CULI 2860 - Restaurant Leadership

4.5 Credits

Students engage in practical experience through assisting in managing the guest-centered lab, where they build skills in delegation, organization, multi-tasking, and time management. In addition, students are exposed to the employee “life cycle” and discover tools necessary to effectively lead a team. In both lab and lecture students develop skills in communication, empowerment, and teamwork.

Prerequisites: (1) CULI 2740 or CULI 2750 must be completed prior to this course.

Lecture Hours: 2.5
Lab Hours: 6.0
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Apply and evaluate supervisory skills that are relevant to providing high-quality service in a guest-centered lab.
Demonstrate the principles of effective servant leadership and design was to implement them during service to create a productive and efficient work environment.
Discuss the necessity of sustainable labor management and the federal laws relevant to the food and beverage industry.
Create a healthy work environment by engaging in effective communication between various guest-centered courses.
Demonstrate the principles of evaluation, motivation, and team building in a guest-centered lab.

View Class Schedule