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RHOT 268 - BUDGETING &
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.

RHOT 269 - 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.

RHOT 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.

RHOT 272 - HOSPITALITY LAW

This course outlines Canadian Law applicable to the
hospitality industry, identifies areas where there may
be potential legal problems, and discusses rights
and liabilities relative to relationships within the
hospitality industry. Topics include constitutional law,
the common law of contract, definition of hotels and
related establishments, safety of guests and torts,
care of guests’ property, sale of food and alcohol,
insurance, hotel keeper’s compensation.

RHOT 273 - TOURISM AND THE
CANADIAN ECONOMY

An introduction to basic micro and macro economics
with applications to tourism and the Canadian
economy. Topics include the operation of markets,
costs of production, types of markets, inflation,
growth, unemployment and exchange rates.

203 Selkirk College Academic Calendar 2019-20

RHOT 282 - DINING ROOM AND
EVENT MANAGEMENT

This hands-on course takes you from a basic
understanding of the principles of food production
and service to the practical skills and knowledge

for the effective management of food and beverage
service outlets. Emphasis is on training skills and
human interaction techniques, as well as quality
control, financial controls and customer relations.
You are actively involved in the menu planning (both
food and wine) for our dining room and special event
functions. This includes the staffing, management and
marketing of the food and beverage operation.

Contact

TENTH STREET ADMISSIONS

Phone: 1.888.953.1133 ext 21324

Direct: 250.365.1324

Email: tenthstreetadmissions@selkirk.ca

RESORT & HOTEL MANAGEMENT
selkirk.ca/rhm

selkirk.ca/programs