Human Resources Management in the Hotel Industry
Code: 103745Credits: 6
| Degree programme | Type | Course |
|---|---|---|
| Hotel Management | FB | 2 |
Contact lecturer
- Name :
- Maria Dolores Ruiz Lozano
- Email :
- dolores.ruiz@uab.cat
Group languages
You can consult this information at the end of the document.
Prerequisites
There are not prerequisites
Objectives
At the end of the subject, students will have to be able to manage the Human Resources Management by Competencies, for which they will have to:
1.- Know different theoretical concepts, both referring to Personnel Policies (Personnel Selection, Training, Evaluation, Planning, etc.), as well as those related to People Management (Leadership, Motivation, Communication, etc.).
2.- Acquire through practice various skills to be implemented in the near future.
3.- Reflect about their own characteristics, in order to be aware of their own abilities, which will allow them to carry out this activity.
4.- Gender perspective- Knowledge of gender equity values in professional practice.
Additionally, they will have to know what is the role of the current Personnel Directorate, which is integrated into an organization -both to respond to the needs of the organization as well as the people working on it.
At the same time, the course reflects on the possible contributions that can be made to the Human Resources Area in the training for sustainability, facilitating spaces that allow searching for solutions to possible conflicts that arise in the relations between society and nature.
Learning outcomes
- CM04 (Propose basic responses to social demands in reference to the needs of the human teams of hotel and restaurant companies, taking into account personal diversity and the gender perspective .) Propose basic responses to social demands in reference to the needs of the human teams of hotel and restaurant companies, taking into account personal diversity and the gender perspective .
Contents
A) THE DIRECTIVE FUNCTION (12 hours)
1. Scope and content of the Human Resources policy.
2. Emotional intelligence.
3. Concept, elements and types of management.
4. Work Organisation. Organisational and Human Structure.
5. Current trends.
6. Management in hotel companies.
B) HUMAN RESOURCE MANAGEMENT (28 hours)
7. Human Resources Planning.
8. Job Analysis and Job Description.
9. Recruitment and selection process. How to conduct a Job Interview.
10. Staff training and development. Diversity training in the hospitality industry.
11. Performance Appraisal. 360º evaluation. Assessment Center.
12. HR policies in the hotel sector.
C) ORGANISATIONAL BEHAVIOR (20 hours)
13. Perception - Interpersonal Communication in the Organization.
14. The motivation of work teams.
15. Leadership in hospitality organizations: achieving competitive advantage.
16. Time management. Delegation.
17. Corporate Social Responsibility
18. People as a key element in the management of companies in the hotel sector.
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| TUTORIALS | 10 | 0.4 | CM04 |
| THEORETICAL CLASSES, STUDENT ACTIVE PARTICIPATION | 60 | 2.4 | CM04 |
| DEVELOPMENT OF OUTLINES, ASSIGNMENTS AND SELF-ASSESSMENT | 30 | 1.2 | CM04 |
TEACHING LANGUAGE: ENGLISH
The subject is based on the following three teaching-learning methodologies:
a) Methodology of the theoretical part of the subject:
Master classes covering basic concepts and different topics of the program. The classes are taught with audiovisual (sometimes watching videos as a reinforcement of the theory, PowerPoint presentations, etc.).
b) Methodology of the practical part of the subject:
In-class development and presentation of exercises and practical cases (individual and in team) related to the theoretical explanations (some exercises are carried out outside class hours). In addition, assignments will be developed on some of the program topics and then presented in class in front of the professor and the rest of students. Both the exercises and the assignment involve the submission of a paper document and / or digital format for evaluation.
c) Methodology of the open (distance-learning) part of the subject:
The Virtual Campus platform will be used as an information complement and as alternative media between students and professor. The Virtual Campus contains the file of the subject together with the complementary material to the theory in digital format, exercises and cases, links to web pages, and so on.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| PRAGMATICAL ASSIGNMENTS | 20% | 30 | 1.2 | CM04 |
| GROUP PRESENTATION | 40% | 18 | 0.72 | CM04 |
| THEORETICAL EXAM | 40% | 2 | 0.08 | CM04 |
THREE EVALUATION OPTIONS
A) CONTINUOUS EVALUATION:
1) The exam of the subject, which will be 40% of the final grade, will incorporate both the theoretical subject presented in lectures and aspects related to the practical part of the subject.
2) The completion of individual/group exercises during the course, with delivery on specific dates. Assessment: 20% of the final grade.
3) The development of a team work on certain topics of the program, focused on companies in the hotel sector. This work will be delivered on dates to be specified and will be presented publicly in class. Assessment: 40% of the final grade.
To make the average of the final grade, it will be necessary to obtain a minimum of 4 out of 10 in each of the three parts that are the object of the evaluation.
B) SINGLE EVALUATION: Final exam (total subject).
Set date and time, according to the academic calendar, in the Official Center Programming (EUTDH). The single evaluation will consist of:
- Delivery of 3 exercises. (25%)
- Delivery of course work. (25%)
- Complete exam, practical and theoretical, of the entire syllabus. (50%)
The grade for the subject will be NOT EVALUABLE when the student attends less than half of the assessment activities and/or does not attend the final exam.
C) RESIT EXAMINATION
Students who have failed the course through either continuous assessment or the single-assessment system will have the opportunity to resit it in accordance with the academic calendar, which is published on the school's website.
The final grade for the course will be NOT ASSESSED if the student completes fewer than half of the continuous assessment activities and/or does not sit the final examination.
Use of Artificial Intelligence (AI)- Restricted AI Use
The use of AI is permitted exclusively for support tasks (e.g., literature searches, language editing, or translation), at the instructor's discretion. Students must clearly identify the tasks or sections in which AI has been used, specify the tools employed, and include a brief critical reflection on how the use of AI influenced both the work process and the final outcome. Failure to disclose the use of AI transparently will result in a grade of 0 for the activity.
Irregularities in assessment:
Any irregularity committed during an assessment activity (including academic misconduct, plagiarism, or the improper use of AI, unless such use is expressly authorized in the course syllabus) that may lead to a significant alteration of the assessment outcome will result in a grade of 0 for that assessment.
If the course syllabus specifies that passing the course requires achieving a minimum grade on that particular assessment, or if multiple irregularities occur in different assessment activities within the same course, the student's final grade for the course will be 0. In addition, disciplinary proceedings may be initiated against any student found to have committed any of these irregularities.
Bibliography
1. Burke, Ronald J. and Hughes, Julia C. Handbook of Human Resource Management in the Tourism and Hospitality Industries, 2018. Edward Elgar Publishing Limited
2. Davidson, M.C.G. (2003) Does organizational climate add to service quality in hotels? International Journal of Contemporary Hospitality Management, 1, 206–13.
3. Mathis, J. Human Resource Management Essential Perspectives, 3rd Edition, Thomson South-Wester (2005)
4. Mondy, W; Martocchio, J. Human Resource Management. Pearson Education Limited, 14th International Edition (2015)
5. Pizam, A. (2014) The need for cross-cultural competence training. International Journal of Hospitality Management, 37, A1, A2.
6. Raymond, N; Hollenbeck et al. Fundamentals of Human Resource Management, 7th International Edition (2013)
7. Torrington, Hall and Taylor. Human Resource Management, 6th Edition, Harlow, England: Prentice Hall (2005)
Support material prepared by professor and displayed in Virtual Campus
Software
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Course groups and languages
The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE
| Type of teaching | Group | Language | Semester | Shift |
|---|---|---|---|---|
| (TE) Theory | 1 | English | first semester | morning-mixed |