Prerequisites: None

Course Description: This course provides a thorough look at training by addressing how to assess and analyze the training needs of new and established operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.

Objectives: At the completion of this course, students should be able to:

  1. Describe the effects such factors as the work force, strategic planning, and technology have had on the hospitality training industry.
  2. Explain how the principles of adult learning apply to training and development in the hospitality industry.
  3. Identify the variables to consider when calculating the costs of training and the costs of not training, and describe how training directors develop cost-benefit analyses for training and development activities.
  4. List methods for identifying the training and development needs of a hospitality organization, and explain how to use the information gained from a needs assessment.
  5. Identify factors to consider when developing training materials and programs, and describe how technology has affected the instructional design process.
  6. Describe types of exercises and activities that can be incorporated into training sessions.
  7. Summarize the advantages and disadvantages of various types of technology-based training, and describe the challenges involved in designing and delivering a Web-based course.
  8. Differentiate between measurement and evaluation, and identify criteria that training directors use to validate training activities.
  9. Explain the importance of training departmental trainers.
  10. Distinguish general orientations from departmental/specific job orientations, and describe the socialization process that continues after the initial orientation sessions.
  11. List the steps in the four-step training method and describe the training issues involved with each one.
  12. Define mentoring and its role in hospitality training, and distinguish between mentoring and coaching.
  13. Identify the professional continuing education resources available to complement hospitality industry training and development, describe the training styles and topics frequently used to train supervisors and managers, and explain how supervisory and management training and development can facilitate organizational change.
  14. Identify and describe various types of executive education programs.
  15. List the advantages and disadvantages of outsourcing training and development.

Group Teaching Guidelines: This course consists of fourteen chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor’s Guide.