Interpersonal Essay

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Unit 20: Unit code: QCF Level 3: Credit value: Human Resources in Hospitality R/601/0495 BTEC National 10 Guided learning hours: 60 Aim and purpose The aim of this unit is to enable learners to gain knowledge and understanding of current issues, responsibilities, policies, procedures and legislation applicable to human resource in hospitality businesses. Unit introduction The hospitality industry is frequently referred to as a ‘people business’. The customer expects to be served by people who are bright and confident with good personal skills. The employer wants people who can quickly acquire the skills and knowledge to do the job. Matching these needs is the role of human resources. Supervisors in the industry require human resources knowledge and skills and the confidence to apply them to the area in which they are working. One of the most challenging aspects of the hospitality industry is the need to recruit, select and retain employees, as the staff turnover in the industry tends to be rather high. In addition, like all other employment sectors, a supervisor in the industry needs to be aware of current employment legislation and how it should be applied to human resources policies and procedures. Learners will investigate and compare human resources policies and techniques, which may be used in any hospitality business. They will look at procedures that are used throughout an employee’s working life. These include recruiting, selecting and inducting staff, as well as the procedures for appraisal, discipline, grievance and termination. Learners will have the opportunity to investigate and examine the procedures, which will enable them to develop skills and knowledge. This will build their confidence before they need to practise the skills in the workplace. Learners will also look at legislation relevant to human resources and how it should be applied

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