• Diploma in Tourism and Hospitality Management (Level 5)

Human Resource Management in the Hospitality Industry

Main aims of the Unit

The main aim of this unit is to introduce learners to the approaches required in order to identify, assess, appoint, train and develop the specialist human resources required in order to provide a professional and effective hospitality operation.

Learning Outcomes for the Unit

Upon successful completion of the course students will be able to::

  • Describe and explain the recruitment and selection methods available for obtaining competent staff for hospitality operations
  • Describe and explain how to develop staff training programmes.
  • Identify the criteria to be used for the evaluation, development and for the promotion of staff.
  • Explain the main influences on the motivation and performance of staff.
  • Explain the key elements of industrial relations.
  • Discuss the elements of the code of conduct recommended by relevant professional bodies

Learning and teaching methods/strategies used to enable the achievement of learning outcomes:

Learning takes place on a number of levels through lectures, class discussion including problem review and analysis. Formal lectures provide a foundation of information on which the student builds through directed learning and self managed learning outside of the class. The students are actively encouraged to form study groups to discuss course material which fosters a greater depth learning experience.

Entry Requirements

  • Certificate in Tourism and Hospitality
  • An approved Certificate or Diploma in a relevant area of study
  • An approved training or vocational certificate in the area of hospitality and/or tourism

Relevant experience is taken into consideration for students 21 years of age and over who have not completed any formal qualifications.


Exemptions are on a subject-for-subject basis and may be awarded at the discretion of the awarding body provided applicants already possess a relevant qualification at an appropriate academic level.

Main Topics of Study

  • Resourcing the hospitality organisation
  • Background to the industry’s workforce
  • Job design
  • Recruitment
  • Selection
  • Appointment and induction
  • Performance management
  • Training
  • Management development
  • Review and appraisal
  • Effective staff training
  • Reward systems
  • Job evaluation
  • Administration of wages and salaries
  • Incentives
  • Fringe benefits
  • Labour turnover and termination of employment
  • Employee relations
  • Law of employment
  • Human resources planning, records and statistics
  • Labour costs and productivity
  • Risk management
  • Organising human resources
  • Managing people
  • Managing in an international context
  • Human resource management and multi-site hospitality operations
  • Customer care and quality
  • Business ethics
  • HCIMA Code of conduct

Indicative Reading for this Unit

Main Text

Human Resources Management in the Hospitality Industry: A Guide to Best Practices M. Boella, S. Goss-Turner 9th edition (Routledge)

Alternative Text and further reading

Human Resources Management: International Perspectives in Tourism and Hospitality N. D’Annunzio-Green, G. Maxwell, S. Watson (Cengage Learning)

Human Resources Management in Hospitality M. Biswas (OUP India)

Guideline for Teaching and learning time
(10 hours per credit)

50 Hours - Lectures / Seminars / Tutorials / Workshops:

Tutorial support includes feedback on assignments and may vary by college according to local needs and wishes.

50 Hours - Directed learning:

Advance reading and preparation / Class preparation / Background reading / Group study / Portfolio / Diary etc

100 Hours - Self managed learning:

Working through the course text and completing assignments as required will take up the bulk of the learning time. In addition students are expected to engage with the tutor and other students and to undertake further reading using the web and/or libraries.

Assessment methods

Final Examination: 70%
Coursework: 30%