HRM 253 - Catering Management

3 credit hours - one hour lecture, two hours laboratory
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-premise catering, menu design and pricing, service standards and equipment purchases.

Note: Typically offered OL; spring term.

Course Outcomes:

Discuss the history of banqueting.
Identify the different styles of catering operations and catering equipment.
Explain the importance of proper a catering menu program including design, pricing and cost control
Apply your skills in planning a “mock catering event”
Demonstrate professional disposition and workforce skills in all class activities.