You are here: Home instructional_framework official_framework Family & Consumer Sciences Supervision and Human Relations
Navigation
Log in


Need a new SSL certificate?
 

View Career Major Course

Course Information
Family & Consumer Sciences
FC00094
Supervision and Human Relations
90.00
The student will focus on human resource management and the supervision and leadership skills necessary to attract, train and retain a quality oriented hospitality/culinary staff. Emphasis will be placed on proper communication skills, dealing with diversity, and managing a quality work environment.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
Food Service and Sanitation course
- List the ten categories of people protected from discrimination by federal equal employment
opportunity laws.
- Recognize federal laws that prohibit discrimination in the workplace.
- Recognize practices that promote diversity in the workplace.
- Identify the functions of a job description.
- Identify the minimum information needed for a good job description.
- Recognize the differences between exempt and nonexempt positions.
- Identify information that can be used to forecast staffing needs.
- Identify common sources of potential employees in the restaurant and foodservice industry.
- Identify discriminatory language in job opening advertisements that must be avoided.
- Recognize standard tools and techniques to screen job applicants.
- Identify examples of discriminatory language and practices related to screening.
- Develop a list of interview questions to use when screening an applicant.
- Describe common methods for checking references.
- Identify hiring and orienting new employee's practices.
- Identify techniques for supervising and motivating employees.
- Identify techniques for developing employees.
- Identify the elements of a successful training program.
- Identify techniques for managing shifts.
- Identify ways to manage voluntary terminations.
- Identify labor laws that affect restaurant and foodservice operations.
- Recognize a manager's responsibilities in complying with sanitation laws.
- Recognize a manager's responsibilities in complying with alcohol service laws.
- Describe ways to respond when an employee discloses an illness.
- Identify the principles of OSHA's Hazard Communication Standards as they relate to restaurant
and foodservice operations.
- Identify the impact of child labor laws on restaurant and foodservice operations.
- Identify ways to manage employee benefits and compensation.
Classroom assessments:

Supervision end of course test by the National Restaurant Association Educational Foundation

Hospitality ProStart Certification
http://www.nraef.org/prostart

Hospitality: Manager - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm

Career Cluster Resources for Hospitality & Tourism
http://www.careerclusters.org/resources/ClusterDocuments/htdocuments/HTFinal.pdf

National Restaurant Association Educational Foundation

The World of Culinary Supervision, Training & Management
No
Yes
Yes
No
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Banquet Caterer