Supervision Practices

Course Code NFSM-211
Lecture hours per week
Lab hours per week 2
Course Availability: Open

This course is designed to help students develop leadership and supervisory skills in a practical food production and service environment. The students will develop their management skills in the food service area by supervising the procurement and preparation of food products, food distribution and operational techniques to meet established standards for safety and sanitation. Students will apply and evaluate the principles of Continuous Quality Management.