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.

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 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.

selkirk.ca/programs

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.

RHOT 280 - FIELD TRIP

This course is a five day (30 hour) credit bearing
field trip to visit wineries, restaurants, resorts and
hotels in the Okanagan Valley of British Columbia.
This course will enable students to experience some
of the theory of oenology studied during the first year
of studies in addition to seeing the economic impact
of wine tourism first hand. This trip also provides an
excellent opportunity for students to examine other
hospitality sectors impacted by the growth of the
wine industry such as, lodging, food and beverage
facilities. Students will meet with hospitality industry
personnel from general managers to front line staff.

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.

RESORT & HOTEL MANAGEMENT
selkirk.ca/rhm

Contacts

CAROL RIDGE

Enrolment Officer

Phone: 250.365.7292 ext 21324
Direct: 250.365.1324

Email: cridge@selkirk.ca

WENDY ANDERSON
Program Contact

Phone: 250.352.6601 ext 11344
Direct: 250.505.1344

Email: wanderson@selkirk.ca

BOB FALLE

School Chair

Phone: 250.352.6601 ext 11317
Direct: 250.505.1317

Email: bfalle@selkirk.ca

Selkirk College Academic Calendar 2017-18 217