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
Online Asynchronous
Sep 05, 2022 to Oct 30, 2022
Contact Hours
Delivery Options
Course Fee(s)
Tuition Fee non-credit $410.00
Potential Discount(s)
Drop Request Deadline
Apr 21, 2022 to Sep 18, 2022
Transfer Request Deadline
Apr 21, 2022 to Sep 18, 2022
Withdrawal Request Deadline
Sep 19, 2022 to Oct 13, 2022
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
There are no prerequisites for this course.
Required fields are indicated by .