This course discusses the role of the chef supervisor in the food service industry. The student will develop an understanding of the leadership and management skills required in order to become a successful food service manager. The historical development of modern management theories and the application of current best practices will be discussed. Topics include goal setting, effective communication, motivating employees and problem solving, and menu management. Students will develop a restaurant concept; create a menu, floor plan and staff and schedule employees to execute their concept. Upon completion, the student will learn how a menu has impact on employee selection, staffing and scheduling within a food service system.