CART 016 — Culinary Supervision Units: 3
This course offers insight into the various aspects of supervision in the hospitality industry. Supervisory roles, responsibilities, and essential managerial skills shall be discussed. The goal of the course is to equip students with the necessary authoritative and decision-making skills to be used in the workplace. This course may be offered in a distance education format. C-ID: HOSP 170 X Lecture Hours: 54 Lab Hours: None Repeatable: No Grading: Letter Prerequisite: None Advisory: None Limitation on enrollment: None Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: None