Supervisory Management in Hospitality

Supervisory Management in Hospitality

Course Overview:

This course is designed to provide hospitality industry supervisors with essential knowledge and skills to effectively manage their teams. The course will cover topics such as delegation, time management, leadership, communication, conflict resolution, and employee motivation.

Course Objectives:

· Understand the key principles of supervisory management in the hospitality industry

· Develop effective delegation skills to optimize team performance

· Learn effective time management techniques to improve productivity

· Build leadership skills to inspire and motivate employees

· Develop communication skills to enhance collaboration and teamwork

· Learn conflict resolution techniques to manage workplace disputes

· Learn how to manage customer expectations and maintain quality standards

· Develop crisis management skills to handle emergencies and unexpected situations

Course Outline:

Module 1: Introduction to Supervisory Management in Hospitality

· Overview of supervisory management

· Understanding the hospitality industry

· Identifying the roles and responsibilities of a supervisor

Module 2: Delegation and Time Management

· Principles of delegation

· Delegation techniques

· Time management techniques

· Overcoming time management challenges

Module 3: Leadership and Communication

· Characteristics of effective leaders

· Leadership styles

· Communication skills for supervisors

· Building trust and rapport

Module 4: Conflict Resolution and Employee Motivation

· Identifying and managing workplace conflicts

· Conflict resolution techniques

· Motivating employees

· Reward and recognition strategies

Module 5: Customer Service and Quality Standards

· Managing customer expectations

· Maintaining quality standards

· Handling customer complaints

Module 6: Crisis Management

· Types of crises in hospitality industry

· Crisis management planning

· Handling emergencies and unexpected situations

· Communication during a crisis

Training Methodology:

Assessment will be based on a combination of class participation, assignments, case studies, and a final project. The final grade will be based on their performance in these assessments and participation in class discussions.

Duration of the Course:

1 day

Prerequisites:

None, although some experience in the hospitality industry is preferred.