CARTS 256 Intro to Management

This course is an introduction to the various management topics as they relate to food service management: leadership, training, motivation, delegation, problem-solving, decision-making and conflict resolution.

Credits

4

Distribution

Career Training

Offered

Winter, Summer

Notes

Face-to-face

Outcomes

1. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
2. Demonstrate proper sanitation an safety
3. Demonstrate the ability to lead a team through day-to-day restaurant operations
4. Demonstrate the ability to solve problems individually and in a team environment
5. Apply principles of management to solve real business problems as they relate to the culinary arts field
6. Explain the principles of management
7. Manage effectively in a food service environment

Field Based Experience

0