CUL 221 - Culinary Management Seminar

3 Cr.

The course provides students with an opportunity to engage in an in-depth analysis of selected hospitality management topics. The topics will reflect the four functions of management: plan, organize, lead and control as they are exhibited in a service industry, much of which operates on a 24-7-365 basis. Students will be expected to exhibit oral, written and critical thinking skills that reflect the knowledge and maturity gained from either the accumulation of at least thirty college credits or comparable work experience. Topics will include manageemnt challenges in service delivery, the planning process and issues of capacity and yield, leadership and motivation techniques, management and control through the numbers, human resource issues and the impact of technology on human resources and the bottom line.

Pre-Requisites: Restricted to students in Culinary Arts, AAS. Pre-requisites: Completion of the following sequences: CUL 120, CUL 121, CUL 122, CUL 123, CUL 124, CUL 130, CUL 131, CUL 141, CUL 142, CUL 200, CUL 205, and CUL 210 or permission of instructor.

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CUL 221 - Culinary Management Seminar