Principles of Supervision (DIP)

Principles of Supervision
This module as a whole introduces students to the general supervisory function found within a hotel environment. This module also prepares students for more in-depth HR/Management modules.

Learning outcomes
Knowledge ate the end of the module the learner will have been exposed to the following:
a) Understand the role and general qualities required by a supervisor.
b) Identify the functions of management (and related challenges) and how these can be applied in one's working environment.
c) Define the main leadership styles and how these can be optimized in a professional working environment.
d) To understand the basic traditional motivational theories and also basic manpower planning.

Skills — at the end of the module/unit the learner will have mastered the following skills. Applying knowledge and understanding. The learner will be able to:
a) Demonstrate self-reflective and self-developing practices.
b) Apply basic proactive planning practices.
c) Appreciate the value of effective conflict resolution.

Judgment Skills and Critical Abilities. The learner will be able to:
a) Determine which leadership style best suit a given working context.
b) Observe and interpret objectively both verbal and non- verbal feedback received.
c) Observe the value of strategic/forward planning.

Additional Module-Specific Communication Skills, if required. The learner will be able to:
a) Reflect and if required positively interact with employees who display negative behaviour/approaches at work.
b) Proactively liaise with senior management in order to ensure department has ongoing human/non- human resources.

Competences: — at the end of the module/unit the learner will have acquired the responsibility and autonomy to:
a) Plan, research and conduct a presentation using the process of the POMC model.
b) Take responsibility to see through a given task as part of a team.
c) Work through and learn from arising challenges.
d) Plan a basic training session


Hours of total learning for the Module:

22 hours Contact hours:
(Lectures/ tutorials/ participation in online forums/ video lectures and other learning activities under the direction and control of the lecturer)
4 hours Supervised Practice hours:
(During these hours the learner is supervised, coached or mentored)

72 Self-Study hours:
(Estimated workload of research and study)

2 hours Assessment hours:
(Examinations/ presentations/ group work)

Assessment Type:
Presentation of 20 minutes 50%
Practical Test 50%


Core Reading List
a) Armstrong, M (2006) A Handbook of Human Resource Management Practice 10th ed. Cambridge: Cambridge University Press.
b) Boella, M. and Goss-Turner, S. (2013) Human Resource Management in the Hospitality Industry. Hoboken: Taylor and Francis.
c) Walker, J. R, & Miller, J. E. (2012) Supervision in the hospitality industry. 7th ed. Hoboken, N.J.: Wiley.