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May 06, 2024
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Catalog 2014-2015 [ARCHIVED CATALOG]
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CULA 130 Supervision and Management3 credits
The course focuses in managing people from the hospitality supervisor’s viewpoint. The emphasis is on technique from increasing productivity, controlling labor costs, time management, and managing change. It also stresses effective communication and explains the responsibilities of a supervisor in the food service operation. Student will develop personal career objectives, self-promotion skills and strategies for conducting an effective job interview in the food service industry. Emphasis will be placed on skills to effectively manage people, provide leadership, communication and decision making.
Prerequisites: CULA 116 , CULA 128 , or instructor permission.
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