Course Code: 1560

Department: Other

Course Type: Hospitality Management

Course Format: Online

Credits: 3

Course Description

This course provides essential tools to operate a catering business. It addresses current trends and practices for both on-premise and off-premise catering. Focuses on menu development, marketing, customer awareness, training, and service standards within the catering industry. The approach is to identify resources that can be used in implementing a business plan to start and position a competitive catering operation.
HSM-1510, CUL-1100.
Program Requirement
Food Service Management Letter of Recognition,Meeting and Event Management Letter of Recognition,Culinary Arts, A.A.S.,Hospitality Services Management, A.A.S.,Hospitality Services Management Certificate