IV. HUMAN RESOURCE MANAGEMENT
Learning Objectives
- Understand the role of Human Resource Management (HRM).
- Identify key HR management issues specific to the foodservice and hospitality industry.
- Learn about the HR planning process and its importance.
- Understand the employment process.
- Explore performance management techniques.
- Comprehend the significance of occupational health and safety in HR management.
Key Terms
|
Human Resources |
Orientation |
Discipline |
|
Recruitment |
Training |
Health |
|
Selection |
Performance |
Practices |
Source: The BC Cook Articulation Committee. (2015). Human resources in the food service and hospitality industry. Victoria, B.C.: BCcampus, CC-BY. Retrieved from https://ecampusontario.pressbooks.pub/hrinfoodservices/
