HSL 057 - ManageFirst Hospitality & Restaurant Management 3.5 Continuing Education Units (CEU). This course is not for Credit(s).
This course is designed to enable the student to manage daily operations within a food service and hospitality organization. Topics to be covered include the dynamics of leadership, facilitating teamwork, and managing day to day operations.
Course Objectives:
Upon completion of this course, the students should be able to:
1. describe methods used by restaurant and food service managers to develop and use policies and procedures;
2. identify procedures for effectively managing team projects;
3. list procedures for creating, distributing, and adjusting the crew schedule in a hospitality operation;
4. review procedures for planning and implementing employee development programs; and
5. discuss how restaurant and foodservice managers use long-range, business, marketing plans, and operating budgets, and explain the relationship among these planning tools.
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