Hospitality is a people industry, and this textbook will teach readers how to manage the important human resources who provide services within a hospitality operation. They’ll learn how to fulfill the requirements of U.S. employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity. The new edition has been revised to reflect changing economic conditions and industry trends.


Prerequisites: None

Course Description:This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed.

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

  1. Describe the EEOC and distinguish between EEO laws and affirmative action.
  2. Define “disability,” and describe the Americans with Disabilities Act (ADA) and its implications for human resource managers at hospitality operations.
  3. Explain the importance of job analysis and job design.
  4. Apply methods for forecasting labor demand, identify the advantages and disadvantages of internal and external recruiting, and explain the functions of a computer-based Human Resource Information System (HRIS).
  5. Describe the importance of the selection process, explain how managers use application forms and pre-employment tests as selection tools, and identify the types of selection errors and biases managers must overcome when screening job applicants.
  6. Explain the purpose of an orientation program, distinguish between a general property orientation and a specific job orientation, and identify specific socialization strategies and approaches.
  7. Identify and explain the stages of the training cycle, and describe various training methods.
  8. Describe the functions of performance appraisals, describe commonly used methods of appraising performance, and identify legal issues relating to performance appraisals.
  9. Describe types of compensation, and outline the major influences on compensation plans.
  10. Explain the steps and identify options for establishing pay structures, and describe current issues in compensation administration.
  11. Describe effective incentive programs and identify four general categories of employee benefits.
  12. Summarize the reasons employees join unions, analyze the statistics and trends of union membership, and explain the goals and content of major U.S. legislation affecting labor relations.
  13. Identify mandatory, voluntary, and illegal collective bargaining issues and common economic and non-economic reasons behind bargaining.
  14. Identify major sources of grievances, describe typical grievance procedures, and outline how to prevent grievances at union properties.
  15. Summarize the history, scope, and goal of the Occupational Safety and Health Act, and describe the enforcement of OSHA standards and requirements.
  16. Describe the components and benefits of an employee assistance program (EAP).
  17. Identify sources and consequences of workplace stress, and outline the implications of such issues as AIDS, depression, workplace smoking, and wellness programs.
  18. Outline the hospitality industry’s turnover problem, identify the causes and costs of turnover, and summarize several methods for reducing turnover.
  19. Summarize approaches to employee discipline and explain the proper use of discipline in a hospitality organization.
  20. Describe the appropriate use of discharge in an employee discipline program and outline an effective exit interview system.
  21. Summarize ethical issues in business, including how businesses can assess ethical behavior, recent ethical issues in American business, and ethical issues in human resources management.

Group Teaching Guidelines: This course is designed with 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.

Evaluation: The student must complete a comprehensive final examination.

Learning Resources:Managing HospitalityHuman Resources, Fifth Edition, by Robert H. Woods, Misty M. Johanson, and Michael P. Sciarini.