2558 - 餐旅人力資源管理 英授 Taught in English

Human Resources Management in the

教育目標 Course Target

Problems of employer-employee relations are approached from managements point of view. Course objectives are designed to
1. Familiarize students with current issues and activities related to human resource management in the service industry.
2. Expose students to common personnel management practices and constraints.
3. Enable students to develop a framework for analyzing important personnel issues.
4. Provide students the opportunity to acquire and practice verbal and written communication skills.

Problems of employee-employee relationships are approached from managements point of view. Course objectives are designed to
1. Familiarize students with current issues and activities related to human resource management in the service industry.
2. Expose students to common personnel management practices and constraints.
3. Enable students to develop a framework for analyzing important person issues.
4. Provide students the opportunity to acquire and practice verbal and written communication skills.

參考書目 Reference Books

Human Resources Management for the Hospitality Industry by Mary L. Tanke

Human Resources Management for the Hospitality Industry by Mary L. Tanke

評分方式 Grading

評分項目
Grading Method		 配分比例
Percentage		 說明
Description
Mid-term examination
Mid-term examination
 25
Final examination
Final examination
 25
Group project
Group project
 30
Class participation
Class participation
 10
Attendance
Attendance
 10

授課大綱 Course Plan

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相似課程 Related Courses

課程代碼
Course Code		 課程名稱
Course Name		 授課教師
Instructor		 時間地點
Time & Room		 學分
Credits		 操作
Actions
選修-6777
Hospitality Human Resources
 餐旅碩1,2 朱惠玲 二/5,6,7[會議室] 0-3 詳細資訊 Details

課程資訊 Course Information

基本資料 Basic Information
  • 課程代碼 Course Code: 2558
  • 學分 Credit: 0-3
  • 上課時間 Course Time:
    Friday/2,3,4[M156]
  • 授課教師 Teacher:
    朱惠玲
  • 修課班級 Class:
    餐旅系3
  • 選課備註 Memo:
    不開放推廣部隨班附讀
選課狀態 Enrollment Status
目前選課人數 Current Enrollment: 62 人
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