CHEF1140 — Principles of Culinary Leadership
CHEF 1140 - Principles of Culinary Leadership CHEF 1140 - Principles of Culinary Leadership Emphasis will be placed on real-life concepts, personal skill development, applied knowledge, and managing human resources. Course content is intended to leaders, managers, and supervisors deal with a dramatically changing workplace that is affected by technology changes, a more competitive and global market place, corporate restructuring, and the changing nature of work and the workforce. Topics include: Leadership Principles, Leadership Relative to the Function of Management; Decision Making Process; Building and Effect Organizational Culture; Human Resource Management; and Delegating Management, Organization, and Control. Class - 3, Lab - 0 (T)