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© 2007, Educational Institute Chapter 1 The Supervisor and the Management Process Supervision in the Hospitality Industry Fourth Edition (250T or 250)
© 2007, Educational Institute 1 Competencies for The Supervisor and the Management Process 1.Define management and describe different management levels and the numerous demands placed on supervisors. 2.Identify basic management principles. 3.Explain the management functions of authority, responsibility, and accountability. (continued)
© 2007, Educational Institute 2 Competencies for The Supervisor and the Management Process 4.Describe the traditional components of management (planning, organizing, coordinating, staffing, directing, controlling, and evaluating). 5.Distinguish among technical, human relations, and conceptual skills and their importance to supervisory success. 6.Identify fundamental supervisory responsibilities. (continued)
© 2007, Educational Institute Management Resources People Money Time Work procedures and methods Energy Materials (food and beverage products, room linens, etc.) Equipment and tools 3
© 2007, Educational Institute Management Levels Top Management—General Manager and Vice Presidents Middle Management—Department Heads Supervisory Management—Department and Area Supervisors 4
© 2007, Educational Institute Key Management Principles Organizational Hierarchy Unity of Command Division of Labor Matching Employee Initiative Team Spirit 5
© 2007, Educational Institute Authority, Responsibility, and Accountability Supervisors are accountable for the performance of their employees. When assigning tasks to employees, supervisors delegate the authority get the job done, but they do not relinquish responsibility for getting the job done. 6
© 2007, Educational Institute Components of Management Planning Organizing Coordinating Staffing Directing Controlling Evaluating 7
© 2007, Educational Institute Strategic Planning 1.Values Statement 2.Mission Statement 3.Vision Statement 4.Long-Range Plan 5.Business Plan 8
© 2007, Educational Institute Operational Planning 1.Business Plan 2.Marketing Plan 3.Operations Budget 9
© 2007, Educational Institute Fundamental Supervisory Responsibilities Understanding the role of the supervisor Providing leadership Improving communications Conducting orientation and training Handling problems and conflict 10 (continued)
© 2007, Educational Institute 11 Fundamental Supervisory Responsibilities Motivation and team building Staffing and scheduling Improving employee performance Managing time (continued)
Management, Leadership, & Internal Organization………..
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Chapter 7 Managing Effectively. Learning Objectives Identify the levels of management. Identify the key functions of managers. Describe the skills.
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© 2007, Educational Institute Chapter 9 Team Building Supervision in the Hospitality Industry Fourth Edition (250T or 250)
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Chapter 1: Management and Entrepreneurship Learning Objectives Why study Management? What does it take to be a successful manager? Discuss the basic responsibilities.
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