RETURN
TO PROGRAMS
A-Z hy

Program Courses

RHOT 150 - INTRODUCTION TO TOURISM

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.

RHOT 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.

RHOT 159 - BUSINESS COMMUNICATIONS

This course deals with both written and oral
communication skills. Topics include writing formal
reports and other business correspondence, making
effective presentations, résumé preparation and
research techniques.

RHOT 163 - 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 and 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

selkirk.ca/programs

CULINARY MANAGEMENT DIPLOMA

necessary to learn the full range of mixology methods
— stirring, building, shaking, and blending.

RHOT 164 - FOOD AND BEVERAGE
COST CONTROL

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.

RHOT 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.

Prerequisites: Successful completion of all

courses in the first year of the RHOT program

with a grade of “C” or higher.

RHOT 250 - 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.

RHOT 254 - HUMAN RESOURCE
MANAGEMENT

Human Resources Management has a profound
effect on the success of tourism operations. An
understanding of fundamental human resource
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 resource 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,

selkirk.ca/culinary

recruiting and selection, challenges and trends, and
employment standards.

RHOT 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.

RHOT 282 - DINING ROOM AND
EVENT MANAGEMENT

A hands-on course that 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.

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 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.

Contact

TRADES ADMISSIONS

Phone: 1.888.953.1133 ext 13204
Direct: 250.354.3204

Email: trades@selkirk.ca

Selkirk College Academic Calendar 2019-20 61