RSTO 1313 - Hospitality Supervision (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Background Search Required: No

Course Hour Configuration
(3 Lec., 1 Lab.)

CTE

This is a WECM Course Number.