HR 123 - Supervisory Development in Hotel Restaurant Management

Credit Hours: 3

This course presents the information required to successfully supervise hospitality employees. Emphasis will be placed on the functions of management, workplace diversity, communication, recruitment, selection, training and evaluation of staff. Consideration will also be given to planning, decision-making and delegation as it relates to the hospitality environment.

Course Outcomes
Upon completion of this course, the student will be able to:

discuss the supervisor’s role as manager and leader in a hospitality operation;
discuss issues involved in workplace diversity;
describe the communication process and its central role in managing people at work;
summarize the elements required in creating a positive work climate;
describe the procedures involved in developing job expectations;
define procedures used to recruit, select, train, evaluate, and discipline hospitality employees; and
discuss planning, decision-making, and delegation as it relates to the hospitality industry.

F/S (C, N)