vcc.ca
HOSP 1470: Human Resources Management in Hospitality
Effective date
May 2025
Department
Hospitality Management
School
Hospitality, Food Studies and Applied Business
Description
Students develop a fundamental understanding of human resources theory and practice with a focus on critical issues and emerging trends that impact managers in the hospitality industry. Students explore the changing needs of today’s diverse and inclusive work environment within a legal and ethical framework. Students investigate the processes of attracting, recruiting, selecting, training, managing and developing employees within a safe, respectful and healthy workplace culture. Students identify the necessary managerial competencies for building and leading effective teams.
Credits
3.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Define the importance of human resources and their strategic link to the organizational goals and vision
- Examine current and emerging issues, trends, practices, and processes in HRM
- Analyze the key factors supporting diversity and inclusiveness, employee engagement, motivation, empowerment, performance management, ethics, and training
- Identify current challenges regarding planning, recruitment, development, compensation and appraisal of an effective and efficient workforce
- Apply managerial and leadership competencies in a variety of Human Resources industry business scenarios
- Describe the legal framework of HRM and rights of employers and employees
- Analyze the complexities of establishing and maintaining effective professional relationship with all stakeholders including communities, employees, management, unions, business owners, and guests
Prior Learning Assessment & Recognition (PLAR)
Successful interview with a course instructor and department leader.
Hours
Lecture, Online, Seminar, Tutorial: 45
Total Hours: 45
Total Hours: 45
Instructional Strategies
Instruction involves interactive lectures, presentations, group discussions, role plays, and peer feedback. Learning will be enhanced through a variety of interactive classroom and collaborative activities. The interactive and practical exercises gives students the opportunity to take an active role and learn by doing.
Grading System
Letter Grade (A-F)
Passing grade
D (50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
35 |
Engagement (Preparation and Participation) Weekly Activities e.g. Moderating Online Discussion Forums, Student-led classroom discussions |
|
Assignments |
5 |
Video Introduction |
|
Project |
50 |
Group project with multiple assignments due. e.g, Group contract, Mid & Wrap up Peer and Self Evaluations and Feedback, Video or in class Presentation |
|
Assignments |
10 |
Self Reflection Journal and Wrap up Evaluation |
Course topics
- Scope of human resources in hospitality industry
- Group dynamics
- Ethics, morals, professionalism in hospitality industry
- Employment standards
- Diversity
- Recruitment, job specifications appraisals
- Employee handbooks, orientations
- Manager's role in creating a safe work environment
- Conflict management
- Health and safety
- Legal aspects of human resources work
- Design job descriptions
- Working effectively with unions
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.