HOS 256 Hospitality Management Concepts€¦ · Human Resources Management and Supervision, ......

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

https://www.edmodo.com/

http://www.sccsc.edu/SyllabiPolicies


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.



http://www.sccsc.edu/SyllabiPolicies/

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


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.





Homework

Key Terms: p. 31

Review Your Learnings (RYL): p. 62

Handout: Chapter 2

Week Three: Employee Orientation and Training


Quiz: Chapter 2


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.




Handout: Chapter 3


Homework

Key Terms: p. 65


Take-Home Quiz: Chapter 3

Handout: Chapter 3

Week Four: Foundations of Effective Employee Performance


Unit Test 1: Restaurant and Foodservice Operations Are Labor Intensive, Recruiting and Selecting the Best Employees, Employee Orientation and Training


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.




Handout: Chapter 4


Homework

Key Terms: p. 99


Handout: Chapter 4

Week Five: Facilitating Employee’s Work Performance\


Quiz: Chapter 4


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.




Handout: Chapter 5


Homework

Key Terms: p. 125


Handout: Chapter 5

Week Six: Meeting Work Shift Standards


Quiz: Chapter 5


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.




Handout: Chapter 6


Homework

Key Terms: p. 169


Handout: Chapter 6

Take-Home Quiz: Chapter 6

Week Seven: Professional Development Programs


Unit Test 2: Foundations of Effective Employee Performance, Facilitating Employee’s Work Performance, Meeting the Work Shift Standards


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.




Handout: Chapter 7


Homework

Key Terms: p. 207


Handout: Chapter 7

Week Eight: Ensuring a Lawful Workplace


Quiz: Chapter 7


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.




Handout: Chapter 8


Homework

Key Terms: p. 235


Handout: Chapter 8

Week Nine: Employee Compensation and Benefits


Quiz: Chapter 8


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.




Handout: Chapter 9


Homework

Key Terms: p. 267


Week Ten: Managing a Safe and Healthy Workplace


Unit Test 3: Professional Development Programs, Ensuring a Lawful Workplace

Quiz: Chapter 9


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.




Handout: Chapter 10


Homework

Key Terms: p. 299


Handout: Chapter 10

Week Eleven: Career Services Guest Speaker: Jennifer Little


Quiz: Chapter 10


Prepare Resume and Cover Letter.

American Culinary Federation Knowledge and Skill Competencies

Perform mock interviews, prepare resumes, job applications, and cover letters.


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


Fill out a job application.





Week Thirteen: Career Services Guest Speaker: Jennifer Little


Mock interviews





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).

HOS 256 Hospitality Management Concepts€¦ · Human Resources Management and Supervision, ......

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