CHRM 2980 - Student Manager

3 Credits
Students gain practical experience through the management of a scheduled classroom ‘shift’ in the lab environment of the Sage Student Bistro. Students develop and use industry tools/reports to facilitate and meet operational requirements. Students model professional behavior and communication practices with instructors, students, and Bistro guests. These duties tie into prior classroom and lab work (Sanitation, Customer Service, Nutrition, Cost Management, Purchasing, Hospitality Supervision, and Culinary/Baking courses.)

Prerequisites: (2) CHRM 2125 and CHRM 1550 or CHRM 2550 must be completed prior to taking this course.
Lec: 0 Lab: 9 Cr: 3

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