Hospitality Supervision (RSTO 1313)
Credits: 3, Lecture Hours: 3, Lab Hours 0
Course Description: Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, applicable personnel laws and regulations. Emphasis on leadership development.
Present & Past Syllabii
Sections and Instructors
Section: 9T1
Instructor: Adrienn Clayton
Section: 9T2
Instructor: Adrienn Clayton
Section: 9T3
Instructor: Adrienn Clayton
All Courses