Supervision for Food Service

Catalog description

This course discusses the role of the chef supervisor in the food service industry. The student will develop an understanding of the leadership and management skills required in order to become a successful food service manager. The historical development of modern management theories and the application of current best practices will be discussed. Topics include supervision as a manager and leader; goal setting; effective communication; equal opportunity, diversity, recruitment and performance standards; motivating employees, conflict management and problem solving; discipline, decision making and delegation. Students will apply principle elements learned through the development of a restaurant project.