ITA | ENG
B019348 - TOURISM BUSINESS ORGANIZATION, HUMAN RESOURCES AND EVENTS MANAGEMENT
Main information
Teaching Language
Course Content
Suggested readings
Learning Objectives
Prerequisites
Teaching Methods
Further information
Type of Assessment
Academic Year 2013-14
Course year
First year - Second Semester
Belonging Department
Statistics, IT and its applications "G. Parenti" (DISIA)
Course Type
Single education field course
Scientific Area
SECS-P/10 - ORGANIZATION AND HUMAN RESOURCE MANAGEMENT
Credits
9
Teaching Hours
54
Teaching Term
03/03/2014 ⇒ 30/05/2014
Attendance required
No
Type of Evaluation
Final Grade
Course Content
show
Lectureship
Teaching Language
For the current academic year, with a view to the reorganization of education, lessons will be conducted in Italian with seminars and support materials in English.
Course Content
Environment, technology and human resources in imorese do. Organizational models in tourism enterprises. Management processes: customer satisfaction, communication, internal marketing, empowerment, learning, and innovation. Personnel management in tourism businesses: selection, evaluation, development. Organization of events, types of events, design conferences. Convention Bureaux. Rules of etiquette in public and private events
Suggested readings (Search our library's catalogue)
FOR THE PROGRAM IN ITALIAN:
- VARRA L.: Elementi di progettazione, processi e modelli organizzativi nelle imprese turistiche, Franco Angeli, Milano, 2008
- VARRA L.: La gestione del personale” , duplicated lectures notes at the copi shop “La Fotocopia”, in via FORLANINI .
- COMACCHIO A: Le risorse umane nelle imprese turistiche, Giappichelli, 1996, relativamente ai seguenti capitoli (compresi i casi riportati): Cap. I; cap. IV; cap. VI; cap. VII; cap. IX .
- VARRA L.: Dispense “ L’organizzazione di eventi” duplicated lectures notes at the copi shop “La Fotocopia”, in via FORLANINI .
FOR THE PROGRAM IN ENGLISH:
Tesone D. “ Principles of Management for the hospitality industry” Elsevier 2009, (Chapters: 1; 2; 3; 4; 5; 6; 13;14;17)
Nickson D. “Human Resource Management for the Hospitality and Tourism Industries” , Routledge 2007, (Chapters: 1;2;5;6;7;8;)
Ruthelford Silvers J. “ Professional event coordination” , Wiley & Sons, inc, 2004, (Chapters: 1; 2; 4; 7; 10; 12)
- VARRA L.: Elementi di progettazione, processi e modelli organizzativi nelle imprese turistiche, Franco Angeli, Milano, 2008
- VARRA L.: La gestione del personale” , duplicated lectures notes at the copi shop “La Fotocopia”, in via FORLANINI .
- COMACCHIO A: Le risorse umane nelle imprese turistiche, Giappichelli, 1996, relativamente ai seguenti capitoli (compresi i casi riportati): Cap. I; cap. IV; cap. VI; cap. VII; cap. IX .
- VARRA L.: Dispense “ L’organizzazione di eventi” duplicated lectures notes at the copi shop “La Fotocopia”, in via FORLANINI .
FOR THE PROGRAM IN ENGLISH:
Tesone D. “ Principles of Management for the hospitality industry” Elsevier 2009, (Chapters: 1; 2; 3; 4; 5; 6; 13;14;17)
Nickson D. “Human Resource Management for the Hospitality and Tourism Industries” , Routledge 2007, (Chapters: 1;2;5;6;7;8;)
Ruthelford Silvers J. “ Professional event coordination” , Wiley & Sons, inc, 2004, (Chapters: 1; 2; 4; 7; 10; 12)
Learning Objectives
To develop: knowledges and competences to tourist firm’s organization;
knowledges and competences of management Human Resources in tourist firms. Knowledges; competences to tourist events organization.
knowledges and competences of management Human Resources in tourist firms. Knowledges; competences to tourist events organization.
Prerequisites
none
Teaching Methods
Lectures and seminaries
Further information
For this academic year, partly as a result of numerous requests of the students enrolled in previous years, the course will be held again in Italian, with some seminars in English. The student can choose the program you want to study in Italian or English and consequently he can take the written examination in Italian or in English.
Type of Assessment
Written examination in Italian or English, as the student prefers