RESORT & HOTEL MANAGEMENT
selkirk.ca/rhm

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 161 - ACCOMMODATION
MANAGEMENT

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
is covered beginning with the reservation request
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.

RHOT 162 - SUPERVISORY FOOD
AND BEVERAGE SERVICE

The food and beverage department plays an
important role in the overall success of the operation
at a resort or hotel. The purpose of this course is to
introduce the fundamentals of food and beverage
service and the impact it has on the success of the
restaurant. The course will deal with the elements of
service through theoretical discussion and hands on
practical service through Scholars Dining Room.

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 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).

216 Selkirk College Academic Calendar 2017-18

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.

From a practical point of view, the course will provide
the learner with the controlled formal practice time
necessary to learn the full range of mixology methods
— stirring, building, shaking, and blending.

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 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.

RHOT 175 - 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.

RHOT 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.

RHOT 250 - HOSPITALITY 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 - 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.

RHOT 259 - MANAGEMENT
COMMUNICATIONS

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

selkirk.ca/programs