In this course, students will gain a deeper understanding of management theory and supervision techniques related to operational management. This beginning course explores contemporary issues and trends managers face in today's hospitality operations. Students will be given the opportunity to earn nationally recognized certification for professional portfolio development. The title of this course was previously Food Service Management and Supervision.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2 or concurrent enrollment in MTH 067 or higher
Class offerings by semester
| Summer 2020 | Fall 2020 | Winter 2021 | Summer 2021 |
|---|---|---|---|
 Blended classes also available |
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Class offerings by semester is offered as a planning tool. Please refer to the course
schedule to see the specifc time and platform for which the course is offered.
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Evening Class (after 5 p.m.)
Online Class
| Description | Hours |
|---|---|
| Credits | 3 |
| Lecture Hours | 45 |
| Clinical Hours | 0 |
| Lab Hours | 0 |
| Other Hours | 0 |
| Total Hours | 45 |