hr in hospitality sub.code: 383. developed by: margaret vas
TRANSCRIPT
HR IN HOSPITALITY
SUB.CODE: 383.DEVELOPED BY: MARGARET VAS
CHAPTER 5.
SUPERVISION IN
HOSPITALITY.
OBJECTIVES
• To elaborate the role of the supervisor.• To list the various duties and responsibilities of
a supervisor.• To study the importance of supervision in the
hospitality industry through Leadership, Cost control, Productivity, and Communication.
• Understand the importance of good communication in Hospitality.
STRUCTURE
• The need and importance of supervision in Hospitality.
• Duties of supervisor• Management support for effective
supervision.• The role of supervisor in Hospitality.• Supervision through leadership.
STRUCTURE
Continued.• Supervision and cost control.• Supervision through productivity.• Importance of communication in
supervision.• The supervisor and communication.
THE NEED AND IMPORTANCE OF SUPERVISION IN HOSPITALITY.
SUPERVISION SKILLS
MONITORING EMPLOYEE’S PERFORMANCE.
WORKING KNOWLEDGE .
DECISION MAKING.
EXPERTISE.
QUALITY CONTROL.
• IN HOSPITALITY A SUPERVISOR IS A PERSON WHO LEADS PEOPLE ON WHOM SUCCESS OR FAILURE OF ORGANISATION DEPENDS.
THE NEED AND IMPORTANCE OF SUPERVISION IN HOSPITALITY
SUPERVISOR AND CONTROL
FINANCIAL
PRODUCTION ORGANISATIONAL
INVENTORY
QUALITY
CONTROL
• IN HOSPITALITY CONTROL AT EVERY STAGE, EVERY TIME IS IMPORTANT TO WORK WITH IN THE BUDGETERY SANCTIONS
Duties of supervisor
• PRODUCTION • QUALITY • MAINTAINENCE • WORK IMPROVEMENT• COST CONTROL• ADMINISTRATIVE.• PERSONAL AND HR.
IN HOSPITALITY
THE AREAS OF
SUPERVISION AND
CONTROL IS VAST
AND CONTINUIOUS
Management support for effective supervision
• ELEVATING THE ROLE
• ACCESS TO MIS
• PROVIDING COUNSELING
• PROVIDING TRAINING
IN HOSPITALITY THE
MANAGEMENT
SUPORT IS ESSENTIAL
FOR THE SUPERVISOR
TO EXERCISE
EFFECTIVE
SUPERVISION AT
EVERY STAGE.
THE ROLE OF SUPERVISOR IN HOSPITALITY.
THE 6 S’s
1.SPECIFICATION2.STAFF.3.SPACE.4.SYSTEM5.SUPPORT.6.STYLE.
Product & Services
• IN HOSPITALITY A SUPERVISOR IS RESPONSIBLE FOR THE OUTPUT OF THE PEOPLE SUPERVISED-FOR THE QUALITY AND QUANTITY OF THE PRODUCT AND SERVICES.
SUPERVISION THROUGH LEADERSHIP
LEADERSHIP QUALITIES.
TECHNICAL PROFICIENCY.ACCOUNTABILITYTIMLY DECISIONS.KNOW TEAM WELL.EXAMPLE SETTING.INFORMATION
Supervision and cost control.
• UTILISATION OF HUMAN RESOURCES.
• INVENTORY CONTROL.
• INNOVQATION METHODS.
• AVOID INDUSTRIAL CONFLICTS.
• MAINTENCE OF EQUIPMENT & MACHINERY.
TRAINING FOR SUPERVISORS
• IN HOSPITALITY, THE HRD DEPT; IS RESPONSIBLE TO IMPART TRAINING IN AREAS THAT THE SUPERVISOR IS LACKING.
• IN HOSPITALITY SUPERVISION INVOLVES COST IN EACH AND EVERY STAGE. (PURCHASE,LABOUR, OVERHEADS,ADMINISTRAION AND TAXES.)
Supervision through productivity.
• REDUCE WASTE.
• REUSE.
• RECYCLE.
• UPGRADE EQUIPMENT.
• IDENTIFY AND INPROVE.
Supervision through productivity.
• IN HOSPITALITY ANY BUSINESS SHOULD HAVE A SYSTEMATIC PROCESS FOR MANAGING PEOPLE WHICH CAN BE AUDITED AND CONTROLLED AT EVERY STAGE.
Importance of communication in supervision.
IN HOSPITALITY COMMUNICATION IS VERY IMPORTANT.
THE ENTIRE FUNCTIONING IS BASED ON EFFECTIVE COMMUNICATION SYSTEM.
TYPES OF COMMUNICATION
• ORAL .• Body Language, Tone Of Voice, the
Content /Words.• NON VERBAL.• Physical, Signs, Symbolic.• VISUAL .• Graphic, Written, Electronic
BOARDS AND SIGNS FOR COMMUNICATION
THANK YOU