HOS 256 - Hospitality Management Concepts

• Process of management through effective communication skills.
• Leadership styles
• The supervisor’s role in decision-making, problem solving and delegations of duties.
• Job descriptions and specifications.
• Mock interviews, resume preparation, job applications and cover letters.
• Procedures of new employee orientation.
• Training methods.
• Types and methods of employee evaluation.
• Necessity of change and ways of implementing change with the least employee resistance.
• Conflict resolution and grievance procedures (union/non-union).
• Disciplinary problems and the supervisor’s role in handling them.
• Terminating employees.
• Motivational techniques/problems. 
• Procedures for attitudinal changes.
• Dealing with stress in the workplace.
• Legal issues related to managerial decisions (sexual harassment, discrimination, violence/anger and unemployment compensation).
• Time management and other organizational management techniques.
• The needs, wants and desires of the internal and external customer.
• Labor costs and percentages.
• Profit and loss statements and determining profitability

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A =  90 - 100
B =   80 - 89
C =   70 - 79
D =   60 - 69
F =     0 - 59

1. Describe the four tasks in the position analysis process.
2. Explain the manager role in recruiting, selecting and retaining employees.
3. Develop an orientation and training program to also include continued employee professional development activities. 
4. Describe the role of the manager with employees in the day to day activities of the food industry. 

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