Catalog Course Search Details

 Department:    CUL

 Course #:    210

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Managing human resources and understanding the dynamics of leadership in the hospitality and restaurant industry.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Describe the process of building a work enviornment that encourages diversity.
   • How to deal with harassment and hostile work enviornments.
2. Describe the selection and employment process.
   • Demonstrate an understanding of the techniques used in orienting new employees.
   • Demonstrate an understanding of the employment laws that effect restaurant and foodservice operations and how to impliment them.
3. Outline the general procedure of staff planning, and identify and describe the major tools used in that process.
4. Communicate effectively as a leader and manager.
   • Team Building, understand how to motivate employees and resolve conflicts.
5. Kitchen Discipline Approaches
6. Problem Solving and Decision Making
   • Dealing with complaints and customer concerns.
7. Training systems and Methods
   • performance evaluations

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

1. Information Literacy

Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.

Outcomes: Students will be able to . . .
1.4 Evaluate issues (for example economic, legal, historic, social) surrounding the use of information.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.2 Analyze issues and develop questions within a discipline.
2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.1 Recognize, read, and comprehend academic and/or professional writing.
3.2 Recognize, produce and demonstrate appropriate interpersonal, group, and public speaking skills.
3.3 Demonstrate effective listening skills.

4. Community & Cultural Diversity

Definition: Recognizing the value of human communities and cultures from multiple perspectives through a critical understanding of their similarities and differences.

Outcomes: Students will be able to . . .
4.2 Understand, value and respect human differences and commonalities as they relate to issues of race, social class, gender, sexual orientation, disabilities and culture.
4.3 Understand the historically and socially constructed nature of—and the meanings attributed to—human differences.
4.4 Demonstrate effective communication across differences in human communities and cultures.
4.5 Adapt to and function effectively in communities and cultures different from one's own.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.
6.4 Use self-reflection to recognize and define a sense of self-identity in personal, social/gender, and/or cultural/global terms and in relationship to others.

Course Contents

1. Diversity, Cultural differences in personnel management and human resource supervision.
2. Recruiting Employees, The Hiring Process , Employment Law
3. Scheduling & Managing Shifts
4. Training systems and methods
5. Qualitites of a good leader
6. Communicating as a leader and manager
7. Managing terminations
8. Motivating and developing employees
9. Problem Solving and Decision Making
10. Kitchen Discipline Approaches
11. Dealing with complaints and Customer Concerns