HOSP - 215 Catering 3

This course will provide a comprehensive look at menu planning, food preparation and presentation, as well as various service styles. Management of basic cost control systems and pricing. Creation and execution of successful catered events whether on premises, off-premises or in a mobile unit. Hands-on events will be a part of the grade.

Pre-requisite(s):
HOSP 105

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Academic Catalog

HOSP - 215 Catering 3