Catalog Course Search Details

 Department:    CUL

 Course #:    210

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2019

 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
8. PROGRAM OUTCOME: Identify the role of leadership. Demonstrate effective communication skills. Identify the steps necessary to overcome conflict.

General Education Learning Values & Outcomes

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

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