CART 140 Management

3 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 AHSE 56 (or placement into MATH 87 or AHSE 66 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