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

This course introduces students to the art of managing catered events both off-premise and on premise banquets. Topics covered are catering and banquets in the hotel setting, and catering off-premise at sites such as convention centers, expo halls and meeting facilities. The course reviews contract catering for airlines, healthcare, colleges, military and casino operations. This would include learning the process from initial contact with the client to the planning and execution of the catered event. The course examines the importance of management of the many details and the wide array of artisan required to execute a successful event.
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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