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
Offering number: 317-101-001
Approved Substitutes: 109-155 Customer & Employee RelationsPrerequisite(s): COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or Accuplacer ESL Language Use and Accuplacer ESL Sentence Mean; or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comp or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or Accuplacer ESL Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness
Seats Open: 24
Instructor: Grippe, Randy M
Days: Monday Wednesday