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COURSE OUTLINE HTM355
Training and Development
for the Hospitality Industry
Course
Description: This course provides a thorough look at training by
addressing how to assess and analyze the training needs of new and established operations;
design, implement, and evaluate training programs for non-management and management
employees; and manage the basic training functions.
Evaluation: The student must complete fourteen basic,
self-scoring review quizzes, four progress tests, and a comprehensive final examination.
Learning
Resource: Training and Development for the
Hospitality Industry,
Author: Debra F. Cannon, Ph.D., CHE, Georgia State University and
Catherine M. Gustafson, Ph.D., CCM, CHE, University of South Carolina
Learning
Objectives: At
the completion of this course, students
should be able to:
1. Describe the effects such factors as the work force,
strategic planning, and technology have had on the hospitality training industry.
2. Explain how the principles of adult learning apply to training and
development in the hospitality industry.
3. Identify the variables to consider when calculating the costs of training
and the costs of not training, and describe how training directors develop cost-benefit
analyses for training and development activities.
4. List methods for identifying the training and development needs of a
hospitality organization, and explain how to use the information gained from a needs
assessment.
5. Identify factors to consider when developing training materials and
programs, and describe how technology has affected the instructional design process.
6. Describe types of exercises and activities that can be incorporated into
training sessions.
7. Summarize the advantages and disadvantages of various types of
technology-based training, and describe the challenges involved in designing and
delivering a Web-based course.
8. Differentiate between measurement and evaluation, and identify criteria
that training directors use to validate training activities.
9. Explain the importance of training departmental trainers.
10. Distinguish general orientations from departmental/specific job
orientations, and describe the socialization process that continues after the initial
orientation sessions.
11. List the steps in the four-step training method and describe the training
issues involved with each one.
12. Define mentoring and its role in hospitality training, and distinguish
between mentoring and coaching.
13. Identify the professional continuing education resources available to
complement hospitality industry training and development, describe the training styles and
topics frequently used to train supervisors and managers, and explain how supervisory and
management training and development can facilitate organizational change.
14. Identify and describe various types of executive education programs.
15. List the advantages and disadvantages of outsourcing training and
development.
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Last Updated July 6, 2006
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