100年第1學期-2126 餐旅人力資源管理 課程資訊

評分方式

評分項目	配分比例	說明
Midterm exam	25	Class notes will be posted on the internet to help you prepare for the classes as well as for the tests.
Final Exam	25	Class notes will be posted on the internet to help you prepare for the classes as well as for the tests.
HR Project	30	Student groups will prepare a HR proposal for selected restaurant/hotel. More detailed and specific project guidelines will be provided and discussed in the second week of the semester.
Class participation	10	Throughout this semester, you will need to read some articles related to HR issues/HR cases in hospitality industry.
Attendance	10	Attendance will be taken throughout the semester. It is YOUR obligation/responsibility coming to classes. If you do come, please engage yourself in the lecture and discussion.

教育目標

Course objectives are designed to: 1. Familiarize students with current issues and activities related to human resource management in the service industry. 2. Expose students to common personnel management practices and constraints. 3. Enable students to develop a framework for analyzing important personnel issues. 4. Provide students the opportunity to acquire and practice verbal and written communication skills.

課程概述

使學生瞭解餐旅產業人力資源管理的實務作法,制度與分析架構, 以初步建立人力資源管理的實務運作概念及分析的能力; 並且讓學生實際參與人力資源管理的個案報告及時事討論. 特定目標: 1.具備對人力資源管理理論與實務雙方面的整體認知. 2.對人力資源管理運作系統與方法建立初步的瞭解. 3.習得如何運用所學人力資源管理理論於實際企業組織當中. 4.幫助個人建立成為企業組織中人力資源規劃經理人之專業能力.

基本資料

必修課，學分數：3-0
上課時間：一/3,4[M116] 三/1[M156]
修課班級：餐旅系3
修課年級：年級以上
選課備註：

參考書目

教科書籍
Human Resources Management for the Hospitality Industry by Mary L. Tanke


補充教材
From good to great (從A到A+)
Case Scenarios In Hospitality Supervision by Peter Szende(2009)
Suggested HR Articles