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      Managing Hospitality Human Resources

      Managing Hospitality Human Resources

      Fifth Edition

      00357CIN05ENGEOC

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      Member: $78.95
      Nonmember: $113.95

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      Hospitality is a people industry, and this textbook will teach readers how to manage the important human resources who provide services within a hospitality operation. They'll learn how to fulfill the requirements of U.S. employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity. The new edition has been revised to reflect changing economic conditions and industry trends.

      Updated content in the fifth edition include:

      • The impact of the post-recession economy on recruiting, selection, retention, and turnover
      • How companies use social media to learn about job applicants
      • The latest trends in effective incentive programs and industry benefits
      • The changing face of unions and new trends in organizing and collective bargaining
      • Social responsibility issues, including what companies are doing (and not doing) right

      This textbook includes a keycode that will provide access to an online component that presents additional, interactive material to reinforce the book's content. This online component includes video clips, short quizzes, case studies, definitions, links to relevant websites, interactive exercises, and industry news.

      Please note:

      • Access to the online component remains active for six-months from the date of purchase.
      • Includes course exam scan sheet for students enrolled in a school program. 
      • Individual learners interested in EI hospitality management courses should order through Distance Learning, as the textbook is included in the program fee. 
      • Attention Instructors: This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order or request desk copies, please visit Pearson's website. To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.


      Authors:
      Robert H. Woods, Ph.D., CHRE, University of Nevada, Las Vegas,
      Misty M. Johanson, Ph.D., DePaul University,
      Michael P. Sciarini, Ph.D., Grand Valley State University
      ©2012, 14 chapters, Softbound
      ISBN 978-0-86612-380-8

      Attention Instructors:

      EI provides complimentary access to useful resources for instructors, including chapter outlines, PowerPoint files, and a course syllabus. You may download them free of charge from this tab. 

      This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order, please visit Pearson's website.

      To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Table of Contents

      Chapter: 1 Employment Laws and Applications
      Chapter: 2 Job Analysis and Job Design
      Chapter: 3 Planning and Recruiting
      Chapter: 4 Selection
      Chapter: 5 Orientation, Socialization and Culture
      Chapter: 6 Training and Development
      Chapter: 7 Evaluating Employee Performance
      Chapter: 8 Compensation Administration
      Chapter: 9 Incentive and Benefits Administration
      Chapter: 10 Labor Unions
      Chapter: 11 Negotiation and Collective Bargaining
      Chapter: 12 Health, Safety, and EAPs
      Chapter: 13 Turnover, Discipline, and Exits
      Chapter: 14 Social Responsibility and Ethics
      Download

      Syllabus

      Prerequisites: None

      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 employment laws that have an impact on the way people are managed.

      Objectives: At the completion of this course, students should be able to:

      1. Describe the EEOC and distinguish between EEO laws and affirmative action.
      2. Define "disability," and describe the Americans with Disabilities Act (ADA) and its implications for human resource managers at hospitality operations.
      3. Explain the importance of job analysis and job design.
      4. Apply methods for forecasting labor demand, identify the advantages and disadvantages of internal and external recruiting, and explain the functions of a computer-based Human Resource Information System (HRIS).
      5. Describe the importance of the selection process, explain how managers use application forms and pre-employment tests as selection tools, and identify the types of selection errors and biases managers must overcome when screening job applicants.
      6. Explain the purpose of an orientation program, distinguish between a general property orientation and a specific job orientation, and identify specific socialization strategies and approaches.
      7. Identify and explain the stages of the training cycle, and describe various training methods.
      8. Describe the functions of performance appraisals, describe commonly used methods of appraising performance, and identify legal issues relating to performance appraisals.
      9. Describe types of compensation, and outline the major influences on compensation plans.
      10. Explain the steps and identify options for establishing pay structures, and describe current issues in compensation administration.
      11. Describe effective incentive programs and identify four general categories of employee benefits.
      12. Summarize the reasons employees join unions, analyze the statistics and trends of union membership, and explain the goals and content of major U.S. legislation affecting labor relations.
      13. Identify mandatory, voluntary, and illegal collective bargaining issues and common economic and non-economic reasons behind bargaining.
      14. Identify major sources of grievances, describe typical grievance procedures, and outline how to prevent grievances at union properties.
      15. Summarize the history, scope, and goal of the Occupational Safety and Health Act, and describe the enforcement of OSHA standards and requirements.
      16. Describe the components and benefits of an employee assistance program (EAP).
      17. Identify sources and consequences of workplace stress, and outline the implications of such issues as AIDS, depression, workplace smoking, and wellness programs.
      18. Outline the hospitality industry's turnover problem, identify the causes and costs of turnover, and summarize several methods for reducing turnover.
      19. Summarize approaches to employee discipline and explain the proper use of discipline in a hospitality organization.
      20. Describe the appropriate use of discharge in an employee discipline program and outline an effective exit interview system.
      21. Summarize ethical issues in business, including how businesses can assess ethical behavior, recent ethical issues in American business, and ethical issues in human resources management.


      Group Teaching Guidelines: This course is designed with fourteen chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.

      Evaluation: The student must complete a comprehensive final examination.

      Learning Resources:Managing HospitalityHuman Resources, Fifth Edition, by Robert H. Woods, Misty M. Johanson, and Michael P. Sciarini.

      Presentation Files

      These files, available by chapter, are formatted in Microsoft PowerPoint.

      Chapter: 1 Employment Laws and Applications
      Chapter: 2 Job Analysis and Job Design
      Chapter: 3 Planning and Recruiting
      Chapter: 4 Selection
      Chapter: 5 Orientation and Socialization and Culture
      Chapter: 6 Training and Development
      Chapter: 7 Evaluating Employee Performance
      Chapter: 8 Compensation Administration
      Chapter: 9 Incentive and Benefits Administration
      Chapter: 10 Labor Unions
      Chapter: 11 Negotiation and Collective Bargaining
      Chapter: 12 Health, Safety, and EAPs
      Chapter: 13 Turnover, Discipline, and Exits
      Chapter: 14 Social Responsibility and Ethics
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet
      Managing Hospitality Human Resources (Online Component)
      Managing Hospitality Human Resources (Online Component)