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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 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.

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.

RHOT 273 - TOURISM AND THE CANADIAN ECONOMY

An introduction to basic micro and macro economics with applications to tourism and the Canadian economy. Topics include the operation of markets, costs of production, types of markets, inflation, growth, unemployment and exchange rates.

203 Selkirk College Academic Calendar 2019-20

RHOT 282 - DINING ROOM AND EVENT MANAGEMENT

This hands-on course takes you from a basic understanding of the principles of food production and service to the practical skills and knowledge

for the effective management of food and beverage service outlets. Emphasis is on training skills and human interaction techniques, as well as quality control, financial controls and customer relations. You are actively involved in the menu planning (both food and wine) for our dining room and special event functions. This includes the staffing, management and marketing of the food and beverage operation.

Contact

TENTH STREET ADMISSIONS

Phone: 1.888.953.1133 ext 21324

Direct: 250.365.1324

Email: tenthstreetadmissions@selkirk.ca

RESORT & HOTEL MANAGEMENT selkirk.ca/rhm

selkirk.ca/programs