DIPLOMA IN HOTEL AND RESTAURANT MANAGEMENT

LESSON PLAN

CODE : SHI 2208

COURSE : SUPERVISION IN THE HOSPITALITY INDUSTRY

CREDIT HOUR : 3

COURSE STATUS : MAJOR

SEMESTER AND YEAR OFFERED : SEMESTER 2/ YEAR 1

NAME ACADEMIC STAFF :

TEL/E-MAIL :

COURSE DESCRIPTION:

To provide the knowledge and competency to the student to enable him/her to be able to manage the department to perform at supervisory level

OBJECTIVES:

This course is designed to provide students with the principles of the supervision as they apply specifically to the hospitality industry. Describe the role of the supervisor and the uses effective communication techniques a swell as leadership principles at the workplace.

LEARNING OUTCOMES:

Upon completion of this course, the students should be able to:

1. The student can identify the responsibilities assigned to him/her and take control in supervising the subordinates in his/her daily tasks

2. He/she can communicate effectively with the management and show good leadership in the workplace

3. He/she can communicate with the human resources department on activities for the junior staff and provide recommendation for the benefits of the staff

4. He/she can perform training, coaching and guidance to staff to ensure that they are able to provide services to the hotel guests in the hotel worked