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RFW 263 Outdoor Recreation Operations and Management prepares students for employment in parks and outdoor recreation. Students examine the roles of organizations that provide outdoor recreation opportunities in British Columbia. The course develops practical field skills such as trail and campground design, construction, and maintenance, along with management skills including impact monitoring

RFW 265 In Commercial Recreation Management students gain an understanding and awareness of the elements of commercial recreation operations from the proposal stage to the delivery stage including the nature and demand for outdoor commercial recreation activities and their potential environmental impacts. Particular attention is paid to the current policies, regulations and legislation governing

RFW 271 Applied Research Project is an introduction to the basic principles and methods of research with an emphasis on natural resource and ecosystem management. The objective of this course is to assist each student in completing an applied research project that has both a field-based data collection component and a literature-based research component. With assistance from a Faculty Advisor

RFW 272 Techniques in Wildlife Sciences I covers the ecology and management of bears, medium-sized carnivores and raptors in British Columbia. There is emphasis on applying wildlife sampling techniques and assessing and managing for species of concern.

RFW 273 Techniques in Wildlife Sciences II covers the ecology and management of sheep and goats, waterfowl, bats and songbirds in British Columbia. It introduces the student to sampling design, human-wildlife conflict and wildlife diseases. There is continued emphasis on applying wildlife sampling techniques and ecology to assessing, managing and conserving wildlife species of concern.

RFW 276 Resource Communications. Effective communication is critical to all RFW work environments. Communications is a two-way process and will be examined through exposure to a variety of approaches. Outgoing communication through writing, signs, brochures, displays and presentations will be emphasized as well as incoming communication through public involvement and questionnaires. Students will

RFW 280 Techniques in Aquatics and Fisheries I covers the biology, ecology and management of freshwater fish and aquatic ecosystems, including standard field, laboratory, and office techniques used to sample these ecosystems. The emphasis is on assessing and managing freshwater ecosystems in B.C. Fish taxonomy, physiology, reproduction and habitat requirements are included, with an emphasis on

RFW 281 Techniques in Aquatics and Fisheries II covers the ecology and management of freshwater fish and aquatic ecosystems, including standard field, laboratory, and office techniques used to sample in these ecosystems. The emphasis is on evaluating, assessing and managing freshwater ecosystems in B.C. This material in this course is a continuation of the material in RFW 280.

RHOT 099 Introduction to Community, Culture and Education in Canada will introduce and welcome students to Selkirk College, its surrounding community, culture, and educational expectations. This course will highlight learning, community and other helpful resources to assist international students on their post-secondary journey in Canada.

RHOT 150 Introduction to Tourism provides an overview of the tourism industry, examining the interrelationships between the tourism sectors as well as the economic, environmental, cultural, and social impacts of tourism.

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

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

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

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

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

RHOT 162 Supervisory Food and Beverage Service introduces you to 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 theoretical portion of the course will deal with the components of customer service

RHOT 162A Supervisory Food and Beverage Service introduces you to 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 theoretical portion of the course will deal with the components of customer service

RHOT 162B Supervisory Food and Beverage Service introduces you to 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 theoretical portion of the course will deal with the components of customer service

RHOT 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

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

RHOT 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

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

RHOT 175 Hospitality Computer Applications. In this course students will explore the data base and information needs of lodging properties and food service establishments. Through hands-on experience, students are given the opportunity to learn a food and beverage point of sale system (Micros POS), a property management database system (Opera) and a convention/meeting graphic drawing system

RHOT 180 Field Trip. 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

RHOT 250 Marketing examines the roles and functions of marketing in the tourism industry. The principles of customer service excellence and service recovery are discussed in detail. You are lead through the five steps of the Marketing Planning Process discovering how the ''11 P's'' are used in the marketing of tourism products and services. You will conduct a case study analysis of an existing