HOSP 217 - Catering Management

Credit(s): 3

CATERING MANAGEMENT
Component: Lecture
Introduces students to catering management. It applies management skills to planning, organizing and executing catered events. The focus will be catering menu development and catered event design, on-premise vs. off-premise events, catering food production, event safety and success.
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: