| 8. |
COURSE OUTLINE |
| |
Tentative Schedule |
| |
I. |
Management functions of the foodservice supervisor |
| |
|
(A) |
The role of the supervisor in a foodservice operation. |
| |
|
(B) |
The obligations and responsibilities of the supervisor |
| |
|
(C) |
The functions of management in a foodservice operation |
| |
|
(D) |
Theories of people management |
| |
|
(E) |
Managerial skills for foodservice supervision |
| |
|
(F) |
Case study -- "The Good-Guy Supervisor" |
| |
II. |
Leadership functions in the supervisor |
| |
|
(A) |
Employee expectations and needs |
| |
|
(B) |
Building a positive work climate |
| |
|
(C) |
Leadership styles |
| |
|
(D) |
Case study -- "Firm, Fair, And Open" |
| |
III. |
Communications in foodservice supervision |
| |
|
(A) |
Defining "good communications" |
| |
|
(B) |
Roadblocks to good communications |
| |
|
(C) |
Directing job performance |
| |
|
(D) |
Listening |
| |
|
(E) |
Case study |
| |
IV. |
Human resource development in foodservice operations |
| |
|
(A) |
Recruiting and selecting employees for the operation |
| |
|
1. |
The labor market |
| |
|
2. |
Determination of labor needs |
| |
|
3. |
Recruiting |
| |
|
4. |
Selection |
| |
|
5. |
Case study -- "The One That Got Away" |
| |
|
(B) |
Orientation and training of the foodservice employee |
| |
|
1. |
Training -- meaning and importance |
| |
|
2. |
Employee orientation |
| |
|
3. |
Developing a job training center |
| |
|
4. |
Successful training |
| |
|
5. |
Retraining |
| |
|
6. |
Case study -- "A Quick-Fix Training Program" |
| |
|
(C) |
Employee evaluation |
| |
|
1. |
Performance evaluations |
| |
|
2. |
The appraisal interview |
| |
|
3. |
Follow-up |
| |
|
4. |
Case study -- "The First Appraisal Interview" |
| |
V. |
Delegation and motivation in the foodservice operation |
| |
|
(A) |
Definition of delegation |
| |
|
(B) |
Successful delegation |
| |
|
(C) |
Case study -- "Too Much Too Fast" |
| |
|
(D) |
Definition of motivation |
| |
|
(E) |
Theories of motivation |
| |
|
(F) |
Limiting factors in motivation |
| |
|
(G) |
Keys to motivation |
| |
|
1. |
The individual |
| |
|
2. |
The job |
| |
|
3. |
The supervisor |
| |
|
(H) |
ASE study -- "Keeping The Kitchen Clean" |
| |
VI. |
Discipline, decision making and problem solving in the foodservice operation |
| |
|
(A) |
Essentials of discipline |
| |
|
(B) |
Veering approaches to discipline |
| |
|
(C) |
Administering discipline |
| |
|
(D) |
Supervisors' roles in discipline |
| |
|
(E) |
Case study--"They Like It The Way It Is" |
| |
|
(F) |
The decision-making process |
| |
|
(G) |
Essentials of good decision-making |
| |
|
(H) |
The problem solving process |
| |
|
(I) |
Building decision-making and problem-solving skills |
| |
VII. |
Performance based objectives and planning |
| |
|
(A) |
Setting up and implementing a performance based objective system. |
| |
|
(B) |
Case study --"Writing Performance Based Objectives” |
| |
|
(C) |
Types of plans and planning |
| |
|
(D) |
Planning for change |
| |
|
(E) |
Planning and organizing for success |
| |
|
(F) |
Case study -- "Preparing Employees For Change" |