CLR 105 - Supervision and Training

Credits: 3
3 Lecture Hours

Description
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:

Contrast management theory and styles.
Differentiate between management, supervision and leadership.
Choose appropriate management styles based upon circumstances.
List the role and functions of a supervisor.
Classify the operational functions of a foodservice operation.
Identify laws and regulations related to management and supervision.
Develop a foodservice organizational chart.
Write a training manual for a food service operation.

Listed Topics

Management theory
Role of manager and supervisor
Leadership
Motivating staff
Organizational structure
Hiring staff
Problem solving / Decision making
Conflict resolution
Training programs
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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CLR 105 - Supervision and Training