Tribhuvan University
Faculty of Management
Office of the Dean
Bachelor of Travel and Tourism Management (BTTM)
Course Description
:This course provides an overview of the HRM on an organization. The course contains: Introduction to HRM, human resource planning, recruitment, selection and training and development, Motivation, performance appraisal, employees’ safety and healthy in tourism and hospitality industry.
Course Objective
:The objective of this course is to impart working knowledge on the key elements of human resource management in relation to the strategies and operational needs tourism and hospitality industry. Course Descriptions This course provides an overview of the HRM on an organization. The course contains: Introduction to HRM, human resource planning, recruitment, selection and training and development, Motivation, performance appraisal, employees’ safety and healthy in tourism and hospitality industry.
Course Contents:
Lecture hours show the approximate classroom time allocated to each unit.
Unit 1. Introduction to Human Resource Management
- Concept, scope and importance of Human resource Management, organizational structure role and responsibility of Human Resource Management Department in tourism and hospitality industry, contemporary issues of human resource
- workforce diversity, social inclusion, tele working.
Unit 2. Human Resource Planning in Tourism and Hospitality Industry
- Concept, characteristics and importance of Human Resource Planning, Strategic HR planning: concept, relation between strategic planning and HR planni ng, analyzing the internal and external labor market, Human resource Planning Process, Human resource Planning in tourism and hospitality industry, job analysis, Job description and specification, job redesigning and reengineering
Unit 3. Recruitment, Selection and Benefits in Tourism and Hospitality Industry
- Meaning of recruitment , Recruitment options, sources of information about job candidates, testing and
Unit 4. Motivation in Tourism and Hospitality Industry
- Theory of Motivation, creating a positive motivational environment, designing work for employee involvement, rewards to motivate employees, motivation through effective leadership, communication as motivator.
Unit 5. Training and Career Development in Tourism and Hospitality
- Orientation: concept, Orientation as continuous process, orienting different levels of employees, elements of typical orientation program, follow –up and evaluation, introduction to training and development, developing and designing a training program, creating training sessions, selecting trainers, evaluating training program.
Unit 6. Performance Appraisal and Performance Management in Tourism and Hospitality
- Reasons for appraising employees performance, establishing goals, objectives and standards, roles of the managers in performance appraisal, roles and responsibilities of employees, perfor mance appraisal methods, performance appraisal errors and problems, providing feedback.
Unit 7. Safety and Healthy in Tourism and Hospitality Industry
- The occupational safety and health, workers compensations, creating a safe working environment, creating a healthy work environment, stress management.
- Suggested Books Boella, M. J. & Turner, S. G., Human Resource Management in the Hospi tality Industry: A Guide to Best
- Practice, New York: Rutledge Adhikari, D. R., Human Resource Management, Kathmandu: Buddha Academics Riley, M., Human Resource Management in the Hospitality & Tourism Industry, Oxford: Elsevier Ltd.
- Woods, R. H., Managing Hospitality Human Resource
- Lensing: Educational Institute of the American Hotel &
- Lodge Association.
Suggested Readings:
checking, meaning of selection different between recruitment and selection, E lements of wage and salary program, establishing pay rates, merits increases, compensation, administration, union influences on pay decisions, benefits design and administration, benefits required by law, employer - offered benefits, and employee services Unit 4: Motivation in Tourism and Hospitality Industry LH 5 Theory of Motivation, creating a positive motivational environment, designing work for employee involvement, rewards to motivate employees, motivation through effective leadership, communication as motivator. Unit 5: Training and Career Development in Tourism and Hospitality LH 7 Orientation: concept, Orientation as continuous process, orienting different levels of employees, elements of typical orientation program, follow –up and evaluation, introduction to training and development, developing and designing a training program, creating training sessions, selecting trainers, evaluating training program. Unit 6: Performance Appraisal and Performance Management in Tourism and Hospitality LH 6 Reasons for appraising employees performance, establishing goals, objectives and standards, roles of the managers in performance appraisal, roles and responsibilities of employees, perfor mance appraisal methods, performance appraisal errors and problems, providing feedback. Unit 7: Safety and Healthy in Tourism and Hospitality Industry LH 6 The occupational safety and health, workers compensations, creating a safe working environment, creating a healthy work environment, stress management. Suggested Books Boella, M. J. & Turner, S. G., Human Resource Management in the Hospi tality Industry: A Guide to Best Practice, New York: Rutledge Adhikari, D. R., Human Resource Management, Kathmandu: Buddha Academics Riley, M., Human Resource Management in the Hospitality & Tourism Industry, Oxford: Elsevier Ltd. Woods, R. H., Managing Hospitality Human Resource; Lensing: Educational Institute of the American Hotel & Lodge Association.