HMGT 263 — Catering Management
This course covers the business aspects of catering from two perspectives: a catering manager (supplier) and event manager (planner). In the first half of the semester, students will explore how to manage different types of catering operations, food and beverage menu development, and purchasing and cost control. In the second half of the course, students will approach food and beverage management for their events including menu selection, quantity planning, dietary restrictions, understanding regional pricing variations, and current trends.