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