Human Resources Management

The course aims to provide students with in-depth knowledge of the key aspects of human resources management in complex and labor-intensive organizational contexts, such as food production and commercial and collective catering.
In an era dominated by artificial intelligence, the "human" factor remains vital: effectively managing employees is essential to ensuring the success of both companies and their leaders.
Throughout the course, students will learn about regulatory tools and methodologies for team management and motivation, as well as criteria for optimizing the organization and efficiency of the human component, including economic considerations.
Particular attention will be given to contractual and negotiation tools, which are essential to balanced and productive human resource management, especially for those working in direct contact with catering service users.

Students will develop the ability to recognize different types of teams and understand their typical dynamics. They will gain knowledge of the regulatory and motivational tools needed to effectively lead those human resources reporting into them in the catering and food production sectors.
They will be able to guide their teams to carry out activities in alignment with corporate objectives, including those related to the relationship with customers and users of catering services.
Moreover, students will acquire the skills to address critical moments and challenges in team management, gaining the ability to optimize human resources within a business context.