HMGT211 — Supervision and Leadership in the Hospitality Industry
Credit for Prior Learning An examination of the management/supervision/leadership responsibilities in the typical lodging and/or food service establishment. Course stresses leadership, communication, morale, motivation, training, team building, and employee development and retention unique to lodging and food service operations. Assessment Level(s): ENGL 101 / ENGL 011 . Three hours each week. 3 semester hours Course
Part of
- Hospitality Management AAS, Food and Beverage Management Area of Concentration: 347A
- Hospitality Management AAS, Management/Supervision Area of Concentration: 347B
- Food and Beverage Management Certificate: 055
- Hospitality Supervision and Leadership Certificate: 233
- Meeting, Conference, and Event Planning Certificate: 237