HM 130 — Hospitality Industry Supervision and Principles of Leadership (4 Credits)
Learn the management/supervision/leadership responsibilities in the typical lodging and/or food service establishment. Stresses leadership, communication, morale, motivation, training, team building, and employee development and retention unique to lodging and food service operations.
Part of
- Baking and Pastry Arts - Associate of Applied Science (AAS)
- Baking and Pastry Arts - Two-Year Certificate of Completion (CC2)
- Culinary Arts - Associate of Applied Science (AAS)
- Culinary Arts - Two-Year Certificate of Completion (CC2)
- Hospitality Management - Associate of Applied Science (AAS)
- Hospitality Management - Two-Year Certificate of Completion (CC2)