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.

Location(s) Typically Offered: Online (OL)

Term(s) Typically Offered: Spring

Course Outcomes:
Upon successful completion of this course, students will be able to:
1. Describe the origins and evolution of the banqueting industry.                                                                                                                      
2. Identify the different styles of catering operations and catering equipment.                                                                          
3. Explain the importance of a proper catering program, including design, pricing, and cost controls.                                                                  

  4. Plan a mock-catering event.                                                                                                                            
5. Utilize information research skills using library resources and reference books.