Study Guide

Learning outcomes

Introduces the student to personnel planning and payroll management. The student becomes acquainted with the most common collective agreements in the field of tourism and catering and learns to draw up shift lists taking into account the provisions of the collective agreement. The student gets acquainted with the aspects of payroll and learns how to calculate payroll costs.

Collective agreements and personnel planning
The student is familiar with the collective agreements in the field and the rules for working in an employment relationship

Shift list planning
The student understands and is able to implement manual and IT shift planning and preparation. He / she is able to take into account the collective agreements in force, the Working Hours Act and other commonly agreed rules of the game. The student is able to take into account the company's productivity and economic factors when compiling the list and is able to anticipate the need for labor in accordance with forecasts

Implementation and methods of teaching

This course introduces collective labor agreements and regulations, and duty roster and workforce planning in hospitality industry. The lectures will be partly on Campus and partly online. The course includes both group and individual assignments.

Timing and attendance

The course starts with a kickoff-lecture in calendar week 38. Attendance to the kickoff-lecture is compulsory. The course ends in calendar week 50.

Active attendance at the contact lessons is part of the evaluation criteria of the course.

Learning material and recommended literature

Learning material presented in learning platforms and during lectures.

Alternative completion methods

There are no optional ways to complete the course.

Working life cooperation

During the course, student will get to know and possibly also visit companies from the field of study.

Learning environment

Moode, Howspace and MaraPlan-work shift planning program

Student time use and work load

The 5 credits of the course is approximately 135 hours of student work.
The course includes lectures on campus and online, and possible company visits in total of 40 h. The student's independent or group work is in total 95 h. Independent studying includes also familiarization with the course materials and other information research.

Contents

The student will be able to
- know the collective labor agreements and regulations in hospitality industry
- understand the basics of duty roster planning in hospitality industry and learn how to put them into practice
- take into account the productivity and profitability factors as part of personnel and duty roster planning
- anticipate workforce based on forecasts
- understand the importance of recruitment and workforce planning as a factor in employee attraction and retention

Additional information for students: previous knowledge etc.

No prior experience is required for this course.

Assessment criteria

Group and individual learning tasks are evaluated on a scale 1-5.
Active attendance during lectures is one part of the evaluation criteria.
In addition, completion of the course requires approved completion of other assignments related to the course.

Assessment scale

1-5

Failed (0)

Fail (0) The learning tasks do not meet the objectives and the delivered assignments do not reflect the guidelines.

The student has attended less than 50% of the contact lectures.

Lecture assignments will be evaluated accepted/failed.

Assessment criteria: level 1 (assessment scale 1–5)

The learning tasks were partially and only slightly in line with the instructions given.
The content of the delivered assignments is only partially in line with the instructions given. The content of the reports is partly inadequate.

The student has attended at least 50% of the contact lectures.

Lecture assignments will be evaluated accepted/failed.

Assessment criteria: level 3 (assessment scale 1–5)

Good (4,3): The learning task has partly followed the instructions given and the content of the delivered assignments partly complies with the instructions given.

The student has attended at least 70% of the contact lectures.

Lecture assignments will be evaluated accepted/failed.

Assessment criteria: level 5 (assessment scale 1–5)

Excellent (5): The delivered assignments have followed the instructions given and the content of the assignments are in line with the instructions given.

The student has attended all of the contact lectures.

Lecture assignments will be evaluated accepted/failed.