HOSP 116 - Dietary Management/Supervision

PREREQUISITES: Demonstrated competency through appropriate assessment or earning a grade of “C” or better in or ENGL 093 - Introduction to College Writing and ENGL 083 - Reading Strategies for College or ENGL 095 - Integrated Reading and Writing, or ENGL 075 - Co-Requisite Integrated Reading & Writing
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 3
DATE OF LAST REVISION: Fall, 2014

This course presents the basic principles of management and supervision. The course is designed to teach skills necessary to goals of a person wishing to become a dietary manager.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:

Explain management practices as they are used in foodservice operations.
Demonstrate leadership skills.
Understand the process of staffing, scheduling, and training of employees.
Explain the importance of effective communication skills within and outside the foodservice operation.
Practice accurate costing, budgeting, and inventory procedures.
Determine effective marketing techniques.
Implement cost effective financial procedures.
Learn the importance of professional development.

COURSE CONTENT: Topical areas of study include -

Human resources
Foodservice management practices
Communications
Costing, budgeting, and inventory
Marketing
Professional development and leadership

Course Addendum - Syllabus (Click to expand)

Costs

Payments

HOSP 116 - Dietary Management/Supervision