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May 12, 2024
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CUL 222 Hospitality Supervision 3 CR In this course students gain an overview of specific concepts necessary to successfully utilize human resources in a food service environment. Lectures on selected topics, student projects and assignments related to workplace activities form the majority of the material presented. Prerequisite(s): AENGL 100 with a C- or better and all first year program classes with a C- or better.
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