In this course, students will be introduced to the human resource aspect of the food and beverage industry. Topics to be discussed include developing job descriptions, skills and competencies for F & B staff positions, hiring, training, performance management, giving and receiving feedback, employee reviews, management styles, and empowerment. This class will be a combination of lecture and student/leader discussion. A list of resources will be provided. Note: This is a lecture class.
This is a lecture class. Please note that it is not permissible for persons other than those officially registered to attend this class. Substitutions without the prior approval and processing of SPCS are not permitted. In the event of inclement weather, please refer either to the University hotline (804-289-8760) or the following web link (http://alert.richmond.edu)
Food Service Management
Center for Culinary Arts at Center for Culinary Arts
University of Richmond - School of Professional and Continuing Studies