Proficiency Tests. Learn more about the accepted
international language test scores.

— Applicants with 6.0 IELTS overall, with no band
score less than 5.5, may be admitted to the
program but will be required to take an English
upgrading course, EASL 066, in the first semester.

EARLY ENTRY

— Applicants who lack the admission requirements
may still gain admission to the program through
a multi-level entry system which allows students
to take a combination of business and upgrading
courses in the first year.

— This mode of entry may extend the duration of the
program accordingly as not all courses are offered
every term.

PART-TIME STUDY

— Part time students may be admitted to classes
where space permits. However, only full-time
students are eligible for Co-op work term
experiences.

— Subject to space limitations and prerequisites,
students who wish to take fewer than the
maximum number of courses in any semester may
do so.

Program Courses

PGHM 150 - TOURISM: AN
INDUSTRY PERSPECTIVE

This course provides an overview of the tourism
industry, examining the interrelationships between
the eight sectors, and the economic, environmental,
cultural, and social impact of tourism. Topics include
the following: sectors of the tourism industry; size,
scope, and infrastructure; definitions and conceptual
models, trends, and current issues, travel motivators,
career opportunities, ethical issues, tourism as

a community-based industry, the geography of
tourism in BC and Canada, and the role of tourism
organizations.

PGHM 151 - HOSPITALITY MARKETING

The roles and functions of marketing in the tourism
industry are examined. The principles of customer
service excellence and service recovery are
discussed in detail. You are lead through the five
steps of the Marketing Planning Process discovering
how the “12 P’s” are used in the marketing of
tourism products and services. You will conduct

a case study analysis of an existing company to
demonstrate knowledge of marketing concepts
studied.

selkirk.ca/programs

POST-GRADUATE DIPLOMA IN HOSPITALITY MANAGEMENT
selkirk.ca/post-graduate-diploma-hospitality-management

PGHM 153 - ORGANIZATIONAL LEADERSHIP

This course focuses on how individuals function
effectively in organisations by examining behaviour
from individual, small group, inter-group and
organisational perspectives. A participatory

model using experiential exercises illustrates how
groups help or hinder the organisation. Topics
include: communication models, strategies for
effective leadership, leadership styles, motivational
techniques, group dynamics and behaviour, stress
management, delegation, organisational structure
and change, and values and attitudes. Students
learn how to become effective members of groups by
working together towards common goals.

PGHM 155 - COMPUTER APPLICATIONS

This course will provide the student with a general
introduction to computers and Microsoft application
software. Setting up and using e-mail and Moodle is
emphasized, as assignments will be submitted to the
instructor via this venue. The student will also explore
and utilize the web and/or online libraries, searching
for information for class assignments.In the second
segment, the student will assimilate the basics of
Microsoft Word with regards to correct formats for
posters/announcements, résumés, research papers,
envelopes, letters, tables and newsletters including
all page and print enhancements. Form letters,
mailing labels and directories are also covered using
the Mail Merge function.The third section will cover
the basics of Microsoft Excel, using a number of
commands to enhance a worksheet, chart sheets,
templates and graphs. Page and print enhancements
will also be utilized.The final section covers the
integration of Word and Excel.

PGHM 159 - BUSINESS COMMUNICATIONS

This course focuses primarily on written and oral
communication skills as they relate to the business
world. Topics include writing memos, letters, emails,
formal reports and other business correspondence,
delivering effective verbal presentations, résumé
preparation and research techniques. Understanding
the theory of business communication and being able
to employ this theory effectively in written and verbal
communication is critical for tourism, recreation,

and hospitality managers who wish to succeed. This
course places emphasis on the conceptual, practical,
and technical aspects of effective workplace
communication.

PGHM 161 - ACCOMMODATION
MANAGEMENT

This course is intended to introduce the learner to the
general principles of managing the accommodation
facility of a hotel or resort. The complete guest cycle
is covered beginning with the reservation request
through to the final accounting documentation. Other
topics include different types of lodging, current

trends in guest services, competitive tactics

that hotels and resorts use in their services and
amenities, the important features of condominium
and timeshare operations, security and safety
issues relevant to areas of the lodging industry and
contingencies and plans for emergencies.

PGHM 162 - SUPERVISORY FOOD
AND BEVERAGE SERVICE

The food and beverage department plays an
important role in the overall success of the operation
at a resort or hotel. The purpose of this course is to
introduce the fundamentals of food and beverage
service and the impact it has on the success of the
restaurant. The course will deal with the elements
of service through theoretical discussion and hands
on practical service through Scholars Dining Room.
The course will over the theoretical components of
customer service, restaurant sanitation, types of
menus, menu terminology, types of food service,
service of wine, suggestive selling, establishing and
evaluating service standards, communications and
handling the service with a computer system. The
practical component will involve hands-on training
through serving either in the College's Scholars
Dining Room and/or at a college catered event.

PGHM 164 - FOOD AND BEVERAGE
COST CONTROLS

Food and Beverage control is critical to the financial
well-being of any food operation. "Control" is used

in the context of managing an information system

— not the manipulation and suppression of people.
Fundamentals of internal controls and information
systems for food and beverage operations will be
covered. The course covers techniques of effective
purchasing, receiving and production; sales control
and food and beverage cost calculations. Labour cost
control methods are explained and discussed.

PGHM 169 - ACCOUNTING

This is an introductory course in accounting, from

the basic accounting equation to preparation of

the Income Statement, Statement of Changes in
Owner’s Equity, and Balance Sheet. This course
covers merchandise operations, service business
accounting, depreciation, adjusting entries, as well as
specialized journals.

PGHM 171 - WORK TERM

This full-time paid work experience (May through
September) is monitored by the College and
evaluation is completed by the employer and program
instructors. Experiential learning is effective
because it provides students with opportunities

to acquire supervisory skills and competencies

that are applicable to their future careers. This
approach recognizes that a supervisor requires
significant practice of the principles and skills

Selkirk College Academic Calendar 2017-18 203