HAMG 1324 Hospitality Human Resources Management Syllabus Course Level: Introductory Semester: FALL 2017 Course Reference Number: CRN # 35028 Course Location / Times: FAC 309 /Mondays / 6:00 PM to 8:50 PM Course Semester Credit Hours: Lecture Hours 3 Lab Hours 0 External Hours 0 Credit Hours 3 Total Course Contact Hours: 48.00 Course Length: 14 Weeks Type of Instruction: Face to Face Instructor Contact Information: Taryn Fontenette 713.718.6072 taryn.fontenette@hccs.edu Office Location and Hours: FAC 310 / By appointment only Course Description (WECM): Principles and procedures of human resource management in the hospitality industry. Course Description (HCC): A study of the principles and procedures of human resource management and leading people in the hospitality workplace. Course Prerequisite(s): None Program Learning Outcomes Upon completion from the Hospitality Administration Program, students will: 1. Be exposed to the technical knowledge of operations required for career advancement in the global hospitality industry. 2. Demonstrate social, critical thinking, and communication skills necessary for successful careers and for becoming lifelong learners. 3. Practice hands-on and real-world experiences necessary to become successful professionals. 4. Examine the importance of community and social responsibilities.
Course Student Learning Outcomes Upon completion of this course, students will be able to: 1. Discuss the procedures involved in recruiting, interviewing, selecting, hiring, and orientation of new employees. 2. Compare proper techniques for successful training and development of employees. 3. Apply federal and state laws and regulations relating to human resources management. 4. Describe in depth, the responsibilities of a supervisor such as performance reviews, teambuilding, conflict management, discipline, and termination of their employees. 5. Distinguish the qualities of a good leader and their ability to plan, organize, communicate, and delegate. Learning Objectives 1. Discuss the procedures involved in recruiting, interviewing, selecting, hiring, and orientation of new employees. 1-1. Evaluate key factors that define the labor market and labor pool and the effects on the hospitality workforce 1-2. Perform a job analysis and compose a job specification and job description 1-3. Identify sources of recruiting both internally and externally 1-4. Examine detailed job applications, resumes, and cover letters and produce each type of document 1-5. Practice various techniques and approaches to interviewing potential candidates 1-6. Analyze common selection methods for the hiring process 1-7. Explain the purpose and benefits of new employee orientation 1-8. Demonstrate the importance of having employee handbooks in the work place 2. Compare proper techniques for successful training and development of employees. 2-1. Compare the various training methods and which works best with different employees 2-2. Assess the needs, wants, and desires of employees to better develop them 3. Apply federal and state laws and regulations relating to human resources management. 3-1. Translate federal and state laws and regulations relating to human resources 3-2. Interpret equal opportunity in the workplace 3-3. Identify cultural diversity in our industry and design strategies for cross-cultural operations 3-4. Evaluate the history, philosophy, and other basics of social responsibility 4. Describe in depth, the responsibilities of a supervisor such as performance reviews, teambuilding, conflict management, discipline, and termination of their employees. 4-1. Discuss the supervisor s role and responsibilities as both a manager and a leader 4-2. Assess the importance of an effective performance appraisal system and how it is implemented throughout a business 4-3. Formulate the best methods to build a successful team, motivate and coach it 4-4. Summarize methods of conflict management and resolution 4-5. Compare common approaches to employee discipline and propose possible consequences of each 4-6. Examine the components of harassment and how to prevent it in the work environment 4-7. Compose guidelines for employee discharge and terminations
5. Distinguish the qualities of a good leader and their ability to plan, organize, communicate, and delegate. 5-1. Differentiate characteristics of good leadership and the different leadership styles 5-2. Evaluate the role of ethics as it pertains to leadership 5-3. Formulate a plan for motivating employees with little resistance 5-4. Design various ways to organize an operation for efficiency 5-5. Illustrate the importance of effective communication from management 5-6. Practice the concept of delegation and how to be successful at it SCANS 1. Describe the procedures involved in recruiting, interviewing, selecting, hiring, and orientation of new employees. Foundation Skills Basic Reading Foundation Skills Basic Writing Foundation Skills Basic Listening Foundation Skills Thinking Decision Making Workplace Competencies Resources Allocates human resources Workplace Competencies Interpersonal Works with cultural diversity 2. Understand proper techniques for successful training and development of employees. Foundation Skills Basic Speaking Workplace Competencies Interpersonal Teaches others Workplace Competencies Interpersonal Exercises Leadership Workforce Competencies Information Interprets and communicates 3. Identify federal and state laws and regulations relating to human resources management. Foundation Skills Basic Reading Foundation Skills Personal Qualities Integrity/honesty Workplace Competencies Interpersonal Works with cultural diversity 4. Describe in depth, the responsibilities of a supervisor such as performance reviews, teambuilding, conflict management, discipline, and termination of their employees. Foundation Skills Basic Writing Foundation Skills Basic Speaking Foundation Skills Personal Qualities Responsibility Workplace Competencies Interpersonal Teaches others Workplace Competencies Information Acquires & evaluates 5. Distinguish qualities of a good leader and their ability to plan, organize, communicate, and delegate. Foundation Skills Thinking Decision Making Foundation Skills Thinking Problem solving Workplace Competencies Interpersonal Exercises Leadership Workplace Competencies Information Organizes & maintains
Course Calendar Week Date Class Discussion Assignment 1 September 11th Review Syllabus and Expectations Activity Student Introductions Introduction to Supervision Ch. 1 - The Supervisor as Manager Read Ch. 01 Read Ch. 02 2 3 4 5 6 7 8 9 10 11 12 13 14 September 18th September 25th 2nd 9th 16th 23rd 30th November 6th November 13th November 20th November 27th December 4th December 11th Review Group Project Guidelines and assign teams Ch. 2 - The Supervisor as Leader Read Ch. 03 Read Ch. 04 Ch. 3 - Planning, Organizing, and Goal Setting Read Ch. 05 Ch. 4 - Communicating Effectively Ch. Ch. 5 - Equal Opportunity Laws and Diversity Read Ch. 06 Ch. 6 - Recruitment, Selection, and Orientation Assignment - Resume and Cover Letter Resume/CL Study Due - Resume and Cover Letter Assignment Study Midterm Review Midterm (Chapters 1-6) Read Ch. 07 Ch. 7 - Performance Effectiveness Assignment - Self Evaluation as Student Self-Evaluation Read Ch. 09 Ch. 9 - Supervising Teams, Teambuilding, and Coaching Read Ch. 10 Due - Self-Evaluation Assignment Ch. 10 - Employee Training and Development Read Ch. 11 Ch. 11 - Conflict Management, Resolution, and Prevention Read Ch. 12 Ch. 12 Discipline Read Ch. 14 Study Due - Group Project Study Ch. 14 Delegating Final Exam Review Final Exam (Chapters 7-14)
Instructional Methods: As your instructor for this course, it is my obligation to ensure your future success in the hospitality industry. I will be using a variety of instructional methods in order for you to gain the knowledge, comprehend the material, and apply the topics to the working hospitality environment. As a student interested in learning about the hospitality industry, it is your responsibility to read the textbook, attend class and participate in the discussions and activities, complete assignments by the due date, study for quizzes and exams, and ask questions. As we can all learn together, it is important to share your knowledge on topics that you have experience with in order for your classmates to hear other examples. Our diverse backgrounds and experiences in the industry are all applicable to the various topics that are covered throughout this course. Student Assignments: Assignments were developed for this course to ensure students understand the material and can apply the knowledge to a working environment. Resume and Cover Letter Assignment Students will write a resume and cover letter for the position they are hoping to attain after graduation. This assignment will allow students to receive feedback on how to better prepare their resume to obtain the position they desire. Self-Evaluation Assignment Students will be evaluating their performance as a student in this course through a self-evaluation. In the hospitality industry, it is custom for managers to complete a self-evaluation prior to receiving remarks from their supervisor. This assignment will allow students to be honest about their work ethics and assist with becoming a future supervisor. Course Project Students will be working in groups to create an Employee Handbook for their created organization. The handbook will be comprised of company policies and procedures to ensure for a positive work environment. This project will have students critically analyze what is important to their operation and why such policies are needed. Exams There will be a midterm and final exam covering the material presented in this course. The exams will consist of questions in various formats such as true/false, matching and/or multiple choice. Please refer to the course schedule for the material being covered in the exam and when the exam will take place. You will need a scantron for the exams..
Instructor s Requirements: In order for you to be successful in this class, it is your responsibility to: Attend class Read and comprehend the textbook Take notes Participate in classroom discussions Complete and turn in all assignments by the due date Work efficiently with your group on the class project Complete the required quizzes and exams Ask questions Maintain a passing grade HCC Grading Scale: A = 100 90 B = 89 80 C = 79 70 D = 69 60 F = 59 and below IP (In Progress) W (Withdrawn) I (Incomplete) AUD (Audit) 4 points per semester hour 3 points per semester hour 2 points per semester hour 1 point per semester hour IP (In Progress) is given only in certain developmental courses. The student must re-enroll to receive credit. COM (Completed) is given in non-credit and continuing education courses. To compute grade point average (GPA), divide the total grade points by the total number of semester hours attempted. The grades IP, COM and I do not affect GPA. Instructor Grading Criteria: Attendance..5% Participation...5% Assignments 15% Quizzes...15% Group Project.20% Midterm.20% Final.. 20% Instructional Materials: Text Book Supervision in the Hospitality Industry: Leading Human Resources, 8th Edition by John R. Walker, Jack E. Miller ISBN 978-1118071786
HCC Policy Statement: Access Student Services Policies on their Web site: http://central.hccs.edu/students/student-handbook/ Ability Services: Houston Community College is committed to providing an accessible and supportive environment for students with disabilities. In compliance with Section 504 of the Rehabilitation Act and under the Americans with Disabilities Act, Disability Support Services at each college within the Houston Community College District is responsible for arranging reasonable accommodations for all qualified students with a documented disability (e.g. physical, learning, psychiatric, vision, hearing, etc.). Students who need to arrange reasonable accommodations must contact Disability Services at the respective college. It is recommended that students meet with an ADA Counselor at least 60 days prior to the beginning of each term. Faculty are authorized to provide only the accommodations requested by the ADA Counselor. The Ability Service Department is the disability support services office at Central College. This department also includes Interpreting and CART Services and both assist students with physical, learning, or emotional disabilities in developing independence and self-reliance. Students with Disabilities are urged to contact the Ability Services Department at least 30-60 days prior to the first day of class For questions, you may contact the following ADA Counselors at Central Campus: Jaime Torres - 713.718.6164; Martha Scribner - 713.718.6164. Ability Services Department, LHSB Room 106, 1300B Holman (T) 713-718-6164, (F) 713-718-6179, web address: http://www.hccs.edu/hccs/future-students/disability-services Academic Honesty: Students are responsible for conducting themselves with honor and integrity in fulfilling course requirements. Penalties and/or disciplinary proceedings may be initiated by college system officials against a student accused of scholastic dishonesty. Scholastic dishonesty includes, but is not limited to, cheating on a test, plagiarism, and collusion Cheating on a test includes: Copying from another student s test paper; using during a test, materials not authorized by the person giving the test; Collaborating with another student during a test without authorization; Knowingly using, buying, selling, stealing, transporting, or soliciting in whole or part the contents of an administered test; Bribing another person to obtain a test that is to be administered. Plagiarism means the appropriation of another s work and the unacknowledged incorporation of that work in one's own written work offered for credit. Collusion means the unauthorized collaboration with another person in preparing written work offered for credit. Possible punishments for academic dishonesty may include a grade of 0 or F in the particular assignment, failure in the course, and/or recommendation for probation or dismissal from the College System. Consult the Student Handbook for more details or visit http://www.hccs.edu/hccs/currentstudents/student-handbook
Class Attendance: Students are expected to attend all classes (see college catalog for attendance policy) Students are responsible for all work missed during an absence. Students may be dropped from courses for absences that exceed 12.5% of the total semester contact hours Tardiness: Tardiness is defined as up to 15 minutes late Three tardiness equal one absence More than 15 minutes late, will be recorded as an absence Leaving before class is formally dismissed by the instructor will be recorded as an absence Makeup Policy: Students are responsible for meeting with the instructor to make up any missed work or quizzes. Students will have one week from the day of absence to complete missed assignments. Failure to arrange this will result in a zero for the missed work or assignment. There are no excused absences in this class and, therefore, no make ups for missed class time. Parking Rules and Regulations: All HCC students are required to have a parking permit displayed on the dashboard of their cars. Students can obtain their parking permits though their Self Service within the Student System on the HCC website. Once in the Student Center, click the link Parking Access in the Personal Information section located at the bottom of the page. Fill out the registration form for the parking permit and then hit print. The permit is good for a year. For more information on Required Parking Permits please call (713) 718-7557 HCC Course Withdrawal Policy: Beginning Fall 2007, the State of Texas imposes penalties on students who withdraw/drop courses excessively. Students are limited to no more than SIX total course withdrawals throughout their educational career at a Texas public college or university. Students are encouraged to review the HCC 6 Drop Policy. To help you avoid having to withdraw from any class, contact your DE professor regarding your academic performance. You may also want to contact your DE counselor to learn about helpful HCC resources (e.g. online tutoring, child care, financial aid, job placement, etc.) HOW TO DROP If a student decides to withdraw from a class upon careful review of other options, the student can withdraw online prior to the deadline through their HCC Student Center. HCC and/or professors will withdraw students for excessive absences without notification (see Class Attendance below). Students should check HCC s Academic Calendar by Term for withdrawal dates and deadlines. Classes of other duration (flex-entry, 8-weeks, etc.) may have different final withdrawal deadlines. Please contact the HCC Registrar s Office at 713.718.8500 to determine withdrawal deadlines for these classes.
You MUST visit with a counselor or on-line student services prior to withdrawing (dropping) the class and this must be done prior to last day of withdrawal to receive a W on your transcript. After the deadline, you will receive the grade you are making in the class which will more than likely be an F. Please note the following dates for the last day of drop/withdrawal for Fall 2017: Sept 12- Last day to Drop for 100% Sept 27 - Last day to Drop for 70% Refund Oct 3 - Last day to Drop for 25% Refund Nov 3 - Last day to Withdraw Sexual Misconduct (Title IX): Title IX of the Education Amendments of 1972 requires that institutions have policies and procedures that protect students rights with regard to sex/gender discrimination. Information regarding these rights are on the HCC website under Students-Anti-discrimination. Students who are pregnant and require accommodations should contact any of the ADA Counselors for assistance. It is important that every student understands and conforms to respectful behavior while at HCC. Sexual misconduct is not condoned and will be addressed promptly. Know your rights and how to avoid these difficult situations by logging in from your HCC student email account, go to www.edurisksolutions.org Go to the button at the top right that says Login and click. Enter your student number. Access CE Policies on their Web site: http://www.hccs.edu/continuing-education/ Any student who faces challenges securing their food or housing and believes this may affect their performance in the course is urged to contact the Dean of Students for support. Furthermore, please notify the professor if you are comfortable in doing so. www.hccs.edu/harveystudentresources