Supervision Practices
| Course Code | NFSM-211 |
|---|---|
| Lecture hours per week | |
| Lab hours per week | 2 |
| Course Availability | Open |
| Description | In this course, students will develop their leadership and supervisory skills in a food production and service environment. The students will develop their management skills in by supervising procurement, preparation and distribution of food and operational techniques to meet established workplace standards for safety and sanitation. Students audit standards and client meal service and also plan and produce a culturally diverse catering event. Students will apply and evaluate the principles of quality management programs. |