Description:

This practical and theoretical based course will prepare culinary leaders to make the informed, ethical, and deliberate decisions required to respond to the daily operational challenges of food service environments. By developing your awareness of ethical management principles and human resource management skills, while cultivating your own leadership style, you will establish a safe work environment and boost team performance in a diverse workplace. Through the lens of the marketplace, being responsive to customer values, you will explore creative methods for assessing new concepts and products and utilize financial tools keeping an eye on the bottom line to ensure financial success. A capstone project and presentation will evidence your learning and test your own innovative model within the real-world business paradigm.