This course focuses on the basic principles of management and finance as applied to kitchen and dining room operations. Topics include management techniques, team building, and motivational techniques. Students will also explore accounting, sales, purchasing, and inventory/budgetary systems as it pertains to the foodservice industry. Group 2 Course.
Required Prerequisites CUL 111
and CUL 118
General Education Outcomes supported by this course
Communications - Direct, Quantitative Reasoning