Catalog 2017-2018 
    
    Jun 19, 2018  
Catalog 2017-2018 [ARCHIVED CATALOG]

CULA 130 Supervision and Management

3 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 124 , and CULA 128  or instructor permission.

Quarters Offered: Winter, Summer

Global Outcomes:
This course teaches to the global outcome of Intercultural Appreciation.

Student Outcomes/Competencies:
Upon successful completion of the course the student will be able to:

  • Expedite food on the restaurant line
  • Procure and receive food and beverages
  • Stock and label food
  • Complete safety and sanitation logs
  • Demonstrate an understanding of the duties and functions of the Chef/Supervisor
  • Recognize the different types of harassment and discrimination
  • Develop managerial objectives
  • Demonstrate knowledge and understanding of progressive discipline principles
  • Demonstrate the principles, elements, barriers and importance of communication in the workplace      
  • Define and use common terms used by supervision and management


Total Hours: 30 Lecture Hours: 30