102年第2學期-6777 餐旅人力資源管理研究 課程資訊
評分方式
評分項目 | 配分比例 | 說明 |
---|---|---|
paper presentation and discussion | 30 | |
HR issue report | 40 |
選課分析
本課程名額為 20人,已有12 人選讀,尚餘名額8人。
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授課教師
朱惠玲教育目標
This course is designed to take the graduate students, already having an academic foundation in human resource management, one step beyond into the literature focusing on issues of specific interest in the hospitality area. The course will include class discussion in a seminar format and smaller group interaction. A portion of the course will be devoted to discussion of the assigned texts and journal articles. Students should be prepared in advance by reading all assigned material in a manner that encourages class discussion.
課程概述
This course has been designed to take the graduate student, already having an academic foundation in human resource management one step beyond into the literature focusing on problems and issues of specific interest in the hospitality area.
課程資訊
基本資料
選修課,學分數:0-3
上課時間:二/5,6,7[會議室]
修課班級:餐旅碩1,2
修課年級:年級以上
選課備註:M207-3上課
教師與教學助理
授課教師:朱惠玲
大班TA或教學助理:尚無資料
Office Hour時間:14:00~16:00 週二及週四
地點: 朱老師研究室
授課大綱
授課大綱:開啟授課大綱(授課計畫表)
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參考書目
Book
1. Human Resource Management: A customer-oriented approach. By D. R. Newman & R. M Hodgetts
2. Human resources management: perspectives, context, functions, and outcomes. By Gerald R. Ferris & M. Ronald Buckley. Third Edition. Prentice Hall: New York.
3. Organizational behavior, S. P. Robbins, Pearson Prentice Hall.
4. From good to great (從A到A+)
Selected readings from the following journals:
Tourism Management
International Journal of Hospitality Management
Journal of Hospitality and Tourism Management
Journal of Human Resources in Hospitality & Tourism
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