This course is a study of the supervision of personnel in the food service industry.
Emphasis is on the role of the first-line supervisor.
The student will be able to define the role of a human resource manager. The student will know the importance of planning in the foodservice facility. The student will have an understanding of ethnic diversity in the work place. The student will be exposed to the importance of job analysis and job descriptions. The student will learn about recruiting for the foodservice facility.