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Sep 27, 2024
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2023-2024 Academic Catalog [ARCHIVED CATALOG]
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HOSP 2210 - Catering Management
Credits: 4
Designed to provide students with an overview of catering operations and management. Students prepare a business plan for a small private catering firm, as well as review on-premises catering, menu design planning, production, cost-control, and service standards of all the catering business. Additional exposures and experience to the artistic aspects of fine catering.
Prerequisite: HOSP 1109 with a grade of Pass. HOSP 1135 and HOSP 1212 both with a C-or higher.
Course Fees: Supplemental Course Fee Level 2
Previous HSP* 210
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