HCM214 — Hospitality Supervision
This course introduces students to the skills and competencies needed to supervise staff in the hospitality industry. Emphasis is on recruiting, hiring, training, evaluating, motivating and team work performance. This course meets the requirements for the supervision course for American Culinary Federation (ACF) initial certification and/or re-certification.
Part of
- Culinary Arts A.A.S. (Plan 22FB)
- Professional Cook Certificate (Plan 22FD)
- Hospitality Supervisor Certificate (Plan 22FG)
- Professional Chef Certificate (Plan 22FH)
- Hospitality Manager Certificate (Plan 22FI)
- Baking and Pastry Assistant Certificate (Plan 22FJ)
- Baking and Pastry Arts A.A.S. (Plan 22FK)
- Pastry Chef Assistant Certificate (Plan 22FL)
- Hospitality Management A.A.S. (Plan 22FO)