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This is a management skills course for students pursuing a career in supervision within
the restaurant/hospitality industry. Application of basic management concepts
and techniques necessary to achieve objectives in the management of operations and human
resources in restaurant and hospitality businesses including analysis of hospitality
workplace; the manager's responsibilities in training, coaching, and performance appraisal
of employees; decision making, leadership, and planning.
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(54 hours lecture; Degree applicable, CSU)
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Course Measurable Objectives:
- Describe the organization and major operational elements of hospitality operations.
- Analyze basic managerial responsibilities within the restaurant/hospitality organization.
- Identify leadership styles and recognize successful motivational techniques.
- Analyze recruiting and interviewing techniques.
- Appraise performance evaluation and effective discipline guidelines.
- Demonstrate clear communication and listening skills.
- Prioritize decision making and delegation.
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Course Level Student Learning Outcomes:
Students completing HRM 56 - Management of Hospitality Personnel and Operations will be able to:
- identify leadership styles and recognize successful motivational techniques.
- conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
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OTHER HOSPITALITY AND
RESTAURANT MANAGEMENT
COURSES:
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