Resort and Hotel Management - Diploma
Overview
Resort and Hotel Management - Diploma is not currently accepting applications. Please explore the upcoming Tourism and Destination Management Program, which blends sustainability, community and business strategy through hands-on projects, field studies, a paid work term and opportunities to collaborate with local industry.
Resort and Hotel Management - Diploma
This two-year program teaches you solid business practices, human resources, leadership and marketing skills that will help to launch your career. You'll gain confidence to coordinate everything from exclusive parties and sporting events to signature black-tie galas for thousands.
It is designed to prepare graduates for careers in tourism, focusing primarily on resorts, hotels and restaurants but including all areas of hospitality.
Learn from instructors with extensive experience and current industry knowledge and join the 95 per cent of our alumni working in the hospitality industry around the world.
Hospitality & Tourism Today
BC’s tourism industry is a powerful force. Tourism touches every part of the province and has become one of BC’s leading business sectors. With continued innovation and solid business practices this will never change.
What You'll Learn
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.
A guiding principle of the Resort & Hotel Management program is student-centered involvement through both classroom and project based learning.
Become proficient in:
- Tourism management
- Organizational leadership
- Business communications
- Hotel and resort management
- Food and beverage management
- Event planning
This curriculum contains articulated business and tourism courses transferable toward future studies at colleges and universities in BC.
This program is held at the Tenth Street Campus in beautiful Nelson, British Columbia.
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
Admission 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 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
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.
Courses
RHOT152 - Supervisory Housekeeping and Maintenance
RHOT 152 Supervisory Housekeeping and Maintenance 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, Maintenance 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.
RHOT155 - Computer Applications
RHOT 155 Computer Applications will provide the student with a general introduction to computers and Microsoft application software. Setting up and using email and Moodle is emphasized, as assignments will be submitted to the instructor via this venue. The student will also explore and utilize the web and/or online libraries, searching for information for class assignments.
The student will assimilate the basics of Microsoft Word with regards to correct formats for posters / announcements, résumés, research papers, envelopes, letters, tables and newsletters including all page and print enhancements. Form letters, mailing labels and directories are also covered using the Mail Merge function. The student will also cover the basics of Microsoft Excel, using a number of commands to enhance a worksheet, chart sheets, templates and graphs. Page and print enhancements will also be utilized. The final section covers the integration of Word and Excel.
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RHOT159 - Business Communications
RHOT 159 Business Communications focuses primarily on written and oral communication skills as they relate to the business world. Topics include writing memos, letters, emails, formal reports and other business correspondence, delivering effective verbal presentations, resume preparation and research techniques. Understanding the theory of business communication and being able to employ this theory effectively in written and verbal communication is critical for tourism, recreation, and hospitality managers who wish to succeed. This course places emphasis on the conceptual, practical, and technical aspects of effective workplace communication.
RHOT153 - Organizational Leadership
RHOT 153 Organizational Leadership is designed to help prospective supervisors understand how individuals and organizations function effectively. It provides students with a working knowledge of the formal relationships between employees and management in the work place through the study of leadership styles, motivation, group dynamics and conflict resolution. Students will gain an understanding of the skills required to lead people and to contribute to a team effort. This course also examines changes in society and how they are influencing organizations relating to employee and management roles in time management, stress management, and problem solving.
RHOT161 - Accomodation Management
RHOT 161 Accommodation Management introduces students to the workings of a rooms division operation in a large hotel, including the responsibilities of key departments and positions within the division, as well as the check-in/checkout process, guest experience, security and emergency response, and the night audit. Revenue management and supply & demand are covered along with rooms divisions strategies and tactics to maximize revenues and profits.
RHOT164 - Food and Beverage Cost Controls
RHOT 164 Food And Beverage Cost Controls introduces the student to the concepts involved in a food and beverage cost control program that would benefit any food and beverage operation. The students will learn and be able to explain income statements including revenues, expenses, and profit. Purchasing & receiving, recipe costing, yielding, menu engineering, labour cost, and beverage costings will also figure prominently during the delivery of this course.
RHOT172 - Kitchen Management/Food Preparation
RHOT 172 Kitchen Management/Food Preparation students will study and practice the fundamental skills necessary to function competently in a kitchen. Via practical hands on experience this course will provide students with a glimpse of the day in the life of a chef and the culinary world. Professionalism, teamwork, proper safety and sanitation procedures are all a part of any well run kitchen and will be emphasized in this course. This hands-on course covers aspects of food preparation and safety considerations. During the course the students prepare foods, learn how to create ''eye appeal'' in food preparation, understand timing and prepare foods for event(s).
Tuition & Fees
All amounts are estimates and are subject to change. Tuition amounts are based on a full-time course load. Please note that many programs have additional costs beyond those listed here. For more information, please visit Tuition & Fees.
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