Course DescriptionThis 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.
Credit Hours 3
Lecture Hours 3
General Education Outcomes supported by this course Communications - Direct, Quantitative Reasoning