CUL ART 25 Food Service Management

Units: 2
Prerequisites: CUL ART 1 Introduction to Hospitality Industry with a grade of “C” or better.
Corequisites: CUL ART 1.
This course is designed to enable the student to study the principles of managing all types of commercial and institutional food service. Areas such as human resources, legal aspects, and labor-management relations are covered. Styles of leadership and problem solving are evaluated. Human relations and personnel management skills are discussed. (CSU)