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1. The Supervisor as a Manager
2. The Supervisor as a Leader
3. Workplace Diversity
   1. What is diversity? 

   2. Learning about other cultures
   3. Managing diversity issues
4. Effective Workplace Communication
5. Creating a Positive Work Climate
   1. Rewarding employees
   2. Developing employees
   3. Setting an example
6. Analyzing Job Expectations

7. Recruiting and Selecting Job Applicants
   1. Internal and external recruiting
   2. The selection process

8. Employee Training and Development
   1. The need for training

   2. The benefits of training

   3. The problems associated with training
9. Evaluating Job Performance

10. Disciplining Employees

11. The Planning Process

12. Decision Making and Problem Solving
    1. Defining the problem
    2. Analyzing the problem
    3. Action plan
13. Delegation

14. Ethics in the Workplace

At the conclusion of this course, the student should be able to:

1. Formulate an opinion about the future of supervision in the hospitality industry

2. Illustrate the similarities and differences between technical, human, and personal skills

3. Explain the functions of management and supervision

4. Assess the importance of leadership and the styles discussed therein

5. Create a clear and concise understanding of the various types of workplace diversity

6. Analyze the general principles behind effective communication and listening skills in the workplace

7. Create a link between positive business results and a positive work climate/ environment

8. Discuss various job descriptions, and highlight the recruiting and training techniques associated with each
9. Justify the need for effective training in the workplace
10. Illustrate the negative and positive approaches of disciplinary action in the workplace
11. Analyze problems in the workplace while offering progressive solutions

12. Evaluate the essentials and benefits of delegation in the workplace
13. Identify the impact of federal and state laws pertaining to an operation

Methods of Instruction may include, but are not limited to, the following:

1. Audio/Visual Aids
2. Computer Tutorials/Aids
3. Demonstration
4. Discussion
5. Distance Education
6. Lecture

1. Kavanaugh, Ralph R. and Ninemeier, Jack D. Supervision in the Hospitality Industry, American Hotel & Lodging Association Educational Institute
2. Porter and Miller, Supervision in the Hospitality Industry, John Wiley & Sons, Inc.
3. Woods, Robert H. and King, Judy Z., Leadership and Management in the Hospitality Industry, American Hotel and Lodging Educational Institute