FAB 407 - Food Service Operations HR

Credits: 3

Description
Human resources laws, leadership techniques and processes will be applied to food service operations. Topics will include leadership skills, company culture, on-boarding, controlling turnover, motivation/engagement, recruitment, selection, succession planning, laws applying to human resources, development plans, and corrective action.

Student Learning Outcomes

Explain the human resource laws that apply to food service operations.
Evaluate the human resource practices of a food service establishment.
Devise solutions to food service human resource related case studies.
Role play human resource situations that commonly occur in food service operations.

Prerequisite: FAB 340 and MGT 301 and PHIL 302 each with a grade of C- or higher
Corequisite: None

Graded: Letter Grade