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317-101 Culinary Suprvision/Leadership

Apply the concepts of total quality management (TQM) to the day-to-day functioning of a food service operation. Examine topics such as team building, work simplification, production meetings, setting standards, equipment layout and facilities.

Course Credits

3

Sections this Semester

Offering number: 317-101-001

Course Notes

Approved Substitutes: 109-155 Employee Relation & Leadership

CRN: 10191
Tuition/fee: $431.25
Seats Open: 24
Instructor: Grippe, Randy M
Program Restriction
Dates: 08/23/18-12/18/18
Days: Tuesday Thursday
Times: 03:00pm-04:20pm
Room: A102

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