HRI226 — Leadership and Kitchen Management

2 credits · 2 hours

HRI 226 - Leadership and Kitchen Management Add to Catalog HRI 226 - Leadership and Kitchen Management Presents advanced principles of the foodservice industry by exploring modern leadership techniques, effective management routines, characteristics of strong leadership, employee selection and hiring, performance reviews, and career development.

Part of

• Culinary Arts - Baking Major AAS
• Culinary Arts - Restaurant Management Major AAS
• Culinary Arts AAS
• Culinary Fundamentals CSC

Source ↗

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