Resort and Hotel Management

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.

This course provides an overview of the fundamentals of housekeeping and maintenance management in a hotel and resort setting. Areas discussed include: the role of the executive housekeeper, maintnenance manager, labour cost control, scheduling, budgeting, cleaning procedures, material planning, and laundry operations. You will discuss energy saving trends and the environmental stewardship of hotels and resorts.

This course provides the student with a general introduction to computers and Microsoft application software. Microsoft Word 2007, Excel 2007 and the integration of these programs is covered.

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.

This course introduces the learner to the principles of managing the accommodation facility of a hotel or resort. The guest cycle, beginning with the reservation request through to final accounting documentation is covered. Other topics include types of lodging, current trends in guest services, competitive tactics, condominium and timeshare operations, security and safety issues and contingency plans for emergency situations.

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.

This course explores how individuals function effectively in organizations by examining behaviour from individual, small group, inter-group and organizational perspectives. A participatory model using experiential exercises illustrates how groups help or hinder the organization. Topics include: communication models, strategies for effective leadership, leardership styles, motivational techniques, group dynamics and behaviour, stress management, delegation, organizational structure and change, and values and attitudes. Students learn how to become effective members of groups by working together towards common goals.

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.

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.

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.

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.

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.

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 term 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.