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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

RHOT 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

RHOT 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

RHOT 265 Food Service Management. The Food and Beverage Department, be it a hotel or resort, is a high profile department and can be a substantial profit centre. It is one thing to understand that you must control a Food and Beverage operation, but it is another to understand how, when and why you must do it. The purpose of this course is to show how you can manage the department to provide

RHOT 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.

RHOT 269 Accounting is an introductory course in accounting, from the basic accounting equation to preparation of the Income Statement, Statement of Changes in Owner's Equity, and Balance Sheet. This course covers merchandise operations, service business accounting, depreciation, adjusting entries, as well as specialized journals.

RHOT 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

RHOT 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

RHOT 273 Tourism and the Canadian Economy is 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.

RHOT 280 Student Field Trip is a three day (30 hour) credit bearing field trip to visit wineries, restaurants, resorts and hotels in the Kootenay of British Columbia. This course will enable students to experience some of the theory of oenology studied during the first year of studies in addition to seeing the economic impact of wine tourism first hand. This trip also provides an excellent

RHOT 282A 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

RHOT 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

RPM 120 Rural Health Issues I is a one-credit course designed to introduce students to the medical profession in general and the distinct challenges of rural physicians in particular. Information will be provided on pathways into the profession, preparation for application to medical school, the branches of medicine, and the work conducted by practicing rural physicians. The course will include

RPM 121 Rural Health Issues II continues RPM 120's emphasis on the unique experiences and needs of rural health professionals. The course introduces students to the concept of inter-professional practice and to various communication skills needed for effective teamwork. Students will develop awareness and skills in respectful listening, compassionate communication, group process, and conflict

RPM 220 Rural Health Issues III builds on the skills and knowledge acquired in year-one RPM courses, with a special focus on social and economic determinants of health. The course also seeks to develop students' empathy, self-awareness, and respect for diversity.

RPM 221 Rural Health Issues IV builds on the skills and knowledge acquired in the preceding RPM courses. It focuses on issues related to rural health, in particular the way in which those issues affect the role and responsibilities of the rural health professional. This course further develops students' self-assessment and communication skills as well as provides preparation for interviewing with

RPM 320 Rural Health Issues V builds on the communication skills learned and practiced in previous RPM courses. Throughout year 3 of the Rural Pre-Medicine Program, students will work on a health-related rural community applied research project, which may include local and international opportunities for experiential learning. In RPM 320, students will apply research knowledge and methodologies to

In RPM 321 Rural Health Applied Research Project, students will implement the health-related project proposals developed in RPM 320. Students will continue to consolidate hands-on skills such as team work, group facilitation, project planning and implementation, and teaching/learning.

SAFE 20 Safety on the Job Site I introduces students to what makes for a safe and healthy workplace. Students will learn about health and safety principles, rights and responsibilities of the employer and employee, WorkSafe BC, and hazard recognition in the worksite.

SCIE 40 Science Intermediate Level introduces adult learners to the study of science in general, the scientific method, and to the three major areas of scientific study: biology, chemistry and physics. One additional topic, such as astronomy, geology, nutrition, infectious diseases, or disabilities is included. Hands-on experiments in each area of study develop science laboratory techniques and