HMGT 211 - Supervision and Leadership in the Hospitality Industry
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
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.
Click here for the Summer I 2020 Class Schedule
Click here for the Summer II 2020 Class Schedule
Click here for the Fall 2020 Class Schedule
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