Hospitality Management - Postgraduate Diploma

PGHM 171 Work Term is a full-time paid work experience. It 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 hospitality 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 hospitality employers throughout B.C., Canada and the world.

PGHM 263 Mixology and Oenology. The purpose of this course is to introduce the learner the fundamental beverage knowledge required to manage a resort/hotel beverage operation. The course is clearly broken into theoretical and practical segments. From a theoretical point of view, the learner will become familiar with important government regulations and the liabilities that influence a beverage operation. The ''Serving It Right'' Program, (a provincial requirement for anyone serving alcoholic beverages in BC will be covered thoroughly). The course will examine the methods of production of different spirits, beers and wine. A significant portion of the course will be spent on wine appreciation. Classroom discussion will cover grape varietals, VQA standards & certification, wine production and wine tasting arrangements. Wine and food pairing will also be covered with a general overview of classical cooking terminology. From a practical point of view, the course will provide the learner with the controlled formal practice time necessary to learn the full range of mixology methods - stirring, building, shaking, and blending.

PGHM 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.

PGHM 272 Hospitality Law outlines Canadian Law applicable to the hospitality industry, identifies areas where there may be potential legal challenges, and discusses rights and liabilities relative to relationships within the hospitality industry. Topics include constitutional law, the common law of contract, definition of hotels and related establishments, safety of guests and torts, care of guests' property, sale of food and alcohol, insurance and hotel keeper's compensation.

PGHM 254 Human Resources Management has a profound effect on the success of tourism operations. An understanding of fundamental human resources theory and practices is necessary in the service sector where the link between the tourism operation and the guest is so critical. Innovative and inclusive approaches to human resources management are necessary to recruit and retain the right people in the industry. This course focuses on the critical issues that concern managers in the tourism industry, employee relations, recruiting and retaining representation of the diverse population, challenges in managing people, trends and employment standards.

PGHM 259 Management and Cross Cultural Communications. Learning to communicate effectively involves knowledge and practice at a number of levels. In addition to theories about intrapersonal, interpersonal, group dynamics, and cross-cultural communication, this course builds on a variety of practical business communication topics that are useful to managers in the hospitality and tourism industries. Selected topics and case studies assist students in developing the skills necessary for successful communications.

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.

PGHM 270 Convention, Sales and Catering Services covers relevant aspects of running large group meetings in hotels and resorts from start to finish. Students will develop a group resume, prepare complete banquet event orders, develop menus, and plan for lodging, transportation, and travel manifests. The course will cover current practices and the future of the meetings industry, focusing on technological advances including web-based programs that support industry programs.

PGHM 282B Dining Room Management is a hands-on course which takes you from a basic understanding of the principles of food production and service to the 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. You are actively involved in the menu planning (both food and wine) for our dining room and special event functions. This includes the staffing, management and marketing of the food and beverage operation.