selk irk.ca - Selkirk College

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Resort and Hotel Management RHOT 163 Mixology and Oenology This course covers product knowledge of wine, liquor and beer. Basic methods of mixing cocktails, practical applications and equipment used are taught. This course also covers the regulatory requirements of the Liquor Control and Licensing Bureau. Detailed analysis of major wine producing countries is a major component of this course. Students receive the provincially endorsed Responsible Beverage Service Program and, upon successful completion of the Provincial examination, receive a Serving it Right Certificate. RHOT 164 fOOD and Beverage Cost Controls Food and Beverage control is critical to the financial well-being of any food operation. 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. RHOT 172 Kitchen Management/ fOOD Preparation This course studies fundamental skills necessary to function competently in a kitchen. This hands-on course studies covers aspects of food preparation and saftey considerations. During the course the students prepare lunch in the College cafeteria, learn how to create “eye appeal” in food preparation and prepare food for an evening event. RHOT 175 Hospitality Computer Applications Students explore the information needs of lodging properties and food service establishments. Through hands-on experience, students are givev the oppurtunity to learn a food and beverage computer system and a front office computer system. RHOT 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. 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 industry to provide an environment in which this practice can take place. This work Semester gives students an opportunity to apply and extend academic knowledge while employed with qualified employers throughout B.C., Canada and the world. Prerequisites Successful completion of all courses in the first year of the RHOT program with a “C” or better. RHOT 250 Tourism Marketing and Customer Service The roles and functions of marketing in the hospitality/tourism industry are examined. The principles of customer service excellence and service recovery are discussed in detail. Students are lead through the five steps of the marketing planning process discovering how the “nine P’s” are used in the marketing of tourism products and services . Students will learn how to conduct a situational analysis, the role of marketing research,segmentation practices, consumer behaviour and motivation, the five components of the Promotional mix in depth. RHOT 259 Management and Cross Cultural Communications Managers typically spend more than 75% of their workdays involved in interpersonal communication and increasingly in situations with cross-cultural considerations. Thus, it is crucial that future managers understand advanced communications theories and practices that can be engaged at the intrapersonal, interpersonal, intergroup, intragroup, organizational, cultural, and external levels. Topics include persuasion techniques, critical thinking skills, nonverbal communication, constructive questioning, effective meeting structure, how to conduct impactful workshops, communication psychology, emotional intelligence, lobbying, business proposals, and decision making, and more. 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 study both theoretical and practical aspects of communicating with people from different cultures be they generational, societal, or ethnic. 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. Discussions and video components assist students in developing the skills necessary to succeed in the hospitality industry. RHOT 269 Accounting This course introduces students to basic terminology, concepts and principles of accounting. Accounting focuses on preparing, analysing and interpreting financial statements. Topics include: accounting as an information system, introduction to accounting theory, income measurement, traditional record keeping procedures, journals, cash and investments, balance sheet equations, the accounting cycle, and preparing working papers. Participants will work through the accounting cycle. RHOT 270 Convention, Sales and Catering Services Convention and meeting business is a significant part of the resort and hotel business. This course provides insight into the scope and various segments of the convention and banquet market and shows the relationship between professional service and operational success. The students will learn how to sell and service the convention and banquet business to ensure successful events. RHOT 282 Dining Room Management This hands-on course gives a students a basic understanding of the principles of food production and service and 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. Students are actively involved in the menu planning (both food and wine) for our dining room and special event functions. RHOT 254 Hospitality Human Resources Management Human resources management has a profound effect on the success of tourism operations. This course focuses on the critical issues that concern managers in the tourism and hospitality industries topics include: human resources development, recruiting and hiring the right people, appraisal procedures, challenges and trends and employment standards. RHOT 265 fOOD Service Management The Food and Beverage department at a hotel or resort is a high profile department and can be a substantial profit centre. The purpose of this course is to show how to effectively manage the food and beverage operation to provide desired levels of profitability and customer satisfaction. Through lectures and hands-on operations exercises the student will study food and beverage operations and learn how to analyze and implement changes that will affect the success of the food service department. School of Hospitality and Tourism Selkirk College 12/13 137
esort and hotel management RHOT 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. RHOT 272 Hospitality Law This course outlines Canadian law applicable to the hospitality industry. The course material 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 definition of hotels and related establishments, hotel bookings, the common law of contract, reception and safety of guests and their property, property law dealing with the sale of goods, human rights, working conditions and labour relations, and insurance and ownership relations. 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. Contacts Wendy Anderson Program Contact Direct: 250.505.1344 Tel: Ext. 344 Bob Falle School Chair Direct: 250.505.1317 Tel: Ext. 317 bfalle@selkirk.ca Campus Contact Tenth Street, Nelson Campus 820 Tenth Street Nelson, BC V1L 3C7 Tel: 250.352.6601Fax: 250.352.5716Toll Free: 866.301.6601 138 Selkirk College 12/13 School of Hospitality and Tourism
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Academic upgrading & Development Bu
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2012-2013 selkirk.ca e x c e e d i
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Contents Programs by School Distanc
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Campus Information Selkirk College
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2012-2013 Academic Dates January 20
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Calendar 2013 January 2013 S M T W
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admission requirements • Completi
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Fees Learning Resource Fee In order
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College Services playing field, cli
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College Services Robin Higgins - Co
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ACADEMIC REGulatIONS at selkirk col
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Distance/online learning Do you liv
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kootenay school of the arts AT SELK
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KOOTENAY SCHOOL OF THE ARTS - CLAY
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KOOTENAY SCHOOL OF THE ARTS - FIBRE
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KOOTENAY SCHOOL OF THE ARTS - JEWel
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KOOTENAY SCHOOL OF THE ARTS - metal
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ADULT BASIC EDUCATION The BC Adult
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ADULT BASIC EDUCATION Contacts Alli
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usiness & aviation AT SELKIRK COLLE
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Aviation Program Objectives Learn t
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aviation AVIA 200 Advanced Flight T
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usiness administration • Universi
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BUSINESS ADMINIStratION Contacts Bu
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BUSINESS ADMINIStratION - ACCountIN
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BUSINESS ADMINIStratION - ACCountIN
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Business Administration - PROFESSIo
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BUSINESS ADMINIStratION - Professio
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INTERNATIonal BUSINESS ONE-Semester
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Office Management TWO-Year Diploma
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digital media & music AT SELKIRK CO
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digital arts and new media • The
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digital arts and new media DA 251 D
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Music and Technology, Contemporary
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Music and technology, contemporary
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Page 87 and 88: health & human services AT SELKIRK
Page 89 and 90: Advanced Medical Transcription Nine
Page 91 and 92: Gerontology two-Year Certificate on
Page 93 and 94: Health Care aSSIStant 26-week Certi
Page 95 and 96: mental Health and Addictions Associ
Page 97 and 98: Nursing Special Costs, Travel, and
Page 99 and 100: Nursing NURS 112 Professional Pract
Page 101 and 102: Nursing and learning focusing on tr
Page 103 and 104: nursing Unit clerk *These Medical T
Page 105 and 106: Pharmacy Technician Bridging Progra
Page 107 and 108: Pharmacy Technician pharmaceutical
Page 109 and 110: Pharmacy Technician PTEC 105 with a
Page 111 and 112: Classroom and Community Support Wor
Page 113 and 114: Classroom and community support wor
Page 115 and 116: Early Childhood Care and Education
Page 117 and 118: Social Service Worker NINE-Month Ce
Page 119 and 120: Social Service Worker knowledge and
Page 121 and 122: Human Services Diploma: Child and y
Page 123 and 124: Human Services Diploma: early child
Page 125 and 126: Human Services Diploma: Social Serv
Page 127 and 128: Human Services Diploma: social serv
Page 129 and 130: Cook Training, Professional THREE-T
Page 131 and 132: Cook Training, Professional COOK 10
Page 133 and 134: Culinary Diploma Management Program
Page 135 and 136: Golf CLub Operations Online CertIFI
Page 137: esort and hotel management Universi
Page 141 and 142: ski resort operations and managemen
Page 147 and 148: English Language Program Depending
Page 149 and 150: English Language Program to and pra
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Page 153 and 154: Teaching english to speakers of Oth
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Page 157 and 158: carpentry apprenticeship SIX-week t
Page 159 and 160: Electrical Apprenticeship 10-week t
Page 161 and 162: esthetics SeveN-month Certificate a
Page 163 and 164: Esthetics the job market. Starting
Page 165 and 166: fine woodworking CRWW 165 wOOD Fini
Page 167 and 168: Hairdressing nine-Month Certificate
Page 169 and 170: Metal fabricatior (fitter) foundati
Page 171 and 172: plant operator 24-WeekS Certificate
Page 173 and 174: Welding Welding at Silver King, nel
Page 175 and 176: environment and geomatics AT SELKIR
Page 177 and 178: Forest Technology Degree Programs T
Page 179 and 180: Forest Technology chance access pla
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Page 185 and 186: Integrated Environmental Planning t
Page 187 and 188: Integrated Environmental Planning S
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Integrated Environmental Planning o
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Recreation, Fish and Wildlife two-y
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Recreation, Fish and Wildlife ENVR
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university arts & sciences AT SELKI
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General University Studies Castlega
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University Arts and Sciences Course
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Writing and publISHIng one-Year Dip
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Anthropology Flexible pre-major For
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Sociology Flexible pre-major For st
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Associate Degrees Two-Year DEGREE/D
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Elementary Education— Associate o
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Writing Studies — Associate of Ar
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Entry to Traditional Chinese Medici
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Peace Studies — Associate of Arts
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Science— General Associate Degree
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Biology — Associate of Science De
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ENTRY TO PHarmaCY — ASSOCIATE OF
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Peace Studies — Liberal arts dipl
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Transitions Transitions provides op
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Glossary Program A specific series
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Faculty School of health and human
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Faculty Refrigeration Plant Operato
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ADministration President and CEO An
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Awards and Support • Communicatio
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Index A Administration 242 Academic
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Business & Aviation Business Admini
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