POST-GRADUATE DIPLOMA IN HOSPITALITY MANAGEMENT selkirk.ca/post-graduate-diploma-hospitality-management 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. 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 - HOSPITALITY HUMAN RESOURCES MANAGEMENT Hospitality Human Resources 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 204 Selkirk College Academic Calendar 2017-18 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. 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. PGHM 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. PGHM 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. PGHM 275 - HOSPITALITY COMPUTER APPLICATIONS Hospitality Computer Applications students will explore the information needs of lodging properties and food service establishments. Through hands-on experience, students are given the opportunity to learn a food and beverage computer system and a front office computer system. Contact Information: SELKIRK INTERNATIONAL CONTACT Phone: 250.365.7292 x21293 Direct: 250.365.1293 Fax: 250.365.5410 international@selkirk.ca CONTACT SELKIRK COLLEGE’S INDIAN SUBCONTINENT APPLICATION OFFICE Rushna Khan Telephone: +91 987 962 1133 CONTACT SELKIRK COLLEGE’S AFRICA APPLICATION OFFICE For any inquiries about the application process or Selkirk programs, students applying from Nigeria, Ghana, Togo, and other West African nations are encouraged to contact our Africa Regional Office: Zarna Pansuriya Telephone: +91 704 306 1133 Skype: africa.selkirk selkirk.ca/programs