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.
Outcomes
- Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
- Demonstrate proper sanitation an safety
- Demonstrate the ability to lead a team through day-to-day restaurant operations
- Demonstrate the ability to solve problems individually and in a team environment
- Apply principles of management to solve real business problems as they relate to the culinary arts field
- Explain the principles of management
- Manage effectively in a food service environment
Distribution
Career Training
Notes
Face-to-face