This course focuses on the different roles of employees from beginning leaders, newly-promoted supervisors or anyone planning a career in the hospitality field. The content considers the viewpoint of all levels associated to create an informed picture of management and supervision in the hospitality industry.
Terms Typically Offered:Fall, Spring, Summer
Credits:3.00
Textbook information will be available online for each term's courses 45 days prior to the first day of classes
for the term.
The courses in this catalog are identified by prefixes and numbers that were assigned by Florida's Statewide
Course Numbering System, a system used by all public postsecondary institutions in Florida and 32 non-public
institutions. Seminole State controls the description, credit and content of its own courses.
