This class will teach students to:

• Develop a staffing plan for the management of restaurant operations.
• Evaluate the practical implications and application of legal issues, regulations and controversial staffing issues as they related to the staffing process for restaurant operations.
• Explore various recruiting and selection methods of restaurant employees.
• Explore training methods and procedures for restaurant employees.
• Examine evaluation and disciplinary procedures and processes for employees.

Resources for this course can be found by clicking on the tabs at the left.