Kitchen Management I
|Lecture hours per week||3|
|Lab hours per week|
Today’s food service industry requires managers who are responsible for hiring, training, and developing diverse hospitality teams, whose primary responsibility it is to exceed the organization's financial goals and operational targets. In this course, students will examine administrative roles and duties in the human resource process, including supervision, training, performance and workplace ethics. They will also build an essential framework of fundamental managerial concepts and necessary skills.
In-person learners will use a blended module that will feature faculty-led lectures, case studies, classroom experiential learning activities and online learning. Online learners will also employ case studies and various immersive activities, and interact with instructors and peers.