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2020-2021 Catalog 
2020-2021 Catalog [ARCHIVED CATALOG]

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CLR 105 - Supervision and Training

Credits: 3
3 Lecture Hours

This course introduces the students to the management functions of supervision, leadership, hiring and training staff in the hospitality industry.  Students explore various management theories and styles, with an emphasis on communication, motivation, training, team building and employee development.  Labor laws and regulations are reviewed.  Students develop food service training materials for a restaurant of their design.
Learning Outcomes
Upon successful completion of the course, the student will:

  1. Contrast management theory and styles.
  2. Differentiate between management, supervision and leadership.
  3. Choose appropriate management styles based upon circumstances.
  4. List the role and functions of a supervisor.
  5. Classify the operational functions of a foodservice operation.
  6. Identify laws and regulations related to management and supervision.
  7. Develop a foodservice organizational chart.
  8. Write a training manual for a food service operation.
Listed Topics
  1. Management theory
  2. Role of manager and supervisor
  3. Leadership
  4. Motivating staff
  5. Organizational structure
  6. Hiring staff
  7. Problem solving / Decision making
  8. Conflict resolution
  9. Training programs
  10. Labor laws and regulations
Reference Materials
Textbook, access to a computer, printer and internet access.
Approved By: Bullock, Quintin Date Approved: 05/02/2018

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