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Choose a buzzer person and his noise
Be ready to play! A. Recycling, regenerating and disposal
B. Waste control, recycling and collection
C. Reduce, reuse and recycling Question 1.
A good waste management plan should include the following elements: Read more on http://www.ct.gov/dep/lib/dep/p2/business_industry/hospitality/fall2011workshop/waste_management_for_hotels_and_restaurants.pdf A. Only using water when necessary
B. Installing low flow taps and dual flush toilets
C. Capturing rainwater Question 2.
Water is a precious resource. Water conservation in the hospitality industry can be achieved by: Read more onhttp://energy.gov/sites/prod/files/guide_to_home_water_efficiency.pdf
C. Composted food Question 3.
Which of the following items is not considered to be an environmental threat? Read more on http://www.endangeredspeciesinternational.org/plastickills.html?
gclid=COvkx-erl7MCFcVY3god4xQAfQ (FSHR, 2012a) To support the Business Strategy the strategic guideline in hiring FSHR employees is to favor the right attitude over their skills
(VP of FSHR Human Resources) To train necessary skills to perform the jobs by nurturing a continuous learning and developing environment:
Four Seasons Induction Training Program (values and standard)
Departmental level Designated Trainer
Specific training programs and initiatives
Local strategic plan
Training needs analysis (annual basis) Training Needs Analysis Lecture (FSHR, 2012a; Sharp, 2009) (Jaszay Perdue, Ninemeier Willard, 2009) (Jaszay Perdue, Ninemeier Willard, 2009) Games Discussion (Graci,
Lourenço, Branco, Curto,
Moolchand, Narendra, Cherry,
Werner, Schuler, Woods, 2006) (Moolchand, Narendra, Cherry,
Brundtland report ,1987)
Adapted from the Kirkpatrick’s levels of evaluation (Truelove, 2006) To create awareness and culture change among the employees on sustainable practices to be implemented in the FSHR Needs to be :
Clearly explained to participants Cognitive Knowledge Skills (FS Hotel Florence, 2010; FSHR, 2012a; Sharp, 2009) Werner, et al. 2012 REFERENCES Four Seasons Hotels and Resorts. (2012a). Four Seasons of supporting. Retrieved from: http://livingvalues.fourseasons.com/category/supporting-/.
Four Seasons Hotels and Resorts. (2012b). Four Seasons hotels and resorts about us. Retrieved from: http://www.fourseasons.com/about_four_seasons/nick-mutton/
Four Seasons Hotel Florence. (2010). Human Resources guide. Unpublished manuscript, Human Resource department, Four Seasons Hotel, Florence, Italy.
Graci, S., & Dodds, R. (2008). Why go green? The business case for environmental commitment in the Canadian hotel industry. Anatolia, 19(2), 251-270. Retrieved from: http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCIQFjAA&url=http%3A%2F%2Fwww.jrcd.ca%2Finclude%2Fgetdoc.php%3Fid%3D830%26article%3D395%26mode%3Dpdf&ei=3oiGUM_yGsjVsga2zICoCw&usg=AFQjCNGZVdk9vN2lPqFWlLSMmZwCkvSaSA&sig2=lMSJtTXZ21LFPN8zQRruXg.
Lourenço, I., Branco, M., Curto, J., & Eugénio, T. (2012). How does the market value corporate sustainability performance?. Journal Of Business Ethics, 109(1), 417-428. doi:10.1007/s10551-011-1102-8.
Molchand, R., Narendra R., Cherry, B., & Koshina, R. (2012). The Need to Build Sustainable Value-Added Reports: Seeking out Ways to Enhance the Report's Managerial Accounting Information. International Journal Of Business & Social Science, 3(9), 114-126. Retrieved from Ebsco.
Perdue, J., Ninemeier, J., D., Woods, R., H. (2002). Training methods for specific objectives: preferences of managers in private clubs. International Journal of Contemporary Hospitality Management, 14 (3),114 – 119. doi: http://dx.doi.org/10.1108/09596110210424402.
Sharp, I., P., A. (2009). Four Seasons: the story of a business philosophy. New York: Portfolio.
Truelove (2006). Training in practice. London: Chartered Institute of Personnel and Development.
Werner, S., Schuler, R., S., Jackson, S., E. (2012). Human resource management. Melbourne : South-Western Cengage Learning.
Williams, D., A. (2011). Developing an employee training addendum for a sustainable hospitality operation (Master dissertation, Nevada University of Hospitality Administration). Retrieved from http://digitalscholarship.unlv.edu/cgi/viewcontent.cgi?article=2166&context=thesesdissertations.
Willard, M. (2009). Making sustainability every person’s job. Awareness into Action. Retrieved from: http://www.awarenessintoaction.com/whitepapers/implementing-sustainabilitystrategies.html
Woods, R., H. (2006). Managing hospitality human resources (5th ed). Lansing, Mi: American hotel & lodging Educational Institute. Thank you for listening!
Do you have any questions? Training plan How: On site but not On-the-job
Session 1: Introduction to Sustainability
Session 2: Four Seasons Green When:
New arrivals > after their 6 first months
Current employees > 2 months after the launch the training program Who:
For all employees Session 1: Introduction to Sustainability Big Picture