Kitchen Management II
|Lecture hours per week||2|
|Lab hours per week|
Today’s food service industry requires managers who can lead their teams while ensuring a safe and healthy work environment by conducting safety audits and implementing strategies of continuous improvement. This 14-week course will focus on leadership qualities while also teaching critical menu aspects and the cycle of management control, including planning and layout. Students will also examine the procurement process and the fundamental decision-making it necessitates.
This online course will be delivered using case studies, experiential learning activities, and both independent and collaborative learning through a distance education model.