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.
Sections this Semester
Approved Substitutes: 109-155 Employee Relation & LeadershipCRN: 10191
Seats Open: 24
Instructor: Grippe, Randy M
Days: Tuesday Thursday