Culinary Management
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Overview
Subject area
SCD
Catalog Number
253
Course Title
Culinary Management
Department(s)
Description
This course addresses the principles and practices of human resources management and supervision in the culinary industry. Topics include leadership, motivation, communication, planning, recruitment, hiring, training, performance evaluations, discipline, staffing, organization, conflict resolution, and ethics. Legal aspects governing the workplace are also addressed.
Typically Offered
Fall, Spring
Academic Career
Undergraduate LaGuardia CC
Liberal Arts
No
Credits
Minimum Units
3
Maximum Units
3
Academic Progress Units
3
Repeat For Credit
No
Components
Name
Lecture
Hours
3
Requisites
031427