Recruitment and Selection

Recruiting and selecting people to fill new or existing positions is an important element of human resource activity in all hospitality organizations. The human resource manager has to have the following skills for the various steps in recruitment and selection.

THE RECRUITMENT AND SELECTION PROCESS THE SKILL REQUIRED

  1. Job Description Evaluation of the vacancy
  2. Person specification Drafting of the criteria
  3. Advertisement Summarizing
  4. Shortlist Fair discrimination
  5. Interview Questioning skills
  6. Selection tests Listening skills
  7. References Assessment skills
  8. Decision Evaluation

SOURCES OF RECRUITMENT IN THE HOSPITALITY INDUSTRY

  • Job centre
  • Local press
  • Word of mouth
  • Employment agencies
  • Trade press
  • National press
  • Personnel consultants
  • Others (internal sources and in-house recruitment centre in chains)

SHORT LISTING TECHNIQUES FOR RECRUITMENT AND SELECTION

  • Essential criteria for short listing.
  • Individual selectors give their own list of a given number of candidates.
  • Selectors reveal list and try to finalize, if still not clear.
  • Discuss why certain candidates are preferred and other not.
  • Produce final short list after negotiation and compromise.

INTERVIEW

  • It can be defined as a “conversation with a purpose” to assess for objectives:
  • To decide if an applicant is suitable for a job.
  • To decide if the person will fit into the existing work group or organization.
  • To attract applicants for a job.
  • To communicate essential expectations and requirements of the job.

POINTS TO BE REMEMBERED DURING INTERVIEWS

  • Interviewers should only talk around 20 percent of the time; the remaining time should be filled in by the interviewees.
  • Open questions starting with what, why, when, which, and how are more useful to bring out information from the candidates. For example, instead of asking a question like, “Did you enjoy your last job?” the interviewer could ask, “What did you enjoy about your last job?”
  • It is estimated that the interviewers often make their decisions within 5-10 minutes of an interview.
  • Interviewers and interviewees should aim to be open in their body language and non verbal communications.
  • Interviewers recognize and like candidates from similar backgrounds to them, in terms of education background etc.

Comments

Post a Comment

Latest Updates on official website of Educaterer India

Loading...

Labels

Show more

Don't Miss To Read This

Image

Different Types of Guest Room Cleaning Agents / Chemicals (R1 to R9)

Cleaning agents are the most critical aids of housekeeping department in their day to day operations to keep the room and public area neat and clean. When it comes to Cleaning chemicals / agents Taski or Diversey products are considered as the bench mark in hospitality industry. There are specific products which need to be used for each cleaning requirement and these cleaning agents are given specific codes eg: R1, R2, R3 (The letter 'R' Stands for 'Room Care'.) Etc. for ease of identification, recognition and use. TASKI / Diversey R1:  Cleaning and Sanitising of Bathroom / Toilet surfaces   Area to be cleaned:  All batroom surfaces, sink, tub, tiles, floors and fittings How to Dilute: For cleaning : 20 ml in 1 ltr. water For sanitizing : 50 ml in 1 ltr. water Usage of this Cleaning Agent: Spray directly on the surface to be cleaned Leave for 2 seconds Scrub if necessary and wipe surface with clean and dry cloth Replace cloth regular...
Image

Kitchen Organisation Chart / F&B Production Organization Chart

The organisation chart of F&B Production department should provide a clear picture of the lines of authority and the channels of communication within the department. In a large hotel the department is headed by the  Executive Chef  who is assisted by the Executive Sous Chef. Kitchen / F&B production department chart not only provides for a systematic direction of orders, but also protects employees form being over directed. The chart shows that each employee should take orders only from the person directly above him / her. A copy of the chart should be posted in an area so that all kitchen staff can see where they fit into the overall organisation of the department. Ideally the organization chart need to be placed on the kitchen notice board. Hotel F&B Production Organisation chart  Kitchen Organization Chart for Small Hotel / Restaurant
Image

Different Types of Cleaning Cloths and their uses in housekeeping

There are different variety of cloths which are used in the housekeeping department for performing various cleaning activities like wet and dry cleaning by the housekeeping staff. For efficient and correct usage of these cleaning cloths same should be colour-coded and also the staff need to be well trained on selecting and using different type of cloths for specific type of cleaning. Swabs:   These are all-purpose cloths made of soft, absorbent material. They are used for wet cleaning and damp dusting of all surfaces above floor level. They can be also used for cleaning sanitary fittings such as bathtubs and wash basins. Wipes:   Wipes include loosely woven or knitted cotton cloths and non-woven cloths. Synthetic sponges may also be grouped under this category. They are available in various sizes and shapes. Sponges are better than cloths for washing walls, woodwork, glass and upholstery. Dusters:   These are meant for du...