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HCM214

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Hospitality Supervision

Business and Social Sciences Division CLC - College of Lake County

Course Description

This course introduces students to the skills and competencies needed to supervise staff in the hospitality industry. Emphasis is on recruiting, hiring, training, evaluating, motivating and team work performance. This course meets the requirements for the supervision course for American Culinary Federation (ACF) initial certification and/or re-certification.

Minimum Credit Hours

3

Maximum Credit Hours

3

PCS Code

1.2

Requirements

Prerequisite: College Reading and Writing Readiness

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