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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