Resort and Hotel Management – Diploma

Program Details

Credential Received

Diploma in Resort and Hotel Management

Overview

Program Summary

Studies begin with an understanding of where tourism originates and encompass the supervision of hospitality facilities. Knowledge, skills and practices pertaining to the industry, such as the reception of guests, food and beverage services, recreation and convention planning, accounting, maintenance, supervisory and overall management techniques are topics covered. Communications and human relations are emphasized.

The objective of the program, through classroom instruction, practical lab training and work experience, is to enable students to develop the abilities, skills and attitudes to analyze situations objectively and to then make effective management decisions.

Field trips provide students with first-hand exposure to all aspects of the hospitality and tourism industry. Direct meetings with industry managers and supervisors at a variety of operations visited give students a chance to explore job opportunities for their work term semester.

The guiding principle of the Resort and Hotel Management Program is student-centred involvement through both classroom and project-based learning. During the school year, our students are involved in organizing and supporting Selkirk College as a host institution for special events and conferences. Students participate in a professional paid work-term program in the summer months between the first and second year of the program.

This curriculum contains articulated business and tourism courses transferable toward future studies at any college and university in BC.

Program Outcomes

Upon successful completion of this program, learners will be able to:

1. Explain terms, concepts and theories relevant to the Canadian hospitality industry
2. Demonstrate developing critical and creative thinking skills
3. Apply emerging problem-solving skills
4. Communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations
5. Outline professional and ethical standards within their field
6. Conduct themselves in a professional and ethical manner in academic and work-related environments
7. Apply basic accounting principles as required
8. Apply the basic principles of organizational behaviour, management theories and human resource management
9. Competently use standard industry technology in operations, communication and record keeping/data collection
10. Demonstrate a working knowledge of tourism/hospitality operations and their value to the economy
11. Apply industry-specific government health, safety, and environmental standards and regulations

Program Admission Requirements

Academic Requirements

• English 12 at any level with a minimum of 67%. For international applicants, IELTS 6.5 overall band score (with no band less than 6.0), or equivalent on other internationally recognized English language proficiency tests. If an international student applies with an IELTS of 6.0 overall score (with no band less than 5.5), then they would need to meet the requirements below.
• Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will successfully complete ENGL 66 Essential English course in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.

Additional Requirements

• Additional expenses and travel are a requirement of this program and are the responsibility of the student. Approximately $500 should be budgeted to cover these expenses.
• Students must acknowledge that they are in good health, able to stand for long periods of time and able to lift up to 25 kg.

Graduation and Promotion

In order to receive your credential in your program, you must maintain a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous term courses to be promoted to subsequent terms.

Additional Program Policies