CLM 107CULIN HSPTLTY SUPR

Catalog

Culinary and Hospitality Supervision looks at best practices and management strategies in the hospitality and food service industries. Topics include creating a professional work environment; determining staff needs; developing job descriptions; identifying, recruiting and hiring employees; orienting, supervising, and motivating employees; working in a diverse environment; and ensuring a lawful workplace. Various management styles are profiled. (1.2-Articulated) NOTE: This course requires intermediate reading and intermediate writing.