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HTM357 |
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Course Description: This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as the trends that will transform the way people are managed. Evaluation: The student must complete fourteen basic, self-scoring review quizzes, four progress tests, and a comprehensive final examination. Learning Resource: Human Resources Management, Third Edition, Robert H. Woods, Ph.D., CHRE. Learning Objectives: At the completion of this course, students should be able to: 1. Describe the basic scope and implications of major employment laws. 2. Understand the effect of the Americans with Disabilities Act on employment and employment-related practices. 3. Discuss the techniques and applications of job analysis and job design. 4. Understand factors that affect labour supply and demand, and how to forecast labour supply and demand. 5. Summarize important considerations of internal and external recruiting. 6. Analyze common selection methods. 7. Identify techniques and approaches to employment interviewing. 8. Describe typical orientation and socialization programs. 9. Compare the advantages and disadvantages of several performance appraisal systems. 10. Outline basic considerations of compensation administration, such as determining pay scales. 11. Evaluate the effectiveness of various individual and group incentive programs. 12. Specify the major mandatory, voluntary, and optional benefits employers may provide for employees. 13. Understand the major legislation affecting the organization of unions. 14. Describe the process and possible outcomes of the collective bargaining process. 15. Summarize typical grievance procedures in both union and non-union properties. 16. Discuss the authority of the Occupational Safety and Health Administration, including the implications of the OSHA Hazardous Communication Standard. 17. Analyze employee health and safety issues as well as the programs designed to address them. 18. Summarize causes of and prescriptions for employee turnover. 19. Compare common approaches to employee discipline and understand possible consequences of each. 20. Provide guidelines for employee discharge and termination. 21. Understand the history, philosophy, and other basics of social responsibility programs. 22. Describe the foundations of ethics in the hospitality industry. |
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information on PDIT programs, please complete our information request form. View Fees and Print Registration Form Students from the US & Other Countries View Fees and Print Registration Form Students Residing in Canada. Return To HOSPITALITY TRAINING & MANAGEMENT Home Page! Last Updated December 31, 2005 |
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