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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
learned during study and looks to the hospitality
and tourism industry to provide an environment in
which this practice can take place. This work term
gives students an opportunity to apply and extend
academic knowledge while employed with qualified
hospitality and tourism employers throughout B.C.,
Canada and the world.

PGHM 172 - KITCHEN MANAGEMENT/
FOOD PREPARATION

In this course students will study and practice the
fundamental skills necessary to function competently
in a kitchen. Via practical hands on experience

this course will provide students with a glimpse of
the day in the life of a chef and the culinary world.
Professionalism, teamwork, proper safety and
sanitation procedures are all a part of any well run
kitchen and will be emphasized in this course. This
hands-on course covers aspects of food preparation
and safety considerations. During the course the
students prepare lunch in the college cafeteria, learn
how to create “eye appeal” in food preparation,
understand timing and prepare food for an evening
event.

selkirk.ca/programs

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

PGHM 180 - FIELD TRIP

This course is a five day credit bearing field trip

to visit hotels, resorts and restaurants. Although
locations change from year to year, they typically
include resort areas throughout Western Canada.
This trip provides an excellent opportunity for
students to examine established lodging and food and
beverage facilities, and meet with hospitality industry
personnel from general managers to front line staff.

PGHM 254 - HUMAN RESOURCE
MANAGEMENT

Human Resource Management has a profound

effect on the success of tourism operations. An
understanding of fundamental human resources
theory and practices is necessary in the service
sector where the link between the tourism operation
and the guest is so critical. Innovative approaches

to human resources management are necessary to
recruit and retain the right people in the industry. This
course focuses on the critical issues that concern
managers in the tourism industry, employee relations,
recruiting and selection, challenges and trends and
employment standards.

PGHM 259 - MANAGEMENT
COMMUNCIATIONS

Learning to communicate effectively involves
knowledge and practice at a number of levels.

In addition to theories about intrapersonal,
interpersonal, group dynamics, and cross cultural
communication, this course builds on a variety of
practical business communication topics that are
useful to managers in the hospitality and tourism
industries. Selected topics and case studies assist
students in developing the skills necessary for
successful communications. The cross cultural
communications component of the course is designed
to prepare students for the challenge of living and
working in an increasingly diverse society. Students
will study both theoretical and practical aspects of
communicating with people from other cultures.
Examination and understanding of other cultures,
including language, values and stereotyping, are
emphasized in addition to a focus on the wide range
of situations in which students may find themselves
dealing with cross-cultural issues, particularly when
conflict or misunderstanding occurs.

PGHM 263 - MIXOLOGY AND OENOLOGY

The purpose of this course is to introduce the learner
the fundamental beverage knowledge required

to manage a resort/hotel beverage operation.

The course is clearly broken into theoretical and
practical segments. From a theoretical point of view,
the learner will become familiar with important
government regulations and the liabilities that
influence a beverage operation. The “Serving It
Right” Program, (a provincial requirement for anyone
serving alcoholic beverages in BC will be covered
thoroughly).The course will examine the methods

of production of different spirits, beers and wine.

A significant portion of the course will be spent on
wine appreciation. Classroom discussion will cover
grape varietals, VQA standards & certification, wine
production and wine tasting arrangements. Wine

and food pairing will also be covered with a general
overview of classical cooking terminology. From a
practical point of view, the course will provide the
learner with the controlled formal practice time
necessary to learn the full range of mixology methods
— stirring, building, shaking, and blending.

PGHM 265 - FOOD SERVICE MANAGEMENT

The Food and Beverage department, be it a hotel
or resort, is a high profile department and can

be a substantial profit centre. It is one thing to
understand that you must control a Food and
Beverage operation, but it is another to understand
how, when and why you must do it. The purpose

of this course is to show how you can manage the
department to provide desired levels of profitability
and customer satisfaction. Through lectures and
hands on operations exercises you will study food
and beverage operations and learn how to analyze
and implement changes that will affect the success of
the food service department.

PGHM 268 - BUDGETING AND
ENTREPRENEURIAL TRAINING

The principles and practices of developing a
successful tourism or hospitality business are
undertaken. Course work includes analysis, creating
a vision, goals, financial and business plans,
advertising and marketing applications, and research
methods and techniques.

PGHM 270 - CONVENTION, SALES
AND CATERING SERVICES

The amount of special event, convention and meeting
business that exists today is a large part of the
tourism and hospitality industry. This course provides
insight into the scope and various segments and
shows the relationship between professional service
and operational success. You will learn how to sell
and service the convention/banquet business to
ensure successful events/special events.

Selkirk College Academic Calendar 2019-20 189