Hospitality Supervision

Professional Development Institute of Tourism
Parksville, British Columbia, Canada

Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced

Course Description:

'' This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.

Evaluation: The student must complete fourteen basic, self-scoring review quizzes, four progress test and a comprehensive final examination.

Learning Resource: Hospitality Supervision, Second Edition, by
Raphael R. Kavanaugh, Ed.D., CHA
Jack D. Ninemeier, Ph.D., CHA.

Learning Objectives: At the completion of this course, students
should be to:
1. Describe the role of the supervisor in hospitality operation
2. Describe the role of the supervisor and the management process. The
role comprises basic management processes; planning, organizing,
directing, and controlling; and effective supervisory skills and
responsibilities.
3. Understand the importance of effective communication. This involves a
study of the communication process and barriers to effective
communication. It also comprises effective listening, speaking, and
writing skills.
4. Apply techniques to develop and improve recruitment and selection skills.
Techniques addressed include identifying sources of labour, using
internal and external recruiting methods, enhancing interviewing skills,
and working with human resources personnel.
5. Apply techniques to develop and improve skills in orienting and training.
Topic include general property orientation and specific job orientation,
principles of adult learning, the four-step training method, and other types
of training.
6. Understand the importance of managing productivity and controlling
labour costs. Topics addressed include productivity standards, planning
staffing requirements, forecasting, and developing employee schedules.
7. Apply techniques to develop and enhance evaluating and coaching skills.
Topics addressed include approaches to effective performance evaluation
and informal and formal coaching methods.
8. Apply techniques to develop and enhance an effective discipline program.
Topics addressed include four commonly believed myths of discipline,
causes of disciplinary problems, administering discipline, and progressive
discipline programs.
9. Understand special supervisory concerns, including the labour shortage,
Equal Employment Opportunity laws, sexual harassment, the
supervisor’s legal role, safety and security, supervising a multi-cultural
work force, substance abuse, and working with employee unions.
10. Apply techniques in team-building. This involves an understanding of
working with informal and formal work groups, stages of team
development, the supervisor as team leader, and managing effective
meetings.
11. Understand strategies designed to increase employee motivation. Topics
addressed include getting to know employees, identifying motivational
problems, leadership styles and factors addressing them, and increasing
employee participation.
12. Apply techniques to manage conflict, including that between employees,
between supervisor and employee, and between supervisor and boss.
Topics include inner conflict, sources and types of conflict, and tips for
negotiating personal conflict.
13. Apply techniques to manage time effectively, including analyzing time,
delegating, and using management tools such as to-do lists and weekly
planning guides.
14. Understand the supervisory skills necessary to manage change. Topics
addressed include the forces of stability and change, a model for
change, overcoming resistance to change, and the supervisor as change
agent.
15. Describe professional development and future trends. Topics addressed
include supervisory certification and management development
programs, career ladder programs, career management decisions,
networking, and hospitality industry trends.
...''

Phone:250-248-2010

School Address:

Professional Development Institute of Tourism
P. O. Box 278, Suite 2 - 141 Memorial Avenue
Parksville, British Columbia, CANADA, V9P-2G4
Phone 250-248-2010
Fax 250-248-9413

Jobs & Resumes: Parksville
Houses & Roommates: Parksville

Front Office Procedures
Housekeeping Management
Security and Loss Prevention Management
Hospitality Industry Computer Systems
Quality Sanitation Management
Food & Beverage Service
Planning and Control for Food & Beverage Operations
Bar & Beverage Management
Tourism and the Hospitality Industry
Marketing of Hospitality Services
Hospitality Sales & Marketing
Convention Management and Service
Basic Financial Accounting for the Hospitality Industry

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