HSM-1560 - Catering & Banquet Operations

Provides essential information needed to operate a successful catering business and manage various catering and banquet operations. Both on- and off-premises catering will be covered in addition to business planning, menu development, pricing, purchasing, preparation, service details, sanitation and management. 2 class/3 lab hours.
Academic Level
Undergraduate Level
Subject
Hospitality Services Mgmt
Department
Hospit., Tourism & Culin. Arts
Credits
3
Prerequisites
None
Corequisites
None
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