This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.



Prerequisites: None

Course Description: This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.

Objectives: At the completion of this course, students should be able to:

  1. Identify fundamental supervisory responsibilities.
  2. Explain the steps that supervisors can take to speak effectively on the job.
  3. Describe how supervisors work with the human resources department to recruit new employees.
  4. Explain the function of training within an organization and the supervisor’s role in training.
  5. Forecast business volume using the base adjustment forecasting method and the moving average forecasting method.
  6. Distinguish coaching from counseling and disciplining.
  7. Identify the components of a progressive disciplinary program.
  8. List important laws and legal concerns that affect hospitality supervisors.
  9. Describe issues supervisors should be aware of as they assume the role of team leader.
  10. Explain how supervisors can increase employee participation in department activities.
  11. Identify steps supervisors should follow during a meeting with employees in conflict.
  12. Distinguish high-priority interruptions from low-priority interruptions, and summarize strategies for dealing with the latter.
  13. Describe actions that supervisors can take to minimize employee resistance to change.
  14. Explain why it is important for supervisors to take control of their personal development, and describe how to execute a career development plan.

Group Teaching Guidelines: This course is designed with fourteen chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor’s Guide.

Evaluation: The student must complete a comprehensive final examination.

Learning Resources:: Supervision in the Hospitality Industry, Fourth Edition, by Raphael R. Kavanaugh, Ed.D., CHA, and Jack D. Ninemeier, Ph.D., CHA.