Jul 17, 2024  
2018-2019 Undergraduate Catalog 
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

HOSP 217 - Catering Management (3cr.)

Credit(s): 3
Component: Lecture
Application of management principles to the catering function. Topics include: developing catering management systems; catering menu planning and design; on-premise versus off-premise catering management; and food production. Students plan and implement actual catered events.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option
Course Typically Offered: Verify offering with Dept
General Education Objectives: