111年第1學期-2233 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
Mid-term examination	25
Final examination	25
Group project	30
Class participation	10
Attendance	10

教育目標

Problems of employer-employee relations are approached from managements point of view. 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.Introduction to Human Resource Management, HR Planning, Job Analysis, Staffing, Training, Performance Evaluation, and Employee Relations.

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：四/2,3,4[M233]
修課班級：餐旅系3
修課年級：年級以上
選課備註：不開放外系及推廣部隨班附讀

參考書目

Human Resources Management in the Hospitality Industry by D.K. Hayes & J. D. Ninemeier