COURSE OUTLINE HTM357

Human Resources Management 

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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Last Updated July 02, 2006