HSL 038 - ManageFirst Hospitality Human Resource Management - Blended

3.5 Continuing Education Units (CEU). This course is not for Credit(s).

This course is designed to enable the student to manage human resources within a hospitality organization. Topics to be covered include recruiting employees, employee development, operating a safe and lawful workplace, and compensation and benefit administration for hospitality organizations.

Course Objectives:

Upon completion of this course, the students should be able to:
1. explain the importance of ethical decision making in restaurant and food service operations, and tasks involved in developing, implementing, and enforcing codes of ethics;
2. identify the benefits of and procedures for promoting employee diversity within restaurant and food service operations;
3. review basic employee recruitment procedures and explain the tools that can help screen job applicants;
4. provide an overview of what managers can do to maintain a zero-tolerance sexual harassment policy; and
5. indicate how the Occupational Safety and Health Administration (OSHA) impacts restaurant and food service.