Jun 19, 2018
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 124 , and CULA 128 or instructor permission.
Quarters Offered: Winter, Summer
This course teaches to the global outcome of Intercultural Appreciation.
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