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 service establishments. Catering for hotels, resorts, convention and meeting facilities are featured along with contract catering for airlines, healthcare, colleges, universities, military and casinos. Principles of environmental management of facilities, planning, design, kitchen equipment and furnishings are developed.
     

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