HMGT 211 - Supervision and Leadership in the Hospitality Industry

(R only)

An examination of the management/supervision/leadership responsibilities in the typical lodging and/or food service establishment. Course stresses leadership, communication, morale, motivation, training, team building, and employee development and retention unique to lodging and food service operations. Assessment Level(s): ENGL 101 /ENGL 101A , READ 120 . Three hours each week. Formerly HM 121.

3 semester hours

Course Outcomes:
Upon course completion, a student will be able to:

Define management, supervision, and leadership.
Describe the role of the supervisor in an organization.
Discuss the obligations and responsibilities of supervisors.
Explain why ethics are critical for the successful leader.
Discuss the different leadership styles.
Differentiate between supervising and working with people who are different from him or her.
Explain why daily communication with employees is critical for success.
Summarize the obstacles to communication within the workplace.
Discuss the importance of morale and positive motivation in the workplace.
Summarize the essentials of delegating.

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