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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:
- Identify leadership styles and describe successful motivational techniques.
- Identify types of sexual harassment and methods for mitigating them in the workplace.
- Demonstrate interviewing techniques.
- Demonstrate performance evaluation techniques.
- Demonstrate effective discipline techniques.
- Demonstrate conflict resolution techniques.
- Develop a task break down and demonstrate its use as a training tool.
- Analyze labor productivity and calculate labor costs.
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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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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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OTHER HOSPITALITY AND
RESTAURANT MANAGEMENT
COURSES:
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