Supervision for Food Service Professionals

Catalog description

This course is designed to allow students the opportunity to learn and explore human resource management theory and procedures as they apply to the food service industry. Students learn proper procedures to hire, train, motivate and discipline employees, as well as to perform employee appraisals. Current human resource management issues and labor legislation law are discussed as they apply to preparing future chefs and managers for successful leadership roles in the food service industry. Prerequisite(s): Junior status. Offered at Charlotte, Online, Providence 3 Semester Credits