CUL 210 - Human Resources Management and Supervision

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

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

Prerequisite: None.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Discuss diversity, cultural differences in personnel management and human resource supervision.
List advantages and disadvantages of becoming a leader in the hospitality industry.
List the steps to follow to develop a productive work climate.
Identify the benefits of a formal performance review.
Discuss the four step training process for on the job training.
Describe four ways to make decisions as a manager.
Explain three characteristics of a motivating environment.
Describe employee on boarding, recruitment and selection.
PROGRAM OUTCOME: Identify the role of leadership. Demonstrate effective communication skills. Identify the steps necessary to overcome conflict.

Course Contents

Diversity, Cultural differences in personnel management and human resource supervision.
Recruiting Employees, The Hiring Process , Employment Law
Scheduling & Managing Shifts
Training systems and methods
Qualities of a good leader
Communicating as a leader and manager
Managing terminations
Motivating and developing employees
Problem Solving and Decision Making
Kitchen Discipline Approaches
Dealing with complaints and Customer Concerns

Instructional Units: 3