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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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Section Title
Human Resources for Food Service Managers
Type
Internet Paced - Online Asynchronous
Dates
Jan 13, 2025 to Feb 23, 2025
Contact Hours
25.0
Delivery Options
Online  
Course Fee(s)
Tuition Fee non-credit $475.00
Potential Discount(s)
Required Software
Internet Access
Reading List / Textbook

ISBN: 0-13-448446-0

Title: World Of Culinary Supervision Training & Management, Edition 6

Author: J.W. Chesser / N.C. Cullen

Publisher: Pearson

Section Notes
Prerequisites: 
There are no prerequisites for this course.
Required fields are indicated by .