The course will over the theoretical components of
customer service, restaurant sanitation, types of
menus, menu terminology, types of food service,
service of wine, suggestive selling, establishing and
evaluating service standards, communications and
handling the service with a computer system.

The practical component will involve hands-on
training through serving either in the College's
Scholars Dining Room and/or at a college catered
event.

RHOT 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.

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.

Pre-requisites: Successful completion of all courses in the
first year of the RHOT program with a "C" or better.

RHOT 250 - HOSPITALITY MARKETING |

The roles and functions of marketing in the
hospitality/tourism industry are examined. The
principles of customer service excellence and service
recovery are discussed in detail. Students are lead
through the five steps of the marketing planning
process discovering how the "nine P's" are used

in the marketing of tourism products and services
. Students will learn how to conduct a situational
analysis, the role of marketing segmentation
practices, consumer behaviour and motivation, the
five components of the Promotional mix in depth.

selkirk.ca/programs

POST-GRADUATE DIPLOMA IN HOSPITALITY MANAGEMENT
selkirk.ca/program/post-graduate-diploma-business-tourism-management

RHOT 254 - HOSPITALITY HUMAN is covered beginning with the reservation request
RESOURCES MANAGEMENT through to the final accounting documentation. Other
topics include different types of lodging, current
trends in guest services, competitive tactics

that hotels and resorts use in their services and
amenities, the important features of condominium
and timeshare operations, security and safety

issues relevant to areas of the lodging industry and
contingencies and plans for emergencies.

Human resources management has a profound effect
on the success of tourism operations. This course
focuses on the critical issues that concern managers
in the tourism and hospitality industries topics
include: human resources development, recruiting
and hiring the right people, appraisal procedures,
challenges and trends and employment standards.

RHOT 259 - MANAGEMENT
COMMUNICATIONS

Managers typically spend more than 75% of their
workdays involved in interpersonal communication
and increasingly in situations with cross-cultural
considerations. Thus, it is crucial that future
managers understand advanced communications
theories and practices that can be engaged at the
intrapersonal, interpersonal, intergroup, intragroup,
organizational, cultural, and external levels. Topics
include persuasion techniques, critical thinking skills,
nonverbal communication, constructive questioning,
effective meeting structure, how to conduct impactful
workshops, communication psychology, emotional
intelligence, lobbying, business proposals, and
decision making, and more.

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 study both theoretical
and practical aspects of communicating with people
from different cultures be they generational,
societal, or ethnic. 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.
Discussions and video components assist students
in developing the skills necessary to succeed in the
hospitality industry.

RHOT 270 - CONVENTION, SALES
AND CATERING SERVICES

Convention and meeting business is a significant
part of the resort and hotel business. This course
provides insight into the scope and various segments
of the convention and banquet market and shows

the relationship between professional service and
operational success. The students will learn how to
sell and service the convention and banquet business
to ensure successful events.

RHOT 272 - HOSPITALITY LAW

This course is intended to introduce the learner to the
general principles of managing the accommodation
facility of a hotel or resort. The complete guest cycle

Selkirk College Academic Calendar 2016-17 205