HFT 0180 Supervision and Personnel Management
Students will develop and demonstrate skills necessary to perform the managerial procedures and functions of a food service operation. Emphasis will be placed on personnel selection, interviewing, evaluating, communicating and wage determination. Actual case studies will be utilized in this course. This course is for Dietetic Management and Supervision students only. Students must have the permission of the program manager.

Vocational Certificate Course Descriptions | Catalog Contents