103年第2學期-6776 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
class participation	30

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.

基本資料

選修課，學分數：0-3
上課時間：四/2,3,4[M207-3]
修課班級：餐旅碩1,2
修課年級：年級以上
選課備註：

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