RSTO 1313 - Hospitality Supervision

3 Hours (3-0)
Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, applicable personnel laws and regulations. Emphasis on leadership development. Discuss the role of the supervisor including obligations to owners, customers, and employees; apply management theories and principles to the hospitality environment; identify and discuss principles of communication; develop effective job descriptions, training plans, and evaluation instruments; and relate principles of leadership.

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