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 Customer & Employee RelationsCRN: 20224
Seats Open: 12
Instructor: Grippe, Randy M
Days: Monday Wednesday