Full Title:Human Resource Management for Hospitality and Events
Module Code:CULN B7004
 
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 3 programme(s)
Module Description:This HRM for Hospitality and Events module focuses on building awareness, understanding and recognition of the importance of Hospitality and Events as an employment sector.The role of individual processes, teams and the organisation as a tool to assist in managing people is identified. Following the Introduction to management module, it introduces concepts and examples based on the knowledge of Organisational Behaviour and understanding people in the Hospitality and Events sectors.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Describe the key activities, policies and procedures in human resource management for Hospitality and events
  2. Recognise the respective role of specialists and general managers in the management of people in the Hospitality/Events sector organisations.
  3. Evaluate the concept of flexibility and its application to a prescribed Hospitality/Events business context.
  4. Apply their knowledge of pay and reward management systems to a given Hospitality/Events business situation.
  5. Identify the contribution training and development can make, leading to sustainable competitive advantage for hospitality and event organisations
  6. recognise the events industry as a distinct part of the Tourism and Hospitality industry and consider the challenges of managing a volunteer workforce
 

Module Content & Assessment

Indicative Content
HRM and the Hospitality/Events Business
• Defining human resource management • The link between people management and business strategy• Role of specialists and general managers in human resource management• Operating without a HR specialist
Key HRM Activities, Policies and Procedures
• The wheel of HRM activities • Key policies and procedures• Employee handbooks• Employment contracts • Discipline and grievance procedures
Resourcing the Firm – Flexibility
• The flexible firm model • Advantages of Flexibility• Types of flexibility• Criticisms of Flexibility
What’s in a Job Analysis
• Products of job analysis –job description and person specification• Purpose of job analysis • Job analysis problems• Job analysis in the Hospitality/Events business
Filling the job - Recruitment & Selection
• Recruitment processes and methods • Selection process and methods • Applying fair and consistent selection criteria • The law in recruitment and selection
Ability to do the job – Training & Development
• Buy or grow – the skills, knowledge and attitude debate • T&D methods and the general manager • T&D interventions - induction, performance problems, organisational change, career development
Reward for the job – Pay and Reward Management
• Links between motivation and reward • Designing reward packages• Incentive payments schemes • Performance related pay
HRM in the events industry
Nature of the events industry - challenges of managing volunteers - distinct relationships to the Tourism and Hospitality industries - key role of event staff
Assessment Breakdown%
Course Work40.00%
End of Module Formal Examination60.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Class Test essay style and multiple choice questions None 20.00 0 0 Week 12 0
Group Project Self selected teams of four - Presentations None 20.00 0 0 Week 9 0
No Project
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Formal Exam End-of-Semester Final Examination 1,2,3,4,5,6 60.00 0 0 End-of-Semester 0
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture In - class theory and student preparatory reading 3.00 Every Week 3.00
Directed Reading As per lecturer 3.00 Every Week 3.00
Independent Study Self directed learning 3.00 Every Week 3.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
This course has no Part Time workload.
Resources
Recommended Book Resources
  • Marchington,M. and Wilkinson,A 2008, Human resource Management at Work:People Management and Development, 4th Ed., CIPD London
  • Nickson,D 2013, Human Resource management for the Hospitality and Tourism industries, 2nd Ed., 13, Routledge New York [ISBN: 978-0-08-096648-9]
  • Armstrong, M 2009, A handbook for Human Resource management Practice, 11th Ed., Kogan page London
  • van der Wagen, L. 2007, Human Resource management for Events: Managing the Event Workforce, Butterworth- Heinemann Oxford
  • Sloan, P. Legrand, W., Chen,J. 2013, Sustainability in the Hospitality industry-Principles of sustainable operations, 2nd Ed., 15, Routledge New York [ISBN: 978-0-203-11626-5]
Recommended Article/Paper Resources
  • Mair, J. in T.Baum, M.Deery, C. hanlon, L. Lockstone and KSmith (eds) People at Work in Events and Conventions:A research perspective 2009, The Events industry:the employment context',, Wallingford: CABI.
Other Resources
  • Website: www.cipd.co.uk
  • Website: www.shrm.org
  • Website: www.ifea.com
  • Website: www.volunteering.org.uk/resources

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 6 Mandatory
DK_BEVNT_7 Bachelor of Arts in Event Management 6 Mandatory
DK_BHPMG_7 Bachelor of Arts in Hospitality Management 6 Mandatory