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RM 205 - Foodservice Human Resources Management & Supervision

( 2 :0 :0 ) 2 credits

This course focuses on Human Resources and Supervision topics as they relate to the restaurant industry. Students will learn how to recruit employees, understand the process of employee orientation, training, and how to evaluate performance. They will learn how to install professional development programs and work-shift standards while ensuring a lawful workplace will also be covered.

The texts and final exams are part of the ManageFirst® Program from the National Restaurant Association (NRA). This course provides students with marketable skills for a career with the Restaurant and Foodservice industry. Students also take the National Restaurant Association ServSafe Exam in Food Safety and the Alcohol Exam to receive NRA-branded certificates. By completing 4 Core topics and 1 Foundation Topic of ManageFirst® Program students can achieve the Foodservice Management Professional® (FMP®) credential. This course completes 1 core topic and 1 foundation topic of that program.

RM 105 - Dining Room Service