HRI 226 - Leadership and Kitchen Management at Reynolds Community College

Course Description

Effective: 2015-01-01

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.
Credits - 2 - 3. Lecture - 2 - 3 hours per week. Total Contact - 2 - 3 hours per week.
2-3 credits

General Course Purpose

This course is designed to complement technical skills of culinary arts students with leadership and management lessons and skill building.

Course Prerequisites/Corequisites


Course Objectives

Major Topics to be Included

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