FSM310 Leadership in Food Service

This course will discuss leadership philosophies, focusing on effective managerial techniques with regard to coaching, training, facilitating and motivating a diverse workforce in various hospitality food service environments. Students will learn effective ways to manage through organizational changes and evaluate internal operational continuous-improvement programs. Upon successful course completion, students will be able to use effective leadership communication skills to manage diversity in the workforce, coach and motivate staff members, resolve staff conflicts, and empower/delegate tasks to be an effective leader in food service operations.

Prerequisites

None

Credit Hours: 
3.00
Catalog Code: 
FSM310