Supervision in the Hospitality Industry

Learning Outcomes

Upon successful completion of this course, students are expected to be able to explain the concepts and principles of supervisory activities in the hospitality context which covers the roles, duties and responsibility of a supervisor and other factors that might affect the job of a supervisor such as human resources issue and legal issues, describe the functions of training within an organization and the supervisor’s role in training, identify issues that a supervisor should be aware of for his/her role as team leader and how to solve problems or conflicts that might arise during the works

Topics

The course provides a basic understanding of a leader’s role and responsibilities applied to the hospitality businesses. It prepares students to lead people who work in the hospitality industry, such as at a hotel’s front office, restaurant, bar, kitchen and housekeeping. It provides knowledge of how a first-line supervisor should act and behave competently. In addition, the course has a vocational emphasis as it provides opportunities for the students to practice leadership skills, with the focus on producing young future leaders and training newly promoted supervisors and anyone else who is planning a career in the hospitality business world. Furthermore, the course equips the students with an understanding of contemporary diversified initiatives, complemented by up-to-date and in-depth study of recruitment and retention strategies. Proven track-records of achievement-oriented and companies are presented as one of the key features of the course, which will enrich learning experience.

Prerequisite: HM101 – Principles of Management and Business in the Hospitality Industry