This five course sequence through the American Hotel & Lodging Association (AHLA) will cover human resources topics in leadership, management, training and development, supervision and human resources. Students will learn how to improve their leadership abilities and develop an understanding of high-performance teams and employee empowerment.

BENEFITS TO YOUR ORGANIZATION

• AHLA standards and procedures
•  Professional administration of human resource needs

COURSE OBJECTIVES

• Describe the traditional functions of management and explain why a gap exists between them and the actual behavior of managers.
• Describe the dominant contemporary views of leadership.
• Define quality service, describe the value of customers, and identify external and internal moments of truth.
• Describe the four fundamental steps of a continuous-improvement process
• Identify seven myths about communication, outline the communication process, and describe barriers to effective communication.
• Identify key supervisory skills and understand why supervisors fail
• Develop the communication skills essential for effective leadership
• Increase productivity and raise performance standards
• Turn basic human resources functions into motivational strategies
• Approaches to performance appraisals
• Orientation programs for effectively welcoming new employees
• Contrasting Maslow's hierarchy of needs and Alderfer's ERG theory
• Demographic information on hospitality industry employees
• Union elections, new Labor Relations Board rules, and interpretations on unions

TRAINING DESCRIPTION AND MATERIALS
This instructor led program will address how to assess and analyze the training needs of new and established operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.

HOURS
Your Human Resources in Hospitality Certificate course is a 160-hour training activity, scheduled at your convenience for up to a maximum of 8 participants.  Pricing includes training administration, instruction, textbooks and course materials, and an activity evaluation at the conclusion of training.

Course Offered Open Enrollment: No

Online Delivery Available: No

Certification Option: Yes

Hospitality/Tourism Products

Food Manager
Food and Beverage
Food Serv. Kitchen
HR in Hospitality
ServSafe Alcohol
ServSafe Food