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Author: Christine Jaszay Publisher: Delmar Pub ISBN: 9780766845930 Category : Business & Economics Languages : en Pages : 206
Book Description
For courses in university or community college hospitality management programs, this text offers a practical, how-to approach for designing training programs for their specific organization's operational needs. Well-designed training is recognized by industry and university experts as essential for hospitality operations to be successful. Yet instructional design, how-to design training, is rarely taught outside of university education programs. This text presents a training design model and step-by-step directions are described and demonstrated through the use of a case study. Students follow a training design consultant through the steps as the training is designed for the various positions in a small hotel. One of the key elements of the process is determining what the style and content of the training should be. This is addressed in a very practical and hands-on manner. The examples used may be modified for any line or position in the hospitality industry. In addition, the theories of why training is important, what benefits can be achieved through formal training and more, is addressed in context with the actual steps of effective training design. Students in hospitality management will be more marketable and are likely to be more successful with this type of knowledge and skills in their tool kit.
Author: Christine Jaszay Publisher: Delmar Pub ISBN: 9780766845930 Category : Business & Economics Languages : en Pages : 206
Book Description
For courses in university or community college hospitality management programs, this text offers a practical, how-to approach for designing training programs for their specific organization's operational needs. Well-designed training is recognized by industry and university experts as essential for hospitality operations to be successful. Yet instructional design, how-to design training, is rarely taught outside of university education programs. This text presents a training design model and step-by-step directions are described and demonstrated through the use of a case study. Students follow a training design consultant through the steps as the training is designed for the various positions in a small hotel. One of the key elements of the process is determining what the style and content of the training should be. This is addressed in a very practical and hands-on manner. The examples used may be modified for any line or position in the hospitality industry. In addition, the theories of why training is important, what benefits can be achieved through formal training and more, is addressed in context with the actual steps of effective training design. Students in hospitality management will be more marketable and are likely to be more successful with this type of knowledge and skills in their tool kit.
Author: Debra F. Cannon Publisher: Pearson Higher Ed ISBN: 0133454169 Category : Business & Economics Languages : en Pages : 470
Book Description
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Every hospitality organization needs well-trained employees. Use this text to teach your students how to be excellent trainers who understand the role training plays in the organization, how to design it, and how to deliver it. Students will learn: • How to measure training as an investment in the organization • Assessment methods to determine training needs • Instructional design techniques and
Author: Salih Kusluvan Publisher: Nova Publishers ISBN: 9781590336304 Category : Business & Economics Languages : en Pages : 876
Book Description
The tourism industry, of which the hospitality industry is the core element, is one of the largest and the fastest growing industries world-wide. According to World Tourism Organisation forecasts, the industry will continue to grow and employ more people in the twenty-first century. In parallel with the growth of the tourism and hospitality industry world-wide, consumer expectations and demands for quality are rising while consumer tastes are varying on the one hand, and competition among the firms, both nationally and internationally, is intensifying on the other. In this business environment of heightened consumer expectations, distinct market segments that demand unique products and services, and stiff competition, tourism and hospitality organisations are looking for ways to excel in service quality, customer satisfaction, competition and performance. This book takes the view that employees are one of the most, if not the most, important resources or assets for tourism and hospitality organisations in their endeavour to provide excellent service, meet and exceed consumer expectations, achieve competitive advantage and exceptional organisational performance. The purpose of this book is to emphasise the critical role of employees for tourism and hospitality organisations and to examine the ways and means of managing their attitudes and behaviours for the mutual benefit of both parties: tourism and hospitality organisations and their employees.
Author: Chun Min Kuo Publisher: Mahi Publication ISBN: 9395581271 Category : Antiques & Collectibles Languages : en Pages : 160
Book Description
As Taiwan has become a member of the World Trade Organization and the government initiated “Doubling Tourist Arrivals,” hospitality management programs have been booming fast and facing a big challenge in both internal and external environments. With a literature review, in-depth interviews, and focus groups, the study gains the professional competencies required by the hotel industry and organized them into three levels: the first level is the goal level, the second is the objective, and the third is the attribute level. The objective level includes five items of professional knowledge, professional skills, communication competency, management competency, and working attitude. There are twenty-0ne items in the attribute level. To calculate the weight of each level, the study employs the Analysis Hierarchical Process (AHP). Among the five items under the objective level working attitude receives the highest rank of professional competency, and professional knowledge the lowest. As of the attribute e level, management time is scored the highest, and the competency of statement analysis is the lowest.
Author: Olivier Harnisch Publisher: GRIN Verlag ISBN: 3640116755 Category : Languages : en Pages : 58
Book Description
Master's Thesis from the year 2007 in the subject Hotel Industry / Catering, grade: "-", London Metropolitan University (Birkbeck College), course: MSc in Organisational Bahaviour, 85 entries in the bibliography, language: English, abstract: A thorough analysis of training needs is an important component of any systematic training strategy. International hotel companies face substantial challenges in terms of human resources development. This situation may lead the assumption that they would therefore apply particular care in the planning, design, implementation and evaluation of their training activities. This study's objectives were to explore whether large hotel companies sufficiently consider organizational, task and person aspects when analyzing their senior management's training needs, and on the other hand, to investigate how systematically they apply the training cycle. The 15 largest international hotel organizations were selected to participate in this qualitative study in which relevant questions were asked to one senior Human Resources Executive of each company via a semi-structured telephone interview. Answers from eleven organizations were obtained. The responses suggest that structured and exhaustive approaches to training needs analysis are the exception rather than the norm. All companies do in some way assess existing training needs. However except for one company, none comprehensively considers all three areas of training needs. The general focus seems to be on persons' needs, and to a lesser degree on the organization's needs and current industry trends. There is a clear preference to rely on performance reviews and individual assessment centre results. These two sources were mentioned by a large majority of respondents. Less often, overall company results in terms of finances, quality and sometimes other balance score card criteria provide an impetus for training activities. This suggests that organizational needs are taken into account. Very li
Author: Maria Puljak Publisher: Balboa Press ISBN: 1504368223 Category : Education Languages : en Pages : 83
Book Description
This training manual consists of the necessary information required to design and deliver training sessions successfully. The aim is to encourage trainees in the workforce to have positive attitudes about learning, training and education, and how management can achieve market potential through implementing and measuring training programs. This book describes how to assess each and every element of performance criteria and the facilities needed to achieve stated goals and objectives. It also describes how to ensure that appropriate procedures, practices, and relevant documents are followed when dealing with customer orders to identify purchase orders and relevant strategies and provides all critical requirements when dealing with contractors and suppliers. It also provides the necessary requirements needed when dealing with conflicting situation and teaches the trainees appropriate methodology and application required when planning and conducting assessment tasks within the hospitality industry.
Author: Kamal Sharma Publisher: ISBN: Category : Languages : en Pages : 0
Book Description
The hotel industry is experiencing a lot of challenges to develop the training department of food and beverage service employees. This is not only the concern for the hospitality industry but academicians and researchers are also showing interest in this area. The main purpose of this study is to filter the difference between floor training and theoretical study in hotel management institutions. For the said purpose, we have collected the information from the secondary data which was collected from internet sources, shows the feedback of training among trainers and trainees of different institutions and hotels. It was observed that students and teachers have shown a keen interest in the subject when it is taught with a constructive approach. The significance of research outcome is to analyze the importance of providing updated knowledge, hands-on learning and giving choices to the trainees and the trainers to design curriculum according to the local or national demands and needs which could be aligned with the sustainable development goals of the United Nations (UN) while, teaching and learning only from books lead to outdated hospitality industry. Our research is a platform to focus on employee training by providing the right tool. Technology plays an important role in the industry and this can be introduced as part of the curriculum of teacher-training programs so the students and teachers may play an effective role in achieving sustainable development in our knowledge-based society. The most effective and stimulating teaching and learning happen in the organization when the knowledge and training are updated by aligning global issues. This evaluates the best way of training the trainers and examines his / her knowledge. This will create expertise and skilled trainers for the students in the academic and for the trainees in the industry. The aim was to study the trainer's growth, customer's or student's consistent and positive feedback, along with good retention and personal development of an employee in the organization or an institution.
Author: Christine Jaszay
Author: Christine Jaszay
Author: 
Author: Debra F. Cannon
Author: Salih Kusluvan
Author: Chun Min Kuo
Author: Olivier Harnisch
Author: 
Author: Maria Puljak
Author: Kamal Sharma
Author: Archana Acharya