Human Resources Management
A.Y. 2025/2026
Learning objectives
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.
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.
Expected learning outcomes
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.
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.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Topics that will be covered during the lessons:
Regulatory sources of labor law
Contract types
The national collective labor agreement applicable in the context of catering and its main institutions
Remuneration and tax discipline in the employment relationship
Focus on disciplinary procedures and regulations
The establishment of the employment relationship
Rights and duties within the employment relationship
Trade union rights and relations with trade unions
Power of control, privacy and disciplinary action
Personnel organization
Principles and elements of communication in the work context
Involvement and motivation - management levers for efficiency
Personnel evaluation
Meritocracy, diversity, equity and inclusion
Search and selection
Termination of the employment relationship
Gender equality and salary transparency (latest European regulations in the implementation phase)
Regulatory sources of labor law
Contract types
The national collective labor agreement applicable in the context of catering and its main institutions
Remuneration and tax discipline in the employment relationship
Focus on disciplinary procedures and regulations
The establishment of the employment relationship
Rights and duties within the employment relationship
Trade union rights and relations with trade unions
Power of control, privacy and disciplinary action
Personnel organization
Principles and elements of communication in the work context
Involvement and motivation - management levers for efficiency
Personnel evaluation
Meritocracy, diversity, equity and inclusion
Search and selection
Termination of the employment relationship
Gender equality and salary transparency (latest European regulations in the implementation phase)
Teaching methods
in-person lectures
Teaching Resources
textbook available for purchase on Amazon in paperback or digital format - the book will be made available at the beginning of September 2025 - with ISBN code: 9798290762500
Assessment methods and Criteria
Knowledge of the principles outlined during the lessons - oral exam
SECS-P/10 - ORGANIZATION AND HUMAN RESOURCE MANAGEMENT - University credits: 4
Lessons: 32 hours
Professor:
De Bernardi Paolo Matteo
Professor(s)