| SUBJECT CODE |
: DHM 354 |
| SUBJECT NAME |
: TRAINING & DEVELOPMENT FOR THE HOSPITALITY INDUSTRY |
| SEMESTER |
: 2 |
| CREDIT HOURS |
: 5 |
| SCHOOL |
: School of Hospitality and Tourism Management |
| COURSE |
: Diploma / Diploma in Hospitality Management |
OBJECTIVES
At the completion of this course, students should be able to:
Describe the effects such factors as the work force, strategic
planning, and technology have had on the hospitality training industry.
Explain how the principles of adult learning apply to training and development in the hospitality industry.
Identify factors to consider when developing training
materials and programs, and describe how technology has affected the
instructional design process.
Summarize the advantages and disadvantages of various types
of technology-based training, and describe the challenges involved in
designing and delivering a Web-based course.
Define mentoring and its role in and its role in hospitality training, and distinguish between mentoring and coaching.
LEARNING OUTCOME
Week 1
Describe the effects such factors as the work force, strategic
planning and technology have had on the hospitality training industry.
Explain how the principles of adult learning apply to
training and development in the hospitality industry and describe how
trainers can promote training within their organisations.
Explain how training and development activities and are
affected by issues such as scheduling, negligent training cultural
diversity, trainee disabilities and globalisation.
Identify the duties and responsibilities of training positions at the department, property, and regional / corporate levels.
Week 2
Explain how training is an investment in the organisation.
Identify the variables to consider when calculating the costs of training and the costs of not training.
Describe how training directors develop cost-benefit analyses for training and development activities.
Explain how training directors calculate an ROI (return on investment) for training and development activities.
Week 3
List methods for identifying the training and development needs of a hospitality organization.
Explain how to conduct a job and task analysis.
Explain who should conduct it, why it should be conducted, and how to prepare for it.
Identify and describe data collection methods and how data is organized.
Explain how to use the information gained from a needs assessment.
Week 4
Summarize the history of instructional design and its fundamental principles.
Describe the types and functions of learning objectives in instructional design.
Explain how a trainer sequences content and selects methods and media for a training curriculum.
Identify the factors to consider when developing training materials and programs.
Week 5
Define the role of implementation and evaluation in the design of training.
Describe how technology has affected the instructional design process.
Week 6
Evaluate the effectiveness of icebreakers with groups of different sizes and learner relationships.
Identify the different types of exercises and activities that can be incorporated into training sessions.
Describe how games can be used for training.
Describe how support media can be used most effectively.
Identify how closers can help transfer learning to the workplace.
Week 7
Identify factors that training directors consider when
deciding to incorporate technology within training and development
activities.
Describe the advantages and disadvantages of various types of technology-based training and development activities.
Identify criteria that training directors use when selecting technology for a specific training or development activity.
Week 8
Describe the challenges involved in designing and delivering a Web-based course.
Describe factors to consider in combining technology-based training with traditional training.
Explain how technology can be used to track training and development.
Week 9
Differentiate between measurement and evaluation.
List the components of measurement.
List the components of evaluation.
Describe the various levels at which training directors can evaluate training and development activities.
Identify criteria that training directors use to validate training activities.
Describe what training directors do with evaluation data.
Describe the drawbacks to measuring and evaluating training and arguments made against it.
Week 10
Explain the importance of training departmental trainers.
Outline how trainers use the four-step training method to train employees.
Week 11
Describe the learning process and the factors that affect it.
Describe the communication process.
Identify techniques to help reduce speaking anxiety.
List characteristics of effective listeners.
Week 12
Describe how hospitality companies benefit from comprehensive, effectively conducted employee orientation programs.
Distinguish general orientations from departmental / specific job orientations and pre-employment orientation.
Identify the orientation activities that continue after new employees complete initial orientation session.
Describe the socialization process that continues after the initial orientation sessions.
Week 13
List the steps in the four-step training method and describe the training issues involved with each one.
Summarize the following group training issues: group dynamics,
roles played by trainees, and the room environment for group training.
Explain the concept of accelerated learning as it applies to hourly employee training.
Week 14
Explain the following hourly employee training techniques,
including their advantages and disadvantages: demonstrations,
shadowing, games and simulations, role plays, case studies, computer
based instruction, and mind maps.
Explain the concept of accelerated learning as it applies to hourly employee training.
Week 15
Define mentoring and its role in hospitality training.
Distinguish between mentoring and coaching.
Identify the characteristics needed by effective mentors and productive proteges.
List the benefits and problems with mentoring.
Week 16
Explain how to develop mentoring skills through various mentoring activities.
Describe ways to maximize the success of mentoring programs.
Week 17
Identify the professional continuing education resources available to complement hospitality industry training and development.
Describe industry-based professional certification programs.
Describe the process of management development and its benefits for the supervisor and the organization.
Describe the process of management development and its benefits for the manager and the organization.
Explain how training and development can facilitate organizational change.
Describe the training styles and topics frequently used to train supervisors and manager.
Week 18
Describe the importance of executive education programs.
Identify the various types of executive education programs.
Describe how electronic delivery is affecting executive education.
Describe the role that professional associations play in executive education.
Week 19
List to advantages and disadvantages of outsourcing.
Describe the different categories of outsourcing.
Describe the steps in an effective outsourcing process.
Identify ways to select vendors.
List important elements to include in an outsourcing contract.
Explain how to evaluate training that has been outsourced.
SYNOPSIS
This
course provides a through look at training by addressing 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.
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