CA 200 - Hospitality Management

Description
This course is a study of specific duties, knowledge and skills required of managers in the hospitality industry. Fundamentals of management planning, organizing staffing, direction and control are learned.

Credit Hours: 3
Contact Hours: 3

School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CA

Last Revision Date Effective: 2017-03-03 20:11:39
Course Review & Revision Year: 2025-2026

Course Type:
Program Requirement- Offering designed to meet the learning needs of students in a specific GRCC program.
Course Format:
Lecture - 1:1

General Education Requirement: None
General Education Learner Outcomes (GELO):
NA

Course Learning Outcomes:
1. Discuss the supervisor as a leader as it relates to employee expectations and needs.

2. Describe how to choose a leadership style.

3. Discuss the functions, skills and insights of an entry level hospitality manager.

4. Define various EEO laws and their application in the hiring process.

5. Explain the decision-making process and how to apply the principles to problem-solving.

6. Discuss the essentials of discipline, approaches to discipline, and the process of administering discipline.

7. Explain the theories of motivation and how to apply those theories in reality, given limiting factors.

8. Describe the elements and processes involved in the proper delegation of authority.

9. Evaluate individual performance and follow-up practices.

10. Discuss job training and how it relates to the hospitality industry.

11. Define the labor market and explain how to determine labor needs.

12. Evaluate and complete a case study regarding operational problems within a food service firm.

13. Explain good communications and their importance, obstacles to good communications and the art of listening.

14. Identify the steps in building a positive work climate.

15. Discuss legal and ethical hiring practices, and just-cause termination.

16. Use appropriate posture, gestures, eye contact, and vocal expressiveness to effectively communicate information.

17. Identify the best solution to a problem or issue.

Approved for Online Delivery?: Yes

Course Outline:
I. Leading Human Resources

A. Leading Human Resources

B. Equal Opportunity Laws and Diversity

C. Human Resources Planning

II. Sourcing, Compensation, and Benefits

A. Sourcing: Recruitment, Selection, and Orientation

B. Compenation and Benefits

III. Performance Leadership

A. Motivation

B. Teamwork,Team Building, and Coaching

C. Employee Training and Development

D. Performance Leadership

IV. Maintaining High Performance

A. Discipline and Employee Assistance Programs

B. Health and Safety

V. Human Resources Leadership

A. Conflict Management, Resolution, and Prevention

B. Communicating and Delegating

C. Decision Making and Control

Mandatory CLO Competency Assessment Measures:
None

Name of Industry Recognize Credentials: None

Instructional Strategies:
Quizzes and Examination: 35-45%

Class Participation and Discussion: 15-20%

Written Assignments and Project: 30-40%

Mandatory Course Components:
None

Academic Program Prerequisite: None
Prerequisites/Other Requirements: None
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corerequisite(s): None
Course-Specific Placement Test: None
Course Aligned with IRW: IRW 99
Consent to Enroll in Course: No Department Consent Required

Total Lecture Hours Per Week: 3
Faculty Credential Requirements:
Master’s Degree (GRCC general requirement), Professionally qualified through work experience in field (Perkins Act or Other) (list below)
Faculty Credential Requirement Details: Standard requirements for the Secchia Institute for Culinary Education, with extenive experience in Personnel Management, apply. Instructor experience must satisfy Perkin’s Vocational act requirements

Maximum Course Enrollment: 24
Equivalent Courses: None
Dual Enrollment Allowed?: Yes
Advanced Placement (AP) Exam Credit Accepted: None
AP Min. Score: NA
Number of Times Course can be taken for credit: 1
Programs Where This Courses is a Requirement:
Baking and Pastry Arts Certificate, Culinary Arts, A.A.A.S., Culinary Arts Certificate
People Soft Course ID Number: 100624
Course CIP Code: 12.9999

High School Articulation Agreements exist?: No
If yes, with which high schools?: NA
Non-Credit GRCC Agreement exist?: No
If yes, with which Departments?: NA
Corporate Articulation Agreement exist?: No
If yes, with which Companies?: NA