CUUL 2190 Principles Of Culinary Leader.
Familiarizes the student with principles skills methods and behaviors necessary for sound leadership of people in their job responsibilities. Emphasis will be placed on real-life concepts personal skill development applied knowledge and managing human resources. Course content is intended to help leaders managers and supervisors deal with a dramatically changing workplace that is affected by technology changes a more competence and global market place corporate restructuring and the changing nature of work and the workforce Topics include: Leadership relative to the Function of Management; Decision Making Process; Building and Effect Organizational Culture; Human Resource Management; and Delegating Management; Organization and Control.