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