Human Resources Management

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 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.
...''

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

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
Training for the Hospitality Industry
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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