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Executive Chef Supervisory DevelopmentThis course is designed to allow the student to learn
and to explore human resource management theory and
procedures as it applies to the food service industry.
Students will learn proper procedures to hire, train,
motivate and discipline employees, as well as to perform
employee appraisals. Current human resource management
issues and current labor legislation law will be
discussed as they apply to preparing future chefs
and managers for successful leadership roles in the
food service industry. (HO) (PT) (WI)
Quarter Credit Hours 4.5
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