and change, and values and attitudes. Students
learn how to become effective members of groups by
working together towards common goals.

RHOT 155 - COMPUTER APPLICATIONS

This course will provide the student with a general
introduction to computers and Microsoft application
software. Setting up and using e-mail and Moodle is
emphasized, as assignments will be submitted to the
instructor via this venue. The student will also explore
and utilize the web and/or online libraries, searching
for information for class assignments.

In the second segment, the student will assimilate
the basics of Microsoft Word 2010 with regards

to correct formats for posters/announcements,
résumés, research papers, envelopes, letters,
tables and newsletters including all page and print
enhancements. Form letters, mailing labels and
directories are also covered using the Mail Merge
function.

The third section will cover the basics of Microsoft
Excel 2010, using a number of commands to enhance
a worksheet, chart sheets, templates and graphs.
Page and print enhancements will also be utilized.

The final section covers the integration of Word 2010
and Excel 2010.

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

selkirk.ca/programs

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

This course covers product knowledge of wine, liquor
and beer. Basic methods of mixing cocktails, practical
applications and equipment used are taught. This
course also covers the regulatory requirements of
the Liquor Control and Licensing Bureau. Detailed
analysis of major wine producing countries is a
major component of this course. Students receive
the provincially endorsed Responsible Beverage
Service Program and, upon successful completion of
the Provincial examination, receive a Serving it Right
Certificate.

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.

RESORT & HOTEL MANAGEMENT
selkirk.ca/rhm

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

Students 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
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.

RHOT 254 - HOSPITALITY HUMAN
RESOURCES MANAGEMENT

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.

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