Management, Leadership and Hospitality Foundations
This course develops leadership and management competencies within hospitality environments. Students learn organizational behavior, supervision, communication, customer service leadership, and operational management.
15 lessons · 1 quiz
Course content
| 1 | Announcements 🔒 | |
| Lesson 1 | ||
| 2 | The Hospitality Industry 🔒 | |
| Lesson 2 | ||
| 3 | Growth and change in the Hospitality Industry 🔒 | |
| Lesson 3 | ||
| 4 | The Restaurant Business 🔒 | |
| Lesson 4 | ||
| 5 | Restaurant Operations 🔒 | |
| Lesson 5 | ||
| 6 | Restaurant Industry Organization 🔒 | |
| Lesson 6 | ||
| 7 | Competitive Forces in Food Service 🔒 | |
| Lesson 7 | ||
| 8 | ON SITE FOOD SERVIVE 🔒 | |
| Lesson 8 | ||
| 9 | Management in the Hospitality Industry 🔒 | |
| Lesson 9 | ||
| 10 | Planning in Hospitality Management 🔒 | |
| Lesson 10 | ||
| 11 | Organization in Hospitality Management 🔒 | |
| Lesson 11 | ||
| 12 | Staffing Resources Management in Hospitality Management 🔒 | |
| Lesson 12 | ||
| 13 | Control in Hospitality Management 🔒 | |
| Lesson 13 | ||
| 14 | Leadership and Directory in Hospitality Management 🔒 | |
| Final Quiz | ||
| 15 | Final Quiz 🔒 | |
Quizzes
- Final Quiz 🔒 (pass: 70%)