Resort and Hotel Management - Diploma
The Resort and Hotel Management 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.
This two-year program 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
The Resort & Hotel Management Program is held at the Tenth Street Campus in beautiful Nelson, British Columbia.
This curriculum contains articulated business and tourism courses transferable toward future studies at colleges and universities in BC.
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
- 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.
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.
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.
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.
RHOT162 - Supervisory Food and Beverage Service
RHOT 162 Supervisory Food and Beverage Service. The food and beverage department plays an important role in the overall success of the operation at a resort or hotel. The essence of the restaurant is service. The purpose of this course is to introduce 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, 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.
RHOT163 - Mixology and Oenology
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 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.
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 - Accommodation 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).
RHOT175 - Hospitality Computer Applications
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 (Meeting Matrix).
RHOT180 - Field Trip
RHOT171 - Work Term
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 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.
RHOT250 - Marketing
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 company to demonstrate knowledge of marketing concepts studied.
RHOT269 - Accounting
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.
RHOT270 - Convention, Sales and Catering Services
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 technological advances including web-based programs that support industry programs.
RHOT273 - Tourism and the Canadian Economy
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.
RHOT282 - Dining Room and Event Management
RHOT 282 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.
RHOT254 - Human Resources Management
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 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 selection, challenges and trends and employment standards.
RHOT259 - Management and Cross Cultural Communications
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. 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.
RHOT265 - Food Service Management
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 desired levels of profitability and customer satisfaction. Through lectures and hands on operations exercises, you will study food and beverage operations and learn how to analyze and implement changes that will affect the success of the food service department.
RHOT268 - Budgeting and Entrepreneurial Training
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.
RHOT272 - Hospitality Law
RHOT 272 Hospitality Law outlines Canadian Law applicable to the hospitality industry, 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 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.
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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