Apr 17, 2024  
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2021-2022 Catalog [ARCHIVED CATALOG]

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CHEF - 120 Culinary Leadership & HR 2

The focus of this course will be on the functions of human resources, the legal environment that affects the workplace, and organizational leadership. Emphasis will be placed on the recruiting, selecting, and retaining functions of human resources as high employee turnover continues to have a negative impact on our industry. Training, labor cost control, workplace laws, and workplace harassment will also be covered. Lastly, the modern chef and the importance of strong culinary leadership will be addressed


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