- Identify typical hourly jobs in foodservice and lodging establishments.
- Outline the demographics of the labor pool typically hired for hourly jobs in the hospitality industry.
- Explain the concept of leadership.
- Describe the characteristics of leadership.
- Compare and contrast the concepts of formal authority and real authority.
- Compare and contrast Theory X and Theory Y management styles.
- Describe and give examples of leadership styles—autocratic, bureaucratic, democratic, and laissez-faire, situational, transactional, transformational.
- Outline leadership practices.
- Develop your own leadership style.