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PGHM 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.

PGHM 169 - 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.

PGHM 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.

PGHM 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.

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

PGHM 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.

PGHM 254 - HUMAN RESOURCE MANAGEMENT

Human Resource 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.

PGHM 259 - MANAGEMENT COMMUNCIATIONS

Learning to communicate effectively involves knowledge and practice at a number of levels.

In addition to theories about intrapersonal, interpersonal, group dynamics, and cross cultural communication, this course builds on a variety of practical business communication topics that are useful to managers in the hospitality and tourism industries. Selected topics and case studies assist students in developing the skills necessary for successful communications. 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 will study both theoretical and practical aspects of communicating with people from other cultures. 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, particularly when conflict or misunderstanding occurs.

PGHM 263 - MIXOLOGY AND OENOLOGY

The purpose of this course is to introduce the learner the fundamental beverage knowledge required

to manage a resort/hotel beverage operation.

The course is clearly broken into theoretical and practical segments. From a theoretical point of view, the learner will become familiar with important government regulations and the liabilities that influence a beverage operation. The “Serving It Right” Program, (a provincial requirement for anyone serving alcoholic beverages in BC will be covered thoroughly).The course will examine the methods

of production of different spirits, beers and wine.

A significant portion of the course will be spent on wine appreciation. Classroom discussion will cover grape varietals, VQA standards & certification, wine production and wine tasting arrangements. Wine

and food pairing will also be covered with a general overview of classical cooking terminology. From a practical point of view, the course will provide the learner with the controlled formal practice time necessary to learn the full range of mixology methods — stirring, building, shaking, and blending.

PGHM 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.

PGHM 268 - BUDGETING AND 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.

PGHM 270 - CONVENTION, SALES AND CATERING SERVICES

The amount of special event, convention and meeting business that exists today is a large part of the tourism and hospitality industry. This course provides insight into the scope and various segments and shows the relationship between professional service and operational success. You will learn how to sell and service the convention/banquet business to ensure successful events/special events.

Selkirk College Academic Calendar 2019-20 189