HCM 210 - Dining Management
Lecture Hours: 2
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
To evaluate styles of leadership and develop skills in human relations and personal management. To prepare for the transition from employee to supervisor.
Prerequisite: HCM 152 , HCM 153
1. Analyze the dynamics of leadership
- Explain ways in which leadership and management differ.
- Review basic leadership qualities.
- Discuss basic management activities and management styles.
- Explain factors to consider to help ensure that decisions are ethical.
- Explain that managers have professional responsibilities.
- Identify key elements in an effective time management plan.
- Explain procedures that are helpful when delegating work tasks.
- Review professional development planning and career-building activities.
- Describe the need for restaurant and foodservice managers to be active in their business communities.
2. Prioritize how leaders facilitate the planning process.
- Explain basic principles of planning with an emphasis on how employees can assist, and procedures useful in managing planning information.
- Describe how a value statement, vision statement, and mission statement are developed and implemented.
- State the importance of SMART goals in the planning process.
- Review procedures for conducting a SWOT analysis.
- Identify how restaurant and foodservice managers use long range, business, and marketing plans and operating budgets, and explain the relationship among these planning tools.
- Explain the need to consider employees’ abilities and use an organized process in implementing effective plans.
3. Compare and contrast how leaders are effective communicators.
- Explain why it is important for restaurant and foodservice managers to use effective communication skills.
- Provide an overview of the communication process.
- Discuss common communication challenges.
- Review basic principles useful for business speaking, using the telephone, listening, writing and controlling nonverbal communication.
- Identify strategies that enhance interpersonal communication.
- Explain practices for developing effective messages and for managing internal and external communication procedures.
4. Analyze how leaders facilitate employee performance.
- Explain principles to help employees become motivated.
- Review procedures for planning and implementing employee development programs.
- State procedures helpful in maintaining a positive workplace.
- Describe basic coaching practices.
- Identify ways to manage conflict.
- Explain procedures for conducting effective performance appraisals.
5. Assess how leaders facilitate teamwork.
- Explain why teamwork is important to the success of restaurant and foodservice operations.
- Review common types of restaurant and foodservice teams.
- Describe the five stages of team growth and development.
- Discuss basic principles helpful in building and maintaining effective teams.
- Explain basic procedures for setting team goals.
- Identify procedures for effectively managing team projects.
6. Critique how leaders manage employee work schedules.
- Explain the need for effective work schedules.
- Discuss basic procedures for determining budgeted labor cost.
- Describe how to create a master schedule.
- Explain how to develop a crew schedule.
- Describe procedures for distributing and adjusting the crew schedule.
- Identify common practices helpful for monitoring employees during work shifts.
- Explain methods for analyzing after-shift labor information.
- Review basic concerns in developing work schedules for managers.
7. Evaluate how leaders manage daily operations.
- Describe how restaurant and foodservice managers should establish priorities.
- Describe procedures used by restaurant and foodservice managers to develop and use two important operating tools: policies and procedures.
- Explain a basic approach that managers can use to resolve operating problems.
- Describe how restaurant and foodservice managers should develop and submit reports to upper management.
- Review procedures that restaurant and foodservice managers should use to plan for and manage emergencies.
8. Assess how leaders manage meetings.
- Explain the need for meetings to be effectively managed.
- Describe procedures for planning effective meetings.
- Explain procedures for conducting effective meetings.
- Suggest procedures required to evaluate and follow up on meetings.
9. Compare and contrast the way leaders manage compensation programs.
- Explain how managers must balance the concerns of owners, employees, and themselves as they develop and manage compensation programs.
- Describe the three major components of compensation: wages, salaries, and benefits.
- Describe major requirements of federal and state compensation laws.
- Describe several of the most important factors that affect an operation’s compensation cost.
- Identify basic procedures for developing and controlling restaurant and foodservice compensation policies and procedures.
- Explain how performance appraisals relate to compensation.
- Review procedures for processing payroll-related information and other information required for employee files.
10. Interpret employee retention and terminations.
- Describe leadership strategies to enhance employee retention and productivity.
- Explain common procedures used in progressive discipline programs.
- Describe procedures for voluntary and involuntary termination.
- Explain the basics of unemployment compensation.
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