FSDT 1080 - Front of the House Supervision

Approaches for effective culinary or hospitality supervision are considered. Methods of selecting, training, and evaluating personnel are covered. Team building and conflict management concepts are examined. Students will accumulate the skills necessary to coordinate all aspects of events.

Location: L
Credits: 2
Classroom Lecture Hours: 30
Lab Hours: 0
Prerequisite(s): FSDT 1020 and FSDT 1030