輔仁大學餐旅管理研究所碩士班課程 Seminar on Human Resource Management
Spring, 2007
Instructors: Dr. Tsai, Chi-Tung(蔡啟通 副教授)
Course Objective:
The purpose of this course is to study modern theory and issues of human resource (HR) management in hospitality industry. HR goal, HR planning, job analysis, recruitment, performance appraisal, compensation, HR training and development, work life quality, productivity, and effective work relationship are introduced. Specific attention will be given to using seminar and case study for improving skills of theoretical development and managerial practice in hospitality industry.
Course Outline:
The course outline presents a contingency HR model providing students a basic understanding management knowledge in hospitality industry. First, the definition and methodology of HR management are introduced. Second, throughout this course the instructor will introduce important HR concepts (e.g. selecting, training, staffing employees) that will improve the explanatory linkage between the independent and dependent variables of HR model in hospitality industry. Finally, directions for future research of HR management are suggested and addressed.
1. Hospitality Human Resource Management: An Overview 2. HR Dichotomy: Do We Serve the Staff or the Shareholders 3. How the Government Got Involved in Our Business
4. Protecting Employee Rights: Job Analysis 5. Recruitment and Selection Strategies 6. Training and Development Strategies 7. Employee Retention Strategies 8. Performance Management System 9. Leadership Strategies
10. Employee Motivation
11. Communication Strategies and Legal Environment
12. Employee Relations, Labor Relations and Management Ethics 13. Putting It All Together
Text & Reference Material:
1.Iverson, K. M.(2001). Managing human resources in the hospitality industry: An Experiential Approach. Englewood Cliffs, N.J.: Prentice-Hall. (桂魯有限公司代售)。
2.Tanke, M. L.(2001). Human resource management: For the hospitality industry. 2nd ed., N.Y.:
Delmar. (桂魯有限公司代售)。
3.Tesone, D. V.(2005). Human resource management in the hospitality industry: A practitioner’s perspective. Upper Saddle River, N.J.: Person Prentice Hall. (桂魯書店代售)。
Grading Policy:
Written Handout, Presentation, and Participation: 40%
Comprehensive Final exam: 30％
Term Paper: 30％
