HOSPITALITY SUPERVISION AND HUMAN RESOURCE MANAGEMENT 3 unit

Catalog description

Survey of entry-level, first-time management skills, concepts, theories, and principles with a focus on a supervisor's job responsibilities and the role that managers play in planning, organizing, leading, and motivating teams. Career and educational pathways include restaurant, resort, and lodging operations; human resource management; food and beverage; sales and marketing; property management; tourism; and retail. Customer service, sociocultural trends, and career opportunities are explored. Total of 54 hours lecture.