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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 Customer & Employee Relations

CRN: 20224
Tuition/fee: $472.77
Seats Open: 12
Instructor: Grippe, Randy M
Dates: 01/22/18-05/21/18
Days: Monday Wednesday
Times: 03:00pm-04:20pm
Room: A010

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