Catalog Course Search Details

 Department:    CUL

 Course #:    210

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2021

 Course Description  

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

 Prerequisite  

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. Discuss diversity, cultural differences in personnel management and human resource supervision.
2. List advantages and disadvantages of becoming a leader in the hospitality industry.
3. List the steps to follow to develop a productive work climate.
4. Identify the benefits of a formal performance review.
5. Discuss the four step training process for on the job training.
6. Describe four ways to make decisions as a manager.
7. Explain three characteristics of a motivating environment.
8. Describe employee on boarding, recruitment and selection.
9. 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