Leadership and Kitchen Management - HRI 226 at Reynolds Community College


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HRI 226 - Leadership and Kitchen Management
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.
None
2-3 credits
View HRI 226 Course Content Summary

Schedule at Reynolds Community College

Not scheduled at this time