RESORT & HOTEL MANAGEMENT
selkirk.ca/rhm

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 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.

218 Selkirk College Academic Calendar 2016-17

RHOT 269 - ACCOUNTING

This course introduces students to basic terminology,
concepts and principles of accounting. Accounting
focuses on preparing, analysing and interpreting
financial statements. Topics include: accounting as
an information system, introduction to accounting
theory, income measurement, traditional record
keeping procedures, journals, cash and investments,
balance sheet equations, the accounting cycle, and
preparing working papers. Participants will work
through the accounting cycle.

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
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 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 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.

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.ca/programs