Faculty Syllabus

Introduction - Padlet

Syllabus Quiz & Chapter Quizzes 

Learning Activities 

Packback Participation 

Professional Development Plan 

Final Exam

ISBN: 978-1-949324-19-8  

Title: Supervision in the Hospitality Industry, 6th Edition.  

Author: Jack D. Ninemeier  

Publisher: AHLEI 

Link to Textbook: https://austin.bncollege.com/c/Supervision-in-the-Hospitality-Industry---With-Answer-Sheet/p/MBS_2342195_used

Information presented on the course will also be derived from other textbooks, articles and shared  industry information. Supplementary handouts and articles will be made available via Blackboard. 

1 The Supervisor and the Management Process

2 Effective Communication for Supervisors

3 Recruitment and Selection Procedures

4 Orientation, Induction, and Training

5 Managing Productivity and Controlling
Labor Costs

6 Performance Evaluation and Coaching

7 Discipline

8 Special Supervisory Concerns

9 Building High-Performance Teams

10 Motivation and Leadership

11 Managing Conflict

12 Time Management

13 Managing Change

14 Professional Development

1. Research and analyze the evolution of local and federal legislation in relation to worker’s rights, minimum wage and child labor laws.  

2. Recognize and critique the importance of prescreening job applicants and identify the possible negative consequences that may occur if this phase of the hiring process is not completed.  3. Define the purpose and benefits of new employee orientation and the need for employee handbooks in the workplace.  

4. Identify and evaluate key factors that define the labor market and labor pool and its effect on the hospitality industry workforce.  

5. Critically analyze the importance of an effective performance appraisal system and how this is implemented throughout a business.  

6. Develop an understanding of progressive discipline and the significance of management  involvement.  

7. Critically assess communication and the importance of this throughout the employee/leadership  relationship.