What are the common recruitment and selection practices

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Reference no: EM132750638

Question 1. What are the common recruitment and selection practices used in the Hospitality Industry?

Question 2. What are the formats for and inclusions of selection criteria and job advertisements?

Question 3. Outline an effective advertising media for the Hospitality Industry

Question 4. Outline the features of an effective recruitment advertisement

Question 5. Outline the roles of recruitment agencies with regards to the Hospitality Industry

Question 6. Outline the relationship of job description to selection criteria and as well as identifying the ways to develop a clear and concise selection criteria

Question 7. Identify the methods of linking interview questions to the selection criteria

Question 8. Identify the key elements of the Modern Award that is applicable to the kitchen brigade.

Question 9. Outline the nature and role of an induction program and its typical content relating to new kitchen staff

Question 10. Outline the roles and responsibilities of different personnel in the recruitment and induction process for Kitchen Staff?

Question 11. What is the required make-up of interview panels for set up for recruiting Kitchen Staff?

Question 12. Outline the procedures for the employment checks when selecting Kitchen Staff?

Question 13. Most Hospitality Businesses have recruitment and human resource policy which assist staff who have responsibilities for recruiting selecting and inducting staff these businesses usually follow a standard format for developing this policy. Please outline the content of a typical recruitment selection and induction of staff policy.

Question 14. Outline the key elements of equal employment opportunity (EEO) employment laws and how they must be implemented in the recruitment and selection processes for the Kitchen Staff.

Question 15. Identify three records that must be maintained by hospitality business during its recruitment and selection process.

Question 16. The selection process requires a check being undertaken on each potential candidate for a vacant position in the kitchen. Please identify three such checks.

Question 17. The selection process normally requires the evaluation of candidate portfolio and/or the exchange of written information. Please outline at what stage of the recruitment selection and induction process this should occur.

Question 18. When interviewing potential candidates identify three ways this could take place?

Question 19. Sometime during the selection process the interview panel may require the candidate to undertake skill tests. For what type of kitchen positions would this be appropriate?

Question 20. When communicating with interviewees what special arrangements would you consider for the selection process?

Question 21. If you were required to develop and induction programme for cooks what would you include in your induction programme?

Reference no: EM132750638

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