BRONZE
BRONZE 등급의 판매자 자료

PULLMAN AUCKLAND HOTEL PROJECT REPORT (PULLMAN AUCKLAND 호텔 프로젝트 연구)

"Pullman Auckland Hotel Project Report (Pullman Auckland 호텔 프로젝트 연구)"에 대한 내용입니다.
16 페이지
워드
최초등록일 2020.11.08 최종저작일 2016.01
16P 미리보기
PULLMAN AUCKLAND HOTEL PROJECT REPORT (PULLMAN AUCKLAND 호텔 프로젝트 연구)
  • 미리보기

    소개

    "Pullman Auckland Hotel Project Report (Pullman Auckland 호텔 프로젝트 연구)"에 대한 내용입니다.

    목차

    1.0 Introduction
    1.0.1 Organization Overview
    1.0.2 Role Overview
    1.0.3 Project Importance to Organization
    1.0.4 Structure

    2.0 Project Summary

    3.0 Literature Review
    3.0.1 Importance of Training
    3.0.2 Service Standardization
    3.0.3 Effective Method of Training
    3.0.4 Adult Learning Theory
    3.0.5 Part-time Training Challenges
    3.0.6 Literature Review Summary
    3.0.7 Relationship between theory and practice
    3.0.7.1. Relationship with Importance of Training
    3.0.7.2 Relationship with Effective Methods of Training
    3.0.7.3 Relationship with Adult Learning Theory
    3.0.7.4 Relationship with Adult Learning Theory
    3.0.7.5 Relationship with Part-time Training Challenges

    4.0 Discussion
    4.0.1 Connections with Importance of Training
    4.0.2 Connections with Service Standardization
    4.0.3 Connections with Effective Methods of Training
    4.0.4 Connections with Adult Learning Theory
    4.0.5 Connections with Part-time Training Challenges

    5.0 Conclusion

    6.0 References

    본문내용

    The project title is a staff training manual for Room Service Attendant at Pullman Auckland. To make a staff training manual, a job description for Room Service Attendant and Room Service menu are given by the Human Resource Department. From the first day, the Room Service department is introduced and the hotel tour is conducted. Then, the couple of hours were listen to how to answer phones and take orders in a courteous manner, and were taught how to deliver orders promptly. The similar training is conducted for next three to four weeks. After a month, more time was given to work independently and several hours were taught how to use the Opera system, how to make a revenue report, and how to handle guest complaints professionally. And also, work shift is changed from morning to evening, and time was given to learn the evening menu and to close the service. From last three weeks, most content in the training manual, including job duties, standard operating procedures, and health and safety responsibilities is created.

    참고자료

    · Aliaga, A. O. (2001). Human capital, HRD and the knowledge organization. Academy of Human Resource Development, 1(1), 427-434.
    · Atan, J. B., Raghavan, S., Hasnaa, N., & Mahmood, N. (2015). Impact of training on employees’ job performance: A case study of Malaysian small medium enterprise. Review of Management, 5(1/2), 40-51.
    · Boella, M. J., & Goss-Turner, S. (2005). Human resource management in the hospitality industry: an introductory guide. Amsterdam, Oxford: Elsevier Butterworth-Heinemann.
    · Burgess, J. (2005). Exploring job quality and part-time work in Australia. Labour and Industry, 15(3), 29–40.
    · Burke, L. A., & Hutchins, H. M. (2008). A study of best practices in training transfer and proposed model of transfer. Human Resource Development Quarterly, 19(2), 107-28.
    · Cannon, D. F., & Gustafson, C. M. (2002). Training and development for the hospitality industry. Lansing, Mich: Educational Institute, American Hotel & Lodging Association.
    · Cekada, T. L. (2010). Training Needs Assessment: Understanding what employees need to know. Professional Safety, 55(3), 28-33.
    · Chiang, C., & Wu, K. (2014). The influences of internal service quality and job standardization on job satisfaction with supports as mediators: Flight attendants at branch workplace. International Journal of Human Resource Management, 25(19), 2644-2666.
    · Christie, M., Carey, M., Robertson, A., & Grainger, P. (2015). Putting transformative learning theory into practice. Australian Journal of Adult Learning, 55(1), 9-31.
    · Clemenz, E. C. (2003). Dimensions of perceived training quality: A comparison of measurements. Journal of quality assurance in hospitality and tourism, 4(1/2), 47.
    · Devins, D., Johnson, S., & Sutherland, J. (2010). Employer characteristics and employee training outcomes in UK SMEs: A multivariate analysis. Journal of Small Business and Enterprise Development, 11(4), 449 – 457.
    · Falasca, M. (2011). Barriers to adult learning: Bridging the gap. Australian Journal of Adult Learning, 51(3), 583-590.
    · Gursoy, D., Chen, M. H., & Kim, H. J. (2005), The US airlines relative positioning based on attributes of service quality. Tourism Management, 26(1), 57–67.
    · Hsieh, Y. M., & Hsieh, A. T. (2001), Enhancement of service quality with job standardization. Service Industries Journal, 21(1), 147–166.
    · Iverson, K. M. (2001). Managing human resources in the hospitality industry: an experiential approach. Upper Saddle River, NJ: Prentice Hall.
    · Jameson, S. (2000). Recruitment and training in small firms. Journal of European Industrial Training, 24(1), 43–49.
    · Jaszay, C., & Dunk, P. (2003). Training design for the hospitality industry. Clifton Park, NY: Delmar Learning.
    · Kalleberg, A. (2000). Nonstandard employment relations: Part-time, temporary, and contract work. Annual Review, 26(1), 341–365.
    · Kasiri, L. A., Guan Cheng, K. T., Sambasivan, M., & Sidin, S. M. (2017). Integration of standardization and customization: Impact on service quality, customer satisfaction, and loyalty. Journal of Retailing and Consumer Services, 35(1), 91-97.
    · Kavanaugh, R. R., & Ninemeier, J. D. (2001). Supervision in the hospitality industry. Lansing, Mich: Educational Institute of the American Hotel & Lodging Association.
    · Lashley, C. (2009). The right answers to the wrong questions: Observations on skill development and training in the United Kingdom’s hospitality sector. Tourism and Hospitality Research, 9(4), 340–352.
    · Lashley, C., & Thomas, R. (2005). Identifying current research on skills: a literature review for people 1st. Leeds, UK: Metropolitan University.
    · Knowles, M. S., Holton, E. F., & Swanson, R. A. (2011). The adult learner: the definitive classic in adult education and human resource development. Amsterdam, Oxford: Elsevier Butterworth-Heinemann.
    · Malone, S. (2014). Characteristics of adult learners. Training and Development, 41(6), 10-13.
    · McCarthy, G. (2015). Motivating and enabling adult learners to develop research skills. Australian Journal of Adult Learning, 55(2), 309-331.
    · Miri, S. A., Mansor, N. N. A., Chasempour, Z., & Anvari, R. (2015). Staff organisation training: Designing, stages, and methods. Social and Behavioural Sciences, 129(1), 227-235.
    · Monk, D., & Ryding, D. (2007). Service quality and training: A pilot study. British Food Journal, 109(8), 627–636.
    · Qureshi, T. M., Ramay, M. I., & Marwat, Z. A. (2007). Impact of human resource management (HRM): Practices on employees’ performance. Islamabad, Pakistan: Muhammad Ali Jinnah University
    · Sieben, I., De Grip, A., Longen, L., & Sorensen, O. (2009). Technology, selection, and training in call centres. Industrial and Labour Relations Review, 62(4), 553-571.
    · Sobaih, A. E., Coleman, P., Ritchie, C., & Jones, E. (2011). Part-time restaurant employee perceptions of management practices: An empirical investigation. Service Industries Journal, 31(11), 300-301.
    · Sobaih, A. E., Coleman, P., Ritchie, C., & Jones, E. (2010). A good practice model for enhancing management practices amongst part-time employees in the UK restaurant sector. Conference Proceeding of the Annual Euro-CHRIE, 1(1), 1-15.
    · Sobaih, A., E., E. (2011). Half Job – Half Training? Management Perceptions of Part-time Employee Training in the Hospitality Industry. Journal of Human Resources in Hospitality and Tourism, 10(1), 400-420.
    · Sommerville, K. L. (2007). Hospitality employee management and supervision: a practical approach. Hoboken, NJ: John Wiley.
    · Stamper, C. L., & Van Dyne, L. (2003). Organizational citizenship: A comparison between part-time and full-time service employees. Cornell Hotel and Restaurant Administration Quarterly, 44(1), 33-42.
    · Tanke, M. L. (2001). Human resources management for the hospitality industry. Albany, NY: Delmar Thomson Learning.
    · Tao, Y. H., Yeh, C. R., & Sun, S. I. (2006). Improving Needs Assessment Process via the Internet: System design and qualitative study. Internet Research, 16(4), 427-449.
    · Tesone, D. V. (2005). Human resource management in the hospitality industry: a practitioner's perspective. Upper Saddle River, NJ: Prentice Hall.
    · Tourism Industry. (2015). The Voice of the Tourism Industry. Retrieved 1 October, 2015 from https://www.tianz.org.nz/main/news-detail/index.cfm/2015/06/auckland-dominates-hotel-industry-awards/
    · Tracey, B., & Hinkin, T. (2008). Contextual factors and cost profiles associated with employee turnover. Cornell Hospitality Quarterly, 49(1), 12-27.
    · Tsaur, S., Wang, C., Yen, C., & Liu, Y. (2014). Job standardization and service quality: The mediating role of prowsocial service behaviors. International Journal of Hospitality Management, 40130-138.
    · Yih-Ming, H., & An-Tien, H. (2001). Enhancement of service quality with job standardisation. Service Industries Journal, 21(3), 147-166.
    · Wang, G., Wang, J., Ma, X., & Qiu, R. G. (2010). The effect of standardization and customization on service satisfaction. Journal of Service Science, 2(1), 1-23.
    · Watson, S., Maxwell, G. A., & D'Annunzio-Green, N. (2002). Human resource management: international perspectives in hospitality and tourism. London, United Kingdom: Continuum.
  • 자료후기

    Ai 리뷰
    지식판매자가 등록한 자료는 내용이 풍부하고 깊이 있는 분석이 돋보입니다. 과제에 바로 활용할 수 있는 내용이 많아 매우 만족합니다. 감사드립니다.
    왼쪽 화살표
    오른쪽 화살표
  • 자주묻는질문의 답변을 확인해 주세요

    해피캠퍼스 FAQ 더보기

    꼭 알아주세요

    • 자료의 정보 및 내용의 진실성에 대하여 해피캠퍼스는 보증하지 않으며, 해당 정보 및 게시물 저작권과 기타 법적 책임은 자료 등록자에게 있습니다.
      자료 및 게시물 내용의 불법적 이용, 무단 전재∙배포는 금지되어 있습니다.
      저작권침해, 명예훼손 등 분쟁 요소 발견 시 고객센터의 저작권침해 신고센터를 이용해 주시기 바랍니다.
    • 해피캠퍼스는 구매자와 판매자 모두가 만족하는 서비스가 되도록 노력하고 있으며, 아래의 4가지 자료환불 조건을 꼭 확인해주시기 바랍니다.
      파일오류 중복자료 저작권 없음 설명과 실제 내용 불일치
      파일의 다운로드가 제대로 되지 않거나 파일형식에 맞는 프로그램으로 정상 작동하지 않는 경우 다른 자료와 70% 이상 내용이 일치하는 경우 (중복임을 확인할 수 있는 근거 필요함) 인터넷의 다른 사이트, 연구기관, 학교, 서적 등의 자료를 도용한 경우 자료의 설명과 실제 자료의 내용이 일치하지 않는 경우
문서 초안을 생성해주는 EasyAI
안녕하세요. 해피캠퍼스의 방대한 자료 중에서 선별하여 당신만의 초안을 만들어주는 EasyAI 입니다.
저는 아래와 같이 작업을 도와드립니다.
- 주제만 입력하면 목차부터 본문내용까지 자동 생성해 드립니다.
- 장문의 콘텐츠를 쉽고 빠르게 작성해 드립니다.
- 스토어에서 무료 캐시를 계정별로 1회 발급 받을 수 있습니다. 지금 바로 체험해 보세요!
이런 주제들을 입력해 보세요.
- 유아에게 적합한 문학작품의 기준과 특성
- 한국인의 가치관 중에서 정신적 가치관을 이루는 것들을 문화적 문법으로 정리하고, 현대한국사회에서 일어나는 사건과 사고를 비교하여 자신의 의견으로 기술하세요
- 작별인사 독후감
해캠 AI 챗봇과 대화하기
챗봇으로 간편하게 상담해보세요.
2025년 05월 01일 목요일
AI 챗봇
안녕하세요. 해피캠퍼스 AI 챗봇입니다. 무엇이 궁금하신가요?
4:40 오후