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2)

to enroll in EASL 066 - College Preparation -
Research Writing and must obtain a passing grade
of 65% before enrolling in PGHM 259 Management
Communications

INTAKE DATES

— Students can choose to commence their first year
of studies in May or September.

EARLY ENTRY

— Applicants who lack the admission requirements
may still gain admission to the program through
a multi-level entry system which allows students
to take a combination of business and upgrading
courses in the first year.

— This mode of entry may extend the duration of the
program accordingly as not all courses are offered
every term.

PART-TIME STUDY

— Part time students may be admitted to classes
where space permits. However, only full-time
students are eligible for Co-op work term
experiences.

— Subject to space limitations and prerequisites,
students who wish to take fewer than the
maximum number of courses in any semester may
do so.

— International students are responsible to
determine whether part-time studies will affect
their study visa.

Program Courses

PGHM 099 - COLLEGE ORIENTATION

Will introduce students to the Selkirk College
campus experience and will include orientation to
the computer lab and various software programs,
learning resources and study skills, and an
introduction to Canadian culture.

PGHM 150 - INTRODUCTION TO TOURISM

This course provides an overview of the tourism
industry, examining the interrelationships between
the eight sectors, and the economic, environmental,
cultural, and social impact of tourism. Topics include
the following: sectors of the tourism industry; size,
scope, and infrastructure; definitions and conceptual
models, trends, and current issues, travel motivators,
career opportunities, ethical issues, tourism as

a community-based industry, the geography of
tourism in BC and Canada, and the role of tourism
organizations.

188 Selkirk College Academic Calendar 2019-20

POST-GRADUATE DIPLOMA IN HOSPITALITY MANAGEMENT
selkirk.ca/post-graduate-diploma-hospitality-management

PGHM 151 - 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.

PGHM 153 - ORGANIZATIONAL LEADERSHIP

This course focuses on how individuals function
effectively in organisations by examining behaviour
from individual, small group, inter-group and
organisational perspectives. A participatory

model using experiential exercises illustrates how
groups help or hinder the organisation. Topics
include: communication models, strategies for
effective leadership, leadership styles, motivational
techniques, group dynamics and behaviour, stress
management, delegation, organisational structure
and change, and values and attitudes. Students learn
how to become effective members of groups by
working together towards common goals.

PGHM 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 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, 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 and Excel.

PGHM 159 - BUSINESS COMMUNICATIONS

This course focuses primarily on written and oral
communication skills as they relate to the business
world. Topics include writing memos, letters, emails,
formal reports and other business correspondence,
delivering effective verbal presentations, résumé
preparation and research techniques. Understanding
the theory of business communication and being able
to employ this theory effectively in written and verbal
communication is critical for tourism, recreation,

and hospitality managers who wish to succeed. This
course places emphasis on the conceptual, practical,
and technical aspects of effective workplace
communication.

PGHM 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.

PGHM 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.

selkirk.ca/programs