowledge of legal issues facing adventure tourism businesses, sports organizers, recreationalists, spectators, and recreation facilities. Students will develop knowledge of how various areas of the law impacts the adventure tourism industry, and will include both civil and criminal matters, administrative law, and risk management. By the end of this course students should be able to analyze and understand the impact of applicable Canadian Laws on adventure tourism business ventures. Students will be introduced to relevant B.C. and Federal statute law as well as applicable judge-made law. The rights and potential liabilities of the various parties in adventure tourism business relationships will also be discussed.

This course is designed to enable students to demonstrate, through practical application, e-marketing techniques and strategies focusing on those that are key to effectively communicating a destination's brand and engaging with customers. It examines digital marketing strategy, implementation and executional considerations within the broader scope of an organization that has multiple goals.

This course provides students with technical knowledge and skills to manage the Human Resources function in a tourism and hospitality management organization, carrying out generalist duties. It also enables students to assist the director of a Human Resources Department in a larger operation in a more specialized role, or to carry out the HR duties of a line manager.

This course provides students the opportunity to work in the tourism and hospitality industry in a setting outside of Canada. Students build upon prior learning and work experience, applying classroom theory and skills to international employment practices. Students develop inter-cultural fluency, self-awareness, and professional behaviours as exemplified by tourism employers in an international setting while building a global network of peers.