HSM-656 - Catering and Banquet Planning

Catering and banquet planning including menu planning, purchasing, preparation, service details, sanitation and management. Text recommended. Note: Meets concurrently with credit course HSM-1560.
Academic Level
Continuing Education Level
Subject
Hospitality Services Mgmt
Department
Continuing Ed - Open Classes
Credits
Not Available
Prerequisites
None
Corequisites
None
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