— English 12 with a grade of C+ or higher, or 6.5 overall band score, or equivalent on other internationally recognized English Language Proficiency Tests. Learn more about the accepted international language test scores.

— Applicants with 6.0 IELTS overall, with no band score less than 5.5, may be admitted to the program but will be required to take an English upgrading course, EASL 066, in the first semester.

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.

Program Courses

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.

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

selkirk.ca/programs

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

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.

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

Selkirk College Academic Calendar 2018-19 191