CARTS256 - Intro to Management

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.

Credits: 4

Distribution: Hospitality

Offered: Winter, Summer

Outcomes

  1. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
  2. Demonstrate proper sanitation an safety
  3. Demonstrate the ability to lead a team through day-to-day restaurant operations
  4. Demonstrate the ability to solve problems individually and in a team environment
  5. Apply principles of management to solve real business problems as they relate to the culinary arts field
  6. Explain the principles of management
  7. Manage effectively in a food service environment
Fall Quarter registration for new students begins July 19. Get started today on your enrollment steps!