HOSPITALITY HUMAN RESOURCES MANAGEMENT AND SUPERVISION

Restaurant and Foodservice Operations Are Chapter 1 Restaurant and Foodservice Operations Are Labor-Intensive

Learning Objectives Explain how management activities & employee expectations can influence managers as they facilitate the work of their employees Describe strategies for facilitating the work of employees Explain how skills, abilities, leadership style & corporate culture impact a manager’s human resource activities

Learning Objectives Identify the benefits of & procedures for promoting employee diversity within restaurant & foodservice operations Explain the importance of ethical decision-making; the role of codes of ethics; and tasks involved in developing, implementing, & enforcing codes of ethics

Basic Management Activities Planning: goals and strategies Organizing: how and by whom Staffing: right people for the job Supervising: facilitating the work Controlling: on track to achieve goals Evaluating: identify issues/problems

The Employment Cycle Finding sources of potential employees Recruiting potential employees Screening applicants Hiring employees Orienting employees Supervising employees Managing employee terminations

Changing Employee Expectations Generations in today’s workforce (as of 2012) Baby Boomers: 1946-1964 Generation X: 1965-1978 Millennials: 1979-1994 Benefits to understanding the generations & their differences: Industry need Range of differences wide Differing values, experiences, lifestyles, & attitudes toward the future & life in general Better understand & appreciate each generation

Leadership Behaviors Managers Facilitate Employees Work Provide direction Lead consistently Influence others Foster teamwork Motivate others Coach & develop employees Champion change

Supervision Skills & Abilities Managers Facilitate Employees Work Supervision Skills & Abilities They can manage within financial constraints They can implement quality management processes They can view problems as opportunities

Style Style Management Styles Exhibit 1.8, p. 12 Style Description For whom style is useful Autocratic Domineering Inexperienced, simple tasks Bureaucratic “By the book “ Those performing routine work Democratic Employees as part of decision-making process Motivated & experienced where cooperation is important Laissez-faire Allow employees to do whatever they want Consultants & sub-contractors Style Style

Managers Facilitate Employees Work Corporate culture Shared beliefs, experiences & standards Employer of choice Emphasize careers not jobs Dignity & respect Turnover Competitive Advantage Talented staff most important asset Employee retention Exhibit 1.9, p. 15

Benefits Promotes positive workplace Attracts more customers Diversity in Restaurant & Foodservice Operations Benefits Promotes positive workplace Attracts more customers Increases labor pool Improves legal protection

Stereotypes = Prejudices Diversity in Restaurant & Foodservice Operations Stereotypes = Prejudices Belief about particular group that assumes all members of the group are the same Bias-general attitude toward a person, group or organization based on judgments unrelated to abilities & realities Makes teamwork almost impossible Will result in poorly functioning operation Negative effects of prejudice & positive effects of diversity. Exhibit 1.11, p. 19

Recruiting for diversity Increasing cross-cultural interaction Promoting Diversity Recruiting for diversity Increasing cross-cultural interaction Education employees & setting expectations Addressing issues & accountability

Ethical decisions & actions Ethical Concerns Ethical decisions & actions Trustworthiness Loyalty to organization Fairness Concern & respect Commitment to excellence Reputation & morale Accountability

Ethical Concerns Code of ethics Reasons To identify a foundation of acceptable behavior To promote standards to guide decision-making To provide a benchmark for evaluating decisions To support obligations to company, operation, employees, customers, society & the law

Ethical Concerns Topics Purpose & goals of the code of ethics Responsibilities to customers Responsibilities to employees Responsibilities to community & society Responsibilities to vendors & other external organizations Employees’ responsibilities to employer Matters relating to violations of the code of ethics