Course Description
This course provides an understanding and study of the role of organization and management, as well as its application in the field of culinary arts. The discussion begins with the concepts of management, organization, management and managers, the organizational environment which is deepened by discussing managerial functions consisting of Planning, Organizing, Mobilizing and Supervising in an organization. The learning experience in this course is carried out with efforts to improve reasoning skills through solving problems/cases, communicating through activities in preparing reports, presentations and discussions, being independent, disciplined and responsible. The learning activity ended with each student providing practice in applying management functions in work organization in the BPGA field through group discussions
Program Objectives (PO)
- Mampu memahami peran manajer dalam pengambilan keputusan strategis.
- Mampu menjelaskan konsep, fungsi, dan prinsip dasar manajemen.
- Mampu memahami dan menganalisis lingkungan organisasi.
- Mampu menerapkan fungsi perencanaan, pengorganisasian, pengarahan, dan pengendalian dalam studi kasus organisasi.
- Mampu memahami peran manajer dalam pengambilan keputusan strategis.
- Mampu menyusun rencana manajemen sederhana untuk organisasi.