hos 256 hospitality management concepts€¦ · human resources management and supervision, ......
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HOS 256 Hospitality Management Concepts Pre-Req: Take ENG-032, MAT-032 and RDG-032 with a minimum grade of “C”.
Class 3, Lab 0, Credit 3 | Semester Year
This addendum is for reference only. Your instructor will provide a completed copy to include instructor information, drop date and course schedule dates.
Instructor Information
Name: …
Phone: …
Email: …
Office: …
Hours: …
Course Description
This course is a study of the theory and principles of management as applied to the hospitality industry.
Course Outcomes
1. Describe the four tasks in the position analysis process 2. Explain the uses of job descriptions and how they should be developed. 3. Explain procedures for planning and delivering training programs. 4. Describe a nine-step process for scheduling employees 5. Describe basic professional development strategies.
Textbook(s):
ManageFirst: Human Resources and Supervision with Online Test Voucher (2nd Edition). National Restaurant Association. Pearson. ISBN-13: 9780132724494.
Additional Materials Required:
Items can be purchased at the campus bookstore The Book Inn
SCC Logo Black Long Sleeve T-Shirt
Black and White Check Chef Pants
Black non-skid shoes
Three Ring Binder
Calculator
Sharpie and Pen
NOTE: Students who do not adhere to the SCC Culinary Uniform Policy as stated in the Culinary Orientation Packet will NOT be permitted to class. A grade of ZERO will be entered in the grade book for the Day’s lab grade.
Method of Instruction
This course will consist of lecture and homework. The amount will depend on the subject matter for that class.
Class Communication
Edmodo will be used for all class communication. Use the following code to login at https://www.edmodo.com/
Code:
Quizzes and Tests
There will be a quiz at the beginning of each class on the previous material. The lowest quiz grade will be dropped. Unit test will be administered on weeks 4, 7, 10 and 12. No test or quizzes will be accepted after the due date. If you need to take a test prior to the testing date, consult with your instructor first to schedule a proctored test in the Exams Testing Center located in the P Dan Hull Building Rm E3.
Final Certification Exam: Week 15
This course includes a certification exam. It will take place in a computer lab and will require the online exam voucher found in the front of the, Manage First Hospitality Human Resources Management and Supervision, textbook (ISBN-13: 9780132724494).
Homework Assignments
Homework assignments will be assigned with each chapter.
No assignments will be accepted after the due date. All work can be turned in through Edmodo or placed under instructor’s office door on or before due date
Tutoring
Tutoring Lab is open to all SCC students. It is located in the P Dan Hull Building Rm 02
Attendance and Participation:
Absences from class cannot be made up. Students are encouraged to maintain 100% attendance. If you must be absent from class, it is your responsibility to inform your instructor PRIOR to being absent. In the event of same-day illness or other emergency, please notify your instructor as soon as possible.
For more information on attendance and participation, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.
Drop/Withdrawal:
Students have until ____________ to drop the course. If you withdraw from a course before or
on the Withdrawal Deadline or Drop Date, you will receive a “W.” It is the student’s
responsibility to withdraw from the course. A student who stops attending class and fails to
initiate a withdrawal will remain on the class roster. A student who does not complete an
assignment, test, or final exam in the course will receive a zero for each missing grade and the
final course grade will be calculated accordingly. For more information on adding or dropping a
course, visit the Standard SCC Course Policies at http://www.sccsc.edu/SyllabiPolicies.
Grading System:
A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 00 - 59
Grade Calculation Method: Students must obtain a final grade of “C” or better to obtain credit for the class.
Quiz 25% (Failure to take Quiz on assigned date will result in a 0)
Unit Tests (3) 25% (Failure to take test on or prior to assigned date will result in a 0)
Assignments 25% (Failure to complete assignment on or before due date will result in a 0)
Final Exam 15% (Failure to take this test on assigned date will result in a 0)
TOTAL: 100%
Standard SCC Course Policies:
Please review the Standard SCC Course Polices on the following topics:
Academic Integrity
Academic Misconduct
Add/Drop period
Appeals Process
Class Attendance
Classroom Behavior (traditional and online)
Classroom Conduct/Expectations
Lab Procedures (general SCC policy regarding this)
Services For Students with Disabilities
Online Confidentiality
Withdrawal Policy
Course Schedule
See the following pages for a detailed list of what outcomes, topics, assignments, lab activities and recipes will be covered for each week. Please pay attention to any given dates. There will be a practical exam on week 14. It will count as a Unit test. As a reminder, no make-up homework, quizzes/tests, or labs will be allowed.
The course schedule is tentative and is subject to change. When and if changes are made, you will be notified.
Week One: Restaurant and Foodservice Operations Are Labor Intensive
Welcome: Review Questions
Student Learning Objectives
Explain management activities and how evolving employee expectations can influence managers as they facilitate the work of their employees.
Describe strategies for facilitating the work of employees.
Explain how skills, abilities, leadership style, and corporate culture impact a manager’s human resources activities.
Identify the benefits of and procedures for promoting employee diversity within restaurant and foodservice operations.
Explain the importance of ethical decision making, the role of codes of ethics in restaurant and foodservice operations, and tasks involved in developing, implementing, and enforcing codes of ethics.
Classroom Lectures/Activities:
PowerPoint: Chapter 1
Case Study: Application Exercise p. 28
Review: Chapter 1 for Quiz
Homework
Key Terms: p.3
Review Your Learnings (RYL): p. 28 – 29
Week Two: Recruiting and Selecting the Best Employees
Welcome: Review Homework/Classwork
Quiz: Chapter 1
Student Learning Objectives
Describe the four tasks in the position analysis process.
Explain the uses of job descriptions and how they should be developed.
Review basic employee recruitment procedures.
List and explain the tools that can help screen job applicants to determine which should receive job offers.
Review details about job offers made to candidates who meet job requirements.
Classroom Lectures/Activities:
PowerPoint: Chapter 2
Case Study: Application Exercise p. 61
Review: Chapter 2 for Quiz
Homework
Key Terms: p. 31
Review Your Learnings (RYL): p. 62
Handout: Chapter 2
Week Three: Employee Orientation and Training
Welcome: Review Homework/Classwork
Quiz: Chapter 2
Student Learning Objectives
Review basic procedures that should be used for employment and payroll documentation.
Explain basic procedures that should be included in hiring and orientation activities.
Describe how to plan and evaluate orientation programs.
Explain procedures for planning and delivering training programs.
Classroom Lectures/Activities:
PowerPoint: Chapter 3
Case Study: Application Exercise p. 95
Handout: Chapter 3
Review: Chapter 3 for Quiz
Homework
Key Terms: p. 65
Review Your Learnings (RYL): p. 96
Take-Home Quiz: Chapter 3
Handout: Chapter 3
Week Four: Foundations of Effective Employee Performance
Welcome: Review Homework/Classwork
Unit Test 1: Restaurant and Foodservice Operations Are Labor Intensive, Recruiting and Selecting the Best Employees, Employee Orientation and Training
Student Learning Objectives
Describe special concerns when an entry-level employee is promoted to a supervisory position.
Explain basic employee motivation strategies.
Describe procedures for building and maintaining effective teams.
Discuss the development and management of employee recognition and incentive programs.
Classroom Lectures/Activities:
PowerPoint: Chapter 4
Case Study: Application Exercise p. 122
Handout: Chapter 4
Review: Chapter 4 for Quiz
Homework
Key Terms: p. 99
Review Your Learnings (RYL): p. 123
Handout: Chapter 4
Week Five: Facilitating Employee’s Work Performance\
Welcome: Review Homework/Classwork
Quiz: Chapter 4
Student Learning Objectives
Explain basic communication skills and challenges for restaurant and foodservice managers.
State procedures for coaching employees.
Describe procedures for resolving employee conflicts.
Explain procedures for managing change.
State basic procedures for conducting performance appraisals.
Explain steps in a progressive discipline program.
Describe procedures for employee termination.
Describe basic professional development strategies.
Classroom Lectures/Activities:
PowerPoint: Chapter 5
Case Study: Application Exercise p. 165
Handout: Chapter 5
Review: Chapter 5 for Quiz
Homework
Key Terms: p. 125
Review Your Learnings (RYL): p. 166 – 167
Handout: Chapter 5
Week Six: Meeting Work Shift Standards
Welcome: Review Homework/Classwork
Quiz: Chapter 5
Student Learning Objectives
Explain why operating standards are important and how managers can enforce them.
Identify, implement, and review sales and service goals for the front of the house.
Identify, implement, and review production and quality goals for the back of the house
Describe a nine-step process for scheduling employees.
Explain how checklists can be used to monitor quality.
Explain how communication logs help monitor quality.
Classroom Lectures/Activities:
PowerPoint: Chapter 6
Case Study: Application Exercise p. 204
Handout: Chapter 6
Review: Chapter 6 for Quiz
Homework
Key Terms: p. 169
Review Your Learnings (RYL): p. 204 – 205
Handout: Chapter 6
Take-Home Quiz: Chapter 6
Week Seven: Professional Development Programs
Welcome: Review Homework/Classwork
Unit Test 2: Foundations of Effective Employee Performance, Facilitating Employee’s Work Performance, Meeting the Work Shift Standards
Student Learning Objectives
Explain the importance of professional development.
Describe basic professional development strategies.
Identify procedures for professional development planning meetings.
Provide information about professional development programs for managers.
Explain three commonly used professional development methods.
Identify other professional development methods.
Describe basic procedures for developing succession plans.
Classroom Lectures/Activities:
PowerPoint: Chapter 7
Case Study: Application Exercise p. 232
Handout: Chapter 7
Review: Chapter 7 for Quiz
Homework
Key Terms: p. 207
Review Your Learnings (RYL): p. 232 – 233
Handout: Chapter 7
Week Eight: Ensuring a Lawful Workplace
Welcome: Review Homework/Classwork
Quiz: Chapter 7
Student Learning Objectives
Explain the impact of laws that affect restaurant and foodservice operations.
Explain the federal employment laws that affect establishments.
Describe the state and local laws that regulate restaurant and foodservice operations.
Describe the legal aspects of serving safe food.
Review the legal aspects of serving alcoholic beverages.
Identify the procedures that should be followed to protect the operation from legal actions.
Explain how restaurant and foodservice operations should interact with unions.
Explain procedures for planning and delivering training programs.
Classroom Lectures/Activities:
PowerPoint: Chapter 8
Case Study: Application Exercise p. 204
Handout: Chapter 8
Review: Chapter 8 for Quiz
Homework
Key Terms: p. 235
Review Your Learnings (RYL): p. 264 – 265
Handout: Chapter 8
Week Nine: Employee Compensation and Benefits
Welcome: Review Homework/Classwork
Quiz: Chapter 8
Student Learning Objectives
List and describe three federal laws that impact compensation policies and programs.
Explain the types of voluntary benefits that can be included in a compensation package.
Identify and describe three retirement and health benefit laws that impact voluntary benefits.
Describe five employee benefit programs that are mandated by federal laws.
Explain the procedures that help ensure the correct compensation will be paid to employees.
Explain the basic procedures that can be used to control labor costs.
Classroom Lectures/Activities:
PowerPoint: Chapter 9
Case Study: Application Exercise p. 295
Handout: Chapter 9
Review: Chapter 9 for Quiz
Homework
Key Terms: p. 267
Review Your Learnings (RYL): p. 295 – 296
Week Ten: Managing a Safe and Healthy Workplace
Welcome: Review Homework/Classwork
Unit Test 3: Professional Development Programs, Ensuring a Lawful Workplace
Quiz: Chapter 9
Student Learning Objectives
Explain what managers can do to maintain a zero-tolerance sexual harassment policy and explain responsibilities regarding nonsexual types of harassment in the work place.
Review the procedures for ensuring the rights of employees who are pregnant or disabled, and younger workers.
Indicate how the Occupational Safety and Health Administration (OSHA) impacts restaurant and foodservice operations, and explain procedures for establishing and maintaining OSHA –mandated programs and participating in OSHA investigations.
Identify the compliance posters that operations are required to post.
Describe the procedures for preventing workplace violence.
Describe the procedures for developing emergency management programs.
Explain the basic procedures for balancing food safety, employee rights, and the law.
Provide an overview of employee assistance and employee wellness programs.
Classroom Lectures/Activities:
PowerPoint: Chapter 10
Case Study: Application Exercise p. 327
Handout: Chapter 10
Review: Chapter 10 for Quiz
Homework
Key Terms: p. 299
Review Your Learnings (RYL): p. 328
Handout: Chapter 10
Week Eleven: Career Services Guest Speaker: Jennifer Little
Welcome: Review Homework/Classwork
Quiz: Chapter 10
Student Learning Objectives
Prepare Resume and Cover Letter.
American Culinary Federation Knowledge and Skill Competencies
Perform mock interviews, prepare resumes, job applications, and cover letters.
Classroom Lectures/Activities:
Guest Speaker: Jennifer Little with SCC Career Services
Homework
Handout: Prepare Resume Rubric and Cover Letter Rubric
o Rubric will be used for Week Eleven and Twelve
Week Twelve: Career Services Guest Speaker: Jennifer Little
Unit Test 4: Employee Compensation and Benefits, Managing a Safe and Healthy Workplace
Student Learning Objectives
Fill out a job application.
American Culinary Federation Knowledge and Skill Competencies
Perform mock interviews, prepare resumes, job applications, and cover letters.
Classroom Lectures/Activities:
Guest Speaker: Jennifer Little with SCC Career Services
Week Thirteen: Career Services Guest Speaker: Jennifer Little
Student Learning Objectives
Mock interviews
American Culinary Federation Knowledge and Skill Competencies
Perform mock interviews, prepare resumes, job applications, and cover letters.
Classroom Lectures/Activities:
Guest Speaker: Jennifer Little with SCC Career Services
Week Fourteen
Review: HOS 256 Hospitality Management Concepts Certification Exam
Bring Exam Voucher to class
Week Fifteen
HOS 256 Hospitality Management Concepts Certification Exam
This exam will take place in a computer lab and will require the online exam voucher found in the front of the, Manage First Hospitality Human Resources Management and Supervision, textbook (ISBN-13: 9780132724494).