HMGT 212 - Managing Hospitality Human Resources

(R only)

An examination of the managerial human resources function of the typical lodging and/or food service operation. Topics include job analysis and job design, planning, recruiting, hiring, orientation, training, and evaluating personnel. Staff turnover, discipline, exit interviews, compensation and benefit plans will also be discussed. PREREQUISITE(S): HMGT 211 or consent of department. Three hours each week. Formerly HM 212.

3 semester hours

Course Outcomes:
Upon course completion, a student will be able to:

Explain what job descriptions and job specifications are used for.
Describe the advantages and disadvantages of different recruitment sources, both internal and external.
Create legal employment interview questions.
Describe why checking references is important.
Explain why an orientation program is necessary for all new hires.
Identify the different training methods available to managers and supervisors and explain why training is so vitally important.
Explain the importance of a well done employee performance appraisal system.
Describe how labor markets and unions influence compensation.
Discuss how managers and supervisors effectively utilize discipline in the workplace and how to conduct exit interviews.
Explain what ethics and social responsibility are in the workplace.

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