STANDARD COMPETENCIES:

 

 I.      Back of the House.  Comprehends, interprets and applies the academia or learned principles of administration including equipment needs, personnel management, production, purchasing, safety and sanitation to a food service operation.

 II.     Front of the House. Comprehends, interprets and applies principles of administration including accounting, computer utilization, housekeeping, coordination, interior design, marketing, sales and sanitation functions.

 III.    Communicates management principles, concepts and philosophies in accordance with educational theory, societal trends and the individuals` needs and capacity to change.

 IV.     Practices professionalism in the achievement of goals.

 V.      Comprehends, interprets and applies the political process as it applies to the hospitality industry.

 TOPICAL OUTLINE:

 

 I.      See Standard Competencies