HM 130 : Hospitality Industry Supervision and Principles of Leadership

Transcript title

Supervision in Hospitality



Grade mode

Standard letter grades

Contact hours total


Lecture hours



Learn the management/supervision/leadership responsibilities in the typical lodging and/or food service establishment. Stresses leadership, communication, morale, motivation, training, team building, and employee development and retention unique to lodging and food service operations.

Learning outcomes

1.Demonstrate knowledge of federal laws that regulate equal employment opportunity standards
2.Identify practices that are related with interviewing, hiring, developing and terminating employees
3.Demonstrate communication and teamwork principles within a group activity

General education/Related instruction lists

  • Related Instruction/Human Relations

Outside of

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