HSM-270 Supervisory Management

Credits: 3
Contact Hours: Lec 3
This course is designed to develop a basic understanding of the principles of management and the application of those principles in managing the resources of a lodging or foodservice operation. Study for this course will outline the framework for supervision, supervisory responsibilities, tools used in supervision and developing effectiveness as a supervisor. Specific topics covered including: effective communications, recruitment and selection procedures, orientation and training, managing productivity and controlling labor costs, evaluating and coaching, discipline, motivation through leadership, team building, conflict management and time management. Prerequisite(s): Grade of “C” or better in HSM 101