Course Code
Academic Year
This course challenges the student, through analysis of self-assessments, to develop concrete and usable supervision, management and leadership skills. The course compares and contrasts the traits, behaviours and attributes of supervisors, managers and leaders and it analyzes the leadership skills required to build effective working relationships with individuals and teams such as decision-making, motivation, followership and conflict resolution. This course is also a study of how the foodservice industry obtains, retains, manages and maximizes their human resources. The course explores human resource challenges and processes including employment legislation, discrimination, harassment, as well as management strategies in staff planning and selection, orientation, health and safety.