In this course, students will gain a deeper understanding of management theory and supervision techniques related to operational management. This beginning course explores contemporary issues and trends managers face in today's hospitality operations. Students will be given the opportunity to earn nationally recognized certification for professional portfolio development. The title of this course was previously Food Service Management and Supervision.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2 or concurrent enrollment in MTH 067 or higher
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