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FSDT-1890 - Food Service Management Skills

Covers management responsibilities including: state and federal employment laws, staffing needs, performance standards, employee scheduling, performance reviews, maintaining department budget, recipe cost, change and diversity, recruitment, interviewing, employee unions, communication, manager's role, staff development, and personal professionalism.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
4
Prerequisites
None
Corequisites
None
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