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Course Description

This human resources course for food service managers provides an introduction to the many important administrative duties you'll encounter managing staff in this industry. Learning topics include: recruitment, interviews, selection orientation, training, schedules, compensation, motivation, performance appraisal, discipline and termination.

Please note:
This course may be taken independently or toward earning the Certified Chef de Cuisine (CCC) designation. To earn the CCC designation, participants must first apply for and be accepted into the program though the Canadian Culinary Institute (CCI).

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