STANDARD COMPETENCIES:

 

 I.      Identify labor market forces affecting the service industry in general and the hospitality industry in particular

 II.     Develop a human resources strategy to create and maintain a positive organizational structure.

 III.    Manage turnover and selection to meet staffing needs.

 IV.     Interview, evaluate, and hire job applicants.

 V.      Develop and implement individual and group training programs.

 VI.     Describe various approaches to management development.

 VII.    Motivate and communicate with employees

 VIII.   Explain the elements of wage and benefit administration

 IX.     Understand the intent of a wide range of employment legislation

 X       Use of employee appraisals effectively

 XI.     Lower costs and liabilities through health and safety programs

 XII.    Create effective discipline and termination procedures

 XIII.   Identify legal and practical concerns in dealing with unionized  and non-unionized employees

 XIV.    Enumerate the responsibilities of the human resources function.

 TOPICAL OUTLINE:

 

 I.      Changing and developing role of Human Resources Management

 II.     Staffing

 III.    Employment interviewing

 IV.     Evaluating applicants

 V.      Hiring procedures and practices

 VI.     Training program development

 VII.    Management development programs

 VIII.   Wage and benefit administration

 IX.     Employment laws

 X       Employee appraisals

 XI.     Health and safety programs

 XII.    Discipline and termination procedures

 XIII.   Unions