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based learning. During the school year our students
are involved in organizing and supporting Selkirk
College as a host institution for special events and
conferences. Students participate in a professional
internship program consisting of five months in the
summer and fall between the first and second year of
the program.

BECOME PROFICIENT IN

— Tourism management

— Organizational leadership

— Business communications

— Hotel and resort management

— Food and beverage management
— Event planning

ADMISSION REQUIREMENTS

ACADEMIC

— English Studies 12 or equivalent with a grade of
"C” (60%) or higher. An official secondary school
transcript must be submitted.

— International students with an IELTS score of 6.0
or better or a TOEFL score of 79-80 internet based
or 213 computer based or better, are eligible to
enroll.

GENERAL

— Completed application form for admission in
addition to the other required documents should
be submitted on or before May 31 to ensure the
best opportunity for entry into this program.

— Itis strongly recommended that students have
keyboarding skills and an understanding of
Windows before starting the program.

— Additional expenses and travel are a requirement
of this program and are the responsibility of the
student. Approximately $500 should be budgeted
to cover these expenses.

PRIOR LEARNING ASSESSMENT

Selkirk College recognizes experience and expertise
gained by students prior to entry into College
programs. Through a prior learning assessment
(PLAR) process, a student may receive course
credits for knowledge and experience acquired in the
workplace. Through an interview and documentation
process including the student, a PLAR advisor, and
the instructor, the student’s experience is evaluated
in relation to the course requirements. Through PLAR
a student may receive credit for one or more courses
in a given program.

201 Selkirk College Academic Calendar 2019-20

Careers

Selkirk graduates are equipped to move into
positions in a wide range of planning and supervisory
capacities across the entire spectrum of the resort
and hotel industry.

FUTURE CAREER OPTIONS

— Resort and hotel supervisory positions (customer
service, human resources, marketing, etc.)

— Food and beverage supervisors in establishments
of all sizes and settings

— Tour sales, planning, and coordination

— Tourism positions with organizations from local
chambers of commerce to provincial ministries

— Conventions, event planning, consulting, packaging
and programming, sales and coordination

Program Courses

RHOT 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.

RHOT 152 - SUPERVISORY HOUSEKEEPING
AND MAINTENANCE

This course provides an overview of the fundamentals
of housekeeping and maintenance management in

a hotel and resort setting. Areas discussed include:
the role of the executive housekeeper, maintenance
manager, labour cost control, scheduling, budgeting,
cleaning procedures, material planning, and laundry
operations. You will discuss energy saving trends and
the environmental stewardship of hotels and resorts.

RHOT 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

RESORT & HOTEL MANAGEMENT
selkirk.ca/rhm

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

Computer Applications 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.

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.

selkirk.ca/programs