Managing Employee Costs
| Structure Type: | Study unit |
|---|---|
| Code: | RTS2201 |
| Type: | Compulsory / Professional Studies |
| Curriculum: | R-TR 2012 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 3 (2014-2015) |
| 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 taking in consideration the changing situations. She/he can use the key figures in planning. The student masters the working hours regulations, can apply them in making the work schedule. The student can calculate normal salaries, salaries for the sick leave and annual holidays.
Student's Workload
lessons and prakticak training 48h, examinations 4h, autonomous work and studies 56h
Prerequisites / Recommended Optional Courses
labour 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
The latest Collective Agreement in Accommodation and Restaurant field.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Interactive lectures, superviced teching, 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).