HOSP 224 - Hospitality Human Resources Seminar

3 Credits

This course examines the training and responsibilities of Human Resources professionals in the hospitality industry. Emphasis is placed on current regulations, requirements, laws, policies, and procedures affecting employment and workplace operations. Learning is enhanced through assigned readings, presentations by guest lecturers, as well as from students’ experiences from their required work placements in the hospitality field. A written report following specified guidelines serves as a key component of the course assessment.

Notes: Students are required to complete a minimum of 240 hours of documented work experience in the culinary or hospitality industry prior to enrollment in this course. Course projects are based on this professional experience. Students who have not yet completed the required 240 hours should postpone enrollment in this course until the requirement has been fulfilled.

Prerequisites: HOSP 123 - Quantity Calculations and Food Safety, CULIN 124 - Quantity of Food Production Lab, and completed program work requirements