|
Select Term |
|
|
|
|
|
DIET 52 |
Management Training Techniques |
Description: | Supervisorial responsibilities with emphasis on managing a food service operation, including employee selection, training, evaluation, grievance procedure, documentation and dismissal, scheduling, budgeting, writing and revising policies and procedures, and preparedness for review of kitchen operation by regulatory inspectors. |
Recommended Preparation: | Eligibility for ENGL 100 or ESL 100 |
Transferability: | CSU |
Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
Grading Type: | Grade Only |
Sections listed are for |
|
|
|