HT105 :  Catering, Restaurant and Food Management: Concept to Customers

This course introduces students to the art of managing catered events, restaurant operations and other types of food services. Nutrition, menu planning and design, creation and styles of service are focal points. Principles of environmental management of facilities, planning, design, kitchen equipment and furnishings are also points of interest.
Prerequisite: RD090 and WR090, each with a grade of "C" or better; or placement above stated course levels.
Credit Hours: 3
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