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Viewing outcome relationships between TRSM 226 - HOSPITALITY SUPERVISION and 105 - Hospitality and Tourism Management - Hospitality

Last approved: Thu, 21 Mar 2024 19:19:41 GMT

Last edit: Sat, 10 Feb 2024 00:53:00 GMT

105 - Hospitality and Tourism Management - Hospitality
  • PLO 1: Demonstrate comprehension of fundamental concepts, principles and practices in hospitality and the inter-relationship to various business environments\n
    • CLO 1: Describe fundamental supervisory responsibilities.
    • CLO 2: Explain the supervisor’s role in recruiting, training and motivating employees.
    • CLO 3: Distinguish coaching from counseling and disciplining.
    • CLO 4: Outline the components of a progressive disciplinary program
    • CLO 5: Summarize the steps supervisors should follow during a meeting with employees in conflict.
    • CLO 9: Measure business volume using the base adjustment and moving average forecasting methods with a calculator or computer.
  • PLO 2: Develop effective communication and collaboration processes through verbal, written and digital media using critical thinking and problem solving skills while maintaining ethical standards\n
    • CLO 6: Evaluate actions that supervisors can take to minimize employee resistance to change.
    • CLO 7: Evaluate laws and legal concerns that affect supervisors.
    • CLO 8: Relate the importance of professional development for supervisors and how to execute a career development plan.
Key: 954