HUMAN RESOURCE MANAGEMENT FOR HOSPITALITY INDUSTRY

This course is an introductory course on human resource management for the hospitality industry. The course will provide students with a foundation in HR, such as human resource planning, recruitment and selection, orientation and training, performance management, compensation and benefits, labor relations and health and safety. Students will also learn how to apply these concepts to the hospitality industry.

The course is designed for students who are interested in a career in human resource management or the hospitality industry. The course will provide students with the knowledge and skills necessary to succeed in these careers.

The course consists of lectures, group discussions, and practical activities. Students will also be required to complete a group project and a final exam.

The course objectives are as follows:

Define the foundation of human resource management.
Apply HR principles to the hospitality industry.
Identify and resolve HR issues.
Write and present HR reports.
Work effectively with others.

Upon completion of this course, students will be able to:

- Define the fundamentals of human resource management.
- Apply HR principles to the hospitality industry.
- Identify and resolve HR issues.
- Write and present HR reports.
- Work effectively with others.

In particular, students will be able to:

-Define the roles and responsibilities of human resource management.
-Identify the laws and regulations that govern employment in the hospitality industry.
-Develop and implement human resource plans.
-Recruit and select employees.
-Orient and train new employees.
-Manage employee performance.
-Negotiate collective bargaining agreements.
-Provide a safe and healthy work environment.

Students will also be able to apply these knowledge and skills to real-world case studies from the hospitality industry

No prerequisite required

Part 1 The hospitality industry HRM context
1 Background to the industry’s workforce
2 The human resource management (HRM) concept
3 Organizational culture

Part 2 Effectively resourcing the hospitality organization
4 Modern labour markets
5 Job design
6 Recruitment
7 Employer branding
8 Selection
9 Appointment and induction

Part 3 Developing the human resource
10 Performance management and appraisal
11 Training
12 Management development: talent management
13 Emotions and well-being at work (by Dr. Conor Sheehan)

Part 4 Rewards and remuneration
14 Reward systems
15 Job evaluation
16 Incentives
17 Employee benefits

Part 5 The employment relationship
18 Labour turnover and workforce stability
19 Employee relations
20 Employment law
21 Digital human resource management (by Dr. Ioannis Pantelidis)
22 Productivity

Part 6 HRM and hospitality: contemporary issues
23 Organizing human resources
24 Managing hospitality people
25 Managing in the international context
26 HRM and multi-site hospitality operations
27 Customer care and service quality
28 Business ethics
29 Career paths in hospitality (by Dr. Maria Gebbels)

Mandatory textbooks:
Human Resource Management in the Hospitality Industry - A Guide to Best Practice - By Michael J. Boella, Steven Goss-Turner - 10th edition - Routledge - ISBN 9781138338883
Materials uploaded in Moodle.
Lesson slides.

Students' evaluation will be conducted through an oral exam.

Lessons, case studies, company testimonial.

English

oral