Course Description
Hospitality Supervision
(3-3-0) Fundamentals of recruiting, selection,
and training of food service and hospitality
personnel. Topics include job descriptions,
schedules, work improvement, motivation,
applicable personnel laws and regulations.
Emphasis on leadership development.
Semester hours:3
Lecture hours:3
Lab hours:0
Petition required:N
Course may be repeated for credit when the topic varies:N
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