tailieunhanh - Lecture Human resources management in the hospitality industry: Chapter 3 - Hayes, Ninemeier

Chapter 3 - Human resources management: policies and procedures. The learning objectives for this chapter include: Recognize and describe the difference between the HR policies and HR procedures utilized by employers, identify the steps managers use to develop HR policies and procedures, state the importance of conducting a legal review before implementing HR policies and procedures,. | Human Resources Management Policies and Procedures Chapter 3 HR Policies & Procedures Activities HR policies: A course of action selected from alternatives and designed to guide future decision-making. Policy and Procedure Development HR Policies & Procedures Activities HR procedures: The methods or steps used to effectively develop and apply HR policies Policy and Procedure Development HR Policies & Procedures Activities Areas of Policy and Procedure Development Staffing the Organization Developing staff Motivating staff Maintaining staff HR Policies & Procedures Activities Staffing the Organization Identify the specific skills, knowledge, and abilities needed Garde-manger: Pantry chef. Responsible for cold food production including salads, salad dressings, cold appetizers, charcuterie items, terrines, and similar dishes. Patissier: Pastry Chef. Responsible for all baked items including breads, pastries, and desserts. Saucier: Sauté station chef. Responsible for all sautéed items including most sauces. Recruitment and Selection of Employees HR Policies & Procedures Activities Staffing the Organization Be sure not to illegally exclude potential candidates for non-job related reasons Ensuring an adequate pool of qualified applicants Providing enough job information to discourage unqualified job applicants Recruitment and Selection of Employees HR Policies & Procedures Activities Staffing the Organization Refer candidates to the individual who will make the hiring decision, or make the actual hiring selection Provide the candidate with a good deal of job-related and organization-related information to encourage the desired candidate to accept the position Recruitment and Selection of Employees HR Policies & Procedures Activities Areas of Policy and Procedure Development Staffing the Organization Developing staff Motivating staff Maintaining staff HR Policies & Procedures Activities Developing Staff New Staff Orientation Training for . | Human Resources Management Policies and Procedures Chapter 3 HR Policies & Procedures Activities HR policies: A course of action selected from alternatives and designed to guide future decision-making. Policy and Procedure Development HR Policies & Procedures Activities HR procedures: The methods or steps used to effectively develop and apply HR policies Policy and Procedure Development HR Policies & Procedures Activities Areas of Policy and Procedure Development Staffing the Organization Developing staff Motivating staff Maintaining staff HR Policies & Procedures Activities Staffing the Organization Identify the specific skills, knowledge, and abilities needed Garde-manger: Pantry chef. Responsible for cold food production including salads, salad dressings, cold appetizers, charcuterie items, terrines, and similar dishes. Patissier: Pastry Chef. Responsible for all baked items including breads, pastries, and desserts. Saucier: Sauté station chef. Responsible for all .