OCMSL 200Supervisory Management & Food Service Law –3.0
People are the most important resource in any culinary business. In this course students focus on the major functions of management, including leadership, motivation, communication, hiring practices, recruitment, training, discipline, and staff organization. In addition, this course focuses on the legal rights and responsibilities of owners and operators. Topics include labor relations, employment law, real estate and contracts. Various business structures are also surveyed.
- Subject
- OCMSL
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credit Hours
- Type
- course
- Edition
- 2025-2026
- Source
- www.ice.edu