May 17, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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HCM 210 - Dining Management

Credits: 2
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  
Competencies
1. Analyze the dynamics of leadership

  1. Explain ways in which leadership and management differ.
  2. Review basic leadership qualities.
  3. Discuss basic management activities and management styles.
  4. Explain factors to consider to help ensure that decisions are ethical.
  5. Explain that managers have professional responsibilities.
  6. Identify key elements in an effective time management plan.
  7. Explain procedures that are helpful when delegating work tasks.
  8. Review professional development planning and career-building activities.
  9. Describe the need for restaurant and foodservice managers to be active in their business communities.

2. Prioritize how leaders facilitate the planning process.

  1. Explain basic principles of planning with an emphasis on how employees can assist, and procedures useful in managing planning information.
  2. Describe how a value statement, vision statement, and mission statement are developed and implemented.
  3. State the importance of SMART goals in the planning process.
  4. Review procedures for conducting a SWOT analysis.
  5. Identify how restaurant and foodservice managers use long range, business, and marketing plans and operating budgets, and explain the relationship among these planning tools.
  6. 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.

  1. Explain why it is important for restaurant and foodservice managers to use effective communication skills.
  2. Provide an overview of the communication process.
  3. Discuss common communication challenges.
  4. Review basic principles useful for business speaking, using the telephone, listening, writing and controlling nonverbal communication.
  5. Identify strategies that enhance interpersonal communication.
  6. Explain practices for developing effective messages and for managing internal and external communication procedures.

4. Analyze how leaders facilitate employee performance.

  1. Explain principles to help employees become motivated.
  2. Review procedures for planning and implementing employee development programs.
  3. State procedures helpful in maintaining a positive workplace.
  4. Describe basic coaching practices.
  5. Identify ways to manage conflict.
  6. Explain procedures for conducting effective performance appraisals.

5. Assess how leaders facilitate teamwork. 

  1. Explain why teamwork is important to the success of restaurant and foodservice operations.
  2. Review common types of restaurant and foodservice teams.
  3. Describe the five stages of team growth and development.
  4. Discuss basic principles helpful in building and maintaining effective teams.
  5. Explain basic procedures for setting team goals.
  6. Identify procedures for effectively managing team projects. 

6. Critique how leaders manage employee work schedules.

  1. Explain the need for effective work schedules.
  2. Discuss basic procedures for determining budgeted labor cost.
  3. Describe how to create a master schedule.
  4. Explain how to develop a crew schedule.
  5. Describe procedures for distributing and adjusting the crew schedule.
  6. Identify common practices helpful for monitoring employees during work shifts.
  7. Explain methods for analyzing after-shift labor information.
  8. Review basic concerns in developing work schedules for managers.

7. Evaluate how leaders manage daily operations.

  1. Describe how restaurant and foodservice managers should establish priorities.
  2. Describe procedures used by restaurant and foodservice managers to develop and use two important operating tools: policies and procedures.
  3. Explain a basic approach that managers can use to resolve operating problems.
  4. Describe how restaurant and foodservice managers should develop and submit reports to upper management.
  5. Review procedures that restaurant and foodservice managers should use to plan for and manage emergencies.

8. Assess how leaders manage meetings.

  1. Explain the need for meetings to be effectively managed.
  2. Describe procedures for planning effective meetings.
  3. Explain procedures for conducting effective meetings.
  4. Suggest procedures required to evaluate and follow up on meetings.

9.  Compare and contrast the way leaders manage compensation programs.

  1. Explain how managers must balance the concerns of owners, employees, and themselves as they develop and manage compensation programs.
  2. Describe the three major components of compensation: wages, salaries, and benefits.
  3. Describe major requirements of federal and state compensation laws.
  4. Describe several of the most important factors that affect an operation’s compensation cost.
  5. Identify basic procedures for developing and controlling restaurant and foodservice compensation policies and procedures.
  6. Explain how performance appraisals relate to compensation.
  7. Review procedures for processing payroll-related information and other information required for employee files.

10. Interpret employee retention and terminations.

  1. Describe leadership strategies to enhance employee retention and productivity.
  2. Explain common procedures used in progressive discipline programs.
  3. Describe procedures for voluntary and involuntary termination.
  4. Explain the basics of unemployment compensation.



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