Delaware County Community College, Serving Delaware and Chester Counties

HRM 165 - Managing Hospitality Human Resources

Course Description

This course is designed to provide students with a basic understanding of human resources in the hospitality industry including labor cost forecasting, recruitment, selection, assessment of job performance, compensation and incentive pay programs and benefit plans for both supervisors and hourly employees. Students will discuss the role of collective bargaining on the industry.

Upon successful completion of this course, students should be able to:
Describe the Equal Employment Opportunity Commission (EEOC); distinguish between EEOC laws and affirmative action.
Describe how the results of job analysis are used to job descriptions and job specifications.
Explain and apply methods for forecasting labor demand, and identify the advantages and disadvantages of internal and external recruiting.
Describe the importance of the selection process, and identify the types of selection errors and biases managers must overcome when interviewing job applicants.
Explain the purpose of an orientation program.
Identify and describe the stages of the training cycle, and explain how a training needs assessment is developed and conducted.
Describe the functions of performance appraisals.
Describe types of compensation, and outline the major influences on compensation plans.
Outline the steps and identify options for establishing pay structures and identify the characteristics and advantages of effective incentive programs.
Describe the impact of the various Civil Rights laws on the industry.
Describe four general categories of employees’ benefits and several factors to consider when developing benefit plans.
Outline the reasons employees join unions.
Identify mandatory, voluntary, and illegal collective bargaining issues.
Describe how management should prepare for collective bargaining.
Explain the purpose of the Occupational Safety and Health Act (OSHA), and describe the enforcement of OSHA standards and requirements.
Describe the hospitality industry’s turnover problem, demonstrates how to calculate turnover rates, and identify the costs, causes and impact of turnover.

Credit Hours: 3
Lecture Hours: 3

Course Prerequisites: HRM 100