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Dec 18, 2024
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2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]
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HOSP 217 - Catering Management 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:
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