|
Dec 08, 2024
|
|
|
|
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]
|
HOSP 217 - Catering Management (3cr.)Credit(s): 3 CATERING MANAGEMENT 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:
|
|