Org & Management of Food Serv.

Catalog description

This course provides students with the tools necessary to succeed in the dynamic and ever changing global hospitality industry. Includes focus on the principles of management and leadership, TQM, empowerment and team development processes, emphasis on leadership styles and models in the hospitality industry. Quantitative aspects of management and internal controls will be addressed with an overview of managerial financial concepts for decision-making and purchasing. Prerequisites: DIET 322 Meal Management.