Chapters 1, 6, 11 Vocab

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Hospitality & Tourism Managmnt
HT-MGT 260
Bombie Salvatore

CHAPTER ONE Hospitality Industry- the range of for-profit and not-for-profit organizations that provide lodging and/or accommodations including food services for people when they are away from their homes Labor-intensive- the situation in which people rather than technology and equipment are used to provide products and services for an organization’s consumers Revenue- the amount of money generated from the sale of products and services to consumers of the hospitality operation Human resources (HR)- the persons employed by a hospitality or tourism organization Human resources management (HRM)- processes used by a hospitality or tourism organization to enhance its performance by effectively using all of its staff members Intrapreneur- an employee of an organization whose compensation, in whole or in part, is based on the financial performance of the part of the business for which the person is responsible Management process- the process of planning, organizing, staffing, supervising, controlling, and appraising organizational resources to attain goals Resources- what an organization has available to achieve goals. Examples include people (human resources), money, time, machinery, processes and procedures, energy (utilities), and products such as food, beverages, and supplies. Managers- staff members in the organization who direct the work supervisors Supervisors- staff members in the organization who direct the work of entry-level personnel Corporate culture- shared beliefs, experiences, and norms that influence how things are done within organization Value-added- the concept that the benefits of money spent on something are worth more to an organization than the amount of money that is spent on its purchase Human resources department- the department within a large hospitality or tourism organization with the responsibility for recruiting, screening, and developing staff members. Persons in this department also administer compensation and benefit programs, coordinate safety practices, implement labor law requirements, and, if applicable, administer collective bargaining agreements Staff specialists- persons with technical expertise in an area such as human resources that provide advice to, but do not make decisions for, managers in the organization’s chain of command Employee turnover- the proportion of total employees replaced during a specific time period. For example, the annual turnover rate can be calculated as the number of employees leaving during a year divided by the number of employees in the workforce. Employee union- an organization of employees who act together to protect and promote their interests by collective bargaining with representatives of the hospitality and tourism organization Policy- rules and regulations established by an organization that specify how applicable staff members should act Work procedure- a course of action or steps to be used to accomplish an objective; usually developed to describe how a work task should be accomplished Empowerment- the act of authorizing employees to make discretionary decisions within their areas of responsibility Downsizing- activities implemented to eliminate jobs in order to generate greater efficiencies and cost savings Diversity- The broad range of human characteristics and dimensions that impact the employees’ values, opportunities, and perceptions of themselves and others at work Executive committee- a group comprising department heads who serve as the organization’s key management team and who, in this capacity, are responsible for the overall management of the organization CHAPTER THREE HR policy(ies)- A course of action selected from alternatives and designed to guide future decision making HR procedures- the methods or steps used to effectively develop and apply HR policies Garde-manger- pantry chef. Responsible for cold food production, including salads, salad dressings, cold appetizers, charcuterie items, terrines, and similar dishes Pattissier- pastry chef. Responsible for all baked items, including breads, pastries and desserts Saucier- sauté station chef. Responsible for all sautéed items, including most sauces Hard copy- the common term for a document that has been printed on paper Personal file- a record of information about a single employee’s employment. Typically, this file includes information about the employee’s personal status, application, performance evaluations, and disciplinary warnings. Also known as a personnel file Employee handbook- a permanent reference guide for employers
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