- Describe the primary role of a supervisor in the hospitality industry.
- Explain the different levels of supervision, and identify first-line supervisors on an organizational chart.
- Define the terms authority and responsibility.
- Explain the difference between exempt and nonexempt employees.
- Outline the supervisor’s obligations and responsibilities to owners, customers, and employees.
- Describe briefly the important functions of management.
- Explain the challenge of applying common management theories in the hospitality work environment.
- Compare and contrast the major theories of people management as they relate to hospitality employees.
- List examples of technical, human, and conceptual skills used by hospitality
supervisors.