HRM253 — 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 Online (OL) Term(s) Typically pring Course

Part of

• Hotel/Restaurant Management - Culinary Arts, Baking & Pastry, Hospitality Management
• Event Planning and Catering

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