Supervision in the Hospitality Industry
Human Resources - Syllabus
Course Description: This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.
Objectives: At the completion of this course, students should be able to:
- Identify fundamental supervisory responsibilities.
- Explain the steps that supervisors can take to speak effectively on the job.
- Describe how supervisors work with the human resources department to recruit new employees.
- Explain the function of training within an organization and the supervisor's role in training.
- Forecast business volume using the base adjustment forecasting method and the moving average forecasting method.
- Distinguish coaching from counseling and disciplining.
- Identify the components of a progressive disciplinary program.
- List important laws and legal concerns that affect hospitality supervisors.
- Describe issues supervisors should be aware of as they assume the role of team leader.
- Explain how supervisors can increase employee participation in department activities.
- Identify steps supervisors should follow during a meeting with employees in conflict.
- Distinguish high-priority interruptions from low-priority interruptions, and summarize strategies for dealing with the latter.
- Describe actions that supervisors can take to minimize employee resistance to change.
- Explain why it is important for supervisors to take control of their personal development, and describe how to execute a career development plan.
Evaluation: The student must complete a comprehensive final examination.
Learning Resources: Supervision in the Hospitality Industry, Fourth Edition, by Raphael R. Kavanaugh, Ed.D., CHA, and Jack D. Ninemeier, Ph.D., CHA.