CUL 1010 - Hospitality Management

3 Credits
3 Class Hours

An introduction to the hospitality industry and the chef as supervisor and manager. Topics include the organization of industry segments; services provided by the lodging, food and beverage industry; career opportunities; principles of supervision; communication; motivation; total quality; leadership; training; and team performance.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

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