KCUL 166 Supervision in Food Service

This course discusses the unique problems associated with food service operations with an emphasis on the challenges of Human Resources Management (HRM) and its contribution to building and maintaining a customer base and profitability in a changing environment typified by intense competition, rapid technological changes and limited labor supply. The focus is on Human Resources Management, recognizing the vital role of human resources in the success of operations and providing the tools needed to successfully manage and lead a food service organization. Pre-requisite(s): None. Co-requisite(s): None. 2 quarter hours