CAH 255 – Human Resource & Supervision in Hosp.
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Human Resource & Supervision in Hospitality
n/a
3 credits = 3 hour lecture
n/a
Lecture
Hutchison Institute of Technology rm 100A
n/a
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Course Textbook:
Human Resources Management in the Hospitality Industry & Study guide,
Hayes & Ninemeier, Wiley Publishing
Supplementary Readings:
Required Supplies: calculator, pencil
COURSE DESCRIPTION:
Approaches for effective culinary or hospitality supervision are considered in this course.
Methods of recruiting, selecting, training, and evaluating personnel are covered. Team building
and conflict management concepts are examined. Skills in communication, empowerment, and
planning are introduced. This course fulfills a requirement of certification with the American
Culinary Federation.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
Understand the role of management as it relates to leadership and supervision.
Discuss the employee life-cycle from position creation to evaluation of the employee.
Describe the smooth implementation of change.
Understand conflict resolution, disciplinary measures and termination of employees.
Discuss and evaluate ways of motivating employees and potential deferrers of motivation.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1
1.2
1.3
2.1
2.2
2.3
2.4
2.5
3.1
4.1
4.2
4.3
5.1
5.2
5.3
5.4
Describe process of management through effective communication skills.
Summarize leadership styles and analyze when each is most appropriate.
Outline the supervisor’s role in decision-making, problem solving and delegation of duties.
Explain the role of job descriptions and specifications and develop written examples.
Perform mock interviews; prepare resumes, job applications and cover letters.
Describe procedures of new employee orientation.
Compare training methods; discuss the importance of an effective employee training program.
Discuss follow-up training and cross-training.
Analyze types and methods of employee evaluation.
Describe necessity of change and ways of implementing change with the least employee resistance.
Evaluate methods of conflict resolution and grievance procedures (union/non-union).
Identify reasons for disciplinary problems and discuss the supervisor’s role in handling them.
Describe the procedure for terminating employees.
Analyze motivational techniques/problems; discuss procedures for attitudinal changes.
Analyze ways of dealing with stress in the workplace.
Discuss time management and other organizational management techniques.
Discuss legal issues related to managerial decisions (sexual harassment, discrimination,
violence/anger and unemployment compensation)
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DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
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INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Critique of Technique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
GRADING STRUCTURE:
Attendance, Participation & Professionalism
Quizzes
Weekly Homework Assignments (Discussion Questions)
Final Written Exam
Community Service with typed written paper
A > 90%
B = 80% - 89%
C = 70% - 79%
13 @ 15 points
10 @ 10 points
10 @ 10 points
100 points
1 @ 5 points
Total Points Possible
D = 60% - 69%
195 points
100 points
100 points
100 points
5 points
500 points
F < 59%
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Day & Date
Session 1
Read/do for class
Chapter 1
Session 2
Chapter 2
Session 3
Chapter 3
Session 4
Session 5
Chapter 4
Chapter 5
Session 6
Session 7
Chapter 6
Chapter 7
Session 8
Session 9
Chapter 8
Chapter 9
Session 10
Session 11
Chapter10
Chapter 11
Session 12
Chapter 12
Session 13
Chapter 13
Session 14
Final written
exam
Course Schedule
Homework due
Lecture
Intro to Human resource in the
hospitality industry
homework
Legal environment of human
resources management
homework
Human resources management:
policies and proceedures
homework
Employee recruitment and selection
homework
First impressions and ethical
foundations
homework
Planning training programs
homework
Delivering and evaluating training
programs
homework
Compensation programs
homework
Performance management and
appraisal
homework
Employee health and safety
homework
Role of human resources in strategic
planning and organizational change
homework
Critical issues in human resources
management
Human resources: planning for global
expansion
Quiz
quiz
quiz
quiz
quiz
quiz
quiz
quiz
quiz
quiz
quiz
quiz
The schedule is a projected progression of the class and subject to change
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