HOSP 310 - Training & Development for the Hospitality Industry

Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): HOSP 105 and HOSP 210, or permission of the instructor

Restriction(s): None

Corequisite(s): None

This course is designed to develop critical-thinking, analysis, decision-making, and management skills related to hospitality human resources management. The case study method, collaborative learning and hands-on projects are the primary vehicles for instruction.

Student Learning Outcomes of the Course:

Explain the importance of training to the effective operation of the hospitality organization
Interpret and examine levels of employee productivity to assess training needs
Identify and critically evaluate current and prospective training techniques and tools
Differentiate between management and line level training best practices and explain how each can be applied within specific hospitality organizations
Appraise effectiveness of training tools, techniques, and methods to determine success and areas for future improvement
Determine whether in-house training or outsourcing is most effective for organizational success
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior