HRM 463

Hospitality Leadership and Supervision

This course builds on the student's knowledge of hospitality operations and management concepts while introducing specific employee leadership strategies including the development of purposes and goals, organization, motivation, communication, and evaluation using a case study approach. Topics include an examination of managerial and supervision theory and the application of these ideas in contemporary hospitality management settings. This course brings together hospitality management and operations knowledge gained from previous coursework and experiences. An individual research project and paper are required. Spring

Units: 3.0