Course Description


HM 210 Supervision in the Hospitality Industry
4 cr. (3-0-3)
Offered: Fall
Prerequisite: HM 115 and HM 226.

A study of the principles and components of supervision in the hospitality industry. The course focuses on the management principles-authority, delegation, and responsibility; as well as the basic management components-planning, organizing, coordinating, staffing, directing, controlling, and evaluating. The lab portion of the course will serve to reinforce the lecture sessions.