HOSP 2400 — HOSP-2400 Hospitality Management and Supervision
Overview of the human resource function for the hospitality industry. Students will develop an appreciation and understanding of the principles of managing and leading organizations, groups and individuals. Topics include employee recruitment, training and development, management theory, motivation and coaching, continuous improvement, effective communication and presentation skills, ethics, diversity and employee empowerment. Special attention is paid to current issues and legal concerns. Instruction is based on lecture, discussion and case studies.
Part of
- Dietary Management, Certificate of Proficiency
- Event Planning, Short-Term Certificate
- Food and Beverage Operations, Certificate of Proficiency
- Hospitality Management (Culinary Art), Associate of Applied Business
- Hospitality Management (Hotel, Destination & Event Management), Associate of Applied Business
- Hospitality Management (Restaurant/Food Service Management), Associate of Applied Business
- Lodging Rooms Division, Certificate of Proficiency
- Personal Chef, Certificate of Proficiency
- Professional Baking, Certificate of Proficiency
- Professional Culinarian/Cook, Certificate of Proficiency
- Restaurant Entrepreneurship, Certificate of Proficiency