CULINARY MANAGEMENT DIPLOMA

selkirk.ca/culinary

Program Courses

RHOT 150 - TOURISM: AN
INDUSTRY PERSPECTIVE

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.

RHOT 153 - ORGANIZATIONAL LEADERSHIP
FOR THE RESORT INDUSTRY

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.

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 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.

56 Selkirk College Academic Calendar 2017-18

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 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 I

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 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.

RHOT 269 - ACCOUNTING

This is an introductory course in accounting, from
the basic accounting equation to preparation of

the Income Statement, Statement of Changes in
Owner’s Equity, and Balance Sheet. This course
covers merchandise operations, service business
accounting, depreciation, adjusting entries, as well as
specialized journals.

RHOT 272 - HOSPITALITY LAW

This course outlines Canadian Law applicable to the
hospitality industry, identifies areas where there may
be potential legal problems, and discusses rights
and liabilities relative to relationships within the
hospitality industry. Topics include constitutional law,
the common law of contract, definition of hotels and
related establishments, safety of guests and torts,
care of guests’ property, sale of food and alcohol,
insurance, hotel keeper’s compensation.

Contacts

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