HOSP 210 - Hospitality Supervision and Leadership

Institution:

Henry Ford College

Subject:

Description:

(3 Credit Hours) Principles of supervision and management are explained as they apply specifically to the hospitality industry. The student is exposed to the following: hotel marketing, management definition, management responsibilities, effective skills needed, effective communications, responsibilities for recruitment, selection, orientation and training employees, measuring labor productivity and controlling costs, evaluating and coaching employees, rules and regulations of discipline, structure of unions and the collective bargaining process, leadership styles and motivation strategies, tips for handling employee conflicts, time management, managing change, professional development for managers and supervisors, and trends in the hospitality industry. Prerequisites: HOSP 110 or concurrent enrollment

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hfcc.edu

Phone Number:

(313) 845-9600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.