Description: This course is designed to acquaint students with the leadership, management, supervision and quality issues facing today's hospitality and health care industry. It covers the organization and management of hospitality operations. This course is designed for students who are interested in hospitality and culinary arts/culinary management, as well as those working toward American Culinary Federation certification and recertification. The course is a requirement for students seeking the DSS certification.
This course can help you earn the following degree(s) or certificate(s):