Supervision and Leadership in the Hospitality Industry

Catalog description

This course focuses on the principles of good supervision and leadership as they apply to day-to-day hospitality operations. Topics include recruiting, selection, orientation, compensation and benefits, motivation, teamwork, coaching, employee training and development, performance standards, discipline, employee assistance programs, health and safety, conflict management, communicating and delegating, and decision making and control. A work ethic grade is assigned for this course. For more information see Work Ethics .