CUL 116 - Supervisory Management

Corequisite: CUL 111 and CUL 115

This course gives the student a general overview of the human resource function in the culinary world. Leadership, motivation, chain of command, span of control and other administrative functions are covered. The HR process is covered from recruitment, interviewing, selection, orientation, training, supervision, evaluation, progressive discipline and career development and advancement. The legal HR environment is covered including EEOC, sexual harassment, age, gender, ethnicity and culture.

Credits: 3

Lab Hours: 0.00
Lecture Hours: 3.00
Credit Type: NULL

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