NDFS4720

Demonstrate effective management and leadership skills in foodservice operations, including planning, organizing, decision-making, and time management.

Apply principles of quality and financial management to ensure efficient and sustainable foodservice systems.

Understand and implement human resource management practices, including employment laws, recruitment, workforce development, and labor relations.

Demonstrate effective communication by applying models and strategies to support organizational goal.

Design and develop a comprehensive foodservice operation, including menu planning, staffing, budgeting, equipment needs, and organizational structure.