Resort and Hotel Management – Diploma
Program Details
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:
- Explain terms, concepts and theories relevant to the Canadian hospitality industry
- Demonstrate developing critical and creative thinking skills
- Apply emerging problem-solving skills
- Communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations
- Outline professional and ethical standards within their field
- Conduct themselves in a professional and ethical manner in academic and work-related environments
- Apply basic accounting principles as required
- Apply the basic principles of organizational behaviour, management theories and human resource management
- Competently use standard industry technology in operations, communication and record keeping/data collection
- Demonstrate a working knowledge of tourism/hospitality operations and their value to the economy
- Apply industry-specific government health, safety, and environmental standards and regulations
Program Admission Requirements
Academic Requirements
In addition to meeting the general admission requirements to Selkirk College as outlined in College Policy 8611: Admissions, applicants must meet the following Resort and Hotel Management Program requirements to be considered fully qualified:
- 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.
1. General
a) Entry to the program will be at the commencement of the Fall semester. Entry may be limited by prerequisites, space limitations, and/or completion of preadmission assessment. International entry may be limited where international student enrolment targets or limits have been met.
b) Accepted applicants will be placed in particular classes and/or sections by the School Chair or designate.
c) No class or section switches will be permitted without the express approval of the School Chair or designate and the instructor.
d) A student admitted to this program will be given preferred access to its courses.
2. Part-time Study
a) Subject to space limitations and prerequisite requirements, a student who wishes to take fewer than the maximum number of courses in any semester may do so with approval from the School Chair.
3. Work Term
a) Participation in the paid work term is mandatory for graduation from the program. See Part IV “Work Term Policy” for more details.
B. APPLICATION PROCESS
a) Before an applicant's file is completed, the following must be received:
*See Part I, A. 1 and I, A. 2
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.
PROMOTION
1. A student must achieve a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous semester courses to be promoted to subsequent semesters. Promotion from the first year to the second year also requires a minimum G.P.A. of 2.0 and no more than one failing grade in first year courses. Any student with more than one (1) failure during the first year of the program must have the School Chair’s approval to progress to the next semester and may be required to withdraw.
2. A student will not be permitted to exceed a full semester course load except with the permission of the School Chair or designate.
3. A student whose progress in a course is not satisfactory may be required to withdraw from the course and take an upgrading course which may be associated with an additional cost.
4. Two (2) failures in a course are normally cause for withdrawal from the program. A third attempt at a course may be made at the discretion of the School Chair or designate.
5. Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with Faculty members and if there is space within the program.
C. GRADUATION
1. Requirements: (see Policy 8617: Graduation)
a) The requirements for graduation for the Resort and Hotel Management Diploma Program includes the successful completion all of the following courses with a minimum cumulative GPA of 2.0 and a minimum grade of “P” in all courses.
Program Courses
Term 1
Required courses
RHOT099 | Introduction to Community, Culture and Education in Canada | 1.00 | 30 |
RHOT150 | Introduction to Tourism | 3.00 | 45 |
RHOT152 | Supervisory Housekeeping and Maintenance | 3.00 | 45 |
RHOT155 | Computer Applications | 3.00 | 45 |
RHOT159 | Business Communications | 3.00 | 45 |
RHOT162A | Supervisory Food and Beverage Service | 1.5 | 22.5 |
RHOT163 | Mixology and Oenology | 3.00 | 45 |
Term 2
Required courses
RHOT153 | Organizational Leadership | 3.00 | 45 |
RHOT161 | Accomodation Management | 3.00 | 45 |
RHOT162B | Supervisory Food and Beverage Service | 1.5 | 22.5 |
RHOT164 | Food and Beverage Cost Controls | 3.00 | 45 |
RHOT172 | Kitchen Management/Food Preparation | 3.00 | 45 |
RHOT175 | Hospitality Computer Applications | 3.00 | 45 |
RHOT180 | Field Trip | 1.00 | |
Term 3
Required courses
Term 4
Required courses
RHOT250 | Marketing | 3.00 | 45 |
RHOT269 | Accounting | 3.00 | 45 |
RHOT270 | Convention, Sales and Catering Services | 3.00 | 45 |
RHOT273 | Tourism and the Canadian Economy | 3.00 | 45 |
RHOT282A | Dining Room and Event Management | 1.5 | 22.5 |
Term 5
Required courses
RHOT254 | Human Resources Management | 3.00 | 45 |
RHOT259 | Management and Cross Cultural Communications | 3.00 | 45 |
RHOT265 | Food Service Management | 3.00 | 45 |
RHOT268 | Budgeting and Entrepreneurial Training | 3.00 | 45 |
RHOT272 | Hospitality Law | 3.00 | 45 |
RHOT282B | Dining Room and Event Management | 1.5 | 22.5 |
Additional Program Policies