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May 07, 2024
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Catalog 2022-2023 [ARCHIVED CATALOG]
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CART 140 Management3 credits
This course focuses on management of people from the hospitality supervisor’s viewpoint. The class emphasizes effective techniques to increase productivity, control labor costs, manage time, and deal with operational changes. Students will develop skills needed to effectively communicate and make decisions, manage people, and provide leadership.
Prerequisites: ABED 40 (or placement into MATH 87 or higher) and ABED 46 (or placement into ENGL 93 or higher)
Corequisites: CART 110 and CART 115
Course Outcomes
Upon successful completion of this course students will be able to:
- Describe the duties and functions of the chef/supervisor
- Recognize and address different types of harassment and discrimination
- Develop managerial objectives
- Describe progressive discipline principles
- Demonstrate the principles, elements, barriers, and importance of communication in the workplace
- Define and use common supervision and management terms
Program Outcomes
This course teaches to the following program outcome:
- meet the Skills Standards of American Culinary Federation
Total Hours: 30 Theory (Lecture) Hours: 30
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