Perfiles de competencias para el área Alimentos y Bebidas hotel “Club Amigo” Costasur
Fecha
2009-06-25
Autores
Pelegrín Naranjo, Lestter
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Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
El Trabajo de Diploma se resume en el diseño de perfiles de competencias para el área
Alimentos y Bebidas del Hotel “Club Amigo” Costasur. Su capítulo 1 aborda las reflexiones
teóricas sobre la gestión de los recursos humanos y su evolución a la gestión de
recursos humanos por competencias . El capítulo 2 está destinado al diagnóstico de la
situación actual del Hotel Club Amigo Costasur, la Gestión de sus recursos humanos y el
departamento Alimentos y Bebidas. El capítulo 3 muestra su resultado fundamental, la
metodología asumida y los perfiles de competencias diseñados , que tienen en cuenta las
características del hotel, los estándares de la marca y las normas cubanas 3000, 3001 y
3002 en lo referente a las competencias laborales y la idoneidad demostrada ,aspectos que
lo distinguen y justifican su pertinencia social. Los expertos valoraron los perfiles de
competencias diseñados como muy adecuado en cuanto a: precisión y claridad,
correspondencia con las características del hotel y con los estándares que plantea la
marca y actuación sobre las funciones y tareas fundamentales del área objeto de estudio.
Se recomienda: diseñar los perfiles de las otras áreas del hotel y generalizarlos a otros
hoteles de la marca Club Amigo realizando las adecuaciones pertinentes y continuar esta
línea de investigación para implementar el Sistema Integral de Gestión de Capital Humano.
The Work of Diploma is summarized in the design of profiles of competitions for the area Foods and Drinks of the Hotel “Club Friend” Costasur. Its chapter 1 approaches the theoretical reflections on the administration of the human resources and its evolution to the administration of human resources for competitions. The chapter 2 is dedicated to the diagnosis of the current situation of the Hotel Club Friend Costasur, the Administration of its human resources and the department of Foods and Drinks. The chapter 3 sample its fundamental result, the assumed methodology and the designed profiles of competitions that take into account the characteristics of the hotel, the standards of the mark and the Cuban norms 3000, 3001 and 3002 regarding the labour competitions and the demonstrated suitability ,aspects that distinguish it and they justify their social relevancy .The experts according to profiles of competitions designed as very appropriated related to: precision and clarity, correspondence with the characteristics of the hotel and with the standards that it outlines the mark and performance on the functions and fundamental tasks of the area waich is being studing. It is recommended: to design the profiles of the other areas of the hotel and to generalize them to other hotels of the mark Club Friend carrying out the pertinent adaptations and to continue this investigation line to implement the Integral System of Administration of Human Capital.
The Work of Diploma is summarized in the design of profiles of competitions for the area Foods and Drinks of the Hotel “Club Friend” Costasur. Its chapter 1 approaches the theoretical reflections on the administration of the human resources and its evolution to the administration of human resources for competitions. The chapter 2 is dedicated to the diagnosis of the current situation of the Hotel Club Friend Costasur, the Administration of its human resources and the department of Foods and Drinks. The chapter 3 sample its fundamental result, the assumed methodology and the designed profiles of competitions that take into account the characteristics of the hotel, the standards of the mark and the Cuban norms 3000, 3001 and 3002 regarding the labour competitions and the demonstrated suitability ,aspects that distinguish it and they justify their social relevancy .The experts according to profiles of competitions designed as very appropriated related to: precision and clarity, correspondence with the characteristics of the hotel and with the standards that it outlines the mark and performance on the functions and fundamental tasks of the area waich is being studing. It is recommended: to design the profiles of the other areas of the hotel and to generalize them to other hotels of the mark Club Friend carrying out the pertinent adaptations and to continue this investigation line to implement the Integral System of Administration of Human Capital.
Descripción
Palabras clave
Hotel “Club Amigo” Costasur, Competencias, Recursos Humanos / Gestión, Diagnóstico