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Managing Employee Costs

Structure Type: Study unit
Code: RMS4101
Type: Compulsory / Professional Studies
Curriculum: R-MR 2011V
Level: Bachelor of Hospitality Management
Year of Study: 3 (2013-2014)
Credits: 4 cr
Responsible Teacher: Vaahtoniemi, Saila
Language of Instruction: Finnish

Learning Outcomes

The student can plan the use of the staff in a profitable way. She/heuse the key figures and fit the employment costs in the functions of the restaurant. the student masters the working hours regulations, can apply them in making the woek schedule. She/he can calculate normal salaries, salaries for the sick leave.

Student's Workload

Lessons and praktical training 48h,axaminations 4h, autonomous work and studies 56h

Prerequisites / Recommended Optional Courses

Labouir legislation

Contents

Working hours and counting the employment costs at hotel- and restaurant business. Special working hours systems.

Recommended or Required Reading and Other Learning Resources/Tools

Det nyaste Kollektiv avtal inom branschen. The newest Employment Contract .
Saarinen, M. 2007. Majoitus- ja ravitsemisalan työsuhdeasiat.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Interractive lectures, supervised teaching, supervised exercises.

Assessment Criteria

Excellent 5

The student can make the normal work scedules in different working hour systems and in special situations like vacation times and sick leave times. She can calculate the normal salaries and circumstantial fees and salary for over time and additional time. She can calculate the salary for the part time employee. The student can calculate the effect of an incompleted work period on the salary, such as holiday and sick leave.



Good 3

The student can make the normal work scedules in different working hour systems and in special situations like vacation times and sick leave times. She can calculate the normal salaries and circumstantial fees and salary for over time and additional time. She can calculate the salary for the part time employee.

Satisfactory 1

The student can make the normal work scedules in different working hour systems. She can calculate the normal salaries and circumstantial fees.

Assessment Methods

Active participation, individual assignments, examination. Numeric scale (0-5).


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