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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.  This site supplements the f2f classroom.

This course deals with the development and refinement of written and oral communication skills that are needed by competent 3rd Millennium managers. For grading, a strong focus is placed on evidence of supportive research and the application of critical thinking skills: accurate interpretation, analysis, reasoning, inferences, and synthesis. Graded written assignments include an e-mail, a letter, a cover letter and resume and a research report. Writing assignments are expected to demonstrate English proficiency in terms of grammar and punctuation usage. Course grading also includes three verbal presentations.

PGCM/PGHM 099 – College Orientation will introduce students to the Selkirk College campus experience and will include orientation to the computer lab and various software programs, learning resources and study skills, and an introduction to Canadian culture.

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 tourism and 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 qualified tourism and hospitality employers throughout B.C., Canada and the world.

This course provides an overview of the information needs of lodging properties and food service establishments. Students will have the opportunity to experience, first hand, hospitality computer applications using the Micros Res POS and Micros Opera PMS.

This course is a web companion to the face to face course. 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 site compliments the face to face classroom. It 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.

This site compliments the face to face classroom. 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.