FOOD SERVICE AND MANAGEMENT

Catalog description

Topics include in this course are leadership and active listening, cultural competency, biodiversity, developing and motivating employees, employee discipline, material management, workflow and production, budgeting, information management, and sustainability. This course examines the principles of marketing, financial management, and human resources as applied to food service facilities. Hypothetical situations for analysis and recommendations are also explained. National and international food service laws and regulations are discussed. Leadership skills and the skills necessary to influence change and quality improvement are emphasized.