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 Outcome(s)
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