Training for the Hospitality Industry

Professional Development Institute of Tourism
Parksville, British Columbia, Canada

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

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 for the Hospitality Industry, Second Edition, by Lewis C. Forrest, Jr.

Learning Objectives: At the completion of this course, students
should be able to:
1. Describe the role of and need for training in hospitality operations.
2. Understand the job analysis process and how to develop and use
the three basic job analysis tools: job lists, job breakdowns, and
job performance standards.
3. Apply effective recruitment, selection, and orientation techniques.
4. Understand principles and concepts of adult learning.
5. Apply individualized instruction methods, particularly the four-step
training method: effective group leader.
6. Apply group training methods, and understand what it means to be
an effective group leader.
7. Know the basics of using audiovisual aids in training programs.
8. Develop complete training programs, including objectives, goals,
and plans.
9. Distinguish among general, departmental, and specialized training
and how each type fits into an ongoing training program.
10. Organize management training and development activities,
particularly those involving assessment centers, mentoring, and
learner-controlled instruction.
11. Understand the elements involved in pre-opening training and its
relationship to other human resources activities.
12. Evaluate and analyze a training program.
13. Identify four basic types of communication and obstacles to effective
communication.
14. Understand how attitudes and motivation affect training programs.
15. Use team-building strategies to transform typical work groups into
productive, goal-oriented teams.
16. Apply effective coaching and counseling techniques, especially those
involving interviewing skills.
17. Understand, develop, and conduct an effective performance review
system
...''

Phone:250-248-2010

School Address:

Professional Development Institute of Tourism
P. O. Box 278, Suite 2 - 141 Memorial Avenue
Parksville, British Columbia, CANADA, V9P-2G4
Phone 250-248-2010
Fax 250-248-9413

Jobs & Resumes: Parksville
Houses & Roommates: Parksville

Food & Beverage Service
Planning and Control for Food & Beverage Operations
Bar & Beverage Management
Tourism and the Hospitality Industry
Marketing of Hospitality Services
Hospitality Sales & Marketing
Convention Management and Service
Basic Financial Accounting for the Hospitality Industry
Managerial Accounting for the Hospitality Industry
Managing for Quality in the Hospitality Industry
Human Resources Management
Contemporary Club Management
Facilities Management
International Hotel Management
International Human Resource Management in the Hospitality Industry
Resort Management and Development
Managing Food Production

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