Human resources management in the hospitality industry

Bag code: HUMTT34618021 Days: 6 days "Today’s training: 3 hours" Time: 18 training hours Targeted participants: Employees in the tourism sector Program overview: This program revolves around human resource management in the hospitality industry (definition – types – characteristics – objectives – advantages – disadvantages... etc.) It will be presented through the following units: First training unit: Components of the tourism industry Second training unit: Travel and tourism agencies Third training unit: Components of the hotel industry Fourth training unit: Hotel field awareness Fifth training unit: Components of the food and beverage industry Sixth training unit: Food and beverage departments Program objectives: To understand the history of the tourism industry. To recognize the different types and classifications of hotels. To identify the services of the food and beverage industry. To understand the role of tourism industry in the economic, social, and cultural systems. To identify types of hospitality and the function of each work. Program topics: First unit: (Components of the tourism industry) Definition of the tourism industry Historical development of tourism Importance of the tourism industry Types of tourism Second unit: (Travel and tourism agencies) Tourism pillars (travel and tourism agencies) Types of airlines Tourism associations Modern trends in the tourism industry Third unit: (Components of the hotel industry) Definition of the hotel industry Historical development of hotels Importance of the hotel industry Types of hotels Fourth unit: (Hotel field awareness) Hotel departments Rights of distinction and management contracts in the hotel industry Hotel associations Modern trends in the hotel field Fifth unit: (Components of the food and beverage industry) Definition of the food and beverage industry Historical development of the food and beverage industry Importance of the food and beverage industry Types of restaurants Sixth unit: (Food and beverage departments) Food and beverage departments Food and beverage associations Modern trends in the food and beverage industry Bag contents: PowerPoint: 170 Trainer’s guide: 114 Participant’s guide: 107 Profile file: 4 Activity bag: 4 Mind maps: 1 Videos: 10 References: 8 Participant data form: 3 Brochure: 1 Bag contents: 12 Training bag template: Please click here to view the training bag template