Monterey Peninsula College

(Certificate of Training offered by the Hospitality Department)

The Hospitality Supervision program is designed to prepare students/employees to become successful supervisors in a hospitality-related business environment.

Upon successful completion of the program, students will be able to:

Communicate effectively with co-workers and customers, both orally and in writing.
Assess a situation and make decisions or solve problems to result in a positive outcome.
Set and prioritize behavior goals which will increase productivity and customer service, using available resources.
Deal positively with change and help manage organizational change when appropriate.
Use team-based leadership skills (i.e. delegating, prioritizing) that acknowledge the input of individuals who are doing the job.
Recognize and resolve employee conflict and difficult behavior, using appropriate resources.
Value diversity and create trust and respect in interpersonal relationships.
Understand and apply EEO, sexual harassment and other legal policies fairly and honestly.
Handle personal stress and maintain self-confidence in the face of criticism.
Maintain a balance between personal and work life.

* * * * *

Certificate of Training Requirements:

FACS 56 Life Management 3 units

Skills to effectively manage and balance personal, family and work life including decision making, goal setting, conflict management, resource management, techniques for improving self-understanding and interpersonal relationships. Course based on Stephen Covey's 7 Habits of Highly Effective People.

HOSP 63 Hospitality Supervision 1.5 units

This course will help potential and current hospitality supervisors understand basic principles of management and apply them while

managing the resources of a lodging or food service operation.

Effective communication, supervisory responsibilities including evaluating and coaching, managing productivity and controlling labor

costs, managing conflict and change, and problem solving are topics

that will be included.

HOSP 64 Customer Service 1 units

This course includes techniques for providing service to meet customer’s needs and for enhancing customer satisfaction. Customer service as the essence, not just the function, of an organization is emphasized. Communication, problem solving, motivation and dealing with challenging customers are studied.

HOSP 65 Legal Issues in Hospitality .5 unit

This course gives a brief introduction to hospitality law governing the legal rights of owners/operators and their responsibilities to consumers of their products and services. Preventing legal problems and ensuring that the workplace is in compliance with laws and regulations will be covered.

HOSP 67 Accounting for Hospitality Managers 1 unit

This course prepares the hospitality supervisor to manage his/her department budget, read and interpret revenue and income statements, and relate employee productivity to the bottom line.

Total Units = 7

Total Class hours = 112