HR 286 - Hospitality Operations II

Credit Hours: 6

This course is designed to emphasize the personnel management skills necessary to manage a food service operation. Its concern is on technical expertise in managing a food service operation in addition to performance evaluations, motivational techniques, troubleshooting, problem solving, training, etc.

Course Outcomes
Upon completion of this course, the student will be able to:

demonstrate and perfect technical skills specific to each production, service, and station assignment;
evaluate peer performance objectively;
appraise operational problems and recommend problem solving ideas;
perform the functions of management as they relate to various stages of laboratory experience; and
demonstrate and contribute to a positive work environment. The student will exhibit a willingness to contribute to the success of the operation and demonstrate team involvement.

S (N)

This course will be scheduled for one-half semester.