Human Relations in Hospitality 3.0 UNITS

Catalog description

This course introduces students to the manager's role in organizing, planning, and control of production for a culinary operation. An emphasis on the skills necessary to be effective leaders, developing human relations' skills and building on workplace diversity will be reviewed. The course will also cover communicating effectively and creating a positive work climate. Supervision responsibilities of planning, organizing, controlling, decision making, problem solving, and delegating will be included.