Human Resources Management (HOSP 2410)
This course helps students develop a fundamental understanding of human resources theory and practice. It focuses on the critical issues that concern managers in the hospitality industry including employee relations, recruiting and selection, employment standards and challenges and trends in the industry.
This course is part of the full-time Hospitality Management Diploma Program
This course is part of the full-time Hospitality Management Diploma Program
Course code: HOSP 2410
Credits: 3.0
Tuition: $0*
Length: 45 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=HOSP&number=2410
Schedule†
HOSP 2410 schedule for programs:
- HOSP
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
74880
|
Boras, Susan |
September 8, 2020
to December 14, 2020 |
Tue | 8:00 a.m - 9:00 a.m | Boras, Susan |
| 74880 Online Delivery |
September 8, 2020
to December 14, 2020 |
Tue | 10:00 a.m - 12:00 p.m | ||
|
74885
|
Boras, Susan |
September 8, 2020
to December 14, 2020 |
Tue | 8:00 a.m - 9:00 a.m | Boras, Susan |
| 74885 Online Delivery |
September 8, 2020
to December 14, 2020 |
Wed | 1:00 p.m - 3:00 p.m | ||
|
74889
|
Boras, Susan |
September 8, 2020
to December 14, 2020 |
Tue | 8:00 a.m - 9:00 a.m | Boras, Susan |
| 74889 Online Delivery |
September 8, 2020
to December 14, 2020 |
Wed | 10:00 a.m - 12:00 p.m | ||
|
74893
|
Boras, Susan |
September 8, 2020
to December 14, 2020 |
Tue | 8:00 a.m - 9:00 a.m | Boras, Susan |
| 74893 Online Delivery |
September 8, 2020
to December 14, 2020 |
Tue | 1:00 p.m - 3:00 p.m |
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| EXECUTIONTIME | 16 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| SQL | SELECT ssbsect_crn, ssbsect_term_code, ssrblck_blck_code, ssrmeet_start_date, ssrmeet_end_date, TO_CHAR(ssrmeet_start_date, 'DD-Mon-YYYY') AS start_date, TO_CHAR(ssrmeet_end_date, 'DD-Mon-YYYY') AS end_date, ssrmeet_begin_time, ssrmeet_end_time, TRUNC( TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as begin_time_round, TRUNC( TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as end_time_round, DECODE(ssrmeet_sun_day, 'U', 'Sun ', '') || DECODE(ssrmeet_mon_day, 'M', 'Mon ', '') || DECODE(ssrmeet_tue_day, 'T', 'Tue ', '') || DECODE(ssrmeet_wed_day, 'W', 'Wed ', '') || DECODE(ssrmeet_thu_day, 'R', 'Thu ', '') || DECODE(ssrmeet_fri_day, 'F', 'Fri ', '') || DECODE(ssrmeet_sat_day, 'S', 'Sat ','') AS day_of_week, ssrmeet_bldg_code, ssrmeet_room_code, sirasgn_pidm, ssbsect_seats_avail, ssbsect_wait_count, ssbsect_voice_avail, ssrmeet_schd_code, stvschd_desc FROM ssbsect INNER JOIN stvschd ON ssbsect_schd_code = stvschd_code AND ssbsect_schd_code NOT IN ('PLA', 'CL', 'CB', 'CI', 'T') LEFT OUTER JOIN ssrblck ON ssrblck_term_code = ssbsect_term_code AND ssrblck_crn = ssbsect_crn LEFT OUTER JOIN ssrmeet ON ssrmeet_term_code = ssbsect_term_code AND ssrmeet_crn = ssbsect_crn LEFT OUTER JOIN sirasgn ON sirasgn_crn = ssbsect_crn AND sirasgn_term_code = ssbsect_term_code WHERE ssbsect.ssbsect_subj_code = 'HOSP' AND ssbsect.ssbsect_crse_numb = '2410' AND ssbsect.ssbsect_term_code >= 202060 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Additional Information
What you will learn
- Scope of human resources in hospitality industry
- Group dynamics
- Ethics, morals, professionalism in hospitality industry
- Employment standards
- Diversity
- Recruitment, job specifications appraisals
- Employee handbooks, orientations
- Manager's role in creating a safe work environment
- Conflict management
- Health and safety
- Legal aspects of human resources work
- Design job descriptions
- Working effectively with unions
Prior learning assessment and recognition (PLAR)
To learn more about the PLAR pathways for this course review the Hospitality Management Diploma Program Content Guide.
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
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