HMT 2225 Hospitality & Tourism Supervision
This course is designed to provide students with the principles of supervision in the hospitality and tourism industry and the associated responsibilities. Topics include managing resources, team building, productivity cost formulas and the unique supervision techniques used in restaurants, lodging, bakeries, kitchens, and meeting and event planning. The course emphasis will be on leadership.
Prerequisites: HMT 1105
- Describe the role of the supervisor in hospitality and tourism operations.
- Develop Productivity Standards and a Control of Labor Intensity/Costs plan for a specific hospitality position such line cook, housekeeper, etc.
- Apply motivation techniques based on scenarios and describe the supervisor's leadership role.
- Describe special supervisory concerns to include labor shortages, equal employment opportunity laws, sexual harassment, supervisors legal role, safety and security, supervising a multi-cultural work force, substance abuse, and working with unions.
Credit Hours: 3
- Classroom: 3 hours
- Division: Business and Public Services
- Department: Hospitality Management
- Repeatable Credit: No
- Offered Online: Yes