HMGT204 — Catering and Banquets

(R only) Study of the planning and operation of catering facilities in hotels and as an independent business. Includes preparation, presentation, and service of food for catered events. Two hours lecture, three hours laboratory each week. 3 semester hours Course

Prerequisites: HMGT110, HMGT111

Part of

• Hospitality Management AAS, Food and Beverage Management Area of Concentration: 347A
• Food and Beverage Management Certificate: 055
• Meeting, Conference, and Event Planning Certificate: 237

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